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Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
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Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat. Antioxidants (Basel) 2023; 12:antiox12030616. [PMID: 36978863 PMCID: PMC10045671 DOI: 10.3390/antiox12030616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/20/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their ability to reduce lipid oxidation (peroxide value (PV) and thiobarbituric acid reactive substances (TBARS)) in ground, uncured, cooked porcine and bovine meat (60%/40% mixture) during 14 days of refrigerated storage. Additionally, total phenolic content was determined, and the antioxidant capacity of the extracts was measured as radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay), reducing power, and superoxide anion scavenging activity. All 15 sage extracts were able to reduce lipid oxidation, though showing expected differences depending on genotype and harvest time. The extracts of S. officinalis accession from Foggia, Italy performed better than the other genotypes when looking at the entire storage period and considering both PV and TBARS. Of the applied methods for determining antioxidant capacity, superoxide anion scavenging activity proved to be the best determinant of the ability of sage to reduce lipid oxidation in the meat sample.
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Reguigui A, Ott PG, Darcsi A, Bakonyi J, Romdhane M, Móricz ÁM. Nine-dimensional bioprofiles of Tunisian sages (Salvia officinalis, S. aegyptiaca and S. verbenaca) by high-performance thin-layer chromatography - effect-directed analyses. J Chromatogr A 2023; 1688:463704. [PMID: 36528897 DOI: 10.1016/j.chroma.2022.463704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
Ethyl acetate extracts of Tunisian Salvia aegyptiaca and S. verbenaca aerial parts and S. officinalis leaves were examined via bioanalytical profiling using high-performance thin-layer chromatography (HPTLC) combined with nine bioactivity assays, namely antibacterial (Aliivibrio fischeri, Bacillus subtilis, and Rhodococcus fascians), antifungal (Bipolaris sorokiniana, and Fusarium avenaceum), radical scavenging (DPPH•), and enzyme inhibitory (α-glucosidase, acetylcholinesterase, and lipase) ones. The screening, using toluene - ethyl acetate - methanol 6:3:0.5 (V/V/V) as a mobile phase, revealed five bioactive zones (a-e) that were analyzed by HPTLC-electrospray ionization-mass spectrometry (ESI-MS). Zones b and c, observed exclusively in S. officinalis, were active in all assays except α-glucosidase, and only c inhibited F. avenaceum. Compounds in these zones were identified by HPLC-high resolution tandem MS (LC-HRMS/MS) as rosmanol/epi-rosmanol and methyl carnosate, respectively. In the bioactive zones a and e, corosolic/maslinic acid and ursolic/oleanolic acid isomer pairs were present, which could be identified in all three Salvia species after their HPTLC separation using pre-chromatographic derivatization with iodine and MS detection. The triterpenes inhibited B. subtilis and R. fascians bacteria and α-glucosidase enzyme. Linoleic and linolenic acids were detected in zone d, which showed strong lipase inhibition in all three sage species.
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Affiliation(s)
- Amira Reguigui
- Plant Protection Institute, Centre for Agricultural Research, Herman O. Str. 15, Budapest 1022, Hungary; Energy, Water, Environment and Process Laboratory, (LR18ES35), National Engineering School of Gabes, University of Gabes, Gabes 6072, Tunisia
| | - Péter G Ott
- Plant Protection Institute, Centre for Agricultural Research, Herman O. Str. 15, Budapest 1022, Hungary
| | - András Darcsi
- Pharmaceutical Chemistry and Technology Department, National Institute of Pharmacy and Nutrition, Szabolcs Str. 33, Budapest 1135, Hungary
| | - József Bakonyi
- Plant Protection Institute, Centre for Agricultural Research, Herman O. Str. 15, Budapest 1022, Hungary
| | - Mehrez Romdhane
- Energy, Water, Environment and Process Laboratory, (LR18ES35), National Engineering School of Gabes, University of Gabes, Gabes 6072, Tunisia
| | - Ágnes M Móricz
- Plant Protection Institute, Centre for Agricultural Research, Herman O. Str. 15, Budapest 1022, Hungary.
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Yu J, Guo M, Liu G, Zhang J, Fan N, Li X, Sun Y, Yuan J, Huang R. Lycium barbarum polysaccharide inhibits lipid
oxidation and protein degradation in Tan sheep meatballs during frozen
storage. Food Sci Anim Resour 2022; 42:580-592. [PMID: 35855275 PMCID: PMC9289809 DOI: 10.5851/kosfa.2022.e23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 04/02/2022] [Accepted: 04/29/2022] [Indexed: 11/25/2022] Open
Abstract
The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at –18±1°C for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y1+0.29589Y2 (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.
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Affiliation(s)
- Jiangyong Yu
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
- Wuzhong Grain and Oil Product Quality Inspection Station, Wuzhong Food and Strategic Reserves Administration, Wuzhong 751100, Ningxia, China
| | - Mei Guo
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
- Corresponding author: Guishan Liu, School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China, Tel: +86-13519502762, E-mail:
| | - Jingjing Zhang
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Naiyun Fan
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Xiaorui Li
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Yourui Sun
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Jiangtao Yuan
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Rui Huang
- School of Food & Wine, Ningxia University, Yinchuan 750021, Ningxia, China
- Wuzhong Grain and Oil Product Quality Inspection Station, Wuzhong Food and Strategic Reserves Administration, Wuzhong 751100, Ningxia, China
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Karatoprak GŞ, Göger F, Çelik İ, Budak Ü, Akkol EK, Aschner M. Phytochemical profile, antioxidant, antiproliferative, and enzyme inhibition-docking analyses of Salvia ekimiana Celep & Doğan. SOUTH AFRICAN JOURNAL OF BOTANY : OFFICIAL JOURNAL OF THE SOUTH AFRICAN ASSOCIATION OF BOTANISTS = SUID-AFRIKAANSE TYDSKRIF VIR PLANTKUNDE : AMPTELIKE TYDSKRIF VAN DIE SUID-AFRIKAANSE GENOOTSKAP VAN PLANTKUNDIGES 2022; 146:36-47. [PMID: 35210693 PMCID: PMC8863303 DOI: 10.1016/j.sajb.2021.09.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Salvia ekimiana Celep & Doğan is an endemic species of Turkey. To our knowledge, the number of studies on biological activities and phytochemical profiling of this plant is quite limited. Therefore, this study aimed to analyze its activities and phytochemical content in detail. The qualitative-quantitative compositions were determined via spectrophotometric and chromatographic (LC-MS/MS and HPLC) techniques. 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH•) and 2,2'-Azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) radical scavenging and ascorbate-iron (III)-catalyzed phospholipid peroxidation experiments were performed to measure antioxidant capacity. Hyaluronidase, collagenase, and elastase enzyme inhibition tests were determined in vitro using a spectrophotometer. Antiproliferative activity was evaluated in human lung cancer (A549) and human breast cancer (MCF7) cells. The murine fibroblast (L929) cell line was used as a normal control cell. While the subextract rich in phenolic compounds was n-butanol extract, rosmarinic acid was defined as the main secondary metabolite. The highest antioxidant activity observed for the n-butanol subextract included the following: DPPH• EC50: 0.08±0.00 mg/mL, TEAC/ABTS: 2.19±0.09 mmol/L Trolox, MDA EC50: 0.42±0.03 mg/mL. The methanolic extract, the ethyl acetate, and n-butanol subextracts displayed significant inhibitory activity on collagenase, while the other subextracts did not show any inhibitory activity on hyaluronidase and elastase. Due to strong interactions with their active sites, molecular docking showed luteolin 7-glucuronide, apigenin 7-glucuronide, and luteolin 5-glucoside had the highest binding affinity with target enzymes. The chloroform subextract showed significant cytotoxicity in all cell lines. These novel results revealed that S. ekimiana has strong antioxidant, collagenase enzyme inhibitory, and cytotoxic potential.
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Affiliation(s)
- Gökçe Şeker Karatoprak
- Department of Pharmacognosy, Faculty of Pharmacy, Erciyes University, 38039 Kayseri, Turkey
- Corresponding Author. (G.Ş. Karatoprak)
| | - Fatih Göger
- Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, 26470 Eskişehir, Turkey
- Department of Pharmacy, Yunus Emre Vocational School, Anadolu University, 26470 Eskişehir, Turkey
| | - İsmail Çelik
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Erciyes University, 38039 Kayseri, Turkey
| | - Ümit Budak
- Department of Biology, Art and Science Faculty, Bozok University, 66100 Yozgat, Turkey
| | - Esra Küpeli Akkol
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey
| | - Michael Aschner
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Bronx, NY
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Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat. Foods 2021; 10:foods10071537. [PMID: 34359407 PMCID: PMC8304878 DOI: 10.3390/foods10071537] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/23/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.
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Leung KS, Leung HH, Wu CY, Galano JM, Durand T, Lee JCY. Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon. Biomolecules 2019; 9:biom9080313. [PMID: 31357709 PMCID: PMC6723415 DOI: 10.3390/biom9080313] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 07/04/2019] [Accepted: 07/26/2019] [Indexed: 02/07/2023] Open
Abstract
Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO(infused)), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO(infused). None of the oil type conserved EPA- and DHA-content in salmon. However, RO(infused) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO(infused), when it is incorporated with food, becomes limited.
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Affiliation(s)
- Kin Sum Leung
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Ho Hang Leung
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Ching Yu Wu
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron, CNRS, ENSCM Faculté de Pharmacie, Université de Montpellier, 15 Av. Ch. Flahault, BP 14491, F-34093 Montpellier CEDEX 05, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron, CNRS, ENSCM Faculté de Pharmacie, Université de Montpellier, 15 Av. Ch. Flahault, BP 14491, F-34093 Montpellier CEDEX 05, France
| | - Jetty Chung-Yung Lee
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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Mitić M, Tošić S, Pavlović A, Mašković P, Kostić D, Mitić J, Stevanović V. Optimization of the extraction process of minerals from Salvia officinalis L. using factorial design methodology. Microchem J 2019. [DOI: 10.1016/j.microc.2018.12.047] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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