IRIS publication 43334780
The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems
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TY - JOUR - Hayes, JE,Stepanyan, V,Allen, P,O'Grady, MN,O'Brien, NM,Kerry, JP - 2009 - January - Meat Science - The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems - Validated - () - Lutein Sesamol Ellagic acid Olive leaf extract Lipid oxidation Oxymyoglobin oxidation Antioxidant NATURAL ANTIOXIDANTS OLEA-EUROPAEA PHYTIC ACID GROUND-BEEF VITAMIN-E IN-VITRO PORK MEAT STABILITY VOLATILES - 83 - 201 - 208 - The effect of lutein (100, 200, 300 mu g/ml), sesamol (500,1000, 2000 mu g/ml), ellagic acid (300, 600, 900 mu g/ml) and olive leaf extract (100, 200, 300 mu g/ml) on oxymyoglobin oxidation and lipid oxidation in bovine and porcine muscle model systems (25% M. longissimus thoracis et lumborum homogenates) was examined. Radical scavenging activity, using the DPPH assay, and iron-chelating activities of lutein, sesamol, ellagic acid and olive leaf extract were assessed at concentrations ranging from 200 to 1000 ppm. The radical scavenging activity was of the order: ellagic acid > sesamol > olive leaf extract > lutein. None of the natural antioxidants examined exhibited iron chelating activity. Following induced lipid oxidation (FeCl3/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24 h at 4 degrees C. In bovine and porcine muscle model systems, lipid oxidation decreased (P < 0.001) following addition of each of the natural antioxidants relative to the control and antioxidant potency followed the order: sesamol > ellagic acid > olive leaf extract > lutein. Ellagic acid and olive leaf extract decreased oxymyoglobin oxidation (P < 0.001) while sesamol increased oxymyoglobin oxidation in both systems. The natural antioxidants examined may have applications in the development of nutritional enhanced meat products with enhanced shelf-life characteristics. (C) 2009 Elsevier Ltd. All rights reserved. - DOI 10.1016/j.meatsci.2009.04.019 DA - 2009/01 ER -
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@article{V43334780, = {Hayes, JE and Stepanyan, V and Allen, P and O'Grady, MN and O'Brien, NM and Kerry, JP }, = {2009}, = {January}, = {Meat Science}, = {The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems}, = {Validated}, = {()}, = {Lutein Sesamol Ellagic acid Olive leaf extract Lipid oxidation Oxymyoglobin oxidation Antioxidant NATURAL ANTIOXIDANTS OLEA-EUROPAEA PHYTIC ACID GROUND-BEEF VITAMIN-E IN-VITRO PORK MEAT STABILITY VOLATILES}, = {83}, pages = {201--208}, = {{The effect of lutein (100, 200, 300 mu g/ml), sesamol (500,1000, 2000 mu g/ml), ellagic acid (300, 600, 900 mu g/ml) and olive leaf extract (100, 200, 300 mu g/ml) on oxymyoglobin oxidation and lipid oxidation in bovine and porcine muscle model systems (25% M. longissimus thoracis et lumborum homogenates) was examined. Radical scavenging activity, using the DPPH assay, and iron-chelating activities of lutein, sesamol, ellagic acid and olive leaf extract were assessed at concentrations ranging from 200 to 1000 ppm. The radical scavenging activity was of the order: ellagic acid > sesamol > olive leaf extract > lutein. None of the natural antioxidants examined exhibited iron chelating activity. Following induced lipid oxidation (FeCl3/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24 h at 4 degrees C. In bovine and porcine muscle model systems, lipid oxidation decreased (P < 0.001) following addition of each of the natural antioxidants relative to the control and antioxidant potency followed the order: sesamol > ellagic acid > olive leaf extract > lutein. Ellagic acid and olive leaf extract decreased oxymyoglobin oxidation (P < 0.001) while sesamol increased oxymyoglobin oxidation in both systems. The natural antioxidants examined may have applications in the development of nutritional enhanced meat products with enhanced shelf-life characteristics. (C) 2009 Elsevier Ltd. All rights reserved.}}, = {DOI 10.1016/j.meatsci.2009.04.019}, source = {IRIS} }
Data as stored in IRIS
AUTHORS | Hayes, JE,Stepanyan, V,Allen, P,O'Grady, MN,O'Brien, NM,Kerry, JP | ||
YEAR | 2009 | ||
MONTH | January | ||
JOURNAL_CODE | Meat Science | ||
TITLE | The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems | ||
STATUS | Validated | ||
TIMES_CITED | () | ||
SEARCH_KEYWORD | Lutein Sesamol Ellagic acid Olive leaf extract Lipid oxidation Oxymyoglobin oxidation Antioxidant NATURAL ANTIOXIDANTS OLEA-EUROPAEA PHYTIC ACID GROUND-BEEF VITAMIN-E IN-VITRO PORK MEAT STABILITY VOLATILES | ||
VOLUME | 83 | ||
ISSUE | |||
START_PAGE | 201 | ||
END_PAGE | 208 | ||
ABSTRACT | The effect of lutein (100, 200, 300 mu g/ml), sesamol (500,1000, 2000 mu g/ml), ellagic acid (300, 600, 900 mu g/ml) and olive leaf extract (100, 200, 300 mu g/ml) on oxymyoglobin oxidation and lipid oxidation in bovine and porcine muscle model systems (25% M. longissimus thoracis et lumborum homogenates) was examined. Radical scavenging activity, using the DPPH assay, and iron-chelating activities of lutein, sesamol, ellagic acid and olive leaf extract were assessed at concentrations ranging from 200 to 1000 ppm. The radical scavenging activity was of the order: ellagic acid > sesamol > olive leaf extract > lutein. None of the natural antioxidants examined exhibited iron chelating activity. Following induced lipid oxidation (FeCl3/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24 h at 4 degrees C. In bovine and porcine muscle model systems, lipid oxidation decreased (P < 0.001) following addition of each of the natural antioxidants relative to the control and antioxidant potency followed the order: sesamol > ellagic acid > olive leaf extract > lutein. Ellagic acid and olive leaf extract decreased oxymyoglobin oxidation (P < 0.001) while sesamol increased oxymyoglobin oxidation in both systems. The natural antioxidants examined may have applications in the development of nutritional enhanced meat products with enhanced shelf-life characteristics. (C) 2009 Elsevier Ltd. All rights reserved. | ||
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DOI_LINK | DOI 10.1016/j.meatsci.2009.04.019 | ||
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