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.
abstract: The effect of lutein (100, 200, 300μg/ml), sesamol (500, 1000, 2000μg/ml), ellagic acid (300, 600, 900μg/ml) and olive leaf extract (100, 200, 300μg/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 1000ppm. 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 (FeCl(3)/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24h at 4°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.
authors.affiliation: Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland.
authors.forename: J E
authors.initials: JE
authors.lastname: Hayes
authors.forename: V
authors.initials: V
authors.lastname: Stepanyan
authors.forename: P
authors.initials: P
authors.lastname: Allen
authors.forename: M N
authors.initials: MN
authors.lastname: O'Grady
authors.forename: N M
authors.initials: NM
authors.lastname: O'Brien
authors.forename: J P
authors.initials: JP
authors.lastname: Kerry