{"title":"Antioxidant potential of pomegranate peel and acorn cupule extracts: A comparative analysis in simulated In vitro digestion of uncured dry sausages","authors":"Guadalupe Lavado, Ramón Cava","doi":"10.1016/j.lwt.2024.116371","DOIUrl":null,"url":null,"abstract":"<div><p>The study investigated the effects of incorporating quercetin and varying amounts of polyphenols (0, 1.25, and 12.5 mg/digestion) from two natural sources, pomegranate peel (PPE) and acorn cupule (ACE), on lipid and protein oxidation during gastrointestinal digestion of uncured dry sausages. Quercetin significantly reduced levels of lipid and protein oxidation markers, as well as the levels of PPE and ACE added, compared to the control. The antioxidant effects of PPE and ACE were dose-dependent. The greater the amount of added polyphenols (12.5 vs. 1.25 mg/digest), the lower the oxidation. ACE exhibited a greater antioxidant effect than PPE, reducing the formation of malondialdehyde in the digests. Conversely, PPE demonstrated a stronger antioxidant effect than ACE in terms of protein oxidation, decreasing the formation of carbonyl groups in the digests. Our study underscores the critical need to address the potential health risks associated with consuming uncured dry sausages, emphasizing the remarkable antioxidant capabilities of pomegranate peel extract and acorn cupule extract, which offer significant protective effects against lipid and protein oxidation during digestion, highlighting the importance of promoting consumer awareness regarding antioxidant-rich dietary choices to mitigate harmful compound formation.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643824006509/pdfft?md5=4fd879a88c75aaf239de99ac5fd45172&pid=1-s2.0-S0023643824006509-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824006509","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The study investigated the effects of incorporating quercetin and varying amounts of polyphenols (0, 1.25, and 12.5 mg/digestion) from two natural sources, pomegranate peel (PPE) and acorn cupule (ACE), on lipid and protein oxidation during gastrointestinal digestion of uncured dry sausages. Quercetin significantly reduced levels of lipid and protein oxidation markers, as well as the levels of PPE and ACE added, compared to the control. The antioxidant effects of PPE and ACE were dose-dependent. The greater the amount of added polyphenols (12.5 vs. 1.25 mg/digest), the lower the oxidation. ACE exhibited a greater antioxidant effect than PPE, reducing the formation of malondialdehyde in the digests. Conversely, PPE demonstrated a stronger antioxidant effect than ACE in terms of protein oxidation, decreasing the formation of carbonyl groups in the digests. Our study underscores the critical need to address the potential health risks associated with consuming uncured dry sausages, emphasizing the remarkable antioxidant capabilities of pomegranate peel extract and acorn cupule extract, which offer significant protective effects against lipid and protein oxidation during digestion, highlighting the importance of promoting consumer awareness regarding antioxidant-rich dietary choices to mitigate harmful compound formation.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.