title: Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenates.
abstract: Six extracts were prepared from hawthorn (Crataegus monogyna) leaves and flowers (HLF) and berries (HB) using solid-liquid [traditional (T) (HLFT, HBT), sonicated (S) (HLFS, HBS)] and supercritical fluid (C) extraction (HLFC, HBC) techniques. The antioxidant activities of HLF and HB extracts were characterised using in vitro antioxidant assays (TPC, DPPH, FRAP) and in 25% bovine muscle (longissimus lumborum) homogenates (lipid oxidation (TBARS), oxymyoglobin (% of total myoglobin)) after 24h storage at 4°C. Hawthorn extracts exhibited varying degrees of antioxidant potency. In vitro and muscle homogenate (TBARS) antioxidant activity followed the order: HLFS>HLFT and HBT>HBS. In supercritical fluid extracts, HLFC>HBC (in vitro antioxidant activity) and HLFC≈HBC (TBARS). All extracts (except HBS) reduced oxymyoglobin oxidation. The HLFS extract had the highest antioxidant activity in all test systems. Supercritical fluid extraction (SFE) exhibited potential as a technique for the manufacture of functional ingredients (antioxidants) from hawthorn for use in muscle foods.
authors.affiliation: Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: E
authors.initials: E
authors.lastname: Shortle
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland.
authors.forename: M N
authors.initials: MN
authors.lastname: O'Grady
authors.affiliation: Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: D
authors.initials: D
authors.lastname: Gilroy
authors.affiliation: Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: A
authors.initials: A
authors.lastname: Furey
authors.affiliation: Department of Mathematics, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: N
authors.initials: N
authors.lastname: Quinn
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland. Electronic address: Joe.Kerry@ucc.ie.
authors.forename: J P
authors.initials: JP
authors.lastname: Kerry
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002417:Cattle; D025924:Chromatography, Supercritical Fluid; D027825:Crataegus; D000431:Ethanol; D005638:Fruit; D008055:Lipids; D018482:Muscle, Skeletal / Q000378:metabolism*; D009211:Myoglobin / Q000378:metabolism; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000494:pharmacology*; D018515:Plant Leaves; D013010:Sonication / Q000379:methods
chemical_list: D000975:Antioxidants; D008055:Lipids; D009211:Myoglobin; D010936:Plant Extracts; C017595:oxymyoglobin; D000431:Ethanol
keywords: Antioxidant; Extracts; Hawthorn; Lipid oxidation; Oxymyoglobin oxidation