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Slama M, Slougui N, Benaissa A, Nekkaa A, Sellam F, Canabady-Rochelle L. Borago Officinalis L.: A Review Oon Extraction, Phytochemical, and Pharmacological Activities. Chem Biodivers 2024; 21:e202301822. [PMID: 38426739 DOI: 10.1002/cbdv.202301822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 03/02/2024]
Abstract
Borago officinalis L., an annual herb belonging to the Boraginaceae family, is used in the traditional medical practices of various countries and for multiple treatments, including respiratory disorders, colds, influenza, diarrhea, cramps, inflammation, palpitation, hypertension menopause, and post-menopausal symptoms. Its pharmacological properties and biological activities - among them antioxidant, antimicrobial, anticancer, anti-inflammatory, insecticidal, antigenotoxic, and anti-obesity activity - were demonstrated in vitro and in vivo and are related to its rich content of bioactive compounds (mainly phenolic acids, flavonoids, anthocyanins, alkaloids, and terpenes) extracted from various parts of B. officinalis including leaves, flowers, seeds, and roots. This review summarizes all updated information on applied extraction processes, phytochemistry, pharmacology, and toxicity of B. officinalis.
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Affiliation(s)
- Meriem Slama
- Laboratoire de Génie des Procédés pour le Développement Durable et Les Produits de Santé, Ecole Nationale Polytechnique de Constantine, Constantine, 25016, Algeria
| | - Nabila Slougui
- Laboratoire de Bio Géochimie des Milieux Désertiques, Université Kasdi Merbah Ouargla, Route de Ghardaia, Ouargla, 30000, Algeria
- Ecole Nationale Polytechnique de Constantine, Ville Universitaire Ali Mendjeli, BP 75 A RP Ali Mendjeli, Constantine, 25016, Algeria
| | - Akila Benaissa
- Pharmaceutical Research and Sustainable Development Laboratory (ReMeDD), Department of Pharmaceutical Engineering, Faculty of Process Engineering, Constantine 3 University, Constantine, 25000, Algeria
| | - Amine Nekkaa
- Université de Lorraine, CNRS, LRGP, F-54000, Nancy, France
| | - Feriel Sellam
- Genetic diagnosis and microscopy laboratory, Health and biotechnology division, National Research Center of Biotechnology, Constantine, Algeria
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Salehifar E, Sobhanirad S. The Effect of Borage ( Borago officinalis) Extract on Growth Performance and Immune System of Broilers at High-Density Conditions. J APPL ANIM WELF SCI 2024; 27:201-209. [PMID: 34979832 DOI: 10.1080/10888705.2021.2021653] [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] [Indexed: 10/19/2022]
Abstract
The present study was conducted to investigate the effects of borage extract (BE) on growth performance and the immune system of broilers at high-stocking-density. A total of 330 male Ross 308 broilers were distributed in a completely randomized design with six experimental treatments each with three replications. Treatments were T1: 10 broilers/m2 (positive control group), T2: 20 broilers/m2 (negative control group), T3: 20 broilers/m2 + 150 mg/l of borage extract (BE), T4: 20 broilers/m2 + 300 mg/l of BE, T5: 20 broilers/m2 + 450 mg/l of BE, and T6: 20 broilers/m2 + 600 mg/l of BE. Weight gain, feed intake, and feed conversion ratio (FCR) were measured weekly and immune responce were examined twice. The use of BE could improve weight gain, feed intake, and FCR in broilers reared at a high-stocking-density. BE treatment improved the immune response of broilers. According to the results, the use of BE at 600 mg/l is useful in reducing the effects of density stress. Therefore, BE can be used as a nutritional strategy to improve the bird performance in stressful conditions.
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Affiliation(s)
- Ehsan Salehifar
- Department of Agricultural Science, Mashhad Branch, Islamic Azad University, Mashhad, Iran
| | - Saeid Sobhanirad
- Department of Agricultural Science, Mashhad Branch, Islamic Azad University, Mashhad, Iran
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3
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Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA. Food Chem 2023; 399:133963. [DOI: 10.1016/j.foodchem.2022.133963] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 07/21/2022] [Accepted: 08/14/2022] [Indexed: 11/20/2022]
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4
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Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile. Foods 2022; 11:foods11223558. [PMID: 36429150 PMCID: PMC9689944 DOI: 10.3390/foods11223558] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/02/2022] [Accepted: 11/05/2022] [Indexed: 11/10/2022] Open
Abstract
Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.
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Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020; 40:863-880. [PMID: 33305273 PMCID: PMC7713766 DOI: 10.5851/kosfa.2020.e84] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/07/2022] Open
Abstract
Studies conducted in the past decade related to the use of natural antioxidants
in meat products revealed the prevalent use of plant-based antioxidative
materials added as powders, extracts, or dried or raw materials to meat
products. The amount of antioxidative materials varied from 7.8 ppm to
19.8%. Extracts and powders were used in small amounts (ppm to grams) and
large amounts (grams to >1%), respectively. Antioxidative
materials used in meat products are mainly composed of phenolic compounds and
flavonoids, which are able to inhibit lipid peroxidation of meat products,
thereby preserving meat quality. However, the main ingredients used in processed
meat products are the traditional additives, such as sodium erythorbate, sodium
hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This
difference could be attributed to changes in the sensory quality or
characteristics of meat products using natural antioxidants. Therefore, novel
research paradigms to develop meat products are needed, focusing on the
multifunctional aspects of natural antioxidants.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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Guil‐Guerrero JL, González‐Fernández MJ, Lyashenko S, Fabrikov D, Rincón‐Cervera MÁ, Urrestarazu M, Gómez‐Mercado F. γ‐Linolenic and Stearidonic Acids from Boraginaceae of Diverse Mediterranean Origin. Chem Biodivers 2020; 17:e2000627. [DOI: 10.1002/cbdv.202000627] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Accepted: 10/12/2020] [Indexed: 11/07/2022]
Affiliation(s)
| | | | | | - Dmitri Fabrikov
- Animal Production Division University of Almería 04120 Almería Spain
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Guizellini GM, Torres EAFDS, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, de Oliveira VS, Sampaio GR. The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling. J Food Sci 2020; 85:2416-2426. [PMID: 32681539 DOI: 10.1111/1750-3841.15344] [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: 02/14/2020] [Revised: 05/19/2020] [Accepted: 06/05/2020] [Indexed: 12/15/2022]
Abstract
This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β-carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra-high performance liquid chromatography-electrospray by ionization-mass spectrometry (UHPLC-ESI-MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at -18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. PRACTICAL APPLICATION: Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.
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Affiliation(s)
- Glória Maria Guizellini
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | | | | | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | | | - Ormindo Domingues Gamallo
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Maiara Jurema Soares
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
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8
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Lashgari SS, Noorolahi Z, Sahari MA, Ahmadi Gavlighi H. Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. Food Sci Nutr 2020; 8:2920-2928. [PMID: 32566210 PMCID: PMC7300040 DOI: 10.1002/fsn3.1594] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 03/22/2020] [Accepted: 03/27/2020] [Indexed: 11/29/2022] Open
Abstract
The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p < .05) the TBARS content of the sausage samples compared to control (without PHE). Moreover, PHE increased L* and a* value of samples during fermentation period but did not affect the color of samples during storage period. The PHE was also able to improve the chewiness and gumminess of the fermented sausage. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriaceae) also showed that antimicrobial activity of PHE in fermented sausage.
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Affiliation(s)
- Seyede Saba Lashgari
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Zohre Noorolahi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohamad Ali Sahari
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
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9
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Chemical composition and antioxidant activity of Borago officinalis L. leaf extract growing in Algeria. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2014.11.059] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Bi Y, Zhou G, Pan D, Wang Y, Dang Y, Liu J, Jiang M, Cao J. The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00195-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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11
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Alejandre M, Ansorena D, Calvo MI, Cavero RY, Astiasarán I. Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties. Meat Sci 2019; 148:219-222. [DOI: 10.1016/j.meatsci.2018.05.022] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 04/24/2018] [Accepted: 05/29/2018] [Indexed: 11/24/2022]
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Nikmaram N, Budaraju S, Barba FJ, Lorenzo JM, Cox RB, Mallikarjunan K, Roohinejad S. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Sci 2018; 145:245-255. [DOI: 10.1016/j.meatsci.2018.06.031] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 05/21/2018] [Accepted: 06/25/2018] [Indexed: 10/28/2022]
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de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review. Compr Rev Food Sci Food Saf 2018; 17:1465-1483. [DOI: 10.1111/1541-4337.12386] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/07/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Vanessa Sales de Oliveira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Maria Clara Ramos Cople
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ivanilda Maria Augusta
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ormindo Domingues Gamallo
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana Saldanha
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
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Perales‐Jasso YJ, Gamez‐Noyola SA, Aranda‐Ruiz J, Hernandez‐Martinez CA, Gutierrez‐Soto G, Luna‐Maldonado AI, Silva‐Vazquez R, Hume ME, Mendez‐Zamora G. Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil. Food Sci Nutr 2018; 6:1254-1260. [PMID: 30065826 PMCID: PMC6060905 DOI: 10.1002/fsn3.668] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 04/03/2018] [Accepted: 04/08/2018] [Indexed: 11/11/2022] Open
Abstract
The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO. The pH, redness (a*), yellowness (b*), Chroma, and browning index (BI) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a* (23.13 vs. 25.27), b* (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1-4.19 vs. 4.73 log CFU/g and T2-4.37 vs. 4.50 log CFU/g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH, color parameters, textural profile, and sensory characteristics.
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Affiliation(s)
| | | | - Juana Aranda‐Ruiz
- Facultad de AgronomiaUniversidad Autonoma de Nuevo LeonGeneral EscobedoMexico
| | | | | | | | | | - Michael E. Hume
- Food and Feed Safety Research UnitSouthern Plains Agricultural Research CenterU.S. Department of AgricultureAgricultural Research ServiceCollege StationTexas
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Gayoso L, Poyato C, Calvo MI, Cavero RY, Ansorena D, Astiasarán I. Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2842-2851. [PMID: 28928524 PMCID: PMC5583114 DOI: 10.1007/s13197-017-2722-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2017] [Accepted: 05/26/2017] [Indexed: 11/26/2022]
Abstract
Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous Lavandula latifolia extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons. During storage, the formation of the volatile compounds was mostly related to the oxidation of the main fatty acids of the sunflower oil (linolenic acid) and the algae oil (docosahexaenoic acid). Despite the antioxidant capacity shown by the L. latifolia extract, its influence in the oxidative stability in terms of total volatiles was only noticed in sunflower oil gels (p < 0.05), where a significant decrease in the aldehydes fraction was found.
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Affiliation(s)
- Lucía Gayoso
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Navarra Spain
- IDISNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Candelaria Poyato
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Navarra Spain
- IDISNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - María Isabel Calvo
- Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Navarra Spain
- IDISNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Rita Yolanda Cavero
- Department of Environmental Biology, Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Navarra Spain
- IDISNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Navarra Spain
- IDISNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Navarra Spain
- IDISNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
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Bulgari R, Morgutti S, Cocetta G, Negrini N, Farris S, Calcante A, Spinardi A, Ferrari E, Mignani I, Oberti R, Ferrante A. Evaluation of Borage Extracts As Potential Biostimulant Using a Phenomic, Agronomic, Physiological, and Biochemical Approach. FRONTIERS IN PLANT SCIENCE 2017; 8:935. [PMID: 28638392 PMCID: PMC5461430 DOI: 10.3389/fpls.2017.00935] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Accepted: 05/19/2017] [Indexed: 05/02/2023]
Abstract
Biostimulants are substances able to improve water and nutrient use efficiency and counteract stress factors by enhancing primary and secondary metabolism. Premise of the work was to exploit raw extracts from leaves (LE) or flowers (FE) of Borago officinalis L., to enhance yield and quality of Lactuca sativa 'Longifolia,' and to set up a protocol to assess their effects. To this aim, an integrated study on agronomic, physiological and biochemical aspects, including also a phenomic approach, has been adopted. Extracts were diluted to 1 or 10 mL L-1, sprayed onto lettuce plants at the middle of the growing cycle and 1 day before harvest. Control plants were treated with water. Non-destructive analyses were conducted to assess the effect of extracts on biomass with an innovative imaging technique, and on leaf photosynthetic efficiency (chlorophyll a fluorescence and leaf gas exchanges). At harvest, the levels of ethylene, photosynthetic pigments, nitrate, and primary (sucrose and total sugars) and secondary (total phenols and flavonoids) metabolites, including the activity and levels of phenylalanine ammonia lyase (PAL) were assessed. Moreover, a preliminary study of the effects during postharvest was performed. Borage extracts enhanced the primary metabolism by increasing leaf pigments and photosynthetic activity. Plant fresh weight increased upon treatments with 10 mL L-1 doses, as correctly estimated by multi-view angles images. Chlorophyll a fluorescence data showed that FEs were able to increase the number of active reaction centers per cross section; a similar trend was observed for the performance index. Ethylene was three-fold lower in FEs treatments. Nitrate and sugar levels did not change in response to the different treatments. Total flavonoids and phenols, as well as the total protein levels, the in vitro PAL specific activity, and the levels of PAL-like polypeptides were increased by all borage extracts, with particular regard to FEs. FEs also proved efficient in preventing degradation and inducing an increase in photosynthetic pigments during storage. In conclusion, borage extracts, with particular regard to the flower ones, appear to indeed exert biostimulant effects on lettuce; future work will be required to further investigate on their efficacy in different conditions and/or species.
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Affiliation(s)
- Roberta Bulgari
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Silvia Morgutti
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Giacomo Cocetta
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Noemi Negrini
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Stefano Farris
- Department of Food, Environmental and Nutritional SciencesUniversità degli Studi di Milano, Milan, Italy
| | - Aldo Calcante
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Anna Spinardi
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Enrico Ferrari
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Ilaria Mignani
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Roberto Oberti
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
| | - Antonio Ferrante
- Department of Agricultural and Environmental Sciences – Production, Landscape, Agroenergy, Università degli Studi di MilanoMilan, Italy
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17
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Segovia Gómez F, Almajano Pablos MP. Pineapple Waste Extract for Preventing Oxidation in Model Food Systems. J Food Sci 2017; 81:C1622-8. [PMID: 27384012 DOI: 10.1111/1750-3841.13341] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2015] [Revised: 04/11/2016] [Accepted: 04/20/2016] [Indexed: 12/14/2022]
Abstract
Pineapple (Ananas comosus) is consumed in the form of chunks (canned), cubes, fruit salad, and also in juices, concentrates, and jams. In the processes to produce these products, the waste generated represents a high percentage of the total fruit. Some studies have shown that residues of certain fruits, such as pineapple, have the same antioxidant activity as the fruit pulp. So although these residues are discarded, they could be used as an alternative source of polyphenols, as natural antioxidants. This study is focused on the antioxidant activity of wastes obtained in the production of pineapple products and their application. The polyphenols' scavenging activity was determined by the oxygen radical antioxidant capacity assay. The antioxidant potential was determined in emulsions (o/w) and in muffins, where the primary oxidation products (by peroxide value, PV) and the secondary oxidation products (by thiobarbituric acid reactive substances) were analyzed. In addition the muffins were analyzed by means of a triangular sensory test. The PV method showed that pineapple waste extracts caused a reduction in oxidation products of 59% in emulsions and 91% in the muffins. The reduction in TBARs values for emulsions were 27% and for muffins were 51%. The triangular sensory test showed that the samples containing the extract were not distinguished from the control (α = 0.05).
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Affiliation(s)
- Francisco Segovia Gómez
- Chemical Engineering Dept, Univ. Politècnica de Catalunya, Avda, Diagonal, 647, Barcelona, 08028, Spain
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18
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Munekata PES, Domínguez R, Franco D, Bermúdez R, Trindade MA, Lorenzo JM. Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix. Meat Sci 2016; 124:54-60. [PMID: 27835835 DOI: 10.1016/j.meatsci.2016.11.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 11/03/2016] [Accepted: 11/04/2016] [Indexed: 12/21/2022]
Abstract
The effect of natural antioxidants on physicochemical properties, lipid and protein oxidation, volatile compounds and free fatty acids (FFA) were determined in Spanish salchichón enriched with n-3 fatty acids encapsulated and stabilized in konjac matrix. Phenolic compounds of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were also identified and quantified. Five batches of salchichón were prepared: control (CON, without antioxidants), butylated hydroxytoluene (BHT), BRE, CLE and PSE. The main phenolic compounds were catechin and benzoic acid for BRE, gallic acid and catechin for CLE and catechin and protocatechuic acid for PSE. Statistical analysis did not show significant differences on chemical composition among treatments. Reductions in luminosity (P<0.05) and pH (P<0.001) were observed with the CLE batch, whereas the other colour parameters were not affected by the addition of natural antioxidants. Finally, the inclusion of antioxidants (P<0.001) decreased the hexanal content, whereas the FFA content increased by the addition of natural extracts.
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Affiliation(s)
- P E S Munekata
- Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil
| | - R Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - D Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - R Bermúdez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - M A Trindade
- Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
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19
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Vossen E, Claeys E, Raes K, van Mullem D, De Smet S. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4523-4530. [PMID: 26869453 DOI: 10.1002/jsfa.7668] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 10/19/2015] [Accepted: 02/06/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Meat products enriched with n-3 fatty acids are more prone to oxidation. The aim was to investigate whether supra-nutritional levels of α-tocopherol can enhance the colour and lipid oxidative stability of n-3 fatty acids enriched dry fermented sausages, frozen loins and subcutaneous fat. Pigs were fed a diet supplemented with 18 g kg(-1) fish oil and 50, 150 or 300 mg kg(-1) α-tocopheryl acetate. The control group received 12 g kg(-1) soy oil and 150 mg kg(-1) α-tocopheryl acetate. RESULTS α-Tocopherol levels of the frozen loin, dry fermented sausage and subcutaneous fat were elevated as a result of the dietary α-tocopherol supplementation. Lipid oxidation occurred to the same extend in the n-3 fatty acid enriched frozen loins when compared to the control group. In the subcutaneous fat enriched with n-3 fatty acids reduced lipid oxidation was found when comparing 50 mg kg(-1) versus 150 and 300 mg kg(-1) . However, in the dry fermented sausages no such effect was observed and higher TBARS values were found in the n-3 fatty acid enriched sausages compared to the control group. Colour parameters of the loin and subcutaneous fat were not affected, whereas some significant differences in the dry fermented sausages were found. The colour stability of the frozen loins was not affected by the dietary treatments. CONCLUSION Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 fatty acid enriched frozen loins and subcutaneous fat, but not of dry fermented sausages. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Els Vossen
- Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium
| | - Erik Claeys
- Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium
| | - Katleen Raes
- Laboratory for Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University - Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium
| | | | - Stefaan De Smet
- Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium
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20
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Alirezalu K, Hesari J, Eskandari MH, Valizadeh H, Sirousazar M. Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13100] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Kazem Alirezalu
- Department of Food Science and Technology, Faculty of Agriculture; University of Tabriz; Tabriz Iran
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture; University of Tabriz; Tabriz Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, Faculty of Agriculture; Shiraz University; Shiraz Iran
| | - Hadi Valizadeh
- Department of Pharmaceutics, Drug Applied Research Center and Faculty of Pharmacy; Tabriz University of Medical Sciences; Tabriz Iran
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21
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Brzeska M, Szymczyk K, Szterk A. Current Knowledge about Oxysterols: A Review. J Food Sci 2016; 81:R2299-R2308. [PMID: 27561087 DOI: 10.1111/1750-3841.13423] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 06/30/2016] [Accepted: 07/15/2016] [Indexed: 11/26/2022]
Abstract
For years food consumers have been warned that a cholesterol-rich diet may result in atherosclerosis. It is also well known that consumption of large amounts of phytosterols decreases concentration of low-density lipoproteins (LDLs) in blood (LDLs are regarded a key risk factor in development of cardiovascular diseases). However, no scientific evidence has unambiguously proved any direct connection between amount of consumed cholesterol and LDL level in blood. On the other hand, concentration of cholesterol oxidation products, oxysterols, seems to be indeed relevant; for example, they significantly impact appearance of atherosclerotic lesions (plaques). Phytosterols (like sitosterol or campasterol) decrease LDL level in blood, but on the other hand products of their oxidation are toxic. Therefore, it is worth to know influence of phytosterols on living organisms, processes which lead to their formation, and their levels in popular foodstuffs. This paper is an attempt to review literature data on the above aspects, as well as on impact on living organisms of oxidation products of popular sterols.
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Affiliation(s)
- Magdalena Brzeska
- Dept. of Food Analysis, The Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532, Warsaw, Poland.
| | - Krystyna Szymczyk
- Dept. of Food Analysis, The Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532, Warsaw, Poland
| | - Arkadiusz Szterk
- National Medicines Inst, Dept. of Spectrometric Methods, 30/40 Chełmska, 00-725, Warsaw, Poland
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22
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Bolger Z, Brunton NP, Lyng JG, Monahan FJ. Comminuted meat products—consumption, composition, and approaches to healthier formulations. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1149861] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Nigel P. Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - James G. Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Frank J. Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
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23
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Alejandre M, Poyato C, Ansorena D, Astiasarán I. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Sci 2016; 121:107-113. [PMID: 27300155 DOI: 10.1016/j.meatsci.2016.05.010] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 05/11/2016] [Accepted: 05/16/2016] [Indexed: 10/21/2022]
Abstract
Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Control (0.35g/100g), implying an increment in polyunsaturated fatty acids (PUFA) supply (up to 10.3%) and reductions in omega-6/ omega-3 ratio (75, 82 and 84%, respectively). Peroxides and TBARs values were not affected (P>0.05) by the fat modification and a slight low formation of volatile aldehydes derived from lipid oxidation was detected. Fat replacement did not cause relevant modifications on the instrumental color properties and no sensory differences (P>0.05) were found between Control and SUB2 products (32.8%) for taste and juiciness, pointing out the viability of this formulation for human consumption.
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Affiliation(s)
- Marta Alejandre
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Candelaria Poyato
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
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24
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Lozano-Baena MD, Tasset I, Muñoz-Serrano A, Alonso-Moraga Á, de Haro-Bailón A. Cancer Prevention and Health Benefices of Traditionally Consumed Borago officinalis Plants. Nutrients 2016; 8:E48. [PMID: 26797631 PMCID: PMC4728661 DOI: 10.3390/nu8010048] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Revised: 12/28/2015] [Accepted: 01/11/2016] [Indexed: 11/17/2022] Open
Abstract
Nowadays, healthy eating is increasing the demand of functional foods by societies as sources of bioactive products with healthy qualities. For this reason, we tested the safety of the consumption of Borago officinalis L. and its main phenolic components as well as the possibility of its use as a nutraceutical plant to help in cancer prevention. The in vivo Drosophila Somatic Mutation and Recombination Test (SMART) and in vitro HL-60 human cell systems were performed, as well-recognized methods for testing genotoxicity/cytotoxicity of bioactive compounds and plant products. B. officinalis and the tested compounds possess antigenotoxic activity. Moreover, B. officinalis wild type cultivar exerts the most antigenotoxic values. Cytotoxic effect was probed for both cultivars with IC50 values of 0.49 and 0.28 mg · mL(-1) for wild type and cultivated plants respectively, as well as their constituent rosmarinic acid and the assayed phenolic mixture (IC50 = 0.07 and 0.04 mM respectively). B. officinalis exerts DNA protection and anticarcinogenic effects as do its component rosmarinic acid and the mixture of the main phenolics presented in the plant. In conclusion, the results showed that B. officinalis may represent a high value plant for pleiotropic uses and support its consumption as a nutraceutical plant.
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Affiliation(s)
- María-Dolores Lozano-Baena
- Department of Plant Breeding, Institute of Sustainable Agriculture, CSIC, Av. Menéndez Pidal s/n, Córdoba E-14004, Spain.
| | - Inmaculada Tasset
- Department of Developmental and Molecular Biology, Institute for Aging Studies, Albert Einstein College of Medicine, 1300 Morris Park Avenue, Bronx, NY 10461, USA.
| | - Andrés Muñoz-Serrano
- Department of Genetics, Gregor Mendel Building, Faculty of Science, University of Córdoba, Campus Rabanales, Córdoba 14014, Spain.
| | - Ángeles Alonso-Moraga
- Department of Genetics, Gregor Mendel Building, Faculty of Science, University of Córdoba, Campus Rabanales, Córdoba 14014, Spain.
| | - Antonio de Haro-Bailón
- Department of Plant Breeding, Institute of Sustainable Agriculture, CSIC, Av. Menéndez Pidal s/n, Córdoba E-14004, Spain.
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25
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Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Deep Narayan Yadav
- Food Science and Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Tanbir Ahmad
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Kairam Narsaiah
- Agriculture Structure and Process Engineering, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
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26
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Komaki A, Rasouli B, Shahidi S. Anxiolytic Effect of Borago officinalis (Boraginaceae) Extract in Male Rats. ACTA ACUST UNITED AC 2015. [DOI: 10.17795/ajnpp-27189] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Miceli A, Francesca N, Moschetti G, Settanni L. The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta. Int J Gastron Food Sci 2015. [DOI: 10.1016/j.ijgfs.2014.12.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Asadi-Samani M, Bahmani M, Rafieian-Kopaei M. The chemical composition, botanical characteristic and biological activities of Borago officinalis: a review. ASIAN PAC J TROP MED 2014; 7S1:S22-8. [DOI: 10.1016/s1995-7645(14)60199-1] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Revised: 08/23/2014] [Accepted: 09/17/2014] [Indexed: 10/24/2022] Open
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30
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Novelli E, Fasolato L, Cardazzo B, Carraro L, Taticchi A, Balzan S. Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect. Ital J Food Saf 2014; 3:1704. [PMID: 27800353 PMCID: PMC5076720 DOI: 10.4081/ijfs.2014.1704] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2013] [Revised: 12/24/2013] [Accepted: 01/21/2014] [Indexed: 11/23/2022] Open
Abstract
A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively). The control batch was composed of lean and fat cuts of pork in 70:30 ratio, 2.7% salt and a mixed starter culture of staphylococci and pediococci. After stuffing into natural casings, salamis were aged until they reached a total weight loss of 30%. The product was then sliced and packaged in a protective atmosphere (nitrogen:carbon dioxide 80:20) and placed in a refrigerator thermostat (2-4°C) with alternating 12 h of artificial light and darkness. The samples were analysed for the measurement of pH, water activity, organic acidity, peroxide number and secondary products of lipid peroxidation at the time of slicing and after 10, 20 and 30 days of storage into the refrigerated thermostat. The pH and water activity were not substantially different between the control and the two enriched batches. The peroxide number and secondary products of lipid peroxidation values in the two batches with phenols were at least substantially lower than the control sample. In conclusion, the phenol compounds obtained from vegetation water have shown no interference with the ripening process while protecting the dough from oxidation.
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Affiliation(s)
- Enrico Novelli
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
| | - Luca Fasolato
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
| | - Barbara Cardazzo
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
| | - Lisa Carraro
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
| | - Agnese Taticchi
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Università degli Studi di Perugia , Italy
| | - Stefania Balzan
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
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31
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Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.046] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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33
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Berasategi I, Navarro-Blasco Í, Calvo MI, Cavero RY, Astiasarán I, Ansorena D. Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract. Meat Sci 2014; 96:1185-90. [DOI: 10.1016/j.meatsci.2013.10.023] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 08/29/2013] [Accepted: 10/19/2013] [Indexed: 11/26/2022]
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34
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Krkić N, Šojić B, Lazić V, Petrović L, Mandić A, Sedej I, Tomović V, Džinić N. Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.02.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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García-Íñiguez de Ciriano M, Berasategi I, Navarro-Blasco I, Astiasarán I, Ansorena D. Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:876-881. [PMID: 22865242 DOI: 10.1002/jsfa.5811] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2012] [Revised: 04/24/2012] [Accepted: 06/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1)). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids.
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Affiliation(s)
- Mikel García-Íñiguez de Ciriano
- Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, 31008-Pamplona, Spain
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36
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ALIAKBARLU JAVAD, TAJIK HOSSEIN. ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF VARIOUS EXTRACTS OFBORAGO OFFICINALISFLOWERS. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00622.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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37
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Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.05.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Casado R, Landa A, Calvo J, García-Mina JM, Marston A, Hostettmann K, Calvo MI. Anti-inflammatory, antioxidant and antifungal activity of Chuquiraga spinosa. PHARMACEUTICAL BIOLOGY 2011; 49:620-626. [PMID: 21554005 DOI: 10.3109/13880209.2011.577436] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
CONTEXT Stem and leaves infusion of Chuquiraga spinosa (R&P) Don. (Asteraceae) is used in the Peruvian traditional medicine for its anti-inflammatory properties and for the treatment of vaginal infections. OBJECTIVE This study evaluated the antioxidant, anti-inflammatory and antifungal activities of C. spinosa for the first time. MATERIALS AND METHODS Extracts of methanol, 50% methanol and water were obtained from C. spinosa aerial parts. Antioxidant activity of the extracts was evaluated (DPPH˙, ABTS˙(+) and superoxide radical-scavenging activity). The correlation between these results and total polyphenolic content was determined by Pearson's Correlation Coefficient. Anti-inflammatory activity of 50% methanol extract was evaluated with the rat model of carrageenan-induced acute inflammation and mouse model of TPA-induced acute inflammation. The antifungal activity of the extracts against Cladosporium cucumerinum and Candida albicans was studied by direct bioautography, and antifungal activity against phytopathogenic fungi was performed by culture in potato dextrose agar plates. RESULTS All the extracts showed high antioxidant activity, and there was correlation between the activity and total polyphenolic compounds. As 50% methanol extract was administered orally, the paw edema in rats was reduced significantly (52.5%). This extract, by topical administration, produced a reduction of 88.07% of the edema TPA-induced in ear of mice. The aqueous and 50% methanol extracts were active against C. albicans (minimum inhibitory concentration of 2.5 and 6.25 µg, respectively). The aqueous extract showed antifungal activity against C. cucumerinum (MIC: 2.5 µg). DISCUSSION AND CONCLUSION Preliminary phytochemical screening and the analysis of the three extracts by high-performance liquid chromatography diode-array detection showed the majority compounds are flavonoids and phenolic acid derivatives. These compounds may be responsible of the radical-scavenging activity of these extracts as well as responsible of anti-inflammatory effect in vivo of 50% methanol extract. Several authors have demonstrated the antioxidant and anti-inflammatory properties of some flavonoids and phenolic acids. The antifungal activity of the extracts obtained from aerial parts of C. spinosa has been investigated here for the first time. Other studies are necessary to determine the mechanism of action and to identify the bioactive compounds of this plant.
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Affiliation(s)
- Raquel Casado
- Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain.
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Shabanpour B, Zolfaghari M. Synergic Effects of Light Salting, Vacuum Packaging, and Onion Extract on the Quality Retention of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2011. [DOI: 10.1080/10498850.2010.541986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Hayes J, Stepanyan V, Allen P, O’Grady M, Kerry J. Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.05.020] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic. Meat Sci 2010; 86:976-84. [DOI: 10.1016/j.meatsci.2010.08.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2009] [Revised: 08/04/2010] [Accepted: 08/09/2010] [Indexed: 12/21/2022]
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Otaegui-Arrazola A, Menéndez-Carreño M, Ansorena D, Astiasarán I. Oxysterols: A world to explore. Food Chem Toxicol 2010; 48:3289-303. [PMID: 20870006 DOI: 10.1016/j.fct.2010.09.023] [Citation(s) in RCA: 178] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2010] [Revised: 09/15/2010] [Accepted: 09/16/2010] [Indexed: 11/25/2022]
Abstract
Oxysterols (oxidized derivatives of cholesterol and phytosterols) can be generated in the human organism through different oxidation processes, some requiring enzymes. Furthermore, oxysterols are also present in food due to lipid oxidation reactions caused by heating treatments, contact with oxygen, exposure to sunlight, etc., and they could be absorbed from the diet, at different rates depending on their side chain length. In the organism, oxysterols can follow different routes: secreted into the intestinal lumen, esterified and distributed by lipoproteins to different tissues or degraded, mainly in the liver. Cholesterol oxidation products (COPs) have shown cytotoxicity, apoptotic and pro-inflammatory effects and they have also been linked with chronic diseases including atherosclerotic and neurodegenerative processess. In the case of phytosterol oxidation products (POPs), more research is needed on toxic effects. Nevertheless, current knowledge suggests they may also cause cytotoxic and pro-apoptotic effects, although at higher concentrations than COPs. Recently, new beneficial biological activities of oxysterols are being investigated. Whereas COPs are associated with cholesterol homeostasis mediated by different mechanisms, the implication of POPs is not clear yet. Available literature on sources of oxysterols in the organism, metabolism, toxicity and potential beneficial effects of these compounds are reviewed in this paper.
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Affiliation(s)
- A Otaegui-Arrazola
- Department of Food Science and Nutrition, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain
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Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties. Meat Sci 2010; 84:613-20. [DOI: 10.1016/j.meatsci.2009.10.020] [Citation(s) in RCA: 111] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2009] [Revised: 10/20/2009] [Accepted: 10/22/2009] [Indexed: 11/18/2022]
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García-Iñiguez de Ciriano M, Larequi E, Rehecho S, Calvo MI, Cavero RY, Navarro-Blasco I, Astiasarán I, Ansorena D. Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation. Meat Sci 2010; 85:274-9. [PMID: 20374898 DOI: 10.1016/j.meatsci.2010.01.012] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2009] [Revised: 01/07/2010] [Accepted: 01/08/2010] [Indexed: 11/25/2022]
Abstract
A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented. Se yeast (2g/kg), iodized salt (26g/kg), linseed:algae (3:2) emulsion (62.5g/kg), and lyophilized water extract of Melissa officinalis L. as a source of natural antioxidants (686mg/kg), yielded dry fermented sausages with technological and sensory properties similar to traditional ones. From the nutritional standpoint, a 50g portion of this product would give 100% of the recommended daily intake for Se, 70% of DRI for iodine, and 40% and 100% of the reference intake for alpha-linolenic and EPA+DHA, respectively. The omega-6/omega-3 ratio decreased from 15.7 in the control product to 1.96 in the modified one. Despite the high PUFA content, no oxidation was detected by TBARS (<0.15mgMDA/kg) and volatile compounds, showing the effectiveness of the natural antioxidants from M. officinalis. The modified formulation presented good acceptability for panelists with similar appearance, odor, taste and juiciness as the control products.
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Affiliation(s)
- Mikel García-Iñiguez de Ciriano
- Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain
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