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Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenates

Author:
Shortle, E., O'Grady, M.N., Gilroy, D., Furey, A., Quinn, N., Kerry, J.P.
Source:
Meat science 2014 v.98 no.4 pp. 828-834
ISSN:
0309-1740
Subject:
Crataegus monogyna, animal-based foods, antioxidant activity, antioxidants, cattle, flowers, functional foods, leaves, lipid peroxidation, longissimus muscle, manufacturing, myoglobin, oxidation, small fruits, supercritical fluid extraction, thiobarbituric acid-reactive substances
Abstract:
Six extracts were prepared from hawthorn (Crataegus monogyna) leaves and flowers (HLF) and berries (HB) using solid–liquid [traditional (T) (HLFT, HBT), sonicated (S) (HLFS, HBS)] and supercritical fluid (C) extraction (HLFC, HBC) techniques. The antioxidant activities of HLF and HB extracts were characterised using in vitro antioxidant assays (TPC, DPPH, FRAP) and in 25% bovine muscle (longissimus lumborum) homogenates (lipid oxidation (TBARS), oxymyoglobin (% of total myoglobin)) after 24h storage at 4°C. Hawthorn extracts exhibited varying degrees of antioxidant potency. In vitro and muscle homogenate (TBARS) antioxidant activity followed the order: HLFS>HLFT and HBT>HBS. In supercritical fluid extracts, HLFC>HBC (in vitro antioxidant activity) and HLFC≈HBC (TBARS). All extracts (except HBS) reduced oxymyoglobin oxidation. The HLFS extract had the highest antioxidant activity in all test systems. Supercritical fluid extraction (SFE) exhibited potential as a technique for the manufacture of functional ingredients (antioxidants) from hawthorn for use in muscle foods.
Agid:
5338864