Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Propolis Ethanol Extract Preparation (PEE)
2.3. Phenolic and Antioxidant Activity of PEE
2.3.1. Total Phenolic Content
2.3.2. HPLC-DAD Analysis
2.3.3. Reducing-Power Assay
2.3.4. Free-Radical Scavenging Activity
2.4. Beef and Pork Patties Manufacture
2.5. Phenolic and Antioxidant Activity of Meat Extract
2.6. pH and Color Changes of Patties
2.6.1. pH Measurement
2.6.2. Color Measurement
2.6.3. Metmyoglobin Formation
2.7. Oxidative Stability of Patties
2.7.1. Lipid Oxidation
2.7.2. Protein Oxidation
2.8. Statistical Analysis
3. Results
3.1. Polyphenol Composition and Antioxidant Activity
3.2. Total Antioxidant Activity of Meat Extract
3.3. pH and Oxidation Values of Patties
3.4. Metamyoglobin Formation of Patties
3.5. Color Changes of Patties
4. Discussion
5. Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are not available from the authors. |
(µg/mL) | TPC (mg GAE/g) | RPA (Abs) | FRSA (%) |
---|---|---|---|
500 | 472.3 ± 3.50 f | 0.56 ± 0.03 g | 69.1 ± 0.03 e |
250 | 288.1 ± 0.53 e | 0.34 ± 0.01 e | 45.7 ± 0.11 d |
100 | 198.5 ± 0.98 d | 0.20 ± 0.01 d | 33.0 ± 0.01 c |
50 | 152.5 ± 1.22 c | 0.14 ± 0.01 c | 31.0 ± 0.05 b |
25 | 126.6 ± 0.24 b | 0.10 ± 0.01 b | 30.0 ± 0.01 b |
12.5 | 122.9 ± 0.53 a | 0.07 ± 0.01 a | 28.7 ± 0.01 a |
BHT (50 µg/mL) | ND | 0.7 ± 0.01 h | 70.8 ± 0.10 e |
Asc (25 µg/mL) | ND | 1.0 ± 0.01 i | 73.0 ± 0.10 f |
# | Compound | Retention Time (min) | PEE (mg/g) a |
---|---|---|---|
1 | Gallic acid | 1.9 | (+) |
2 | Cinnamic acid | 3.4 | 2.1 ± 0.2 b |
3 | p-coumaric acid | 7.8 | 2.9 ± 0.1 c |
4 | Ferulic acid | 8.7 | (−) |
5 | Naringenin | 27.3 | 50.2 ± 5.9 j |
6 | Quercetin | 30.8 | 6.5 ± 0.2 f |
7 | Luteolin | 36.4 | 3.7 ± 0.2 d |
8 | Kaempferol | 37.2 | 0.9 ± 0.2 a |
9 | Apigenin | 40.6 | 4.4 ± 0.2 e |
10 | Pinocembrin | 44.5 | 130.7 ±1.8 k |
11 | Pinobanksin 3-acetate | 45.8 | (+) |
12 | CAPE | 49.0 | (+) |
13 | Chrysin | 51.4 | 12.3 ± 1.0 h |
14 | Galangin | 52.4 | 37.0 ± 2.1 i |
15 | Acacetin | 57.0 | 8.4 ±0.4 g |
16 | Pinostrobin | 62.9 | (+) |
Item | Beef | Pork | |||||||
---|---|---|---|---|---|---|---|---|---|
Day | B | B+PEE | B+BHT | B+Asc | P | P+PEE | P+BHT | P+Asc | |
L* | 0 | 44.0 ± 0.9 aA | 45.0 ± 0.6 aA | 45.5 ± 0.6 aA | 44.7 ± 0.6 aA | 54.2 ± 1.3 aA | 56.2 ± 0.8 aA | 56.4 ± 0.9 aA | 55.6 ± 0.9 aA |
3 | 43.1 ± 0.8 aA | 44.7 ± 0.7 bA | 45.7 ± 0.6 bA | 44.6 ± 0.4 bA | 53.1 ± 1.5 aA | 57.2 ± 0.8 bA | 56.8 ± 1.0 bA | 56.8 ± 0.7 bA | |
6 | 44.1 ± 0.7 aA | 46.3 ± 0.3 cB | 45.4 ± 0.6 bA | 45.3 ± 0.2 bA | 56.1 ± 1.0 aA | 57.0 ± 0.3 aA | 57.5 ± 1.0 aA | 59.7 ± 0.7 bB | |
9 | 47.0 ± 0.5 bB | 46.2 ± 0.5 aB | 45.1 ± 0.6 aA | 47.5 ± 0.1 bB | 59.4 ± 1.5 bB | 57.6 ± 1.0 aA | 57.2 ± 0.8 aA | 59.9 ± 0.9 bB | |
a* | 0 | 23.2 ± 0.6 aD | 22.1 ± 0.4 aC | 23.0 ± 0.4 aD | 23.0 ± 1.0 aC | 20.9 ± 0.5 aC | 20.4 ± 0.6 aC | 20.2 ± 0.5 aC | 19.9 ± 0.6 aC |
3 | 20.9 ± 0.6 bC | 18.4 ± 0.4 aB | 20.5 ± 0.4 bC | 22.2 ± 0.8 cC | 20.0 ± 0.4 bC | 17.4 ± 0.6 aB | 19.8 ± 0.5 bC | 19.6 ± 0.6 bC | |
6 | 11.3 ± 0.6 aB | 16.0 ± 0.4 bA | 16.9 ± 0.4 bB | 19.5 ± 0.7 cB | 15.3 ± 0.4 aB | 15.8 ± 0.6 aA | 17.0 ± 0.5 bB | 16.1 ± 0.6 bB | |
9 | 9.2 ± 0.6 aA | 15.0 ± 0.4 bA | 8.1 ± 0.6 aA | 9.5 ± 0.8 aA | 11.6 ± 0.6 aA | 15.7 ± 0.7 bA | 11.1 ± 0.8 aA | 10.2 ± 0.6 aA | |
b* | 0 | 18.3 ± 0.5 aC | 20.4 ± 0.5 bB | 18.5 ± 0.5 aB | 18.2 ± 0.3 aC | 17.1 ± 0.6 aAB | 21.8 ± 0.4 bB | 18.8 ± 0.4 aB | 17.6 ± 0.5 aB |
3 | 16.3 ± 0.5 aB | 17.6 ± 0.4 bA | 17.3 ± 0.5 bB | 18.1 ± 0.6 bC | 17.5 ± 0.7 aB | 19.7 ± 0.4 bA | 19.0 ± 0.4 bB | 17.9 ± 0.5 aB | |
6 | 12.6 ± 0.5 aA | 17.4 ± 0.4 cA | 15.0 ± 0.5 bA | 15.3 ± 0.6 bB | 16.1 ± 0.5 aA | 19.9 ± 0.4 cA | 17.4 ± 0.4 bA | 17.7 ± 0.5 bB | |
9 | 12.6 ± 0.5 aA | 17.5 ± 0.5 cA | 14.3 ± 0.6 bA | 13.9 ± 0.6 bA | 16.1 ± 0.5 aA | 19.1 ± 0.4 bA | 16.5 ± 0.5 aA | 15.9 ± 0.5 aA | |
C* | 0 | 30.5 ± 0.6 bD | 28.7 ± 0.4 aC | 30.4 ± 0.5 bD | 30.3 ± 0.9 bC | 27.5 ± 0.3 bC | 26.2 ± 0.4 aC | 27.8 ± 0.6 bC | 27.4 ± 0.1 bD |
3 | 27.0 ± 0.6 aC | 26.2 ± 0.5 aB | 26.9 ± 0.5 aC | 28.9 ± 0.9 aC | 27.2 ± 0.6 bC | 27.5 ± 0.6 bB | 26.6 ± 0.6 bC | 25.8 ± 0.5 aC | |
6 | 17.0 ± 0.6 aB | 24.1 ± 0.5 bA | 23.3 ± 0.5 bB | 24.8 ± 0.7 bB | 23.1 ± 0.6 aB | 26.0 ± 0.6 bB | 25.0 ± 0.6 bB | 23.8 ± 0.5 aB | |
9 | 15.7 ± 0.6 aA | 23.7 ± 0.5 bA | 16.0 ± 0.7 aA | 17.3 ± 0.8 aA | 19.1 ± 1.1 aA | 24.4 ± 0.5 cA | 20.3 ± 0.7 bA | 18.7 ± 0.6 aA | |
h* | 0 | 38.3 ± 0.5 aA | 41.9 ± 0.5 bA | 38.9 ± 0.4 aA | 37.8 ± 0.5 aA | 41.7 ± 0.7 aA | 43.5 ± 0.5 bA | 42.0 ± 0.6 aA | 41.2 ± 0.8 aA |
3 | 38.0 ± 0.5 aA | 43.7 ± 0.5 cB | 40.2 ± 0.4 bB | 37.2 ± 0.5 aA | 42.1 ± 0.5 aA | 47.0 ± 0.6 bB | 43.8 ± 0.6 aA | 43.1 ± 0.7 aA | |
6 | 54.8 ± 0.7 dB | 46.5 ± 0.6 cC | 40.5 ± 0.5 bB | 38.2 ± 0.5 aA | 44.6 ± 0.5 aB | 49.2 ± 0.5 cC | 46.1 ± 0.6 bB | 48.5 ± 0.7 cB | |
9 | 61.2 ± 0.5 cC | 47.7 ± 0.7 aC | 59.7 ± 0.6 bC | 59.3 ± 0.7 bB | 55.9 ± 0.6 bC | 48.4 ± 0.6 aC | 55.6 ± 0.9 bC | 56.2 ± 1.3 bC |
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Vargas-Sánchez, R.D.; Torrescano-Urrutia, G.R.; Torres-Martínez, B.d.M.; Pateiro, M.; Lorenzo, J.M.; Sánchez-Escalante, A. Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage. Foods 2019, 8, 614. https://doi.org/10.3390/foods8120614
Vargas-Sánchez RD, Torrescano-Urrutia GR, Torres-Martínez BdM, Pateiro M, Lorenzo JM, Sánchez-Escalante A. Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage. Foods. 2019; 8(12):614. https://doi.org/10.3390/foods8120614
Chicago/Turabian StyleVargas-Sánchez, Rey David, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Mirian Pateiro, José Manuel Lorenzo, and Armida Sánchez-Escalante. 2019. "Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage" Foods 8, no. 12: 614. https://doi.org/10.3390/foods8120614