Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties.
Grape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4°C) for 0, 3, 6, 13 and 20days, and long-term frozen storage (6months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60mg/kg from 3 to 6weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0-20days and 6months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20days and long-term frozen storage (6months). Radical scavenging capacity was significantly increased at 20days in cooked samples and significantly reduced at 6months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties.
Sáyago-Ayerdi
S G
SG
Department of Nutrition, Faculty of Pharmacy, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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