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Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

Burri, Stina C. M. and Ekholm, Anders and Bleive, Uko and Pussa, Tonu and Jensen, Martin and Hellstrom, Jarkko and Makinen, Sari and Korpinen, Risto and Mattila, Pirjo H. and Radenkovs, Vitalijs and Seglina, Dalija and Hakansson, Asa and Rumpunen, Kimmo and Tornberg, Eva (2020). Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system. Meat Science. 162 , 1-9
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Abstract

A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbituric reactive substances (TBARS) were measured. 23 Plant materials were investigated at three high (50, 100, and 200 ppm) concentrations and five plant extracts were tested at three low (5, 10, and 20 ppm) concentrations over time. In the high concentration sets, summer savory freeze-dried powder, beetroot leaves extracted with 50% ethanol, and an olive polyphenol powder extracted from wastewater, inhibited oxidation the most effectively. After two weeks and at 200 ppm concentration, oxidation was reduced to 17.2%, 16.6% and 13.5% of the blank sample with no added antioxidants respectively. In the low concentration set, spray dried rhubarb juice inhibited oxidation the most after two weeks at 5 ppm where oxidation was reduced to 68.3% of the blank sample with no added antioxidants.

Authors/Creators:Burri, Stina C. M. and Ekholm, Anders and Bleive, Uko and Pussa, Tonu and Jensen, Martin and Hellstrom, Jarkko and Makinen, Sari and Korpinen, Risto and Mattila, Pirjo H. and Radenkovs, Vitalijs and Seglina, Dalija and Hakansson, Asa and Rumpunen, Kimmo and Tornberg, Eva
Title:Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
Year of publishing :2020
Volume:162
Page range:1-9
Number of Pages:9
Publisher:Elsevier
Associated Programs and Other Stakeholders:Z - SLU - Libray > Odla mera
ISSN:0309-1740
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 211 Other Engineering and Technologies > Food Engineering
Keywords:Antioxidant, MARS, Plant material, Meat model system, Total phenols
URN:NBN:urn:nbn:se:slu:epsilon-p-104552
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-104552
Additional ID:
Type of IDID
DOI10.1016/j.meatsci.2019.108033
Web of Science (WoS)000512481600012
ID Code:16728
Faculty:LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap
Department:(LTJ, LTV) > Department of Plant Breeding (from 130101)
Deposited By: SLUpub Connector
Deposited On:14 Apr 2020 11:31
Metadata Last Modified:15 Apr 2020 04:02

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