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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/161665
Acceder
id CONICETDig_c038d70f6b3591bc29dc217fd0dfbb1e
oai_identifier_str oai:ri.conicet.gov.ar:11336/161665
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:53:28Zoai: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:34982025-10-22 11:53:28.864CONICET 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
_version_ 1846782230365470720
score 12.982451

Publicaciones similares