title: Characterization of selected wild Mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties.
abstract: In the present study, water, ethanolic, and methanolic extracts from seven selected wild fruits originally from the Mediterranean area, namely, strawberry tree ( Arbutus unedo L., AU), azarole ( Crataegus azarolus L., CA), common hawthorn ( Crataegus monogyna L., CM), blackthorn ( Prunus spinosa L., PS), dog rose ( Rosa canina L., RC), elm-leaf blackberry ( Rubus ulmifolius Schott, RU), and rowan ( Sorbus aucuparia L., SA), were analyzed for the total amount and profile of phenolic compounds and for the in vitro antioxidant activity against the DPPH and ABTS radicals (study 1). The seven fruits showed different chemical compositions, which consequently led to different antioxidant potentials. Among the seven fruits initially analyzed, AU, CM, RC, and RU had the highest amount of phenolic compounds and displayed the greatest antioxidant activity in vitro. Extracts from these four fruits were tested as inhibitors of lipid oxidation in raw pork burger patties subjected to refrigerated storage at 2 degrees C for 12 days (study 2). The quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), hexanal content, and color stability were used as indicators of oxidative reactions. The four selected fruits displayed intense antioxidant activity against lipid oxidation, which highlights the potential usage of these fruits as ingredients for the manufacture of healthy meat products. Among them, RC and AU were particularly efficient as their protective effect against lipid oxidation was more intense than that displayed by quercetin (230 mg/kg of burger patty).
authors.affiliation: ESTM, Polytechnic Institute of Leiria, Peniche, Portugal.
authors.forename: Rui
authors.initials: R
authors.lastname: Ganhão
authors.forename: Mario
authors.initials: M
authors.lastname: Estévez
authors.forename: Petri
authors.initials: P
authors.lastname: Kylli
authors.forename: Marina
authors.initials: M
authors.lastname: Heinonen
authors.forename: David
authors.initials: D
authors.lastname: Morcuende
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D005503:Food Additives / Q000032:analysis*; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D019083:Mediterranean Region; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis*; D013552:Swine
chemical_list: D000975:Antioxidants; D005503:Food Additives; D008055:Lipids; D010636:Phenols; D010936:Plant Extracts