Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties

: Vuorela S, Salminen H, Makela M, Kivikari R, Karonen M, Heinonen M

Publisher: AMER CHEMICAL SOC

: 2005

: Journal of Agricultural and Food Chemistry

: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

: J AGR FOOD CHEM

: 53

: 22

: 8492

: 8497

: 6

: 0021-8561

DOI: https://doi.org/10.1021/jf050995a

Rapeseed and pine bark are rich sources of phenolic compounds that have in previous studies been shown to exhibit antioxidant and anti-inflammatory properties. In this study, the antioxidant effect of rapeseed and pine bark phenolics in inhibiting the oxidation of lipids and proteins in meat was tested as a possible functional food application. The cooked pork meat with added plant material was oxidized for 9 days at 5 C under light. The suitable level of plant material addition was first screened by following lipid oxidation only. For further investigations plant materials were added at a level preventing lipid oxidation by >80%. The oxidation was followed by measuring the formation of hexanal by headspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones and measured by spectrophotometer. It was shown that rapeseed and pine bark were excellent antioxidants toward protein oxidation (inhibitions between 42 and 64%). These results indicate that rapeseed and pine bark could be potential sources of antioxidants in meat products.