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Bilska A, Kobus-Cisowska J, Wojtczak J, Kowalski R, Kaczmarek E. Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage. Molecules 2024; 29:1561. [PMID: 38611840 PMCID: PMC11013162 DOI: 10.3390/molecules29071561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/20/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
The aim of this study was to evaluate the effect of hop extracts on changes in the primary and secondary fat oxidation products, physicochemical properties, and microbiological quality of pâté-type offal sausages obtained through the partial replacement of animal fat with vegetable fat. This study demonstrated that the extraction efficiency varied among hop cone varieties, with the highest efficiency observed for the Lubelski variety and the lowest for the Magnum variety. The phenolic compound content was higher in the Magnum cones (2.74 ± 0.11 mg/g dry matter) compared to the Lubelska cones (2.27 ± 0.05 mg/g of product). Additionally, the DPPH radical scavenging activity was greater in the extract from the Magnum cones (4.21 ± 0.09 mg TE/g d.w.) than in the extract from the Lublelski cones (3.87 ± 0.05 mg TE/ g d.w.). Similarly, the extracts from the Lubelski cones exhibited a higher antiradical activity against the ABTS radical compared to the extract from Magnum cones. Throughout storage, a significant increase in the pH value was observed in the control sample and in the samples with a 20% replacement of animal fat with rapeseed oil and Magnum hop extract. However, the addition of Lubelski hop extract resulted in a decrease in the pH value during the 15-day storage period. The samples with a 20% replacement of animal fat with rapeseed oil and 0.1% Lubelski hop extract showed the least changes in water activity during storage. The samples with a 20% replacement of animal fat with rapeseed oil and the addition of 0.2% Lubelski hop extract had the lowest peroxide value and TBARS index throughout the storage period. The addition of hop extract inhibited the growth of the total number of microorganisms in the tested sausages. In the samples with a 20% replacement of animal fat with rapeseed oil, the content of aerobic microorganisms, compared to the control sample, was statistically significantly lower.
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Affiliation(s)
- Agnieszka Bilska
- Department of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland; (A.B.); (R.K.)
| | - Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Food, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Janusz Wojtczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland;
| | - Ryszard Kowalski
- Department of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland; (A.B.); (R.K.)
| | - Ewelina Kaczmarek
- Department of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland; (A.B.); (R.K.)
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Jakubowska-Gawlik K, Kolanowski W, Mantzoros D, Czarniecka-Skubina E, Trafialek J. Remote assessment of quality, processing and economic criteria in qualification of suppliers to the meat packaging foil producer-A Greek case study. PLoS One 2023; 18:e0278021. [PMID: 36745600 PMCID: PMC9901786 DOI: 10.1371/journal.pone.0278021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 11/08/2022] [Indexed: 02/07/2023] Open
Abstract
Supervision over the suppliers of packaging as well as suppliers of raw materials for packaging production is important to ensure the quality and safety of meat products. The aim of this study was to verify the remote evaluation procedure of quality, processing and economic criteria in qualification of raw materials suppliers to the meat packaging foil producer during the Covid-19 pandemic. The evaluation was done remotely in terms of meeting some of the requirements of the quality management system (QMS) in conditions where regular audit could not be carried out. The survey was conducted in one of the biggest packaging foil producers in Greece via its supplier evaluation. The evaluation consisted of: 1/ economic criteria and 2/ quality and processing criteria. The highest and the lowest rated economic criteria were procedural compliance and price of raw materials. Among the quality and processing criteria, the highest score was given to warranties and claims policies and material quality, and the lowest one to lead time. The highest ratings obtained suppliers of raw materials directly involved in production, suppliers from Greece, the USA and Denmark, as well as suppliers to the R&D department. The results of the study showed that the quality of the raw materials directly used in the production of packaging foil was adequate. Therefore, their use ensure production of packaging foil and finally packaged meat products of adequate quality and safety. The presented procedure occurred to be useful for remote evaluation of quality, processing and economic criteria in qualification of suppliers during the Covid-19 pandemic. It may inspire other producers of food packaging materials to continuing supervision over their suppliers while regular methods of control are limited.
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Affiliation(s)
| | - Wojciech Kolanowski
- Faculty of Health Sciences, Medical University of Lublin, Lublin, Poland
- * E-mail:
| | | | - Ewa Czarniecka-Skubina
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Joanna Trafialek
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Warsaw, Poland
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Cedeño-Pinos C, Martínez-Tomé M, Mercatante D, Rodríguez-Estrada MT, Bañón S. Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed. Antioxidants (Basel) 2022; 11:antiox11061057. [PMID: 35739954 PMCID: PMC9219763 DOI: 10.3390/antiox11061057] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 11/16/2022] Open
Abstract
The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes.
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Affiliation(s)
- Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
| | - Magdalena Martínez-Tomé
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
- CIBER: CB12/03/30038 Pathophysiology of Obesity and Nutrition, CIBERobn, Carlos III Health Institute (ISCIII), 28013 Madrid, Spain
| | - Dario Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - María Teresa Rodríguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
- Correspondence: ; Tel.: +34-868-888-265
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Inuloxin A Inhibits Seedling Growth and Affects Redox System of Lycopersicon esculentum Mill. and Lepidium sativum L. Biomolecules 2022; 12:biom12020302. [PMID: 35204800 PMCID: PMC8869190 DOI: 10.3390/biom12020302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 02/04/2022] [Accepted: 02/10/2022] [Indexed: 11/17/2022] Open
Abstract
Allelochemicals are considered an environment-friendly and promising alternative for weed management, although much effort is still needed for understanding their mode of action and then promoting their use in plant allelopathy management practices. Here, we report that Inuloxin A (InA), an allelochemical isolated from Dittrichia viscosa, inhibited root elongation and growth of seedlings of Lycopersicon esculentum and Lepidium sativum at the highest concentrations tested. InA-induced antioxidant responses in the seedlings were investigated by analysing the contents of glutathione (GSH) and ascorbate (ASC), and their oxidized forms, dehydroascorbate (DHA), and glutathione disulphide (GSSG), as well as the redox state of thiol-containing proteins. An increase in ASC, DHA, and GSH levels at high concentrations of InA, after 3 and 6 days, were observed. Moreover, the ASC/DHA + ASC and GSH/GSSG + GSH ratios showed a shift towards the oxidized form. Our study provides the first insight into how the cell redox system responds and adapts to InA phytotoxicity, providing a framework for further molecular studies.
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Zawadzka A, Kobus-Cisowska J, Szwajgier D, Szczepaniak O, Szulc P, Siwulski M. Dual functional cholinesterase inhibitors and complexing of aluminum ions of five species of fungi family depended of drying conditions and extraction process - In vitro study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Effect of Morus alba leaf extract dose on lipid oxidation, microbiological stability, and sensory evaluation of functional liver pâtés during refrigerated storage. PLoS One 2021; 16:e0260030. [PMID: 34941877 PMCID: PMC8699953 DOI: 10.1371/journal.pone.0260030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Accepted: 10/29/2021] [Indexed: 11/19/2022] Open
Abstract
Mulberry (Morus alba L.), and above all the extract from the leaves of this plant, is a natural medicine that has been used in traditional medicine for hundreds of years. Mulberry leaves contains polyphenol compounds: flavonoids, coumarins, numerous phenolic acids, as well as terpenes and steroids. The antioxidant effect of these compounds may be beneficial to the fat fraction of meat products, thereby increasing their functional qualities. The aim of the study was to evaluate the effectiveness of the use of mulberry water leaf extract, as an additive limiting adverse fat changes and affecting the functionality in model liver pâtés. Pork pâtés were prepared by replacing 20% of animal fat with rapeseed oil (RO), and water extract of mulberry leaves was added in the proportion of 0.2%, 0.6% and 1.0%. It has been shown that the addition of mulberry leaf extract delayed the appearance of primary and secondary fat oxidation products. The most effective antioxidant effect during 15-day storage was observed in the sample with the addition of 0.6% and 1.0% water mulberry leaf extract. These samples also showed inhibiting activity against angiotensin-converting enzymes and cholinesterase's. During storage, the tested pâtés had a high sensory quality with unchanged microbiological quality. Mulberry leaf extract can be an interesting addition to the production of fat meat products, delaying adverse changes in the lipid fraction and increasing the functionality of products.
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Kachkoul R, Benjelloun Touimi G, Bennani B, El Habbani R, El Mouhri G, Mohim M, Sqalli Houssaini T, Chebaibi M, Koulou A, Lahrichi A. The Synergistic Effect of Three Essential Oils against Bacteria Responsible for the Development of Lithiasis Infection: An Optimization by the Mixture Design. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2021; 2021:1305264. [PMID: 34497653 PMCID: PMC8421168 DOI: 10.1155/2021/1305264] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/03/2021] [Accepted: 08/18/2021] [Indexed: 12/13/2022]
Abstract
The present study aimed to determine the chemical composition and the synergistic effect of three plants' essential oils (EOs), Eucalyptus camaldulensis (ECEO), Mentha pulegium (MPEO), and Rosmarinus officinalis (ROEO), against three bacterial strains, Proteus mirabilis, Klebsiella pneumoniae, and Staphylococcus aureus, in order to increase the antimicrobial effectiveness by the use of a low dose of essential oils, consequently decreasing the toxicity and negative impact. For this reason, an augmented simplex-centroid mixture design was used to build polynomial models in order to highlight the synergy between the essential oils against bacterial strains. Antimicrobial effect screening was performed by the disc diffusion method and the minimal inhibitory concentrations (MIC) were also studied. The gas chromatography/mass spectrometry (GC-MS) results show the richness of these essential oils by terpenic compounds, especially 1,8-Cineole and P-Cymene for ECEO, Pulegone for MPEO, and α-Pinene and Camphene for ROEO. Moreover, a significant antibacterial effect has been demonstrated and the best values were revealed by MPEO and ECEO against P. mirabilis and K. pneumoniae, with inhibition zones (IZ) of 25 and 20 mm, respectively, and an MIC of 0.0391% (v:v) against K. pneumoniae. The optimal mixtures showed a synergistic effect of essential oils, and the lowest minimal inhibitory concentrations of the mixtures (MICm) were in the order of 29.38% of MPEO, 45.37% of ECEO, and 25.25% of ROEO against P. mirabilis and in the order of 60.61% of MPEO and 39.39% of ROEO against K. pneumoniae. These results indicate the antibacterial efficacy of the three essential oils combined and suggest their importance in the treatment of urinary tract infections caused by resistant bacterial strains.
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Affiliation(s)
- Rabie Kachkoul
- Laboratory of Biochemistry, Faculty of Medicine and Pharmacy, University Sidi Mohammed Ben Abdellah, BP 1893, Km 22, Road of Sidi Harazem, Fez, Morocco
- Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, BP 2202, Road of Imouzzer, Fez, Morocco
| | - Ghita Benjelloun Touimi
- Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, BP 2202, Road of Imouzzer, Fez, Morocco
- Laboratory of Human Pathology Biomedicine and Environment, Faculty of Medicine and Pharmacy of Fez, Sidi Mohammed Ben Abdellah University (USMBA), Fez, Morocco
| | - Bahia Bennani
- Laboratory of Human Pathology Biomedicine and Environment, Faculty of Medicine and Pharmacy of Fez, Sidi Mohammed Ben Abdellah University (USMBA), Fez, Morocco
| | - Radouane El Habbani
- Laboratory of Biochemistry, Faculty of Medicine and Pharmacy, University Sidi Mohammed Ben Abdellah, BP 1893, Km 22, Road of Sidi Harazem, Fez, Morocco
| | - Ghita El Mouhri
- Laboratory of Biochemistry, Faculty of Medicine and Pharmacy, University Sidi Mohammed Ben Abdellah, BP 1893, Km 22, Road of Sidi Harazem, Fez, Morocco
- Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, BP 2202, Road of Imouzzer, Fez, Morocco
| | - Mohamed Mohim
- Faculty of Science and Technology, University Sidi Mohammed Ben Abdellah, BP 2202, Road of Imouzzer, Fez, Morocco
- Laboratory of Molecular Bases in Human Pathology and Therapeutic Tools, Faculty of Medicine and Pharmacy, University Sidi Mohammed Ben Abdellah, BP 1893, Km 22, Road of Sidi Harazem, Fez, Morocco
| | - Tarik Sqalli Houssaini
- Laboratory of Molecular Bases in Human Pathology and Therapeutic Tools, Faculty of Medicine and Pharmacy, University Sidi Mohammed Ben Abdellah, BP 1893, Km 22, Road of Sidi Harazem, Fez, Morocco
- Department of Nephrology, University Hospital Hassan II, BP 1835, Atlas, Road of Sidi Harazem, Fez, Morocco
| | - Mohamed Chebaibi
- Biomedical and Translational Medical Research Center, Faculty of Medicine and Pharmacy of the Fez, University of Sidi Mohamed Ben Abdellah, Fez 30000, Morocco
| | - Amine Koulou
- Laboratory of Catalyse Organic Chemistry and Environment, Faculty of Sciences, Ibn Tofail University, Kenitra, Morocco
| | - Anissa Lahrichi
- Laboratory of Biochemistry, Faculty of Medicine and Pharmacy, University Sidi Mohammed Ben Abdellah, BP 1893, Km 22, Road of Sidi Harazem, Fez, Morocco
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Istifli ES. Chemical Composition, Antioxidant and Enzyme Inhibitory Activities of Onosma bourgaei and Onosma trachytricha and in Silico Molecular Docking Analysis of Dominant Compounds. Molecules 2021; 26:molecules26102981. [PMID: 34069766 PMCID: PMC8157196 DOI: 10.3390/molecules26102981] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 05/11/2021] [Accepted: 05/12/2021] [Indexed: 12/18/2022] Open
Abstract
The aim of this study was to investigate the chemical composition, antioxidant and enzyme inhibitory activities of methanol (MeOH) extracts from Onosma bourgaei (Boiss.) and O. trachytricha (Boiss.). In addition, the interactions between phytochemicals found in extracts in high amounts and the target enzymes in question were revealed at the molecular scale by performing in silico molecular docking simulations. While the total amount of flavonoid compounds was higher in O. bourgaei, O. trachytricha was richer in phenolics. Chromatographic analysis showed that the major compounds of the extracts were luteolin 7-glucoside, apigenin 7-glucoside and rosmarinic acid. With the exception of the ferrous ion chelating assay, O. trachytricha exhibited higher antioxidant activity than O. bourgaei. O. bourgaei exhibited also slightly higher activity on digestive enzymes. The inhibitory activities of the Onosma species on tyrosinase were almost equal. In addition, the inhibitory activities of the extracts on acetylcholinesterase (AChE) were stronger than the activity on butyrylcholinesterase (BChE). Molecular docking simulations revealed that luteolin 7-glucoside and apigenin 7-glucoside have particularly strong binding affinities against ChEs, tyrosinase, α-amylase and α-glucosidase when compared with co-crystallized inhibitors. Therefore, it was concluded that the compounds in question could act as effective inhibitors on cholinesterases, tyrosinase and digestive enzymes.
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Affiliation(s)
- Erman Salih Istifli
- Department of Biology, Faculty of Science and Literature, Cukurova University, TR-01330 Adana, Turkey
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Flores-Villa E, Sáenz-Galindo A, Castañeda-Facio AO, Narro-Céspedes RI. Romero (Rosmarinus officinalis L.): su origen, importancia y generalidades de sus metabolitos secundarios. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2020. [DOI: 10.22201/fesz.23958723e.2020.0.266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
El presente trabajo, es una revisión que muestra el impacto que tiene el uso de las plantas medicinales en la salud humana. Desde la antigüedad, por tradición, se extendió el uso mayoritario de algunas familias vegetales como la Lamiaceae que destaca por sus propiedades aromáticas y aplicación culinaria en numerosas culturas, así como en el tratamiento y prevención de una gran variedad de enfermedades y malestares. Dentro de las especies pertenecientes a esta familia se encuentra el romero (Rosmarinus officinalis), planta que ha ganado importancia en el campo de la investigación por sus diversos atributos biológicos como: antiinflamatorio, antimicrobiano, antioxidante y anticancerígeno, entre otros; resultados que debe a sus metabolitos secundarios como: el ácido carnósico, el carnosol, el ácido rosmárico y el alcanfor, entre otros más, aunado a un potencial efecto cuando es aplicado. También se mencionan algunas metodologías que buscan la extracción de los componentes biológicamente activos del romero.
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Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê. Molecules 2020; 25:molecules25215160. [PMID: 33171894 PMCID: PMC7664241 DOI: 10.3390/molecules25215160] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 10/31/2020] [Accepted: 11/03/2020] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.
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Kobus-Cisowska J, Dziedziński M, Szczepaniak O, Kusek W, Kmiecik D, Ligaj M, Telichowska A, Byczkiewicz S, Szulc P, Szwajgier D. Phytocomponents and evaluation of acetylcholinesterase inhibition by Ginkgo biloba L. leaves extract depending on vegetation period. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1804462] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Marcin Dziedziński
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Oskar Szczepaniak
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Weronika Kusek
- Earth, Environmental and Geographical Sciences Department, Northern Michigan University, Marquette, MI, USA
| | - Dominik Kmiecik
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Marta Ligaj
- Department of Industrial Product Quality and Ecology, Poznan University of Economics and Business, Poznan, Poland
| | - Aleksandra Telichowska
- Foundation for the Education of Innovation and Implementation of Modern Technologies, Dabrowka, Poland
| | - Szymon Byczkiewicz
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Piotr Szulc
- Department of Agronomy, Poznan University of Life Sciences, Poznan, Poland
| | - Dominik Szwajgier
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland
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Kobus-Cisowska J, Szymanowska-Powałowska D, Szymandera-Buszka K, Rezler R, Jarzębski M, Szczepaniak O, Marciniak G, Jędrusek-Golińska A, Kobus-Moryson M. Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread. J Dairy Sci 2020; 103:6918-6929. [PMID: 32505401 DOI: 10.3168/jds.2019-18027] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 03/28/2020] [Indexed: 11/19/2022]
Abstract
Hen eggshells are a rich and natural source of calcium and can serve as a biofunctional food ingredient. Enriching the traditional Polish bread spread (sersmażony) with micronized eggshell is an attractive proposition for consumers who require easily available calcium. The present study aimed to evaluate the use of micronized eggshells as a source of bioavailable calcium in bread spread. The study evaluated the effect of selected biocomponents on calcium bioavailability by using an in vitro digestion model. The enrichment of bread spread with eggshell, lysine, vitamin D3, and vitamin K enhanced all examined physicochemical variables except water activity. Enrichment with eggshells increased calcium levels >2.5-fold compared with the control sample. As an ingredient of bread spread, lysine is an important rheological factor. The bioavailability of calcium was higher in samples with lysine and vitamin K compared with samples that contained eggshell alone.
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Affiliation(s)
- Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | | | - Krystyna Szymandera-Buszka
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | - Ryszard Rezler
- Department of Physics and Biophysics, Poznan University of Life Sciences, 60-637 Poznań, Poland
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Poznan University of Life Sciences, 60-637 Poznań, Poland
| | - Oskar Szczepaniak
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland.
| | - Grzegorz Marciniak
- Department of Macroeconomics and Agricultural Economics, Poznan University of Economics and Business, 61-875 Poznań, Poland
| | - Anna Jędrusek-Golińska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | - Małgorzata Kobus-Moryson
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
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Sadeer NB, Rocchetti G, Senizza B, Montesano D, Zengin G, Uysal A, Jeewon R, Lucini L, Mahomoodally MF. Untargeted Metabolomic Profiling, Multivariate Analysis and Biological Evaluation of the True Mangrove ( Rhizophora mucronata Lam.). Antioxidants (Basel) 2019; 8:antiox8100489. [PMID: 31623170 PMCID: PMC6827162 DOI: 10.3390/antiox8100489] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 12/13/2022] Open
Abstract
Currently, there is a renewed interest towards the development of plant-based pharmacophores. In this work, 16 extracts prepared from the leaves, twigs, roots and fruits of a hydro-halophyte, Rhizophora mucronata Lam. (Family: Rhizophoraceae), were studied for possible antioxidant activity and the phenolic profiles established. Thereafter, enzymatic inhibitory activities (α-amylase, α-glucosidase, tyrosinase, acetyl- (AChE), butyrylcholinesterase (BChE), lipase, and elastase) were assessed. The total phenolic, flavonoid, phenolic acid, tannin, flavanol and triterpenoid content were estimated using standard assays. An untargeted metabolomics-based approach, based on ultra-high-pressure liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF-MS) followed by multivariate statistics, was then used to comprehensively profile and describe the phenolics present. UHPLC-QTOF-MS allowed for putatively annotating 104 phenolic acids, 103 flavonols, 94 flavones, 71 anthocyanins, 66 tyrosols, 29 lignans, 15 alkylphenols and 10 stilbenes in the extracts. Nine strains (Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, Methicillin-resistant Staphylococcus aureus (MRSA), Salmonella enteritidis, Sarcina lutea, Proteus mirabilis, Bacillus cereus and Candida albicans) were then used to investigate the antimicrobial properties. The methanolic twig extract exhibited significant reducing potential towards Cu (II)/Cu (I) and Fe (III)/Fe (II) (1336.88 ± 15.70 and 710.18 ± 21.04 mg TE/g, respectively) and was the most potent DPPH radical scavenger (807.07 ± 6.83 mg TE/g). Additionally, the methanolic twig extract showed significant inhibition against most targeted enzymes. Anti-microbial results showed that all extracts were active against MRSA. Multivariate analysis demonstrated that the phenolic profile of ethyl acetate extracts and leaves were the two most discriminative parameters in terms of solvents and organs, respectively. The present findings indicated that R. mucronata may be further explored for the management/prevention of oxidative stress, neurodegenerative complications and hyperpigmentation.
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Affiliation(s)
- Nabeelah Bibi Sadeer
- Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit 80837, Mauritius.
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Biancamaria Senizza
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Food Science and Nutrition Section, University of Perugia, Via S. Costanzo 1, 06126 Perugia, Italy.
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Campus, 42130 Konya, Turkey.
| | - Ahmet Uysal
- Department of Medicinal Laboratory, Vocational School of Health Services, Selcuk University, 42130 Konya, Turkey.
| | - Rajesh Jeewon
- Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit 80837, Mauritius.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
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Boskovic M, Glisic M, Djordjevic J, Starcevic M, Glamoclija N, Djordjevic V, Baltic MZ. Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere. J Food Sci 2019; 84:2467-2474. [PMID: 31449337 DOI: 10.1111/1750-3841.14788] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/03/2019] [Accepted: 07/29/2019] [Indexed: 02/07/2023]
Abstract
The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O2 /50%CO2 /20%N2 ) was evaluated within 15 days of refrigeration (3 ± 1 °C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks' storage. PRACTICAL APPLICATION: The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.
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Affiliation(s)
- Marija Boskovic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Milica Glisic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Jasna Djordjevic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Marija Starcevic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Natasa Glamoclija
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Vesna Djordjevic
- Inst. of Meat Hygiene and Technology, Kacanskog 13, Belgrade, Serbia
| | - Milan Z Baltic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
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