2024-03-28T12:25:02Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1125042016-08-17T08:56:39Zcom_10261_42343com_10261_2col_10261_42344
Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties
Sáyago-Ayerdi, S. G.
Brenes, Agustín
Viveros, Agustín
Goñi, Isabel
Lipid oxidation
Free radical scavenging
Chicken breast
Grape pomace concentrate
Grape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4 °C) for 0, 3, 6, 13 and 20 days, and long-term frozen storage (6 months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60 mg/kg from 3 to 6 weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0-20 days and 6 months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20 days and long-term frozen storage (6 months). Radical scavenging capacity was significantly increased at 20 days in cooked samples and significantly reduced at 6 months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties. © 2009 Elsevier Ltd. All rights reserved.
The authors acknowledge to Dirección General de Eduación Superior Tecnológica (DGEST) in México for a scholarship (PROMEP, 022005009P), the support of the Spanish Comisión Interministerial de Ciencia y Tecnología (Projects AGL2005-04769; AGL2006-10312/GAN).
Peer Reviewed
2015-03-17T11:52:25Z
2015-03-17T11:52:25Z
2009
2015-03-17T11:52:25Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1016/j.meatsci.2009.06.038
issn: 0309-1740
Meat Science 83: 528- 533 (2009)
http://hdl.handle.net/10261/112504
10.1016/j.meatsci.2009.06.038
none
Elsevier