title: Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties.
abstract: Rapeseed and pine bark are rich sources of phenolic compounds that have in previous studies been shown to exhibit antioxidant and anti-inflammatory properties. In this study, the antioxidant effect of rapeseed and pine bark phenolics in inhibiting the oxidation of lipids and proteins in meat was tested as a possible functional food application. The cooked pork meat with added plant material was oxidized for 9 days at 5 degrees C under light. The suitable level of plant material addition was first screened by following lipid oxidation only. For further investigations plant materials were added at a level preventing lipid oxidation by >80%. The oxidation was followed by measuring the formation of hexanal by headspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones and measured by spectrophotometer. It was shown that rapeseed and pine bark were excellent antioxidants toward protein oxidation (inhibitions between 42 and 64%). These results indicate that rapeseed and pine bark could be potential sources of antioxidants in meat products.
authors.affiliation: Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland. satu.vuorela@helsinki.fi
authors.forename: Satu
authors.initials: S
authors.lastname: Vuorela
authors.forename: Hanna
authors.initials: H
authors.lastname: Salminen
authors.forename: Maija
authors.initials: M
authors.lastname: Mäkelä
authors.forename: Riitta
authors.initials: R
authors.lastname: Kivikari
authors.forename: Maarit
authors.initials: M
authors.lastname: Karonen
authors.forename: Marina
authors.initials: M
authors.lastname: Heinonen
mesh_terms: D000818:Animals; D029741:Brassica rapa / Q000737:chemistry; D006358:Hot Temperature; D015227:Lipid Peroxidation / Q000187:drug effects*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D041605:Pinus sylvestris / Q000737:chemistry; D010944:Plants / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D013552:Swine
chemical_list: D010636:Phenols; D011506:Proteins