Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models

被引：21
作者：
Bao, Yingjie [1 ,2 ]
Ren, Xiaopu [1 ,2 ]
Zhu, Yuxia [1 ,2 ]
Zhang, Yawei [1 ,2 ]
Peng, Zengqi [1 ,2 ]
Zhou, Guanghong [1 ,2 ]
机构：
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Natl Ctr Meat Qual & Safety Control, Nanjing 210095, Peoples R China
[2] Synerget Innovat Ctr Food Safety & Nutr, Nanjing, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 130卷
关键词：
Antioxidation capacity; Lipid oxidation; TBHQ; Clove; ANTIOXIDANT ACTIVITY; NATURAL ANTIOXIDANTS; OXIDATION; ORAC; PORK; POLYPHENOLS; STABILITY; ASSAYS; POWER; MEAT;
D O I：
10.1016/j.lwt.2020.109626
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of 7 spice extracts on lipid radical formation were first collectively studied in situ in roasted beef by electron spin resonance (ESR). And the correlations among the ESR and conventional indexes including 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity, reducing power, oxygen radical absorption capacity (ORAC), conjugated diene value (CDV) and thiobarbituric acid-reactive substances (TBARS) were also analysed. Clove was observed the highest scavenging lipid radical and DPPH radical capacity, and rosemary showed the highest peroxyl radical scavenging capacity, while tert-butylhydroquinone (TBHQ) significantly increased lipid radicals in roasted beef (p < 0.05). ESR showed significant correlations with the DPPH and CDV assays (p < 0.05) but no correlation with the ORAC and TBARS assays (p > 0.05), indicating that with the addition of spice extracts, the lipid radical formation in roasted beef could be predicted by the DPPH assay but not be appropriate to evaluate the oxidation stability in roasted beef.
引用
收藏
页数：7
相关论文
共 38 条
[1]   Use of spin traps to detect superoxide production in living cells by electron paramagnetic resonance (EPR) spectroscopy [J].
Abbas, Kahina ;
Babic, Nikola ;
Peyrot, Fabienne .
METHODS, 2016, 109 :31-43
[2]  
Antolovich M, 2002, ANALYST, V127, P183, DOI 10.1039/b009171p
[3]   Kinetics of the formation of radicals in meat during high pressure processing [J].
Bolumar, Tomas ;
Skibsted, Leif H. ;
Orlien, Vibeke .
FOOD CHEMISTRY, 2012, 134 (04) :2114-2120
[4]   Shelf life of linseeds and peanuts in relation to roasting [J].
Caemmerer, Bettina ;
Kroh, Lothar W. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (02) :545-549
[5]   Oxidative stability of processed pork. Assay based on ESR-detection of radicals [J].
Carlsen, CU ;
Andersen, ML ;
Skibsted, LH .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 213 (03) :170-173
[6]   The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide [J].
Carlsen, Monica H. ;
Halvorsen, Bente L. ;
Holte, Kari ;
Bohn, Siv K. ;
Dragland, Steinar ;
Sampson, Laura ;
Willey, Carol ;
Senoo, Haruki ;
Umezono, Yuko ;
Sanada, Chiho ;
Barikmo, Ingrid ;
Berhe, Nega ;
Willett, Walter C. ;
Phillips, Katherine M. ;
Jacobs, David R., Jr. ;
Blomhoff, Rune .
NUTRITION JOURNAL, 2010, 9
[7]   Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy [J].
Chen, Qingmin ;
Xie, Yunfei ;
Xi, Jinzhong ;
Guo, Yahui ;
Qian, He ;
Cheng, Yuliang ;
Chen, Yi ;
Yao, Weirong .
FOOD CHEMISTRY, 2018, 243 :58-64
[8]   EC50 estimation of antioxidant activity in DPPH• assay using several statistical programs [J].
Chen, Zheng ;
Bertin, Riccardo ;
Froldi, Guglielmina .
FOOD CHEMISTRY, 2013, 138 (01) :414-420
[9]   Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties [J].
Dai, Jin ;
Mumper, Russell J. .
MOLECULES, 2010, 15 (10) :7313-7352
[10]   Detection and characterisation of radicals using electron paramagnetic resonance (EPR) spin trapping and related methods [J].
Davies, Michael J. .
METHODS, 2016, 109 :21-30
1234