title: Global antioxidant response of meat.
abstract: BACKGROUND
  The global antioxidant response (GAR) method uses an enzymatic digestion to release antioxidants from foods. Owing to the importance of digestion for protein breakdown and subsequent release of bioactive compounds, the aim of the present study was to compare the GAR method for meat with the existing methodologies: the extraction-based method and QUENCHER. Seven fresh meats were analyzed using ABTS and FRAP assays.
  
  
  RESULTS
  Our results indicated that the GAR of meat was higher than the total antioxidant capacity (TAC) assessed with the traditional extraction-based method. When evaluated with GAR, the thermal treatment led to an increase in the TAC of the soluble fraction, contrasting with a decreased TAC after cooking measured using the extraction-based method. The effect of thermal treatment on the TAC assessed by the QUENCHER method seemed to be dependent on the assay applied, since results from ABTS differed from FRAP.
  
  
  CONCLUSIONS
  Our results allow us to hypothesize that the activation of latent bioactive peptides along the gastrointestinal tract should be taken into consideration when evaluating the TAC of meat. Therefore, we conclude that the GAR method may be more appropriate for assessing the TAC of meat than the existing, most commonly used methods. © 2016 Society of Chemical Industry.
authors.affiliation: Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain.
authors.forename: Celia
authors.initials: C
authors.lastname: Carrillo
authors.affiliation: Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain.
authors.forename: Ángela
authors.initials: Á
authors.lastname: Barrio
authors.affiliation: Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Del Mar Cavia
authors.affiliation: Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Alonso-Torre
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D002417:Cattle; D002645:Chickens; D003296:Cooking; D004063:Digestion / Q000502:physiology; D006736:Horses; D008460:Meat / Q000032:analysis*; D011817:Rabbits; D012756:Sheep; D013552:Swine; D014422:Turkeys
chemical_list: D000975:Antioxidants
keywords: GAR; QUENCHER; extraction-based method; meat; total antioxidant capacity