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Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage

AuthorsSánchez-Muniz, F. J.; Olivero-David, Raúl; Triki, M. ; Salcedo Sandoval, L. ; González-Muñoz, M. José; Cofrades, Susana ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco ; Benedí, Juana
Issue Date2012
CitationFood Research International 48: 909- 915 (2012)
AbstractThe present study aims to evaluate the capacity of Hypericum perforatum L. extract (Hp) to inhibit lipid oxidation in heated meat batters formulated with a healthier oil combination (olive, linseed and fish oils). The antioxidant capacity of two concentrations (0.0005% and 0.001%) of Hp in the meat matrix (Hp5 and Hp10 samples, respectively) during chilled storage was compared with the combination of synthetic phenolic antioxidants (BHA. +. BHT). Lipid alteration was evaluated through thiobarbituric acid-reactive substances (TBARS), antioxidative activity by photochemiluminescence (AAP), % inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and polar material-related triglyceride compounds followed by high-performance size-exclusion chromatography. The addition of BHA. +. BHT and Hp induced oxidative protection during the preparation process and storage of meat batters with the lowest alteration in samples containing BHA. +. BHT. Storage increased linearly the polar material, thermal oxidized compounds, and TBARS in all samples with the lowest trend-variation for BHA. +. BHT followed by Hp10 and Hp5 samples. The protection exerted by the BHA. +. BHT and Hypericum was generally maintained throughout the experiment. Hypericum extract can be successfully used to reduce fat degradation, and hence potential toxicity, in heated pork meat batters at chilled temperatures. © 2012 Elsevier Ltd.
Identifiersdoi: 10.1016/j.foodres.2012.07.002
issn: 0963-9969
Appears in Collections:(ICTAN) Artículos
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