Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, AB21 9SB, Scotland, UK. .
Nutrients (Impact Factor: 3.27). 04/2013; 5(4):1241-52. DOI: 10.3390/nu5041241
Source: PubMed


Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sources. We have assessed whether inclusion of dried vegetable powders improves the oxidative stability of turkey meat patties. Such powders are not only potentially-rich sources of phenolic antioxidants, but also may impart additional health benefits, as inadequate vegetable consumption is a risk factor for heart disease and several cancers. In an accelerated oxidation system, six of eleven vegetable powders significantly (p < 0.05) improved oxidative stability of patties by 20%-30% (spinach < yellow pea < onion < red pepper < green pea < tomato). Improved lipid oxidative stability was strongly correlated with the decreased formation of protein carbonyls (r = 0.747, p < 0.01). However, improved lipid stability could not be ascribed to phenolic acids nor recognized antioxidants, such as α- and γ-tocopherol, despite their significant (p < 0.01) contribution to the total antioxidant capacity of the patties. Use of chemically complex vegetable powders offers an alternative to individual antioxidants for increasing shelf-life of animal-based food products and may also provide additional health benefits associated with increased vegetable intake.

Download full-text


Available from: Fiona M Campbell, Mar 31, 2014
  • Source
    • "The application of strategies aimed to control oxidative reactions in vivo and in poultry meat seems to be unavoidable. The last five years have witnessed a growing interest and considerable scientific production on diverse antioxidant actions against poultry meat oxidation by using both dietary (feed-based) and technological (formulation/packaging) strategies (Gallo et al., 2012; Duthie et al., 2013; Bekhit et al., 2013; Delles et al., 2014; Falowo et al., 2014). Along these lines, the usage of the so-called natural antioxidants (phytochemicals ) and specific inorganic elements (i.e., Se) are of increasing interest among consumers and the industry (Fellenberg and Speisky, 2006). "
    [Show abstract] [Hide abstract]
    ABSTRACT: Poultry and poultry meat are particularly susceptible to oxidative reactions. Oxidation processes have been for decades the focus of animal and meat scientists owing to the negative impact of these reactions on animal growth, performance, and food quality. Lipid oxidation has been recognized a major threat to the quality of processed poultry products. The recent discoveries on the occurrence of protein oxidation in muscle foods have increased the scientific and technological interest in a topic that broadens the horizons of food biochemistry into innovative fields. Furthermore, in recent years we have witnessed a growing interest in consumers on the impact of diet and oxidation on health and aging. Hence, the general description of oxidative reactions as harmful phenomena goes beyond the actual impact on animal production and food quality and reaches the potential influence of oxidized foods on consumer health. Likewise, the current antioxidant strategies aim for the protection of the living tissues, the food systems, and a potential health benefit in the consumer upon ingestion. Along these lines, the application of phytochemicals and other microelements (Se, Cu) with antioxidant potential in the feeds or directly in the meat product are strategies of substantial significance. The present paper reviews in a concise manner the most relevant and novel aspects of the mechanisms and consequences of oxidative reactions in poultry and poultry meat, and describes current antioxidant strategies against these undesirable reactions. © 2015 Poultry Science Association Inc.
    Poultry Science 03/2015; 94(6). DOI:10.3382/ps/pev094 · 1.67 Impact Factor
  • Source
    • "Nevertheless , negative consumer perception of synthetic compounds has led to a growing demand for natural bioactive alternatives which are also perceived as reflecting a more natural and healthy life style. Recent research indicates that inclusion of dried powders of widely available vegetables in the formulation of processed meat products significantly improved oxidative stability (Duthie et al., 2013). Furthermore, vegetable powders contain a complex mixture of phytochemicals which could confer additional health benefits to the prevention of diet-related diseases. "
    [Show abstract] [Hide abstract]
    ABSTRACT: The effect of vegetable powders on the physicochemical stability of egg protein-stabilised oil-in-water emulsions was studied. Vegetable powders (beetroot, broccoli, carrot, celery, green pea, red pepper, spinach, swede, tomato and yellow pea) were added at 2.5% (w/v) to emulsions prepared with rapeseed oil. The physical stability of the emulsions was characterised using the emulsifying activity (EAI) and the emulsifying stability indices (ESI) in addition to bright field microscopy. The oxidative stability of the emulsions was monitored by means of an accelerated oxidation test (Rancimat method). The addition of most vegetable powders did not markedly affect the physical stability of the emulsions although an adverse effect of tomato was observed. The oxidative stability of the emulsions was significantly improved in most cases as indicated by the Rancimat method with broccoli exhibiting the highest increase in induction time (98.2%) compared with the control. Both polar and nonpolar antioxidants are likely to contribute to the overall chemical stability of this complex food system in a concentration-dependent manner.
    International Journal of Food Science & Technology 05/2014; 49(11). DOI:10.1111/ijfs.12565 · 1.38 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Diet is a critical factor in the maintenance of human cellular defense systems, immunity, inflammation, redox regulation, metabolism, and DNA repair that ensure optimal health and reduce disease risk. Assessment of dietary modulation of cellular defense systems in humans has been limited due to difficulties in accessing target tissues. Notably, peripheral blood gene expression profiles associated with nonhematologic disease are detectable. Coupled with recent innovations in gene expression technologies, gene expression profiling of human blood to determine predictive markers associated with health status and dietary modulation is now a feasible prospect for nutrition scientists. This review focuses on cellular defense system gene expression profiling of human whole blood and the opportunities this presents, using recent technological advances, to predict health status and benefits conferred by diet.
    Advances in Nutrition 07/2012; 3(4):499-505. DOI:10.3945/an.112.002121 · 4.71 Impact Factor
Show more