Antioxidant activity in meat treated with oregano and sage essential oils (English)

In: Food Chemistry   ;  106 ,  3  ;  1188-1194  ;  2007
  • ISSN:
  • Article (Journal)  /  Electronic Resource

How to get this document?

Download

Download is DRM protected.


Commercial Copyright fee: €36.00 Basic fee: €4.00 Total price: €40.00
Academic Copyright fee: €36.00 Basic fee: €2.00 Total price: €38.00

AbstractThe antioxidant activity of meat treated (homogenized) with oregano and sage essential oils, during meat storage, was determined using the following assays: a thiobarbituric acid (TBA) assay, a diphenylpicrylhydrazyl (DPPH) assay and a crocin assay. Porcine and bovine ground meat samples were divided into three experimental treatments, namely: control (no antioxidant), oregano (oregano essential oil 3% w/w) and sage (sage essential oil 3% w/w). Subsequently, the samples from each treatment were stored at 4°C, in the raw and cooked (at 85°C for 30min) state, and the antioxidant activity was determined after 1, 4, 8 and 12 days of storage. The results showed that the essential oil treatments significantly reduced the oxidation, while the heat treatment and storage time significantly affected the antioxidant activity of the meat. The role of antioxidants appeared to be much more important in cooked meat than raw and the meat proteins greatly affected the antioxidant activity.

Table of contents – Volume 106, Issue 3

Show all volumes and issues

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

875
Effect of processing on starch fractions in different varieties of finger millet
Roopa, S. / Premavalli, K.S. | 2006
883
Honey diastase activity modified by heating
Tosi, E. / Martinet, R. / Ortega, M. / Lucero, H. / Ré, E. | 2007
888
In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit
Wang, Hua / Gao, Xiang Dong / Zhou, Gao Chao / Cai, Lei / Yao, Wen Bing | 2007
896
Effects of drying method on the extraction yields and quality of oils from quebec sea buckthorn (Hippophaë rhamnoides L.) seeds and pulp
Gutiérrez, Luis-Felipe / Ratti, Cristina / Belkacemi, Khaled | 2007
896
Effects of drying method on the extraction yields and quality of oils from quebec sea buckthorn (Hippophae rhamnoides L.) seeds and pulp
Gutierrez, L. F. / Ratti, C. / Belkacemi, K. | 2008
905
Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)
Noronha, Nessa / Cronin, Denis A. / O’Riordan, E. Dolores / O’Sullivan, Michael | 2007
914
Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
Mestdagh, Frédéric / De Wilde, Tineke / Delporte, Karel / Van Peteghem, Carlos / De Meulenaer, Bruno | 2007
923
Effect of acetylation on the properties of corn starch
Chi, Hui / Xu, Kun / Wu, Xiuli / Chen, Qiang / Xue, Donghua / Song, Chunlei / Zhang, Wende / Wang, Pixin | 2007
929
Relative antioxidant and cytoprotective activities of common herbs
Yoo, Kyung Mi / Lee, Choong Hwan / Lee, Hyungjae / Moon, BoKyung / Lee, Chang Yong | 2007
937
Rheological behaviour of emulsions of avocado and watermelon oils during storage
Logaraj, T.V. / Bhattacharya, Suvendu / Udaya Sankar, K. / Venkateswaran, G. | 2007
944
Immunomodulatory activities of common vegetables and spices of Umbelliferae and its related coumarins and flavonoids
Cherng, Jaw-Ming / Chiang, Wen / Chiang, Lien-Chai | 2007
951
Chemical and lipid composition of deboned pieces of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum packaging
Cobos, Ángel / Veiga, Adán / Díaz, Olga | 2007
957
Salt effect on heat-induced physical and chemical changes of salmon fillet (O. gorbuscha)
Kong, Fanbin / Oliveira, Alexandra / Tang, Juming / Rasco, Barbara / Crapo, Chuck | 2007
967
Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)
Arlorio, Marco / Locatelli, Monica / Travaglia, Fabiano / Coïsson, Jean-Daniel / Grosso, Erika Del / Minassi, Alberto / Appendino, Giovanni / Martelli, Aldo | 2007
976
Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal
Borges, Olga / Gonçalves, Berta / de Carvalho, José L. Soeiro / Correia, Paula / Silva, Ana Paula | 2007
985
Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making
Plessas, Stavros / Fisher, Ann / Koureta, Katerina / Psarianos, Costas / Nigam, Poonam / Koutinas, Athanasios A. | 2007
991
Alterations in antioxidant status of rats following intake of ginger through diet
Kota, Nirmala / Krishna, Prasanna / Polasa, Kalpagam | 2007
997
Hydrolysis of caprine and ovine milk proteins, brought about by aspartic peptidases from Silybum marianum flowers
Vairo Cavalli, Sandra / Silva, Sofia V. / Cimino, Cecilia / Malcata, F. Xavier / Priolo, Nora | 2007
1004
Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate
Yin, Shou-Wei / Tang, Chuan-He / Cao, Jin-Song / Hu, Er-Kun / Wen, Qi-Biao / Yang, Xiao-Quan | 2007
1014
Walnut (Juglans regia) leaf extracts are strong scavengers of pro-oxidant reactive species
Almeida, Isabel F. / Fernandes, Eduarda / Lima, José L.F.C. / Costa, Paulo C. / Fernanda Bahia, Maria | 2007
1021
A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity
Galaverna, Gianni / Di Silvestro, Gianluca / Cassano, Alfredo / Sforza, Stefano / Dossena, Arnaldo / Drioli, Enrico / Marchelli, Rosangela | 2007
1031
A market study on the quality characteristics of eggs from different housing systems
Hidalgo, A. / Rossi, M. / Clerici, F. / Ratti, S. | 2007
1039
Comparison of the products of Kombucha fermentation on sucrose and molasses
Malbaša, R. / Lončar, E. / Djurić, M. | 2007
1046
Chemical composition of tomato (Lycopersicon esculentum) from Tenerife, the Canary Islands
Hernández Suárez, M. / Rodríguez Rodríguez, E.M. / Díaz Romero, C. | 2007
1057
Heat-induced chemical, physical and functional changes during grape must cooking
Piva, Andrea / Di Mattia, Carla / Neri, Lilia / Dimitri, Gloria / Chiarini, Marco / Sacchetti, Giampiero | 2007
1066
Chromium contamination in black tea and its transfer into tea brew
Seenivasan, Subbiah / Manikandan, Natarajan / Muraleedharan, Narayanan Nair | 2007
1070
Modified-atmosphere packaging (MAP) does not affect the bioavailability of tocopherols and carotenoids from broccoli in humans: A cross-over study
Granado-Lorencio, Fernando / Olmedilla-Alonso, Begoña / Herrero-Barbudo, Carmen / Sánchez-Moreno, Concepción / de Ancos, Begoña / Martínez, Jose Antonio / Pérez-Sacristán, Belén / Blanco-Navarro, Inmaculada | 2007
1077
Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish
Rawdkuen, Saroat / Benjakul, Soottawat | 2007
1085
The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
Oms-Oliu, G. / Odriozola-Serrano, I. / Soliva-Fortuny, R. / Martín-Belloso, O. | 2007
1093
Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate
Kong, Xiangzhen / Li, Xianghong / Wang, Hongjing / Hua, Yufei / Huang, Youru | 2007
1100
Folate contents of some selected Fijian foods using tri-enzyme extraction method
Devi, Riteshma / Arcot, Jayashree / Sotheeswaran, Subramanium / Ali, Sadaquat | 2007
1105
Structure-viscosity relationships for starches from different rice varieties during heating
Li, Yue / Shoemaker, Charles F. / Ma, Jianguo / Moon, Kim Jin / Zhong, Fang | 2007
1113
Characterization of E- and Z-ajoene obtained from different varieties of garlics
Naznin, Most Tahera / Akagawa, Mitsugu / Okukawa, Kayo / Maeda, Tomoko / Morita, Naofumi | 2007
1120
Mineral content of some herbs and herbal teas by infusion and decoction
Musa Özcan, Mehmet / Ünver, Ahmet / Uçar, Tolga / Arslan, Derya | 2007
1128
Antioxidant properties of water extracts from Monascus fermented soybeans
Lee, Yu-Ling / Yang, Joan-Hwa / Mau, Jeng-Leun | 2007
1138
Functional properties of square banana (Musa balbisiana) starch
de la Torre-Gutiérrez, Lázaro / Chel-Guerrero, Luis A. / Betancur-Ancona, David | 2007
1145
Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins
Rios, José J. / Fernández-García, Elisabet / Mínguez-Mosquera, María Isabel / Pérez-Gálvez, Antonio | 2007
1154
Antioxidant activity in sugarcane juice and its protective role against radiation induced DNA damage
Kadam, U.S. / Ghosh, S.B. / De, Strayo / Suprasanna, P. / Devasagayam, T.P.A. / Bapat, V.A. | 2007
1161
Effect of delayed icing on quality changes of iced rainbow trout (Onchorynchus mykiss)
Rezaei, Masoud / Hosseini, Seyed Fakhreddin / Langrudi, Hadi Ershad / Safari, Reza / Hosseini, Seyed Vali | 2007
1166
Preparation and characterization of a protein hydrolysate from an oilseed flour mixture
Radha, C. / Ramesh Kumar, Parigi / Prakash, V. | 2007
1175
Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude a-galactosidase from Streptomyces griseoloalbus
Anisha, G. S. / Prema, P. | 2008
1175
Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude α-galactosidase from Streptomyces griseoloalbus
Anisha, G.S. / Prema, P. | 2007
1180
Antioxidant effect derived from bioaccessible fractions of fruit beverages against H2O2-induced oxidative stress in Caco-2 cells
Cilla, Antonio / Laparra, Jose M. / Alegria, Amparo / Barbera, Reyes / Farre, Rosaura | 2007
1188
Antioxidant activity in meat treated with oregano and sage essential oils
Fasseas, M.K. / Mountzouris, K.C. / Tarantilis, P.A. / Polissiou, M. / Zervas, G. | 2007
1195
α-Glucosidase inhibitory effect by the flower buds of Tussilago farfara L.
Gao, Hong / Huang, Yi-Na / Gao, Bo / Xu, Pei-Yu / Inagaki, Chika / Kawabata, Jun | 2007
1195
a-Glucosidase inhibitory effect by the flower buds of Tussilago farfara L.
Gao, H. / Huang, Y. N. / Gao, B. / Xu, P. Y. / Inagaki, C. / Kawabata, J. | 2008
1202
Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions
Koubala, B.B. / Mbome, L.I. / Kansci, G. / Tchouanguep Mbiapo, F. / Crepeau, M.-J. / Thibault, J.-F. / Ralet, M.-C. | 2007
1208
Book review
Bell, A. E. / Birch, G. | 2008
1209
Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC
Jakobsen, Jette | 2007
1218
Determination of biogenic amines in wines by HPLC with precolumn dansylation and fluorimetric detection
Proestos, Charalampos / Loukatos, Paul / Komaitis, Michael | 2007
1225
In vitro and in vivo protein hydrolysis of beans (Phaseolus vulgaris) genetically modified to express different phaseolin types
Montoya, Carlos A. / Gomez, Arturo S. / Lallès, Jean-Paul / Souffrant, Wolfgang B. / Beebe, Stephen / Leterme, Pascal | 2007
1234
LC–DAD–MS (ESI+) analysis of the phenolic content of Sorbus domestica fruits in relation to their maturity stage
Termentzi, Aikaterini / Kefalas, Panagiotis / Kokkalou, Eugene | 2007
1246
Elemental analysis of flour-based ready-oven foods by slurry sampling inductively coupled plasma optical emission spectrometry
Černohorský, Tomáš / Krejčová, Anna / Pouzar, Miloslav / Vavrušová, Lenka | 2007
1253
Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4°C) and frozen (−10°C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)
Leelapongwattana, Kittima / Benjakul, Soottawat / Visessanguan, Wonnop / Howell, Nazlin K. | 2007
1253
Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4degreeC) and frozen (-10degreeC) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)
Leelapongwattana, K. / Benjakul, S. / Visessanguan, W. / Howell, N. K. | 2008
1264
Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel
Pan, Yingming / Wang, Kai / Huang, Siqin / Wang, Hengshan / Mu, Xiaomei / He, Chunhuan / Ji, Xiaowen / Zhang, Jie / Huang, Fujuan | 2007
1271
Identification and differentiation of goat and sheep milk based on diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) using cluster analysis
Pappas, C.S. / Tarantilis, P.A. / Moschopoulou, E. / Moatsou, G. / Kandarakis, I. / Polissiou, M.G. | 2007
1278
Development of a sensitive ELISA for the analysis of the organophosphorous insecticide fenthion in fruit samples
Zhang, Qi / Sun, Qin / Hu, Baishi / Shen, Qing / Yang, Gang / Liang, Xiao / Sun, Xiao / Liu, Fengquan | 2007
1285
Phenolic profiles of andean mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers: Identification by HPLC-DAD and evaluation of their antioxidant activity
Chirinos, Rosana / Campos, David / Costa, Nora / Arbizu, Carlos / Pedreschi, Romina / Larondelle, Yvan | 2007
1285
Phenolic profiles of andean mashua (Tropaeolum tuberosum Ruiz & Pavon) tubers: Identification by HPLC-DAD and evaluation of their antioxidant activity
Chirinos, R. / Campos, D. / Costa, N. / Arbizu, C. / Pedreschi, R. / Larondelle, Y. | 2008
1299
Seasonal variation in the C, N and S stable isotope composition of retail organic and conventional Irish beef
Bahar, B. / Schmidt, O. / Moloney, A.P. / Scrimgeour, C.M. / Begley, I.S. / Monahan, F.J. | 2007
1306
Bibliography of Analytical, Nutritional and Clinical Methods
| 2007
IFC
Editorial Board / Aims & Scope
| 2007
Feedback