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The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
J Food Sci. 2017 Apr; 82(4):882-889.JF

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.

Authors+Show Affiliations

Dept. of Food Service and Catering, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.Inst. of Food Technology of Plant Origin, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.Dept. of Pediatric Gastroenterology and Metabolic Diseases, Poznan Univ. of Medical Sciences, Szpitalna 33/27, 60-572, Poznań, Poland.Dept. of Food Concentrates and Starch Products, prof. Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Starołęcka 40, 61-361, Poznań, Poland.Dept. of Food Service and Catering, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.Dept. of Food Service and Catering, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28272837

Citation

Hęś, Marzanna, et al. "The Effect of Buckwheat Hull Extract On Lipid Oxidation in Frozen-Stored Meat Products." Journal of Food Science, vol. 82, no. 4, 2017, pp. 882-889.
Hęś M, Szwengiel A, Dziedzic K, et al. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products. J Food Sci. 2017;82(4):882-889.
Hęś, M., Szwengiel, A., Dziedzic, K., Le Thanh-Blicharz, J., Kmiecik, D., & Górecka, D. (2017). The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products. Journal of Food Science, 82(4), 882-889. https://doi.org/10.1111/1750-3841.13682
Hęś M, et al. The Effect of Buckwheat Hull Extract On Lipid Oxidation in Frozen-Stored Meat Products. J Food Sci. 2017;82(4):882-889. PubMed PMID: 28272837.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products. AU - Hęś,Marzanna, AU - Szwengiel,Artur, AU - Dziedzic,Krzysztof, AU - Le Thanh-Blicharz,Joanna, AU - Kmiecik,Dominik, AU - Górecka,Danuta, Y1 - 2017/03/08/ PY - 2016/10/19/received PY - 2017/02/02/revised PY - 2017/02/03/accepted PY - 2017/3/9/pubmed PY - 2017/6/10/medline PY - 2017/3/9/entrez KW - antioxidants KW - buckwheat hull KW - lipid oxidation KW - meat SP - 882 EP - 889 JF - Journal of food science JO - J Food Sci VL - 82 IS - 4 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/28272837/The_Effect_of_Buckwheat_Hull_Extract_on_Lipid_Oxidation_in_Frozen_Stored_Meat_Products_ L2 - https://doi.org/10.1111/1750-3841.13682 DB - PRIME DP - Unbound Medicine ER -