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.

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Available from: Fiona M Campbell, Mar 31, 2014
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    • "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). "
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    • "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. "
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