Publication:
Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation

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dc.contributor.authorMartínez Zamora, Lorena
dc.contributor.authorJongberg, Sisse
dc.contributor.authorRos Berruezo, Gaspar
dc.contributor.authorSkibsted, Leif H.
dc.contributor.authorNieto Martínez, Gema
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2026-02-20T11:55:11Z
dc.date.available2026-02-20T11:55:11Z
dc.date.copyright© 2019 Elsevier Ltd.
dc.date.issued2019-11-21
dc.description.abstractA pork model system containg phenolic extracts (citrus, rosemary, and acerola), traditional Spanish food ingredients (paprika, garlic, and oregano), or natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress) were oxidized by an hydrophilic (OXHydro, 2,2′-azobis(2-amidinopropane)-dihydrochloride; AAPH) or lipophilic (OXLip, 2,2′-azobis(2,4-dimethylvaleronitrile; AMVN) radical initiator. Citrus as well as lettuce and spinach protected almost fully against protein thiol loss and showed efficient radical scavenging activity as determined by ESR spectroscopy in both oxidizing systems. Rosemary was an efficient radical scavenger in both systems, but behaved as a prooxidant on thiols in the OXHydro system. Acerola was also found to be prooxidative as determined by increased radical signal intensity especially in the OXLip system, assigned to high concentration of ascorbate in the extract. Natural nitrate sources, especially lettuce and spinach, are accordingly potential substitutes for synthetic phenolic antioxidants protecting against protein thiol oxidation and radical formation in pork.
dc.formatapplication/pdf
dc.format.extent9
dc.identifier.citationFood Research International 129 (2020) 108789
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2019.108789
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10201/209341
dc.languagespa
dc.publisherElsevier
dc.relationSin financiación externa a la Universidad
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0963996919306751?via%3Dihub
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectPork
dc.subjectMeat model system
dc.subjectAntioxidant
dc.subjectNitrates
dc.subjectProtein oxidation
dc.subjectThiol groups
dc.subject.odsObjetivo 3: Salud
dc.titlePlant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublicationes
relation.isAuthorOfPublication915e727f-2125-4247-9a6c-6297208d5183
relation.isAuthorOfPublication25d4c680-1c6b-45f9-864d-bd7cfef1b64a
relation.isAuthorOfPublicationbeeaa113-ae9f-441f-bfdc-2ace8665864e
relation.isAuthorOfPublication.latestForDiscovery915e727f-2125-4247-9a6c-6297208d5183
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