title: Peanut skin extract reduces lipid oxidation in cooked chicken patties.
abstract: The objectives of this study were to evaluate the antioxidant capacity of peanut skin extract and its effect on the color and lipid oxidation of cooked chicken patties over 15 d of refrigerated storage. The extract was obtained using 80% ethanol and evaluated in terms of total phenolic content, reducing power based on the ferric reducing ability of plasma (FRAP) reagent, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The patties were made with ground thigh fillets, chicken skin, and 2% salt. They were homogenized and divided into the following two groups: a control treatment without antioxidants and a peanut skin treatment with 70 mg gallic acid equivalent (GAE)/kg per patty. Analyses of the fatty acid profiles, instrumental colors (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) were performed on d 1, 8, and 15 of storage at 1±1ºC. The peanut skin extract resulted in a phenolic content of 32.6±0.7 mg GAE/g dry skin, an antioxidant activity (FRAP) of 26.5±0.8 6 μmol Trolox equivalent/g dry skin, and an efficient concentration (EC50) of 46.5 μg/mL. The total unsaturated fatty acid was approximately 73%, and 39% of this fatty acid content was monounsaturated. The peanut skin extract slowed the decrease in the a* values (P<0.05) but reduced the L* and b* values compared to the control samples during storage (P<0.05). Lipid oxidation was minimized by the peanut skin extract (P<0.05), which resulted in a maximum value of 0.97 malondialdehyde (MDA)/kg compared to values that were close 19 mg MDA/kg patties in the control sample at the end of storage period. Thus, it can be concluded that although peanut skin extract causes little color change, it can be applied as a natural antioxidant to cooked chicken patties because it efficiently inhibits lipid oxidation in this product during refrigerated storage.
authors: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil paulo.munekata@usp.br.
authors: P E S
authors: PE
authors: Munekata
authors: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil.
authors: A V
authors: AV
authors: Calomeni
authors: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil.
authors: C E C
authors: CE
authors: Rodrigues
authors: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil.
authors: C S
authors: CS
authors: Fávaro-Trindade
authors: Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, 11 Pádua Dias Ave, 13.418-900, Piracicaba, SP, Brazil.
authors: S M
authors: SM
authors: Alencar
authors: Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil.
authors: M A
authors: MA
authors: Trindade
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D010367:Arachis / Q000737:chemistry*; D002645:Chickens; D003080:Cold Temperature; D003296:Cooking; D061353:Food Storage; D050356:Lipid Metabolism / Q000187:drug effects*; D008461:Meat Products / Q000032:analysis*; D010936:Plant Extracts / Q000494:pharmacology*; D012034:Refrigeration
chemical_list: D000975:Antioxidants; D010936:Plant Extracts
keywords: antioxidant; fatty acid; flavonoid; phenolic compound; storage