Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation
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Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation. / Martínez, Lorena; Jongberg, Sisse; Ros, Gaspar; Skibsted, Leif H.; Nieto, Gema.
I: Food Research International, Bind 129, 108789, 2020.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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T1 - Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation
AU - Martínez, Lorena
AU - Jongberg, Sisse
AU - Ros, Gaspar
AU - Skibsted, Leif H.
AU - Nieto, Gema
PY - 2020
Y1 - 2020
N2 - A pork model system containg phenolic extracts (citrus, rosemary, and acerola), traditional Spanish food ingredients (paprika, garlic, and oregano), or natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress) were oxidized by an hydrophilic (OXHydro, 2,2′-azobis(2-amidinopropane)-dihydrochloride; AAPH) or lipophilic (OXLip, 2,2′-azobis(2,4-dimethylvaleronitrile; AMVN) radical initiator. Citrus as well as lettuce and spinach protected almost fully against protein thiol loss and showed efficient radical scavenging activity as determined by ESR spectroscopy in both oxidizing systems. Rosemary was an efficient radical scavenger in both systems, but behaved as a prooxidant on thiols in the OXHydro system. Acerola was also found to be prooxidative as determined by increased radical signal intensity especially in the OXLip system, assigned to high concentration of ascorbate in the extract. Natural nitrate sources, especially lettuce and spinach, are accordingly potential substitutes for synthetic phenolic antioxidants protecting against protein thiol oxidation and radical formation in pork.
AB - A pork model system containg phenolic extracts (citrus, rosemary, and acerola), traditional Spanish food ingredients (paprika, garlic, and oregano), or natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress) were oxidized by an hydrophilic (OXHydro, 2,2′-azobis(2-amidinopropane)-dihydrochloride; AAPH) or lipophilic (OXLip, 2,2′-azobis(2,4-dimethylvaleronitrile; AMVN) radical initiator. Citrus as well as lettuce and spinach protected almost fully against protein thiol loss and showed efficient radical scavenging activity as determined by ESR spectroscopy in both oxidizing systems. Rosemary was an efficient radical scavenger in both systems, but behaved as a prooxidant on thiols in the OXHydro system. Acerola was also found to be prooxidative as determined by increased radical signal intensity especially in the OXLip system, assigned to high concentration of ascorbate in the extract. Natural nitrate sources, especially lettuce and spinach, are accordingly potential substitutes for synthetic phenolic antioxidants protecting against protein thiol oxidation and radical formation in pork.
KW - Antioxidant
KW - Meat model system
KW - Nitrates
KW - Pork
KW - Protein oxidation
KW - Thiol groups
U2 - 10.1016/j.foodres.2019.108789
DO - 10.1016/j.foodres.2019.108789
M3 - Journal article
C2 - 32036925
AN - SCOPUS:85076110878
VL - 129
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 108789
ER -
ID: 235917094