Peer-Reviewed Journal Details
Mandatory Fields
Hayes, JE, Stepanyan, V, Allen, P, O'Grady, MN, O'Brien, NM, Kerry, JP;
2009
January
Meat Science
The Effect of Lutein, Sesamol, Ellagic Acid and Olive Leaf Extract On Lipid Oxidation and Oxymyoglobin Oxidation In Bovine and Porcine Muscle Model Systems
Validated
()
Optional Fields
83
2
201
208
The effect of lutein (100, 200, 300 mu g/ml), sesamol (500,1000, 2000 mu g/ml), ellagic acid (300, 600, 900 mu g/ml) and olive leaf extract (100, 200, 300 mu g/ml) on oxymyoglobin oxidation and lipid oxidation in bovine and porcine muscle model systems (25% M. longissimus thoracis et lumborum homogenates) was examined. Radical scavenging activity, using the DPPH assay, and iron-chelating activities of lutein, sesamol, ellagic acid and olive leaf extract were assessed at concentrations ranging from 200 to 1000 ppm. The radical scavenging activity was of the order: ellagic acid > sesamol > olive leaf extract > lutein. None of the natural antioxidants examined exhibited iron chelating activity. Following induced lipid oxidation (FeCl3/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24 h at 4 degrees C. In bovine and porcine muscle model systems, lipid oxidation decreased (P < 0.001) following addition of each of the natural antioxidants relative to the control and antioxidant potency followed the order: sesamol > ellagic acid > olive leaf extract > lutein. Ellagic acid and olive leaf extract decreased oxymyoglobin oxidation (P < 0.001) while sesamol increased oxymyoglobin oxidation in both systems. The natural antioxidants examined may have applications in the development of nutritional enhanced meat products with enhanced shelf-life characteristics. (C) 2009 Elsevier Ltd. All rights reserved..
DOI 10.1016/j.meatsci.2009.04.019
Grant Details