title: Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing.
abstract: The present research investigated the antioxidant effect of rape (Brassica campestrisL.) bee pollen (RBP) on salami during processing. Eight flavonoids in RBP ethanol extract were quantified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis, and quercetin, rutin, and kaempferol were the major bioactive compounds. The RBP ethanol extract exhibited higher total antioxidant capacity than 6-hydroxy-2,5,7,8-tertramethylchromancarboxylic acid (trolox) at the same concentration. The salami with 0.05% RBP extract had higher catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities than that of the control throughout the processing time (p< 0.05). Significant decreases in peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) were obtained in the final salami product with 0.05% RBP ethanol extract or 1% RBP (p< 0.05). These results suggested that RBP could improve oxidative stability and had a good potential as a natural antioxidant for retarding lipid oxidation.
authors: College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China. zhangyawei@njau.edu.cn.|Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China. zhangyawei@njau.edu.cn.
authors: Yawei
authors: Y
authors: Zhang
authors: College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China. 2014808124@njau.edu.cn.
authors: Fengtian
authors: F
authors: Yang
authors: College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China. majamali65@yahoo.com.
authors: Muneer Ahmed
authors: MA
authors: Jamali
authors: College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China. zqpeng@njau.edu.cn.
authors: Zengqi
authors: Z
authors: Peng
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001937:Brassica / Q000737:chemistry*; D002374:Catalase / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005419:Flavonoids / Q000737:chemistry / Q000494:pharmacology*; D015971:Gene Expression Regulation, Enzymologic / Q000187:drug effects; D005979:Glutathione Peroxidase / Q000378:metabolism; D044949:Kaempferols / Q000494:pharmacology; D015227:Lipid Peroxidation / Q000187:drug effects; D013058:Mass Spectrometry / Q000379:methods; D008461:Meat Products / Q000032:analysis*; D018384:Oxidative Stress / Q000187:drug effects; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology; D011794:Quercetin / Q000494:pharmacology; D012431:Rutin / Q000494:pharmacology; D013482:Superoxide Dismutase / Q000378:metabolism
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D044949:Kaempferols; D010936:Plant Extracts; D012431:Rutin; C006552:kaempferol; D011794:Quercetin; D002374:Catalase; D005979:Glutathione Peroxidase; D013482:Superoxide Dismutase
keywords: antioxidant enzyme; lipid oxidation; rape bee pollen (RBP); salami