title: Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species.
abstract: The aim of this research was to determine the content of the histidinic antioxidants, advanced glycation end products (pentosidine) and thiobarbituric acid reactive substance (TBARS) in the meat from different animal species. Carnosine, anserine, homocarnosine and pentosidine were quantified by HPLC/MS, while TBARS was determined by photometric measurements. The total CRCs (carnosine+anserine+homocarnosine) content was in the increasing order: beef<rabbit<pork<horse<chicken<turkey. The analysis showed traces of pentosidine above the instrumental determination limits in all the meat samples, while the susceptibility of these meat to lipid oxidation decreased from beef to chicken, with the exception of turkey meat, which presented a high TBARS content towards even though its total CRCs was the highest. The structure of homocarnosine was elucidated by high resolving power multistage mass spectrometry.
authors.affiliation: Institute of Science of Food Production, National Research Council, via L. da Vinci, 44, 10095 Grugliasco, Torino, Italy. Electronic address: piergiorgio.peiretti@ispa.cnr.it.
authors.forename: Pier Giorgio
authors.initials: PG
authors.lastname: Peiretti
authors.affiliation: Department of Analytical Chemistry, University of Torino, Via P. Giuria, 5 - 10125 Torino, Italy.
authors.forename: Claudio
authors.initials: C
authors.lastname: Medana
authors.affiliation: Department of Drug Science and Technology, University of Torino, Via P. Giuria, 9 - 10125 Torino, Italy.
authors.forename: Sonja
authors.initials: S
authors.lastname: Visentin
authors.affiliation: Department of Analytical Chemistry, University of Torino, Via P. Giuria, 5 - 10125 Torino, Italy.
authors.forename: Valeria
authors.initials: V
authors.lastname: Giancotti
authors.affiliation: Department of Animal Production, Epidemiology and Ecology, University of Torino, via L. da Vinci, 44, 10095 Grugliasco, Torino, Italy.
authors.forename: Valentina
authors.initials: V
authors.lastname: Zunino
authors.affiliation: Department of Animal Production, Epidemiology and Ecology, University of Torino, via L. da Vinci, 44, 10095 Grugliasco, Torino, Italy.
authors.forename: Giorgia
authors.initials: G
authors.lastname: Meineri
keywords: Carnosine; Lipid oxidation; Meat; Pentosidine