Bak Kathrine H, Bauer Susanne, Bauer Friedrich
Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
Antioxidants (Basel). 2023 Mar 2;12(3):616. doi: 10.3390/antiox12030616.
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage ( spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their ability to reduce lipid oxidation (peroxide value (PV) and thiobarbituric acid reactive substances (TBARS)) in ground, uncured, cooked porcine and bovine meat (60%/40% mixture) during 14 days of refrigerated storage. Additionally, total phenolic content was determined, and the antioxidant capacity of the extracts was measured as radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay), reducing power, and superoxide anion scavenging activity. All 15 sage extracts were able to reduce lipid oxidation, though showing expected differences depending on genotype and harvest time. The extracts of accession from Foggia, Italy performed better than the other genotypes when looking at the entire storage period and considering both PV and TBARS. Of the applied methods for determining antioxidant capacity, superoxide anion scavenging activity proved to be the best determinant of the ability of sage to reduce lipid oxidation in the meat sample.
脂质氧化是肉类和肉制品品质劣化的主要非微生物原因。抗氧化剂可以预防或延缓脂质氧化。在本研究中，测试了15种鼠尾草（唇形科鼠尾草属）提取物（5个基因型，3个收获时间）在冷藏储存14天期间，对未腌制、煮熟的猪牛肉糜（60%/40%混合物）中脂质氧化（过氧化值（PV）和硫代巴比妥酸反应性物质（TBARS））的降低能力。此外，还测定了总酚含量，并通过自由基清除活性（2,2-二苯基-1-苦基肼测定法）、还原能力和超氧阴离子清除活性来衡量提取物的抗氧化能力。所有15种鼠尾草提取物都能够降低脂质氧化，不过根据基因型和收获时间表现出预期差异。从整个储存期以及同时考虑PV和TBARS来看，来自意大利福贾的种质提取物表现优于其他基因型。在所应用的测定抗氧化能力的方法中，超氧阴离子清除活性被证明是鼠尾草降低肉样中脂质氧化能力的最佳决定因素。
