Inhibition of lipid oxidation in ground meat by an extract of TaliparitielatumSw
Abstract
Increasing the shelf life of meat products is one of the fundamental objectives of the agri-food industry. The addition of natural antioxidants is an effective way to retard oxidation in meat matrices. The objective of this work was to evaluate the effect of a hydroalcoholic extract of Taliparitielatum Sw. on the inhibition of lipid oxidation in ground pork. The extract was prepared maintaining a 1:2 mass/solvent ratio, with a 78 % (v-v) hydroalcoholic mixture and added at concentrations of 0,5; 1,5 and 3 % (v/p) to the samples of ground pork. The inhibition of lipid oxidation was carried out through the thiobarbituric acid reactive substances (TBARS) method. The phytochemical profile of the majagua flower extract indicated the presence of phenolic compounds. The extract presented a polyphenol content of 10,30 mg AGE/ml with 91,65 % discoloration of the ABTS●+ radical. All concentrations showed an antioxidant effect. The minimum concentration 0,5 % (51 mg AGE/kg of meat) was able to inhibit the formation of TBARS by 61,7 % with respect to the control. The majagua flower extract was able to inhibit lipid peroxidation on refrigerated ground pork in all the concentrations evaluated, being greater as its concentration increased. This constitutes the first evidence of the antioxidant power of the extract in a food system.
References
2.GHARAVI, Negar; HAGGARTY, Susan; S EL-KADI, Ayman O. Chemoprotective and carcinogenic effects of tert-butylhydroquinone and its metabolites. Current drug metabolism. 8(1), 2007, p. 1-7. https://doi.org/10.2174/138920007779315035
3. GONZÁLEZ, José, et al. CARACTERIZACIÓN DE ISOQUERCITRINA EN EL EXTRACTO ETANÓLICO DE LOS PÉTALOS DE TALIPARITI ELATUM SW/Characterization of Isoquercetrin in ethanolicextractfromthepetals of TaliparitielatumSw. Revista de Ciencias Farmacéuticas y Alimentarias. 2(2), 2016. http://www.rcfa.uh.cu/index.php/RCFA/article/view/69
4. FRANÇOIS-HAUGRIN, Frantz, et al. Antioxidant activity of an isomer of gossypitrin (gossypetin-3'-O-glucoside) isolated in the petals of Taliparitielatum Sw., and determination of total phenolic content of the total flower. Journal of Pharmacognosy and Phytochemistry. 5(5), 2016, p. 200.https://www.phytojournal.com/archives/2016/vol5issue5/PartC/5-5-8-500.pdf
5. FERNÁNDEZ-PEREZ, Alberto, et al. Obtención de un extracto rico en antocianinas a partir de flor de majagua (TaliparitiElatum SW). Revista CENIC Ciencias Biológicas. 51(2), 2020, p. 132-140. https://revista.cnic.cu/index.php/RevBiol/article/view/339
6. MIRANDA, M.; CUELLAR, A. Manual de prácticas de laboratorio: Farmacognosia y productos naturales. Ciudad Habana: Universidad de la Habana, 2000.
7. SLINKARD, Karen; SINGLETON, Vernon L. Total phenol analysis: automation and comparison with manual methods. American journal of enology and viticulture. 28(1), 1977, p. 49-55. https://www.ajevonline.org/content/28/1/49
8. RE, Roberta, et al. Antioxidant activity applying an improved ABTS radical cationdecolorization assay. Free radical biology and medicine. 26(10), 1999, p. 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
9. CHIEN, Po-Jung, et al. Effect of molecular weight of chitosans on their antioxidative activities in apple juice. Food chemistry. 102(4), 2007, p. 1192-1198. https://doi.org/10.1016/j.foodchem.2006.07.007
10. CIE, Colorimetry. Official recommendations of the International Commission on illumination. Publication CIE No. 15.2, 1986.
11. DE L’ECLAIRAGE, Commision Internationale. Recommendations on Uniform Colour Spaces. Color-Difference Equations, Psychometric Color Terms, 1978, p. 1-21.
12. VYNCKE, W. Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomberscombrus L.). Fette, Seifen, Anstrichmittel. 6, 1975, p. 239-240. https://doi.org/10.1002/lipi.19750770610
13. QUIALA, Z. O. Estudio de los compuestos fenólicos presentes en las flores de la especie TaliparitielatumSw y control de calidad de su extracto fluido. 2013. Tesis Doctoral. Tesis presentada en opción al Título de Máster en Química Farmacéutica). Universidad de La Habana, La Habana, Cuba.
14. GUTIERREZ, Yamilet, et al. Propuesta de una formulación semisólida a partir de un extracto hidroalcohólico de Taliparitielatumsw./proposal of ansemi solid formulation from a hydroalcoholic extract of TaliparitielatumSw. Revista de Ciencias Farmacéuticas y Alimentarias. 3(2), 2017. http://www.rcfa.uh.cu/index.php/RCFA/article/view/94
15. TOMÁS, F., & ESPÍN, J. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture, 81(9), 2001, p. 853-876. https://doi.org/10.1002/jsfa.885
16. SORIANO-SANTOS, J., et al. Caracterización parcial del pigmento rojo del fruto de la" Jiotilla"(Escontriachiotilla [Weber] Britton& Rose). Revista mexicana de ingeniería química. 6(1), 2007, p. 19-25. ISSN: 1665-2738.https://www.redalyc.org/pdf/620/62060103.pdf
17.AHN, J.; GRÜN, I. U.; FERNANDO, L. N. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. Journal of food science, 2002, 67(4) p. 1364-1369. https://doi.org/10.1111/j.1365-2621. 2002.tb10290.x
18. NUNEZ DE GONZALEZ, M. T., et al. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. Journal of Food Science. 73(5), 2008, p. H63-H71. https://doi.org/10.1111/j.1750-3841.2008.00744.x
19. BISWAS, A. K.; CHATLI, M. K.; SAHOO, J. Antioxidant potential of curry (Murrayakoenigii L.) and mint (Menthaspicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chemistry. 133(2), 2012, p. 467-472. https://doi.org/10.1016/j.foodchem.2012.01.073
20. KOBUS-CISOWSKA, Joanna, et al. Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs. Meat Science. 97(2), 2014, p. 174-180. https://doi.org/10.1016/j.meatsci.2014.01.011
This work is licensed under the Creative Commons Attribution-NonCommercial.
Universidad de Oriente 