Using polyphenol-rich extracts from tropical fruit byproducts to control lipid and protein oxidation in cooked chicken models

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-05-26 DOI:10.1007/s00217-024-04577-x

Ramón Cava, Luis Ladero

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Abstract

The present work aimed to analyse the bioactive compounds and antioxidant activities of peel and seed extracts obtained from three tropical fruits: papaya, mango, and loquat, with different solvents (water, ethanol, and water:ethanol, 1:1) and evaluate their potential effects as antioxidants in a cooked chicken model under refrigerated storage. In the seed and peel extracts produced, bioactive compounds (total phenolic compounds, total flavonoids, and condensed tannins) were quantified. Additionally, antioxidant activities (ABTS, DPPH, and FRAP) were assayed spectrophotometrically. Seed extracts from the three fruits were selected for application in a cooked chicken model in which colour, lipids, and protein oxidation were evaluated during refrigerated storage. Moreover, compared with the other extracts, the mango seed extracts (MSEs), irrespective of the extraction solvent used, had the highest contents of bioactive compounds and antioxidant activities. MSEs significantly reduced the CIE L* and increased the CIE a* while effectively controlling lipid and protein oxidation in cooked chicken models during refrigerated storage. Due to their high antioxidant activity and high concentration of phenolic compounds, flavonoids, and condensed tannins, MSEs are interesting sources of natural antioxidants and bioactive compounds for use in the meat industry.

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利用热带水果副产品中富含的多酚提取物控制熟鸡模型中的脂质和蛋白质氧化

本研究旨在分析从木瓜、芒果和枇杷这三种热带水果中提取的果皮和种子萃取物的生物活性化合物和抗氧化活性，这些萃取物采用了不同的溶剂（水、乙醇和水：乙醇，1:1），并评估了它们作为抗氧化剂在冷藏条件下的熟鸡模型中的潜在作用。对种子和果皮提取物中的生物活性化合物（总酚类化合物、总黄酮类化合物和缩合单宁酸）进行了量化。此外，还对抗氧化活性（ABTS、DPPH 和 FRAP）进行了分光光度测定。这三种水果的种子提取物被选中应用于熟鸡模型中，在该模型中，对冷藏贮存期间的颜色、脂质和蛋白质氧化进行了评估。此外，与其他提取物相比，芒果籽提取物（MSEs）无论使用哪种提取溶剂，都具有最高的生物活性化合物含量和抗氧化活性。芒果籽提取物能明显降低 CIE L*，提高 CIE a*，同时有效控制冷藏储存期间熟鸡模型中脂质和蛋白质的氧化。由于 MSE 具有很高的抗氧化活性和高浓度的酚类化合物、黄酮类化合物和缩合单宁酸，因此是肉类工业中很有意义的天然抗氧化剂和生物活性化合物来源。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.