Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Me...
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| Format: | Article |
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MDPI AG
2019-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/9/406 |
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| author | Stina C. M. Burri Kajsa Granheimer Marine Rémy Anders Ekholm Åsa Håkansson Kimmo Rumpunen Eva Tornberg |
| author_facet | Stina C. M. Burri Kajsa Granheimer Marine Rémy Anders Ekholm Åsa Håkansson Kimmo Rumpunen Eva Tornberg |
| author_sort | Stina C. M. Burri |
| collection | DOAJ |
| description | The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g<sup>−1</sup>), salt (2 or 4 g 100 g<sup>−1</sup>), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried meatball type most susceptible to oxidation was used as the model meat product for testing the lipid oxidation inhibiting capacity of 11 plant materials and extracts, in two concentrations (100 and 200 mg kg<sup>−1</sup> gallic acid equivalent (GAE)), measured after 14 days of storage using TBARS. Summer savory lyophilized powder was the most efficient plant material, lowering lipid oxidation to 13.8% and 21.8% at the 200 and 100 mg kg<sup>−1</sup> concentration, respectively, followed by a sea buckthorn leaf extract, lowering lipid oxidation to 22.9% at 100 mg kg<sup>−1</sup>, compared to the meatball without added antioxidants. The lipid oxidation was thus successfully reduced using these natural antioxidants. |
| first_indexed | 2024-12-23T14:53:54Z |
| format | Article |
| id | doaj.art-2349f96d5bae4cb88ba1a6e19fc8e72a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-23T14:53:54Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2349f96d5bae4cb88ba1a6e19fc8e72a2022-12-21T17:42:51ZengMDPI AGFoods2304-81582019-09-018940610.3390/foods8090406foods8090406Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked MeatballsStina C. M. Burri0Kajsa Granheimer1Marine Rémy2Anders Ekholm3Åsa Håkansson4Kimmo Rumpunen5Eva Tornberg6Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences, Fjälkestadsvägen 459, 291 94 Kristianstad, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences, Fjälkestadsvägen 459, 291 94 Kristianstad, SwedenDepartment of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, SwedenThe underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g<sup>−1</sup>), salt (2 or 4 g 100 g<sup>−1</sup>), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried meatball type most susceptible to oxidation was used as the model meat product for testing the lipid oxidation inhibiting capacity of 11 plant materials and extracts, in two concentrations (100 and 200 mg kg<sup>−1</sup> gallic acid equivalent (GAE)), measured after 14 days of storage using TBARS. Summer savory lyophilized powder was the most efficient plant material, lowering lipid oxidation to 13.8% and 21.8% at the 200 and 100 mg kg<sup>−1</sup> concentration, respectively, followed by a sea buckthorn leaf extract, lowering lipid oxidation to 22.9% at 100 mg kg<sup>−1</sup>, compared to the meatball without added antioxidants. The lipid oxidation was thus successfully reduced using these natural antioxidants.https://www.mdpi.com/2304-8158/8/9/406natural antioxidantphenolmalondialdehydeprocessed meatFolin-Ciocalteu |
| spellingShingle | Stina C. M. Burri Kajsa Granheimer Marine Rémy Anders Ekholm Åsa Håkansson Kimmo Rumpunen Eva Tornberg Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs Foods natural antioxidant phenol malondialdehyde processed meat Folin-Ciocalteu |
| title | Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs |
| title_full | Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs |
| title_fullStr | Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs |
| title_full_unstemmed | Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs |
| title_short | Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs |
| title_sort | lipid oxidation inhibition capacity of 11 plant materials and extracts evaluated in highly oxidised cooked meatballs |
| topic | natural antioxidant phenol malondialdehyde processed meat Folin-Ciocalteu |
| url | https://www.mdpi.com/2304-8158/8/9/406 |
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