Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork...

Autores
Mukumbo, Felicitas Esnart; Descalzo, Adriana Maria; Collignan, Antoine; Hoffman, Louwrens C.; Servent, Adrien; Muchenje, Voster; Arnaud, Elodie
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α‐tocopherol, γ‐tocopherol, and β‐carotene content of droëwors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α‐tocopherol, and β‐carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droëwors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS.
Fil: Mukumbo, Felicitas Esnart. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica. Instituto Ruanda para la Agricultura de Conservación (RICA); Ruanda.
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Collignan, Antoine. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
Fil: Hoffman, Louwrens C. Universidad de Stellenbosch. Departamento de Ciencias Animales; Sudáfrica. Universidad de Queensland. Recinto de Ciencias de la Salud y la Alimentación. Centro de Nutrición y Ciencias de la Alimentación, Alianza de Queensland para la Agricultura e Innovación Alimentaria (QAAFI); Australia.
Fil: Servent, Adrien. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
Fil: Muchenje, Voster. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica.
Fil: Arnaud, Elodie. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
Fuente
Journal of Food Processing and Preservation 44 (1) : e14300 (2020)
Materia
Pork
Sausages
Storage
Antioxidants
Tocopherols
Carotenes
Carne de Cerdo
Moringa oleifera
Salchicha
Almacenamiento
Antioxidantes
Tocoferoles
Dry Pork Sausages
Salchichas de Cerdo Secas
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7031
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7031
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storageMukumbo, Felicitas EsnartDescalzo, Adriana MariaCollignan, AntoineHoffman, Louwrens C.Servent, AdrienMuchenje, VosterArnaud, ElodiePorkSausagesStorageAntioxidantsTocopherolsCarotenesCarne de CerdoMoringa oleiferaSalchichaAlmacenamientoAntioxidantesTocoferolesDry Pork SausagesSalchichas de Cerdo SecasThe potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α‐tocopherol, γ‐tocopherol, and β‐carotene content of droëwors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α‐tocopherol, and β‐carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droëwors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS.Fil: Mukumbo, Felicitas Esnart. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica. Instituto Ruanda para la Agricultura de Conservación (RICA); Ruanda.Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Collignan, Antoine. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.Fil: Hoffman, Louwrens C. Universidad de Stellenbosch. Departamento de Ciencias Animales; Sudáfrica. Universidad de Queensland. Recinto de Ciencias de la Salud y la Alimentación. Centro de Nutrición y Ciencias de la Alimentación, Alianza de Queensland para la Agricultura e Innovación Alimentaria (QAAFI); Australia.Fil: Servent, Adrien. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.Fil: Muchenje, Voster. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica.Fil: Arnaud, Elodie. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.Wiley2020-04-03T11:55:02Z2020-04-03T11:55:02Z2019-10-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7031https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.143001745-4549https://doi.org/10.1111/jfpp.14300Journal of Food Processing and Preservation 44 (1) : e14300 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:24Zoai:localhost:20.500.12123/7031instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:25.049INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
title Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
spellingShingle Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
Mukumbo, Felicitas Esnart
Pork
Sausages
Storage
Antioxidants
Tocopherols
Carotenes
Carne de Cerdo
Moringa oleifera
Salchicha
Almacenamiento
Antioxidantes
Tocoferoles
Dry Pork Sausages
Salchichas de Cerdo Secas
title_short Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
title_full Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
title_fullStr Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
title_full_unstemmed Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
title_sort Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
dc.creator.none.fl_str_mv Mukumbo, Felicitas Esnart
Descalzo, Adriana Maria
Collignan, Antoine
Hoffman, Louwrens C.
Servent, Adrien
Muchenje, Voster
Arnaud, Elodie
author Mukumbo, Felicitas Esnart
author_facet Mukumbo, Felicitas Esnart
Descalzo, Adriana Maria
Collignan, Antoine
Hoffman, Louwrens C.
Servent, Adrien
Muchenje, Voster
Arnaud, Elodie
author_role author
author2 Descalzo, Adriana Maria
Collignan, Antoine
Hoffman, Louwrens C.
Servent, Adrien
Muchenje, Voster
Arnaud, Elodie
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Pork
Sausages
Storage
Antioxidants
Tocopherols
Carotenes
Carne de Cerdo
Moringa oleifera
Salchicha
Almacenamiento
Antioxidantes
Tocoferoles
Dry Pork Sausages
Salchichas de Cerdo Secas
topic Pork
Sausages
Storage
Antioxidants
Tocopherols
Carotenes
Carne de Cerdo
Moringa oleifera
Salchicha
Almacenamiento
Antioxidantes
Tocoferoles
Dry Pork Sausages
Salchichas de Cerdo Secas
dc.description.none.fl_txt_mv The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α‐tocopherol, γ‐tocopherol, and β‐carotene content of droëwors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α‐tocopherol, and β‐carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droëwors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS.
Fil: Mukumbo, Felicitas Esnart. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica. Instituto Ruanda para la Agricultura de Conservación (RICA); Ruanda.
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Collignan, Antoine. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
Fil: Hoffman, Louwrens C. Universidad de Stellenbosch. Departamento de Ciencias Animales; Sudáfrica. Universidad de Queensland. Recinto de Ciencias de la Salud y la Alimentación. Centro de Nutrición y Ciencias de la Alimentación, Alianza de Queensland para la Agricultura e Innovación Alimentaria (QAAFI); Australia.
Fil: Servent, Adrien. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
Fil: Muchenje, Voster. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica.
Fil: Arnaud, Elodie. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
description The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α‐tocopherol, γ‐tocopherol, and β‐carotene content of droëwors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α‐tocopherol, and β‐carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droëwors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-23
2020-04-03T11:55:02Z
2020-04-03T11:55:02Z
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/20.500.12123/7031
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14300
1745-4549
https://doi.org/10.1111/jfpp.14300
url http://hdl.handle.net/20.500.12123/7031
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14300
https://doi.org/10.1111/jfpp.14300
identifier_str_mv 1745-4549
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of Food Processing and Preservation 44 (1) : e14300 (2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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