Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract
- Autores
- DeJong, Sharon; Lanari Vila, Maria Cecilia
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Crude polyphenol extracts (50 or 100 mg gallic acid equivalents (GAE)/kg meat) from the waste waters of olive oil pomace reduced the formation of 2-thiobarbituric reactive substances (TBARS) in pre-cooked beef (63–83%) and pork (47–66%). When compared with other antioxidants, the ranking of activities were: tea olive > wine. The olive extract contained hydroxy-tyrosol (70.6%), tyrosol (17.5%), caffeic acid (9.5%), p-coumaric acid (1.9%) and vanillic acid (0.3%). Relationship between polyphenol composition and antioxidant activity of a blend containing oleuropein, tyrosol, hydroxy-tyrosol, quercetin, rutin and caffeic, vanillic and coumaric acids was described by a first order polynomial model. Quercetin, hydroxy-tyrosol, caffeic acid and oleuropein had the highest contributions to the linear term followed by rutin and tyrosol. We detected the strongest positive synergism between tyrosol and quercetin, hydroxy-tyrosol, oleuropein and to a lesser degree with caffeic acid whilst the effect of vanillic and coumaric acids were not significant.
Fil: DeJong, Sharon. No especifíca;
Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
ANTIOXIDANTS
BEEF
LIPID OXIDATION
OLIVE
POLYPHENOL
PORK
WARMED-OVER-FAVOUR - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/161665
Ver los metadatos del registro completo
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Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extractDeJong, SharonLanari Vila, Maria CeciliaANTIOXIDANTSBEEFLIPID OXIDATIONOLIVEPOLYPHENOLPORKWARMED-OVER-FAVOURhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Crude polyphenol extracts (50 or 100 mg gallic acid equivalents (GAE)/kg meat) from the waste waters of olive oil pomace reduced the formation of 2-thiobarbituric reactive substances (TBARS) in pre-cooked beef (63–83%) and pork (47–66%). When compared with other antioxidants, the ranking of activities were: tea olive > wine. The olive extract contained hydroxy-tyrosol (70.6%), tyrosol (17.5%), caffeic acid (9.5%), p-coumaric acid (1.9%) and vanillic acid (0.3%). Relationship between polyphenol composition and antioxidant activity of a blend containing oleuropein, tyrosol, hydroxy-tyrosol, quercetin, rutin and caffeic, vanillic and coumaric acids was described by a first order polynomial model. Quercetin, hydroxy-tyrosol, caffeic acid and oleuropein had the highest contributions to the linear term followed by rutin and tyrosol. We detected the strongest positive synergism between tyrosol and quercetin, hydroxy-tyrosol, oleuropein and to a lesser degree with caffeic acid whilst the effect of vanillic and coumaric acids were not significant.Fil: DeJong, Sharon. No especifíca;Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2009-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/161665DeJong, Sharon; Lanari Vila, Maria Cecilia; Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract; Elsevier; Food Chemistry; 116; 4; 10-2009; 892-8970308-81461873-7072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.03.053info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:20:49Zoai:ri.conicet.gov.ar:11336/161665instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:20:49.791CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract |
title |
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract |
spellingShingle |
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract DeJong, Sharon ANTIOXIDANTS BEEF LIPID OXIDATION OLIVE POLYPHENOL PORK WARMED-OVER-FAVOUR |
title_short |
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract |
title_full |
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract |
title_fullStr |
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract |
title_full_unstemmed |
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract |
title_sort |
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract |
dc.creator.none.fl_str_mv |
DeJong, Sharon Lanari Vila, Maria Cecilia |
author |
DeJong, Sharon |
author_facet |
DeJong, Sharon Lanari Vila, Maria Cecilia |
author_role |
author |
author2 |
Lanari Vila, Maria Cecilia |
author2_role |
author |
dc.subject.none.fl_str_mv |
ANTIOXIDANTS BEEF LIPID OXIDATION OLIVE POLYPHENOL PORK WARMED-OVER-FAVOUR |
topic |
ANTIOXIDANTS BEEF LIPID OXIDATION OLIVE POLYPHENOL PORK WARMED-OVER-FAVOUR |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Crude polyphenol extracts (50 or 100 mg gallic acid equivalents (GAE)/kg meat) from the waste waters of olive oil pomace reduced the formation of 2-thiobarbituric reactive substances (TBARS) in pre-cooked beef (63–83%) and pork (47–66%). When compared with other antioxidants, the ranking of activities were: tea olive > wine. The olive extract contained hydroxy-tyrosol (70.6%), tyrosol (17.5%), caffeic acid (9.5%), p-coumaric acid (1.9%) and vanillic acid (0.3%). Relationship between polyphenol composition and antioxidant activity of a blend containing oleuropein, tyrosol, hydroxy-tyrosol, quercetin, rutin and caffeic, vanillic and coumaric acids was described by a first order polynomial model. Quercetin, hydroxy-tyrosol, caffeic acid and oleuropein had the highest contributions to the linear term followed by rutin and tyrosol. We detected the strongest positive synergism between tyrosol and quercetin, hydroxy-tyrosol, oleuropein and to a lesser degree with caffeic acid whilst the effect of vanillic and coumaric acids were not significant. Fil: DeJong, Sharon. No especifíca; Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
description |
Crude polyphenol extracts (50 or 100 mg gallic acid equivalents (GAE)/kg meat) from the waste waters of olive oil pomace reduced the formation of 2-thiobarbituric reactive substances (TBARS) in pre-cooked beef (63–83%) and pork (47–66%). When compared with other antioxidants, the ranking of activities were: tea olive > wine. The olive extract contained hydroxy-tyrosol (70.6%), tyrosol (17.5%), caffeic acid (9.5%), p-coumaric acid (1.9%) and vanillic acid (0.3%). Relationship between polyphenol composition and antioxidant activity of a blend containing oleuropein, tyrosol, hydroxy-tyrosol, quercetin, rutin and caffeic, vanillic and coumaric acids was described by a first order polynomial model. Quercetin, hydroxy-tyrosol, caffeic acid and oleuropein had the highest contributions to the linear term followed by rutin and tyrosol. We detected the strongest positive synergism between tyrosol and quercetin, hydroxy-tyrosol, oleuropein and to a lesser degree with caffeic acid whilst the effect of vanillic and coumaric acids were not significant. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-10 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/161665 DeJong, Sharon; Lanari Vila, Maria Cecilia; Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract; Elsevier; Food Chemistry; 116; 4; 10-2009; 892-897 0308-8146 1873-7072 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/161665 |
identifier_str_mv |
DeJong, Sharon; Lanari Vila, Maria Cecilia; Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract; Elsevier; Food Chemistry; 116; 4; 10-2009; 892-897 0308-8146 1873-7072 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.03.053 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844614191850192896 |
score |
13.070432 |