title: The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
abstract: This study investigated the effect of antioxidants on lipid stability of frozen-stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180-d storage of meat products, lipid oxidation (peroxide and 2-thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results were compared with butylated hydroxytoluene (BHT). The addition of antioxidants decreased lipid oxidation in stored meatballs. The highest ability to control peroxide and TBARS values was demonstrated for buckwheat hull extract. Moreover, buckwheat hull extract showed a higher 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity as well as higher Fe(II) ion chelating ability, as compared with BHT. The total content of phenolic compounds are highly correlated to the individual polyphenols in extract of buckwheat hull, among which the following were assayed: 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, gallic acid, isovanillic acid and p-coumaric acid, and flavonoids: isoorientin, quercetin, quercetin 3-d-glucoside, rutin, and vitexin. These results indicate that plant extracts can be used to prolong shelf life of products by protecting them against lipid oxidation and deterioration of their nutritional quality.
authors.affiliation: Dept. of Food Service and Catering, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
authors.forename: Marzanna
authors.initials: M
authors.lastname: Hęś
authors.affiliation: Inst. of Food Technology of Plant Origin, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
authors.forename: Artur
authors.initials: A
authors.lastname: Szwengiel
authors.affiliation: Dept. of Pediatric Gastroenterology and Metabolic Diseases, Poznan Univ. of Medical Sciences, Szpitalna 33/27, 60-572, Poznań, Poland.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Dziedzic
authors.affiliation: Dept. of Food Concentrates and Starch Products, prof. Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Starołęcka 40, 61-361, Poznań, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Le Thanh-Blicharz
authors.affiliation: Dept. of Food Service and Catering, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
authors.forename: Dominik
authors.initials: D
authors.lastname: Kmiecik
authors.affiliation: Dept. of Food Service and Catering, Poznań Univ. of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
authors.forename: Danuta
authors.initials: D
authors.lastname: Górecka
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis; D002084:Butylated Hydroxytoluene / Q000032:analysis; D003373:Coumaric Acids / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D019612:Fagopyrum / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis; D005519:Food Preservation; D005520:Food Preservatives / Q000032:analysis; D063427:Food Quality; D061353:Food Storage; D005615:Freezing; D005707:Gallic Acid / Q000032:analysis; D062385:Hydroxybenzoates / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D010226:Parabens / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis; D059808:Polyphenols / Q000032:analysis; D011422:Propionates; D000069466:Red Meat / Q000032:analysis; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014641:Vanillic Acid / Q000031:analogs & derivatives / Q000032:analysis
chemical_list: D000975:Antioxidants; D003373:Coumaric Acids; D004041:Dietary Fats; D004043:Dietary Fiber; D005419:Flavonoids; D005520:Food Preservatives; D062385:Hydroxybenzoates; D010226:Parabens; D010936:Plant Extracts; D059808:Polyphenols; D011422:Propionates; D017392:Thiobarbituric Acid Reactive Substances; D002084:Butylated Hydroxytoluene; C009091:protocatechuic acid; D005707:Gallic Acid; C045317:isovanillic acid; D014641:Vanillic Acid; C495469:p-coumaric acid; C038193:4-hydroxybenzoic acid
keywords: antioxidants; buckwheat hull; lipid oxidation; meat