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
  - ()
  - 83
  - 2
  - 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  - 

@article{V720258,
   = {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},
   = {()},
   = {83},
   = {2},
  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}
}