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Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage

AuthorsBastida, Sara; Sánchez-Muniz, F. J.; Olivero, R.; Pérez-Olleros, Lourdes; Ruiz-Roso, Baltasar; Jiménez Colmenero, Francisco
Issue Date2009
CitationFood Chemistry 116: 748- 754 (2009)
AbstractThe purpose of this study was to evaluate the effect of adding condensed tannins in the form of non-purified (Liposterine®) or purified (Exxenterol®) extracts obtained from Carob fruit to prevent lipid cooked pork meat systems from oxidising during chilling and frozen storage. The antioxidant activity of these extracts was compared with that of α-tocopherol. Meat lipid alteration was evaluated as thiobarbituric acid reactive substances content (TBARS) and polar material-related triglyceride compounds followed by high-performance size-exclusion chromatography (HPSEC). TBARS levels were lower (P < 0.05) in samples containing Liposterine (LM), Exxenterol (EM), and α-tocopherol (TM) than in control sample (CM) under chilled storage. TBARS formation was similar (P > 0.05) for LM and EM but lower (P < 0.05) than for TM. Polar material increased several times in all samples, but significantly less in TM and EM than in LM. Thermal oxidation compounds determined by HPSEC were lower (P < 0.05) in EM than in LM or TM. The changes in polar material were proportionally smaller after six months frozen storage than after chilled storage, with Exxenterol displaying the highest antioxidant protection. Therefore Carob fruit extracts can be successfully used to reduce fat alteration in cooked pork meat at chilled and frozen temperatures. © 2009 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.foodchem.2009.03.034
issn: 0308-8146
Appears in Collections:(IF) Artículos
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