Dumandan Nico G, Kagaoan Annie Cita T, Acda Ranelle Dp, Tumambing Caren R, Esteban Michael Angelo S, Leonardo Lorenz Phillip A, Lim Lia Raphaelle A, Pham Laura J
National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines.
Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines.
Heliyon. 2023 Mar 13;9(3):e14486. doi: 10.1016/j.heliyon.2023.e14486. eCollection 2023 Mar.
The study evaluated the bioactive components and antioxidant properties of sugarcane phenolic extracts (SCPE) against lipid oxidation in raw ground pork and beef during refrigerated storage conditions. Results showed that SCPE has a high total phenolic content of 35.9 g GAE/100 g sample majority of which are vanillic (799.77 mg/100 g), sinapic (434.38 mg/100 g), and coumaric (342.37 mg/100 g) acids. These phenolic compounds exhibited strong radical scavenging activities against DPPH (191.00 mg TE/g) and ABTS (359.80 mg TE/g) radical, ferric reducing capacity (97.80 mg TE/g), and lipid peroxidation inhibition (120.20 mg TE/g) activities which are comparable to BHT. Supplementation of SCPE at 400 mg/kg fresh weight of ground pork and ground beef improved the antioxidant activities of meat samples, leading to the delay in TBARS formation, lower reduction in heme iron content, and minimal increase in metmyoglobin content during 14-day refrigerated storage as compared to BHT-treated and control. Moreover, the redness of meat was preserved in SCPE- and BHT-treated samples as measured by a* color value. Correlation heat maps showed that TBARS, metmyoglobin, and ΔE are positively correlated with each other, and at the same time showed negatively correlated with heme iron and a*. This study revealed that antioxidant extracts from sugarcane presented a positive effect on the oxidative stability of raw ground pork and beef during refrigerated storage.
该研究评估了甘蔗酚类提取物（SCPE）的生物活性成分及其在冷藏条件下对生碎猪肉和牛肉脂质氧化的抗氧化性能。结果表明，SCPE的总酚含量较高，为35.9 g GAE/100 g样品，其中大部分是香草酸（799.77 mg/100 g）、芥子酸（434.38 mg/100 g）和香豆酸（342.37 mg/100 g）。这些酚类化合物对DPPH（191.00 mg TE/g）和ABTS（359.80 mg TE/g）自由基具有较强的清除活性、铁还原能力（97.80 mg TE/g）以及脂质过氧化抑制活性（120.20 mg TE/g），与丁基羟基甲苯（BHT）相当。在碎猪肉和碎牛肉的鲜重中添加400 mg/kg的SCPE可提高肉样的抗氧化活性，与用BHT处理的样品和对照相比，在14天的冷藏储存期间可延缓硫代巴比妥酸反应物（TBARS）的形成，减少血红素铁含量的降低，并使高铁肌红蛋白含量的增加最小化。此外，通过a颜色值测量发现，在经SCPE和BHT处理的样品中肉的红色得以保留。相关性热图显示，TBARS、高铁肌红蛋白和ΔE彼此呈正相关，同时与血红素铁和a呈负相关。该研究表明，甘蔗抗氧化提取物对冷藏期间生碎猪肉和牛肉的氧化稳定性具有积极作用。
