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Sadiq A, Arshad MS, Amjad RB, Munir H, Rohi M, Khalid W, Nadeem MT, Suleria HAR. Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties. Food Sci Nutr 2023; 11:4485-4501. [PMID: 37576041 PMCID: PMC10420856 DOI: 10.1002/fsn3.3174] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 11/24/2022] [Accepted: 11/26/2022] [Indexed: 08/15/2023] Open
Abstract
The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (p < .05) on 2 kGy and with the passage of storage time. The results of microbial load in samples were found to decrease on gamma irradiation with and without GLE. The antioxidant profile in chicken patties was with respect to control. Slight changes were seen in sensory parameters on different treatments at storage intervals. It is concluded that gamma irradiation eliminated the microbes and different concentrations of GLE improve the stability and antioxidant profile of chicken patties.
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Affiliation(s)
- Anam Sadiq
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Haroon Munir
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Madiha Rohi
- Department of Food Science and TechnologyGovernment College Women University FaisalabadFaisalabadPakistan
| | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
- Grand Asian University SialkotSialkotPakistan
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVic.Australia
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2
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The ‘Edge Effect’ Phenomenon in Plants: Morphological, Biochemical and Mineral Characteristics of Border Tissues. DIVERSITY 2023. [DOI: 10.3390/d15010123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The ‘edge’ effect is considered one of the fundamental ecological phenomena essential for maintaining ecosystem integrity. The properties of plant outer tissues (root, tuber, bulb and fruit peel, tree and shrub bark, leaf and stem trichomes) mimic to a great extent the ‘edge’ effect properties of different ecosystems, which suggests the possibility of the ‘edge’ effect being applicable to individual plant organisms. The most important characteristics of plant border tissues are intensive oxidant stress, high variability and biodiversity of protection mechanisms and high adsorption capacity. Wide variations in morphological, biochemical and mineral components of border tissues play an important role in the characteristics of plant adaptability values, storage duration of roots, fruit, tubers and bulbs, and the diversity of outer tissue practical application. The significance of outer tissue antioxidant status and the accumulation of polyphenols, essential oil, lipids and minerals, and the artificial improvement of such accumulation is described in connection with plant tolerance to unfavorable environmental conditions. Methods of plant ‘edge’ effect utilization in agricultural crop breeding, production of specific preparations with powerful antioxidant value and green nanoparticle synthesis of different elements have been developed. Extending the ‘edge’ effect phenomenon from ecosystems to individual organisms is of fundamental importance in agriculture, pharmacology, food industry and wastewater treatment processes.
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Singh L, Kaur S, Aggarwal P. Techno and bio functional characterization of industrial potato waste for formulation of phytonutrients rich snack product. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Singh L, Kaur S, Aggarwal P, Kaur N. Characterization of industrial potato waste for suitability in food applications. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lovepreet Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana ‐141004 Punjab India
| | - Sukhpreet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana ‐141004 Punjab India
| | - Poonam Aggarwal
- Department of Food Science and Technology Punjab Agricultural University Ludhiana ‐141004 Punjab India
| | - Navjot Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana ‐141004 Punjab India
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Metabolic Profiling of Bulgarian Potato Cultivars. Foods 2022; 11:foods11131981. [PMID: 35804796 PMCID: PMC9265564 DOI: 10.3390/foods11131981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/16/2022] [Accepted: 06/22/2022] [Indexed: 02/04/2023] Open
Abstract
Potatoes (Solanum tuberosum L.) are the fourth most economically important crop in the world. They have a short period of vegetation and are an excellent source of carbohydrates, amino acids, vitamins, organic acids, minerals and phenolics as antioxidant substances. Potato can be a major dietary source of various bioactive compounds. In this study, we applied gas chromatography coupled with mass spectrometry (GC-MS) metabolite profiling to classify eight Bulgarian potato cultivars bred in the Maritsa Vegetable Crops Research Institute (VCRI), Plovdiv, according to their metabolite contents. Altogether, we determine their flavonoids/phenolics to evaluate their nutritive quality for the breeding program with the target of determining strong health-promoting compounds. The “Kalina” cultivar is highlighted as the best one with the highest number of metabolites, containing 14 out of the 26 evaluated; it was selected as the highest-quality cultivar, compared with the other seven cultivars studied. According to the grouping of the cultivars in principal component analysis PCA, their positive distribution is explained mainly by them having the highest contents of aminobutyric and isocitric acids, methionine and alanine and lower levels of fumaric acid, pyroglutamic acid and glycine, in contrast to the cultivars distributed negatively, which had high contents of carbohydrates and relatively low contents of most of the amino acids. The highest number of amino acids was found in the cultivar “Kalina”, followed by “Perun” and “Bor”. The highest number of carbohydrates was found in “Pavelsko” and “Iverce”, while the prominent accumulation of organic acids was found in “Kalina”, “Bor” and “Rozhen”. The highest number of flavonoids in the flesh of the tubers was found in the cultivars “Nadezhda” and “Pavelsko”, followed by “Bor”. The highest ratio of flavonoids/phenolics in the flesh was found in “Pavelsko” and in “Nadezhda”, followed by “Iverce”.
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A Comprehensive Review on Utilization of Slaughterhouse By-Product: Current Status and Prospect. SUSTAINABILITY 2022. [DOI: 10.3390/su14116469] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The meat processing industry produces a huge quantity of by-products, approximately 150 million tonnes per year. The live weight of the animals is distinguished as edible, inedible, and discardable by-products, with the discardable parts equating to 66%, 52%, and 80% of the overall live weight of cattle, lamb, and pigs, respectively. Only a small percentage of those by-products are nowadays exploited for the production of high added value products such as animal feed, glue, fertilizers, etc., whereas the main management method is direct disposal to landfills. As such, the current disposal methodologies of these by-products are problematic, contributing to environmental contamination, soil degradation, air pollution, and possible health problems. Nevertheless, these by-products are rich in collagen, keratin, and minerals, being thus promising sources of high-value materials such as bioenergy, biochemical and other biomaterials that could be exploited in various industrial applications. In this paper, the possible utilization of slaughterhouse by-products for the production of various high added value materials is discussed. In this context, the various processes presented provide solutions to more sustainable management of the slaughterhouse industry, contributing to the reduction of environmental degradation via soil and water pollution, the avoidance of space depletion due to landfills, and the development of a green economy.
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Kowalczewski PŁ, Olejnik A, Świtek S, Bzducha-Wróbel A, Kubiak P, Kujawska M, Lewandowicz G. Bioactive compounds of potato ( Solanum tuberosum L.) juice: from industry waste to food and medical applications. CRITICAL REVIEWS IN PLANT SCIENCES 2022; 41:52-89. [DOI: 10.1080/07352689.2022.2057749] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/16/2024]
Affiliation(s)
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
| | - Stanisław Świtek
- Department of Agronomy, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Bzducha-Wróbel
- Department of Food Biotechnology and Microbiology, Warsaw University of Life Sciences, Warsaw, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
| | - Małgorzata Kujawska
- Department of Toxicology, Poznan University of Medical Sciences, Poznań, Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
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Ekeledo E, Latif S, Abass A, Müller J. Antioxidant potential of extracts from peels and stems of yellow‐fleshed and white cassava varieties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14814] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Esther Ekeledo
- Institute of Agricultural Engineering Tropics and Subtropics Group (440e) University of Hohenheim 70599Stuttgart Germany
- International Institute for Tropical Agriculture Ibadan Nigeria
- National Root Crops Research Institute Umudike Nigeria
| | - Sajid Latif
- Institute of Agricultural Engineering (440e) Faculty of Agriculture University of Hohenheim Stuttgart Germany
| | - Adebayo Abass
- International Institute of Tropical Agriculture Regional Hub for Eastern Africa Dar es Salaam Tanzania
| | - Joachim Müller
- Institute of Agricultural Engineering (440e) Faculty of Agriculture University of Hohenheim Stuttgart Germany
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Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity. Molecules 2020; 26:molecules26010177. [PMID: 33396560 PMCID: PMC7796066 DOI: 10.3390/molecules26010177] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 12/24/2020] [Accepted: 12/28/2020] [Indexed: 11/17/2022] Open
Abstract
Total phenolic compounds (TPC) and the chlorogenic acids content of potato by-product extracts of two hydro alcoholic solvents (methanol, ethanol) and two extraction methods (maceration and heating-assisted extraction) were studied. The content of TPC in the extracts was determined spectrometrically according to the Folin–Ciocalteu procedure and calculated as chlorogenic acid equivalents. Soluble phenolic acids, especially the chlorogenic acids, were performed by HPLC. The antioxidant activity of potato by-product extracts was determined by using the total oxygen radical absorbance capacity (ORAC) method. The highest content of TPC was found in raw and lyophilized red waters when using ethanol as a solvent around 57 mg/g fresh weight. Heating-assisted extraction enhances this quantitative increasing. At the given operating conditions, unpeeled potato samples exhibit a higher TPC than peeled ones, showing that TPC are accumulated in skin tissue. The greatest amount of chlorogenic acid (Caffeoyl-Quinic Acids, 3, 4, 5 CQA), mainly the 5-CQA (870 ± 39.66 µg/g WM for wet matter versus DM dry matter), was obtained in the pellets and lyophilized fresh peels (skin vs. flesh). In addition, the greatest amounts of chlorogenic acids were found when potato peels were extracted with methanol. Heating-assisted extraction improved the chlorogenic acid concentration of the potato peel extracts. The total ORAC amounts recorded in the different potato fractions varied between 1500 and 1650 µM TE/g. They were higher than those of some fruits, vegetables, nuts, cereals, and sweet potato cultivar. The good correlation coefficient found between TPC, chlorogenic acids determination, and the ORAC capacity indicates that the TPC can be used as a good indicator of the antioxidant capacity of potato by-products.
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Calcio Gaudino E, Colletti A, Grillo G, Tabasso S, Cravotto G. Emerging Processing Technologies for the Recovery of Valuable Bioactive Compounds from Potato Peels. Foods 2020; 9:foods9111598. [PMID: 33153164 PMCID: PMC7692071 DOI: 10.3390/foods9111598] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 10/25/2020] [Accepted: 10/28/2020] [Indexed: 12/17/2022] Open
Abstract
Potato peel (PP) is the major underutilised by-product in the potato-processing industry and a potential source of valuable bioactive molecules. Among them, glycoalkaloids and polyphenols are important precursors for steroid hormones and natural antioxidants, respectively. Moreover, the huge quantities of industrial potato-peel waste that are produced are a rich source of primary metabolites, which principally include starch as well as non-starch polysaccharides, proteins, lipids, lignin and cellulose. All carbohydrates are prone to undergo fermentation to produce ethanol, lactic and acetic acid. Finally, the main portion of PP is made up of alcohol-insoluble matter with a dietary fibre content of approximatively 40%. The present review summarises the recent advances and emerging technologies in potato-peel extraction and further valorisation processing in the food industry.
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Affiliation(s)
- Emanuela Calcio Gaudino
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Alessandro Colletti
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Silvia Tabasso
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Turin, Italy;
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
- Centre of Bioanalytical Research and Molecular Design, Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow 119991, Russia
- Correspondence: ; Tel.: +39-011-6707183
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11
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12
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Nisar MF, Arshad MS, Yasin M, Khan MK, Afzaal M, Sattar S, Suleria HAR. Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14748] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammad Faisal Nisar
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Yasin
- Food Science Division Nuclear Institute for Food and Agriculture, Pakistan Atomic Energy Commission Peshawar Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Saira Sattar
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
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13
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Chemical profiling, cytotoxicity study and assessment of antioxidant potential of hydro-ethanol extract of peels of some selected varieties of potato in various in vitro models and in lipid substrate enriched with omega-3 fatty acids. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03504-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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Calderón-Oliver M, López-Hernández LH. Food Vegetable and Fruit Waste Used in Meat Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740732] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Luis Humberto López-Hernández
- Laboratorio de Carnes, Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, INIFAP, Querétaro, México
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15
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Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02320-z] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Kadiri O, Gbadamosi SO, Akanbi CT. Extraction kinetics, modelling and optimization of phenolic antioxidants from sweet potato peel vis-a-vis RSM, ANN-GA and application in functional noodles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00249-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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17
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Affiliation(s)
- María D Torres
- Department of Chemical Engineering, Faculty of Sciences University of Vigo Edificio Politécnico, As Lagoas s/n Ourense 32004Spain
| | - Herminia Domínguez
- Department of Chemical Engineering, Faculty of Sciences University of Vigo Edificio Politécnico, As Lagoas s/n Ourense 32004Spain
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18
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Sustainability of feeding plant by-products: A review of the implications for ruminant meat production. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.02.006] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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19
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Salami SA, Valenti B, O'Grady MN, Kerry JP, Mattioli S, Licitra G, Luciano G, Priolo A. Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates. Meat Sci 2019; 153:126-134. [PMID: 30927684 DOI: 10.1016/j.meatsci.2019.03.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 03/22/2019] [Accepted: 03/24/2019] [Indexed: 01/17/2023]
Abstract
Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% dehydrated alfalfa (CON, n = 8) or cardoon meal (CMD, n = 7). Furthermore, the antioxidant activity of a phenolic-rich cardoon meal extract (1.32 GAE mg/ml) was examined in muscle homogenates (0, 0.5, 1, 5% v/w) subjected to iron/ascorbate-induced oxidation. Feeding CMD did not affect lamb performances and carcass traits but reduced (P < 0.05) the vaccenic and rumenic acids and increased stearic acid in muscle. Lipid oxidation was higher in raw meat from the CMD-fed lambs after 7 days of storage (P < 0.05). Feeding CMD did not affect the colour stability of raw meat and the oxidative stability of cooked meat and of muscle homogenates incubated with pro-oxidant catalysts. Adding 5% cardoon extract in muscle homogenates increased (+114.3%; P = 0.03) the total phenolic content and reduced (-77.6%; P < 0.01) lipid oxidation, demonstrating the antioxidant potential of compounds present in cardoon meal.
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Affiliation(s)
- Saheed A Salami
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
| | - Bernardo Valenti
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Michael N O'Grady
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Simona Mattioli
- Department of Agricultural, Environmental and Food Science (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Giuseppe Licitra
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Giuseppe Luciano
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; Department of Agricultural, Environmental and Food Science (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Alessandro Priolo
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
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Yoon DK, Kim JH, Cho WY, Ji DS, Lee HJ, Kim JH, Lee CH. Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball. Korean J Food Sci Anim Resour 2018; 38:1203-1212. [PMID: 30675113 PMCID: PMC6335129 DOI: 10.5851/kosfa.2018.e53] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 10/26/2018] [Accepted: 11/01/2018] [Indexed: 12/17/2022] Open
Abstract
The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1℃. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p<0.05). The pH values of T2 and T3 were higher than that of the control (p<0.05). Texture profile analysis of T2 revealed a lower value compared to the control (p<0.05). Therefore, the VBN value, TBARS value, disulfide bond formation, and carbonyl content in meatball containing AHR were lower than those of the control meatball. These results indicate that AHR improves the quality of meat products and functions as an antioxidant.
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Affiliation(s)
- Dong-kyu Yoon
- Department of Food Science and Biotechnology of Animal
Resources, College of Animal Bioscience and Technology, Konkuk
University, Seoul 05029, Korea
| | - Ji-Han Kim
- Department of Food and Bioproduct Sciences,
University of Saskatchewan,
Canada
| | - Won-Young Cho
- Department of Food Science and Biotechnology of Animal
Resources, College of Animal Bioscience and Technology, Konkuk
University, Seoul 05029, Korea
| | - Da-Som Ji
- Department of Food Science and Biotechnology of Animal
Resources, College of Animal Bioscience and Technology, Konkuk
University, Seoul 05029, Korea
| | - Ha-Jung Lee
- Department of Food Science and Biotechnology of Animal
Resources, College of Animal Bioscience and Technology, Konkuk
University, Seoul 05029, Korea
| | - Jung-Ho Kim
- Department of Food Science and Biotechnology of Animal
Resources, College of Animal Bioscience and Technology, Konkuk
University, Seoul 05029, Korea
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal
Resources, College of Animal Bioscience and Technology, Konkuk
University, Seoul 05029, Korea
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Fukuoka N, Miyata M, Hamada T, Takeshita E. Histochemical observations and gene expression changes related to internal browning in tuberous roots of sweet potato (Ipomea batatas). PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2018; 274:476-484. [PMID: 30080637 DOI: 10.1016/j.plantsci.2018.07.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/07/2018] [Accepted: 07/07/2018] [Indexed: 06/08/2023]
Abstract
The mechanism underlying internal browning (IB), or brown discoloration, of the central region of tuberous roots of sweet potato (Ipomoea batatas) was examined. IB disorder begins in roots from approx. 90 days after transplanting, and the severity increases significantly with time. IB damage initially occurs in cells around the secondary vascular tissue, and the area per cell occupied by starch grains in this region was larger than in the unaffected region. High levels of reducing sugars, polyphenol oxidase (PPO) activities, chlorogenic acid, and hydrogen peroxide (H2O2) were detected in cells from the IB damaged regions. The content of sugar and polyphenols was higher in disks (transverse sections) with larger amounts of damaged tissues than in disks of sound root. The transcript levels of acid invertase (IbAIV) tended to be higher with greater IB severity, whereas fluctuation patterns of ADP-glucose pyrophosphorylase (IbAGPase), granule bound starch synthase (IbGBSS), and starch branching enzyme 1 (IbSBE1) were lower with higher IB severity. These observations suggest that the incidence of IB disorder in sweet potato is largely dependent on the excessive generation of reactive oxygen species (ROS) in cells around the secondary vascular tissues due to the abundant accumulation of sugar and/or starch grains during the root maturation period.
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Affiliation(s)
- Nobuyuki Fukuoka
- Experimental Farm, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi, Ishikawa 921-8836, Japan.
| | - Masahiro Miyata
- Experimental Farm, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi, Ishikawa 921-8836, Japan
| | - Tatsuro Hamada
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi, Ishikawa 921-8836, Japan
| | - Eishin Takeshita
- Ishikawa Sand Dune Agricultural Research Center, 5-2, Uchihisumi, Kahoku, Ishikawa, 929-1126, Japan
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22
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Cunha LC, Monteiro MLG, Lorenzo JM, Munekata PE, Muchenje V, de Carvalho FAL, Conte-Junior CA. Natural antioxidants in processing and storage stability of sheep and goat meat products. Food Res Int 2018; 111:379-390. [DOI: 10.1016/j.foodres.2018.05.041] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/11/2018] [Accepted: 05/18/2018] [Indexed: 01/01/2023]
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Fermoso FG, Serrano A, Alonso-Fariñas B, Fernández-Bolaños J, Borja R, Rodríguez-Gutiérrez G. Valuable Compound Extraction, Anaerobic Digestion, and Composting: A Leading Biorefinery Approach for Agricultural Wastes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8451-8468. [PMID: 30010339 DOI: 10.1021/acs.jafc.8b02667] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In a society where the environmental conscience is gaining attention, it is necessary to evaluate the potential valorization options for agricultural biomass to create a change in the perception of the waste agricultural biomass from waste to resource. In that sense, the biorefinery approach has been proposed as the roadway to increase profit of the agricultural sector and, at the same time, ensure environmental sustainability. The biorefinery approach integrates biomass conversion processes to produce fuels, power, and chemicals from biomass. The present review is focused on the extraction of value-added compounds, anaerobic digestion, and composting of agricultural waste as the biorefinery approach. This biorefinery approach is, nevertheless, seen as a less innovative configuration compared to other biorefinery configurations, such as bioethanol production or white biotechnology. However, any of these processes has been widely proposed as a single operation unit for agricultural waste valorization, and a thoughtful review on possible single or joint application has not been available in the literature up to now. The aim is to review the previous and current literature about the potential valorization of agricultural waste biomass, focusing on valuable compound extraction, anaerobic digestion, and composting of agricultural waste, whether they are not, partially, or fully integrated.
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Affiliation(s)
- Fernando G Fermoso
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Antonio Serrano
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
- School of Civil Engineering , The University of Queensland , Advanced Engineering Building 49, St Lucia , Queensland 4072 , Australia
| | - Bernabé Alonso-Fariñas
- Department of Chemical and Environmental Engineering, Higher Technical School of Engineering , University of Seville , Camino de los Descubrimientos, s/n , 41092 Seville , Spain
| | - Juan Fernández-Bolaños
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Rafael Borja
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
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24
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Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology. Food Chem 2018; 269:258-263. [PMID: 30100433 DOI: 10.1016/j.foodchem.2018.06.154] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 06/26/2018] [Accepted: 06/30/2018] [Indexed: 10/28/2022]
Abstract
Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial potato by-products by using response surface methodology (RSM). Box-Behnken design (BBD) was performed to optimize the extraction conditions of phenolic compounds considering different extraction temperature, ratios of ethanol/water, time of extraction and sample/solvent ratio. The optimum extraction conditions were obtained with ethanol/water 55/45 (v/v) by ultrasound bath during 35 min at 35 °C and 1/10 sample/solvent ratio. The best conditions were applied to determine the phenolic content in five potato by-products. The analyses by HPLC-DAD-ESI-MS showed that chlorogenic acid accounted for a 49.3-61% of the total phenolic compounds. Positive Pearson correlations between HPLC data and antioxidant activity confirmed that the phenolic compounds had significant antioxidant properties.
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25
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Ghout A, Zellagui A, Gherraf N, Demirtas I, Ayse Sahin Y, Boukhenaf M, Lahouel M, Nieto G, Akkal S. Antiproliferative and Antioxidant Activities of Two Extracts of the Plant Species Euphorbia dendroides L. MEDICINES (BASEL, SWITZERLAND) 2018; 5:E36. [PMID: 29677109 PMCID: PMC6023373 DOI: 10.3390/medicines5020036] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/10/2018] [Accepted: 04/13/2018] [Indexed: 02/07/2023]
Abstract
Background: These days, the desire for naturally occurring antioxidants has significantly increased, especially for use in foodstuffs, cosmetics, and pharmaceutical products, to replace synthetic antioxidants that are regularly constrained due to their carcinogenicity. Methods: The study in hand aimed to appraise the antioxidant effect of two Euphorbia dendroides extracts using reducing power, anti-peroxidation, and DPPH (1,1 Diphenyl 2 Pycril Hydrazil) scavenging essays, in addition to the anticancer activity against two tumor cell lines, namely C6 (rat brain tumor)cells, and Hela (human uterus carcinoma)cell lines. Results: The results indicated that the ethyl acetate extract exhibited antiradical activity of 29.49%, higher than that of n-butanol extract (18.06%) at 100 µg/mL but much lower than that of gallic acid (78.21%).The ethyl acetate extract exhibits better reducing capacity and lipid peroxidation inhibitory activity compared to n-butanol extract but less than all tested standards. Moreover, the ethyl acetate extract was found to have an antiproliferative activity of more than 5-FU (5-fluoro-Uracil) against C6 cells at 250 µg/mL with IC50 and IC75 of 113.97, 119.49 µg/mL, respectively, and good cytotoxic activity against the Hela cell lines at the same concentration. The HPLC-TOF-MS (high performance liquid chromatography-Time-of-flight-Mass Spectrometry) analyses exposed the presence of various compounds, among which Gallic and Chlorogenic acids functioned as major compounds. Conclusions: The two extracts exhibited moderate anticancer abilities and behaved somewhat as average antioxidant agents. Based on the total phenolics and flavonoids contents, as well as HPLC results, it could be concluded that antiproliferative and antioxidant activities depend upon the content of different phenolics and flavonoids.
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Affiliation(s)
- Agena Ghout
- Laboratory of Biomolecules and Plant Breeding, Life Science and Nature Department, Faculty of Exact Science and Life Science and Nature, University of Larbi Ben Mhidi, Oum El Bouaghi 04000, Algeria.
| | - Amar Zellagui
- Laboratory of Biomolecules and Plant Breeding, Life Science and Nature Department, Faculty of Exact Science and Life Science and Nature, University of Larbi Ben Mhidi, Oum El Bouaghi 04000, Algeria.
| | - Noureddine Gherraf
- Department of Chemistry, Faculty of Exact Science and Life Science and Nature, University of Larbi Ben, Mhidi Oum El Bouaghi 04000, Algeria.
| | - Ibrahim Demirtas
- Laboratory of Plant Research, Department of Chemistry, Faculty of Science, Uluyazi Campus, Cankiri Karatekin University, Cankiri 18100, Turkey.
| | - Yaglioglu Ayse Sahin
- Laboratory of Plant Research, Department of Chemistry, Faculty of Science, Uluyazi Campus, Cankiri Karatekin University, Cankiri 18100, Turkey.
| | - Meriem Boukhenaf
- Department of Pathological Anatomy, University Hospital Center of Constantine, Constantine 25000, Algeria.
| | - Mesbah Lahouel
- Laboratory of Molecular Toxicology, University of Jijel, Jijel 18000, Algeria.
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, Espinardo, Murcia 30100, Spain.
| | - Salah Akkal
- Laboratoire de Phytochimie et Analyses Physico-Chimiques et Biologiques, Université Mentouri de Constantine, Route de Aïn El Bey, Constantine 25000, Algeria.
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26
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Friedman M, Kozukue N, Kim HJ, Choi SH, Mizuno M. Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.04.019] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Alexeree SM, Sliem MA, EL-Balshy RM, Amin RM, Harith M. Exploiting biosynthetic gold nanoparticles for improving the aqueous solubility of metal-free phthalocyanine as biocompatible PDT agent. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 76:727-734. [DOI: 10.1016/j.msec.2017.03.129] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 03/15/2017] [Accepted: 03/17/2017] [Indexed: 10/19/2022]
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28
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Evaluation of yogurt-like beverages made of potato starch waste and grape must. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9560-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Kumari B, Tiwari BK, Hossain MB, Rai DK, Brunton NP. Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13404] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Bibha Kumari
- Department of Food Biosciences; Teagasc Food Research Centre; Ashtown, Dublin D15 KN3K Ireland
- Institute of Food and Health; University College Dublin; Belfield, Dublin D04 V1W8 Ireland
| | - Brijesh K. Tiwari
- Department of Food Biosciences; Teagasc Food Research Centre; Ashtown, Dublin D15 KN3K Ireland
| | - Mohammad B. Hossain
- Department of Food Biosciences; Teagasc Food Research Centre; Ashtown, Dublin D15 KN3K Ireland
| | - Dilip K. Rai
- Department of Food Biosciences; Teagasc Food Research Centre; Ashtown, Dublin D15 KN3K Ireland
| | - Nigel P. Brunton
- Institute of Food and Health; University College Dublin; Belfield, Dublin D04 V1W8 Ireland
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30
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Visvanathan R, Jayathilake C, Chaminda Jayawardana B, Liyanage R. Health-beneficial properties of potato and compounds of interest. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4850-4860. [PMID: 27301296 DOI: 10.1002/jsfa.7848] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Revised: 10/28/2015] [Accepted: 06/06/2016] [Indexed: 06/06/2023]
Abstract
Potatoes have shown promising health-promoting properties in human cell culture, experimental animal and human clinical studies, including antioxidant, hypocholesterolemic, anti-inflammatory, antiobesity, anticancer and antidiabetic effects. Compounds present such as phenolics, fiber, starch and proteins as well as compounds considered antinutritional such as glycoalkaloids, lectins and proteinase inhibitors are believed to contribute to the health benefits of potatoes. However, epidemiological studies exploring the role of potatoes in human health have been inconclusive. Some studies support a protective effect of potato consumption in weight management and diabetes, while other studies demonstrate no effect and a few suggest a negative effect. As there are many biological activities attributed to the compounds present in potato, some of which could be beneficial or detrimental depending on specific circumstances, a long-term study investigating the association between potato consumption and diabetes, obesity, cardiovascular disease and cancer while controlling for fat intake is needed. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Rizliya Visvanathan
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | - Chathuni Jayathilake
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | | | - Ruvini Liyanage
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka.
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31
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Zhu X, Cheng Y, Chen P, Peng P, Liu S, Li D, Ruan R. Effect of alkaline and high-pressure homogenization on the extraction of phenolic acids from potato peels. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Zhang Y, Han I, Bridges WC, Dawson PL. Peach skin powder inhibits oxidation in cooked turkey meat. Poult Sci 2016; 95:2435-40. [PMID: 27252372 DOI: 10.3382/ps/pew139] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Accepted: 03/11/2016] [Indexed: 01/08/2023] Open
Abstract
The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O'Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested.
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Affiliation(s)
- Y Zhang
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
| | - I Han
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
| | - W C Bridges
- Department of Mathematical Sciences, Clemson University, Clemson, SC 29634
| | - P L Dawson
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
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33
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Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V. Phenolic Compounds in the Potato and Its Byproducts: An Overview. Int J Mol Sci 2016; 17:E835. [PMID: 27240356 PMCID: PMC4926369 DOI: 10.3390/ijms17060835] [Citation(s) in RCA: 130] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 05/17/2016] [Accepted: 05/24/2016] [Indexed: 01/03/2023] Open
Abstract
The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins, and phenolic compounds. Phenolic compounds are synthetized by the potato plant as a protection response from bacteria, fungi, viruses, and insects. Several works showed that these potato compounds exhibited health-promoting effects in humans. However, the use of the potato in the food industry submits this vegetable to different processes that can alter the phenolic content. Moreover, many of these compounds with high bioactivity are located in the potato's skin, and so are eliminated as waste. In this review the most recent articles dealing with phenolic compounds in the potato and potato byproducts, along with the effects of harvesting, post-harvest, and technological processes, have been reviewed. Briefly, the phenolic composition, main extraction, and determination methods have been described. In addition, the "alternative" food uses and healthy properties of potato phenolic compounds have been addressed.
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Affiliation(s)
- Hazal Akyol
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayazağa Campus, Maslak, Istanbul 34469, Turkey.
| | - Ylenia Riciputi
- Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayazağa Campus, Maslak, Istanbul 34469, Turkey.
| | - Maria Fiorenza Caboni
- Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy.
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy.
| | - Vito Verardo
- Department of Chemistry and Physics (Analytical Chemistry Area) University of Almería, Carretera de Sacramento s/n Almería E-04120, Spain.
- Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n Almería E-04120, Spain.
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34
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Franco D, Pateiro M, Rodríguez Amado I, López Pedrouso M, Zapata C, Vázquez JA, Lorenzo JM. Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500419] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Daniel Franco
- Meat Technology Center; Parque Tecnolóxico de Galicia, San Cibrán das Viñas; Ourense Galicia Spain
| | - Mirian Pateiro
- Meat Technology Center; Parque Tecnolóxico de Galicia, San Cibrán das Viñas; Ourense Galicia Spain
| | - Isabel Rodríguez Amado
- Departamento de Química Analítica y Alimentaria; Facultad de Ciencias de Ourense (Universidad de Vigo); Ourense Galicia Spain
- Group of Recycling and Valorization of Waste Materials (REVAL); Marine Research Institute (IIM-CSIC); Vigo Galicia Spain
| | - María López Pedrouso
- Department of Genetics; University of Santiago de Compostela, Campus Vida; Santiago de Compostela Galicia Spain
| | - Carlos Zapata
- Department of Genetics; University of Santiago de Compostela, Campus Vida; Santiago de Compostela Galicia Spain
| | - José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL); Marine Research Institute (IIM-CSIC); Vigo Galicia Spain
| | - José Manuel Lorenzo
- Meat Technology Center; Parque Tecnolóxico de Galicia, San Cibrán das Viñas; Ourense Galicia Spain
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35
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Dastmalchi K, Wang I, Stark RE. Potato wound-healing tissues: A rich source of natural antioxidant molecules with potential for food preservation. Food Chem 2016; 210:473-80. [PMID: 27211673 DOI: 10.1016/j.foodchem.2016.04.123] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2016] [Revised: 04/22/2016] [Accepted: 04/26/2016] [Indexed: 10/21/2022]
Abstract
The need for safe, effective preservatives is a prominent issue in the food and drug industries, reflecting demand for natural alternatives to synthetic chemicals viewed as harmful to consumers and the environment. Thus, this study determined the identities and scavenging capacities of antioxidant metabolites produced as a response to potato tuber wounding, using activity-guided fractionation of polar extracts from a Yukon Gold cultivar that had previously exhibited exceptionally high radical-scavenging activity. Activity-guided fractionation using the ABTS(+) radical scavenging assay and LC-MS with TOF-MS for compositional analysis of the most potent antioxidant fractions yielded identification of nine constituents: coumaroylputrescine; feruloylquinic acid; isoferuloylputrescine; ferulic acid; 22,25-dimethoxy-3-[[2,3,4-tri-O-methyl-6-O-(2,3,4,6-tetra-O-methyl-β-d-glucopyranosyl)-β-d-glucopyranosyl]oxy]-(3β)-lanost-9(11)-en-24-one; 4-(2Z)-2-decen-1-yl-5-[1-(4-hydroxyphenyl)decyl]-1,2-benzenediol; 8-[(2E)-3,7-dimethyl-2,6-octadien-1-yl]-5-hydroxy-2,8-dimethyl-6-(3-methyl-2-buten-1-yl)-2H-1-benzopyran-4,7(3H,8H)-dione; 3-[(2-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]-20-[(6-O-β-d-xylopyranosyl-β-d-glucopyranosyl)oxy]-dammar-24-en-19-al; (3β)-28-oxo-28-(phenylmethoxy)oleanan-3-yl 2-O-β-d-galactopyranosyl-3-O-(phenylmethyl)-, butyl ester β-d-glucopyranosiduronic acid. A positive correlation was observed between the scavenging activities and the polarities of the active fractions. The antioxidant capacities of the fractions were also characterised by monitoring the activity throughout a 45-minute assay period.
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Affiliation(s)
- Keyvan Dastmalchi
- Department of Chemistry and Biochemistry, The City College of New York, City University of New York Graduate Center Ph.D. Programs in Biochemistry and Chemistry, and CUNY Institute for Macromolecular Assemblies, New York, NY 10031, USA
| | - Isabel Wang
- Department of Chemistry and Biochemistry, The City College of New York, City University of New York Graduate Center Ph.D. Programs in Biochemistry and Chemistry, and CUNY Institute for Macromolecular Assemblies, New York, NY 10031, USA
| | - Ruth E Stark
- Department of Chemistry and Biochemistry, The City College of New York, City University of New York Graduate Center Ph.D. Programs in Biochemistry and Chemistry, and CUNY Institute for Macromolecular Assemblies, New York, NY 10031, USA.
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36
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Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Sci 2016; 116:126-32. [PMID: 26878610 DOI: 10.1016/j.meatsci.2016.02.011] [Citation(s) in RCA: 98] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 02/03/2016] [Accepted: 02/03/2016] [Indexed: 12/25/2022]
Abstract
Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation was investigated in meatballs during refrigerated storage at 4±1°C. Concentrated lyophilised water extract of pomegranate peel was incorporated into freshly minced beef meat at 0.5% and 1% concentrations and compared with 0.01% butylated hydroxytoluene (BHT) as a reference and control (without any antioxidant). PE showed high phenolic content and antioxidant activity. In PE added samples, thiobarbituric acid reactive substances (TBARS) value, peroxide formation, loss of sulfhydryl groups and formation of protein carbonyls were lower than control (P<0.01) after 8 days of storage. Sensory evaluation with respect to colour and rancid odour revealed that PE incorporation in meatballs prolonged the refrigerated storage up to 8 days. Addition of both 0.5 and 1% PE in meatballs reduced lipid and protein oxidation and improved sensory scores. These results indicated that PE was effective on retarding lipid and protein oxidation.
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37
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38
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Cardinali R, Cullere M, Dal Bosco A, Mugnai C, Ruggeri S, Mattioli S, Castellini C, Trabalza Marinucci M, Dalle Zotte A. Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition. Livest Sci 2015. [DOI: 10.1016/j.livsci.2015.02.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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39
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Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solvents. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.06.018] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Rostro M, Sánchez-González M, Rivas S, Moure A, Domínguez H, Parajó JC. Non-isothermal autohydrolysis of nixtamalized maize pericarp: Production of nutraceutical extracts. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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Jagtap UB, Bapat VA. Phenolic Composition and Antioxidant Capacity of Wine Prepared from Custard Apple (A
nnona squamosa
L.) Fruits. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12219] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Umesh B. Jagtap
- Department of Biotechnology; Shivaji University; Kolhapur Maharashtra 416004 India
| | - Vishwas A. Bapat
- Department of Biotechnology; Shivaji University; Kolhapur Maharashtra 416004 India
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42
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Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork. Meat Sci 2013; 95:542-8. [DOI: 10.1016/j.meatsci.2013.05.037] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2012] [Revised: 04/09/2013] [Accepted: 05/27/2013] [Indexed: 11/22/2022]
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43
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Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. J Funct Foods 2013. [DOI: 10.1016/j.jff.2012.11.019] [Citation(s) in RCA: 142] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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44
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45
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Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.08.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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46
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47
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Wu ZG, Xu HY, Ma Q, Cao Y, Ma JN, Ma CM. Isolation, identification and quantification of unsaturated fatty acids, amides, phenolic compounds and glycoalkaloids from potato peel. Food Chem 2012; 135:2425-9. [PMID: 22980823 DOI: 10.1016/j.foodchem.2012.07.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2012] [Revised: 06/06/2012] [Accepted: 07/05/2012] [Indexed: 10/28/2022]
Abstract
Eleven compounds were isolated from potato peels and identified. Their structures were determined by interpretation of UV, MS, 1D, and 2D NMR spectral data and by comparison with reported data. The main components of the potato peels were found to be chlorogenic acid and other phenolic compounds, accompanied by 2 glycoalkaloids, 3 low-molecular-weight amide compounds, and 2 unsaturated fatty acids, including an omega-3 fatty acid. The potato peels showed more potent radical scavenging activity than the flesh. The quantification of the 11 components indicated that the potato peels contained a higher amount of phenolic compounds than the flesh. These results suggest that peel waste from the industry of potato chips and fries may be a source of useful compounds for human health.
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Affiliation(s)
- Zhi-Gang Wu
- College of Life Sciences, Inner Mongolia University, Huhhot, Inner Mongolia, China
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Sabeena Farvin K, Grejsen HD, Jacobsen C. Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.056] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Karaman S, Ozturk I, Yalcin H, Kayacier A, Sagdic O. Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:49-58. [PMID: 21769881 DOI: 10.1002/jsfa.4540] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Revised: 05/02/2011] [Accepted: 05/26/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Apple pomace, orange peel and potato peel, which have important antioxidative compounds in their structures, are byproducts obtained from fruit or vegetable processing. Use of vegetable extracts is popular and a common technique in the preservation of vegetable oils. Utilization of apple pomace, orange peel and potato peel extracts as natural antioxidant agents in refined sunflower oil during storage in order to reduce or retard oxidation was investigated. All byproduct extracts were added at 3000 ppm to sunflower oil and different nonlinear models were constructed for the estimation of oxidation parameters. RESULTS Peroxide values of sunflower oil samples containing different natural extracts were found to be lower compared to control sample. Adaptive neuro-fuzzy inference system (ANFIS) and artificial neural networks (ANN) were used for the construction of models that could predict the oxidation parameters and were compared to multiple linear regression (MLR) for the determination of the best model with high accuracy. It was shown that the ANFIS model with high coefficient of determination (R(2) = 0.999) performed better compared to ANN (R(2) = 0.899) and MLR (R(2) = 0.636) for the prediction of oxidation parameters CONCLUSION Incorporation of different natural byproduct extracts into sunflower oil provided an important retardation in oxidation during storage. Effective predictive models were constructed for the estimation of oxidation parameters using ANFIS and ANN modeling techniques. These models can be used to predict oxidative parameter values.
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Affiliation(s)
- Safa Karaman
- Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey.
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