National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh, 500092, India.
J Sci Food Agric. 2014 Jan 30;94(2):273-9. doi: 10.1002/jsfa.6248. Epub 2013 Jul 15.
Carnosic acid (CA) and rosmarinic acid (RA) are potent antioxidants. The effectiveness of an antioxidant in a food system is dependent on a range of factors such as concentration, phenolic content, physical state of the substrate, processing and storage. However, the antioxidant activity of powder vs liquid and higher vs lower phenols is not clear in different matrices. In this study, OxiKan-WS4 (4.0% RA), OxiKan-S10 (10% CA) and OxiKan-R8 (8% CA) were investigated against lipid oxidation in raw and cooked ground chicken patties during refrigerated storage.
OxiKan-WS4 had the highest (P < 0.05) total phenolic content, whereas OxiKan-S10 and OxiKan-R8 exhibited higher DPPH radical-scavenging activity and reducing power relative to OxiKan-WS4. Lipid oxidation was minimized in meat with added extracts, as indicated by lower (P < 0.05) thiobarbituric acid-reactive substances, peroxide value and free fatty acid. Addition of natural antioxidant extracts at 10 mg equivalent total phenols per 100 g meat did not affect the sensory scores relative to non-treated controls.
This study demonstrates that the physical state (powder vs liquid) of CA or RA plays an important role in determining their antioxidant efficacy.
迷迭香酸（CA）和迷迭香酸（RA）是强效抗氧化剂。抗氧化剂在食品体系中的有效性取决于一系列因素，如浓度、酚含量、基质的物理状态、加工和储存。然而，在不同基质中，粉末与液体、高酚与低酚的抗氧化活性尚不清楚。本研究以生鸡肉饼和熟鸡肉饼为模型，研究了 OxiKan-WS4（4.0% RA）、OxiKan-S10（10% CA）和 OxiKan-R8（8% CA）对冷藏过程中脂质氧化的抑制作用。
OxiKan-WS4 具有最高（P<0.05）的总酚含量，而 OxiKan-S10 和 OxiKan-R8 相对于 OxiKan-WS4 具有更高的 DPPH 自由基清除活性和还原能力。添加提取物可最大程度地抑制肉中的脂质氧化，表现为较低的（P<0.05）硫代巴比妥酸反应物、过氧化物值和游离脂肪酸。与未经处理的对照相比，向每 100 克肉添加 10 毫克当量总酚的天然抗氧化剂提取物不会影响感官评分。
本研究表明，CA 或 RA 的物理状态（粉末与液体）在决定其抗氧化功效方面起着重要作用。
