The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
J Food Sci
; 82(4): 882-889, 2017 Apr.
Article
em En
| MEDLINE
| ID: mdl-28272837
ABSTRACT
This study investigated the effect of antioxidants on lipid stability of frozen-stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180-d storage of meat products, lipid oxidation (peroxide and 2-thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results were compared with butylated hydroxytoluene (BHT). The addition of antioxidants decreased lipid oxidation in stored meatballs. The highest ability to control peroxide and TBARS values was demonstrated for buckwheat hull extract. Moreover, buckwheat hull extract showed a higher 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity as well as higher Fe(II) ion chelating ability, as compared with BHT. The total content of phenolic compounds are highly correlated to the individual polyphenols in extract of buckwheat hull, among which the following were assayed 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, gallic acid, isovanillic acid and p-coumaric acid, and flavonoids isoorientin, quercetin, quercetin 3-d-glucoside, rutin, and vitexin. These results indicate that plant extracts can be used to prolong shelf life of products by protecting them against lipid oxidation and deterioration of their nutritional quality.
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Texto completo:
1
Bases de dados:
MEDLINE
Assunto principal:
Gorduras na Dieta
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Fagopyrum
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Conservação de Alimentos
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Produtos da Carne
Limite:
Animals
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2017
Tipo de documento:
Article
País de afiliação:
Polônia