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The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

Author:
Hayes, J.E., Stepanyan, V., Allen, P., O'Grady, M.N., O'Brien, N.M., Kerry, J.P.
Source:
Meat science 2009 v.83 no.2 pp. 201-208
ISSN:
0309-1740
Subject:
beef, pork, longissimus dorsi, natural additives, lutein, sesame oil, ellagic acid, olives, leaves, plant extracts, essential oils, antioxidants, antioxidant activity, lipid peroxidation, myoglobin, oxidation, chelation, beef quality, meat quality
Abstract:
The effect of lutein (100, 200, 300μg/ml), sesamol (500, 1000, 2000μg/ml), ellagic acid (300, 600, 900μg/ml) and olive leaf extract (100, 200, 300μg/ml) on oxymyoglobin oxidation and lipid oxidation in bovine and porcine muscle model systems (25% M. longissimus thoracis et lumborum homogenates) was examined. Radical scavenging activity, using the DPPH assay, and iron-chelating activities of lutein, sesamol, ellagic acid and olive leaf extract were assessed at concentrations ranging from 200 to 1000ppm. The radical scavenging activity was of the order: ellagic acid>sesamol>olive leaf extract>lutein. None of the natural antioxidants examined exhibited iron chelating activity. Following induced lipid oxidation (FeCl₃/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24h at 4°C. In bovine and porcine muscle model systems, lipid oxidation decreased (P <0.001) following addition of each of the natural antioxidants relative to the control and antioxidant potency followed the order: sesamol>ellagic acid>olive leaf extract>lutein. Ellagic acid and olive leaf extract decreased oxymyoglobin oxidation (P <0.001) while sesamol increased oxymyoglobin oxidation in both systems. The natural antioxidants examined may have applications in the development of nutritional enhanced meat products with enhanced shelf-life characteristics.
Agid:
760372