title: Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties.
abstract: Our previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine these effects during frozen storage. Results showed that frozen storage accelerated (P=0.05) both lipid and protein oxidation in pork patties, but an addition of olive leaf extract at 200mg gallic acid equivalent/kg improved sensory attributes by delaying oxidation of lipids (reduction (P=0.05) of conjugated dienes, hydroperoxides and malondialdehyde), and of proteins (reduction (P=0.05) of protein carbonyls and inhibition (P=0.05) of the decrease of protein sulfhydryls).
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.affiliation: Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, Karditsa, Greece.
authors.forename: Alexander
authors.initials: A
authors.lastname: Govaris
authors.affiliation: Laboratory of Food Technology, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece.
authors.forename: Ioannis
authors.initials: I
authors.lastname: Ambrosiadis
authors.affiliation: Laboratory of Milk Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece.
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Fletouris
authors.affiliation: Laboratory of Chemistry, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece. Electronic address: bots@vet.auth.gr.
authors.forename: Nikolas
authors.initials: N
authors.lastname: Botsoglou
mesh_terms: D000818:Animals; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005260:Female; D005511:Food Handling; D061353:Food Storage / Q000379:methods; D005615:Freezing; D006801:Humans; D050356:Lipid Metabolism; D008315:Malondialdehyde / Q000032:analysis; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D009812:Odorants / Q000032:analysis; D031658:Olea / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry; D050050:Protein Carbonylation; D013438:Sulfhydryl Compounds / Q000032:analysis; D013552:Swine; D013649:Taste
chemical_list: D015525:Fatty Acids, Omega-3; D010936:Plant Extracts; D059808:Polyphenols; D013438:Sulfhydryl Compounds; D008315:Malondialdehyde
keywords: Frozen storage; Lipid oxidation; Olive leaf extracts; Protein oxidation; n-3 Pork patties; α-Tocopherol