Antioxidant Activity of Polyphenols Extracted from Dog Rose (Rosa canina) Fruits on Myoglobin and Lipids in Refrigerated Minced Beef
Year: 2013
Type: article
Abstract: . During the refrigeration of minced meat, there are two major oxidative processes responsible for changing the colour and smell of meat: myoglobin oxidation and the oxidation of unsaturated fatty acids. Researches have shown that polyphenols extracted from plants have the capacity to reduce lipids and proteins oxidation processes in meat. In this study we aimed to determine the antioxidant effect of polyphenols extracted from dog rose (Rosa canina) fruits on myoglobin and lipids in refrigerated minced beef. Oxidative processes of myoglobin and lipids have been evaluated by assessing myoglobin (Mb) and metmyoglobin (MMb) concentration, conjugated dienes (CD), conjugated trienes (CT) and compounds that react with thiobarbituric acid (TBARS). The results showed that the antioxidant activity of polyphenols extracted from dog rose fruits is dependent on their concentration. In concentrations of 50, 100 and 150 μg gallic acid equivalent/g minced meat, polyphenols had a gradual antioxidant effect, while the concentration of 200 μg gallic acid equivalent/g minced meat showed a slight prooxidant effect compared to 150 μg GAE/g minced meat concentration. Due to the antioxidant activity exerted on myoglobin and lipids, polyphenols extracted from dog rose fruits can be used to maintain colour and flavour of minced beef subject to refrigeration.
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
OpenAlex ID: W355677645