Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

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  • Stine C. M. Burri, Lund University
  • ,
  • Anders Ekholm, Swedish University of Agricultural Sciences, Department of Plant Breeding-Balsgård, Fjälkestadsvägen 459, SE-291 94 Kristianstad, Sweden, Sverige
  • Uko Bleive, Estonian University of Life Sciences
  • ,
  • Martin Jensen
  • Jarkko Hellström, Natural Resources Institute, Jokioinen
  • ,
  • Sari Mäkinen, Natural Resources Institute, Jokioinen
  • ,
  • Risto Korpinen, Natural Resources Institute Finland, Espoo
  • ,
  • Pirjo H. Mattila, Natural Resources Institute Finland, Turku
  • ,
  • Vitalijs Radenkovs, Latvia University of Life Sciences and Technologies
  • ,
  • Dalija Seglina, Latvia University of Life Sciences and Technologies
  • ,
  • Åsa Håkansson, Lund University
  • ,
  • Kimmo Rumpunen, Swedish University of Agricultural Sciences
  • ,
  • Eva Tornberg, Lund University

A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbituric reactive substances (TBARS) were measured. 23 Plant materials were investigated at three high (50, 100, and 200 ppm) concentrations and five plant extracts were tested at three low (5, 10, and 20 ppm) concentrations over time. In the high concentration sets, summer savory freeze-dried powder, beetroot leaves extracted with 50% ethanol, and an olive polyphenol powder extracted from wastewater, inhibited oxidation the most effectively. After two weeks and at 200 ppm concentration, oxidation was reduced to 17.2%, 16.6% and 13.5% of the blank sample with no added antioxidants respectively. In the low concentration set, spray dried rhubarb juice inhibited oxidation the most after two weeks at 5 ppm where oxidation was reduced to 68.3% of the blank sample with no added antioxidants.

OriginalsprogEngelsk
Artikelnummer108033
TidsskriftMeat Science
Vol/bind162
Antal sider9
ISSN0309-1740
DOI
StatusUdgivet - 2020

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