Publication: Actividad antioxidante y prooxidante del aceite esencial de ajo por resonancia de spin electrónica
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Date
2012
Authors
Nieto López, G. ; Skibsted, L.H. ; Andersen, M.L. ; Ros Berruezo, Gaspar Francisco
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Tecnología de Alimentos, Nutrición y Bromatología
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Publisher
Murcia: Servicio de Publicaciones de la Universidad de Murcia
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DOI
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info:eu-repo/semantics/article
Description
Abstract
El objetivo de este trabajo fue estudiar el comportamiento antioxidante y prooxidante del aceite esencial de ajo (AE) y su posterior adición en dosis de 0,05% (A1) y 0,4% (A2) en hamburguesas de cerdo envasadas en aerobiosis y almacenadas en refrigeración hasta 6 días. Para ello se estudió la actividad antioxidante del AE en un sistema lipídico modelo (reacción de Fenton), y en hamburguesas de cerdo por REE (resonancia de spin electrónica) mediante la formación de radicales libres durante el calentamiento a 55 ºC y su posterior unión con el spin trap PBN (α-fenil-N-tert-butilnitrona) a día 0, 3 y 6 de almacenamiento. Los resultados obtenidos mostraron que el AE mostró efecto prooxidante a una concentración de fenoles totales ≥ 1.6 mg GAE/L. En hamburguesas A1 la formación de radicales tras 3 horas de calentamiento a 55 ºC fue significativamente menor (P<0.05%) que en muestras control (C) y A2 durante todo el almacenamiento. En hamburguesas A2 dicha formación
de radicales fue mayor (P<0.05%) que en la carne C y A1, por lo que a elevadas concentraciones de AE se ha observado un efecto prooxidante. Los resultados obtenidos indican el uso del aceite esencial de ajo en un porcentaje de 0,05% como antioxidante natural en hamburguesas de cerdo, pudiéndose plantear la incorporación
de dicho aceite como una estrategia natural de conservación.
ABSTRACT:The aim of this study was to study the antioxidant and prooxidant activity of the essential oil of garlic (AE) and the posterior addition at doses of 0.05% (A1) and 0.4% (A2) in pork patties packaged in aerobic conditions and stored in refrigeration during 6 days. For that, the antioxidant activity of the AE in a model system (Fenton reaction), and in burgers with REE (electron spin resonance) by free radical formation during heating at 55 °C and its binding to PBN (α-fenil-N-tert-butilnitrona) on days 0, 3 and 6 of storage was studied. The results showed that AE showed prooxidat effect at phenol concentration ≥ 1.6 mg GAE/L. In patties A1, the radical formation after 3 hours of heating at 55 °C was significantly lower (P <0.05%) than in control samples (C) and A2 throughout the storage. In contrast, burgers treated with 0.4% of AE showed that radical formation was higher (P <0.05%) than C and A1, therefore, the higher level of AE showed a prooxidant effect. The results indicate that the use of 0.05% essential oil of garlic, as a natural antioxidant in pork burgers, being a good strategy of conservation.
ABSTRACT:The aim of this study was to study the antioxidant and prooxidant activity of the essential oil of garlic (AE) and the posterior addition at doses of 0.05% (A1) and 0.4% (A2) in pork patties packaged in aerobic conditions and stored in refrigeration during 6 days. For that, the antioxidant activity of the AE in a model system (Fenton reaction), and in burgers with REE (electron spin resonance) by free radical formation during heating at 55 °C and its binding to PBN (α-fenil-N-tert-butilnitrona) on days 0, 3 and 6 of storage was studied. The results showed that AE showed prooxidat effect at phenol concentration ≥ 1.6 mg GAE/L. In patties A1, the radical formation after 3 hours of heating at 55 °C was significantly lower (P <0.05%) than in control samples (C) and A2 throughout the storage. In contrast, burgers treated with 0.4% of AE showed that radical formation was higher (P <0.05%) than C and A1, therefore, the higher level of AE showed a prooxidant effect. The results indicate that the use of 0.05% essential oil of garlic, as a natural antioxidant in pork burgers, being a good strategy of conservation.
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