College of Food Science, Southwest University, Chongqing, China.
Chongqing Engineering Research Center of Regional Food, Chongqing, China.
J Sci Food Agric. 2021 Mar 30;101(5):1953-1962. doi: 10.1002/jsfa.10811. Epub 2020 Oct 21.
Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed.
PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC ) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL , respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation.
PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry.
目前，合成抗氧化剂已广泛用于延缓肉类工业中的脂质和蛋白质氧化。然而，由于合成抗氧化剂可能具有毒性作用，消费者对这些合成抗氧化剂表示担忧。因此，与合成抗氧化剂相比，天然抗氧化剂可以因其健康安全性而被使用。本研究旨在评估马齿苋（Portulaca oleracea L.）提取物（PE）在冷藏 12 天期间对脂质和蛋白质氧化的保护作用。兔肉饼被分为五个实验组：对照组（无提取物）、丁基羟基甲苯 BHT（含 0.02% BHT，w/w）和不同浓度的 PE（0.1%、0.3%和 0.5%，w/w）添加到兔肉饼中，分别标记为 0.1%PE、0.3%PE 和 0.5%PE 组。测定 1,1-二苯基-2-苦基肼基（DPPH）、2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基清除活性、脂质氧化和蛋白质氧化，并采用动力学模型进行分析。
PE 表现出最强的 DPPH 和 ABTS 自由基清除活性，DPPH 和 ABTS 自由基的半最大抑制浓度（IC ）分别为 5.112±0.384 和 12.607±2.130μgmL -1 。用 PE 处理的样品表现出低脂质和蛋白质氧化。此外，动力学模型的结果表明，PE 可以降低脂质和蛋白质氧化的速率。
PE 在冷藏条件下对脂质和蛋白质氧化具有保护作用，表现出一定的保鲜效果。我们的研究结果表明，PE 作为肉类和肉类产品中的天然抗氧化剂具有很强的应用潜力。 © 2020 英国化学学会。
