title: Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids.
abstract: BACKGROUND
  The effect of olive leaf extracts on lipid and protein oxidation of cooked pork patties refrigerated stored for 9 days was evaluated. Patties were prepared from longissimus dorsi muscle of pigs, and dietary supplemented with linseed oil.
  
  
  RESULTS
  Results showed that dietary linseed oil modified the fatty acid composition of pork patties by increasing (P ≤ 0.05) n-3 (α-linolenic acid) and decreasing (P ≤ 0.05) n-6 (linoleic acid) fatty acids. Olive leaf extracts at supplementation levels of 200 and, especially, of 300 mg gallic acid equivalents kg⁻¹ meat, delayed lipid oxidation by reducing (P ≤ 0.05) both primary (conjugated dienes and hydroperoxides) and secondary (malondialdehyde) oxidation products. They also inhibited protein oxidation in a concentration-dependent manner by reducing (P ≤ 0.05) protein carbonyls and increasing (P ≤ 0.05) protein sulfhydryls. In addition, they improved sensory attributes of the n-3 enriched patties.
  
  
  CONCLUSIONS
  Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants.
authors.affiliation: Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, Karditsa, Greece.
authors.forename: Evropi
authors.initials: E
authors.lastname: Botsoglou
authors.forename: Alexandros
authors.initials: A
authors.lastname: Govaris
authors.forename: Ioannis
authors.initials: I
authors.lastname: Ambrosiadis
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Fletouris
authors.forename: Georgios
authors.initials: G
authors.lastname: Papageorgiou
mesh_terms: D000818:Animals; D000975:Antioxidants; D003296:Cooking; D004032:Diet; D004041:Dietary Fats / Q000378:metabolism / Q000494:pharmacology; D004044:Dietary Proteins / Q000378:metabolism*; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000378:metabolism* / Q000494:pharmacology; D043371:Fatty Acids, Omega-6 / Q000378:metabolism; D019597:Flax / Q000737:chemistry; D005527:Food, Fortified; D008043:Linseed Oil / Q000378:metabolism / Q000494:pharmacology*; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D031658:Olea; D010936:Plant Extracts; D018515:Plant Leaves; D050050:Protein Carbonylation; D013552:Swine
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D004044:Dietary Proteins; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D010936:Plant Extracts; D008043:Linseed Oil
keywords: lipid oxidation; n-3 pork patties; olive leaf extracts; protein oxidation; α-tocopherol