Cedeño-Pinos Cristina, Martínez-Tomé Magdalena, Mercatante Dario, Rodríguez-Estrada María Teresa, Bañón Sancho
Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.
CIBER: CB12/03/30038 Pathophysiology of Obesity and Nutrition, CIBERobn, Carlos III Health Institute (ISCIII), 28013 Madrid, Spain.
Antioxidants (Basel). 2022 May 26;11(6):1057. doi: 10.3390/antiox11061057.
The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq Okg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes.
使用具有标准化抗氧化特性的天然植物提取物是一种日益流行的稳定食品的策略。本文提出使用一种迷迭香亲脂性提取物（RLE），它从高产选定植物的副产品中获得，富含多酚（334毫克/克，主要成分是诸如鼠尾草酸和鼠尾草酚等二萜类化合物）。在以向日葵油和亚麻籽配制的鲑鱼酱中测试了四种RLE剂量（0、0.21、0.42和0.63克/千克），该鲑鱼酱经过巴氏杀菌（70℃，30分钟），并在4℃和600勒克斯光照下储存42天。迷迭香二萜类化合物在巴氏杀菌过程中未降解，并在巴氏杀菌酱的保质期内表现出抗氧化活性。添加RLE导致过氧化值增加（从3.9增加到5.4毫当量O/kg），但抑制了诸如丙二醛（从1.55降低到0.89毫克/克）和胆固醇氧化产物（从286降低到102微克/100克）等二次氧化脂质的形成，并避免了冷藏酱的变色（轻微褐变）。然而，这并未导致脂肪酸含量或氧化脂质中挥发性有机化合物丰度的相关变化。增加RLE剂量仅对某些氧化指标提高了其抗氧化功效。因此，富含二萜类化合物的迷迭香提取物可以自然控制这类鱼酱的氧化变质。
