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Tryptophan Depletion and Formation of α-Aminoadipic and γ-Glutamic Semialdehydes in Porcine Burger Patties with Added Phenolic-Rich Fruit Extracts

2010-02-19Journal article Restricted access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg13:Ação Climática
datacite.subject.sdg14:Proteger a Vida Marinha
dc.contributor.authorGanhão, Rui
dc.contributor.authorMorcuende, David
dc.contributor.authorEstévez, Mario
dc.date.accessioned2025-12-12T18:33:16Z
dc.date.available2025-12-12T18:33:16Z
dc.date.issued2010-02-19
dc.description.abstractThe effect of added fruit extracts on the oxidation of muscle proteins in porcine burger patties subjected to cooking and chill storage was studied. Extracts from arbutus berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC), and elmleaf blackberries (Rubus ulmifolius Schott, RU) were prepared, characterized, added to burger patties (3% of total weight), and evaluated as inhibitors of protein oxidation. Negative (no added extract, C) and positive control (added quercetin, 230 mg/kg, Q) groups were also included in the design. Protein oxidation was assessed by means of tryptophan loss using fluorescence spectroscopy (FS) and formation of the specific protein carbonyls αaminoadipic (AAS) and y-glutamic semialdehyde (GGS) using liquid chromatography and mass spectroscopy (LC-MS). Both advanced methodologies (FS and LC-MS) were found to be reliable and specific protein oxidation measurements that allow us to gain chemical insight into protein oxidation. The mechanisms likely involved In the oxidative reactions affecting proteins during cooking and storage of burger patties are profusely discussed. Phenolic-rich fruit extracts protected tryptophan residues against oxidation and Inhibited the formation of both semialdehydes In burger patties during cooking and subsequent chill storage. In general, RC, RU, and AU were the most effective inhibitors of protein oxidation, with this effect being more intense than that of pure polyphenols like quercetin. These fruit extracts could be considered functional ingredients as their antioxidant actions contribute to the enhancement of the nutritional value of the meat products.eng
dc.identifier.citationRui Ganhão, David Morcuende, and Mario Estévez Journal of Agricultural and Food Chemistry 2010 58 (6), 3541-3548 DOI: https://doi.org/10.1021/jf903356m.
dc.identifier.doi10.1021/jf903356m
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10400.8/15028
dc.language.isoeng
dc.peerreviewedyes
dc.publisherAmerican Chemical Society
dc.relation.hasversionhttps://pubs.acs.org/doi/10.1021/jf903356m
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectProtein oxidation
dc.subjectburger patties
dc.subjectprotein carbonyls
dc.subjecttryptophan fluorescence
dc.subjectfruit extracts
dc.subjectphenolic compounds
dc.subjectantioxidant action
dc.titleTryptophan Depletion and Formation of α-Aminoadipic and γ-Glutamic Semialdehydes in Porcine Burger Patties with Added Phenolic-Rich Fruit Extractseng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3548
oaire.citation.issue6
oaire.citation.startPage3541
oaire.citation.titleJournal of Agricultural and Food Chemistry
oaire.citation.volume58
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameManeta Ganhão
person.givenNameRui Manuel
person.identifier.ciencia-idA912-6EE7-609F
person.identifier.orcid0000-0003-4814-3177
person.identifier.scopus-author-id35589782700
relation.isAuthorOfPublication4e9dbfae-8a9c-477a-a799-d4f240e16e58
relation.isAuthorOfPublication.latestForDiscovery4e9dbfae-8a9c-477a-a799-d4f240e16e58

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The effect of added fruit extracts on the oxidation of muscle proteins in porcine burger patties subjected to cooking and chill storage was studied. Extracts from arbutus berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC), and elmleaf blackberries (Rubus ulmifolius Schott, RU) were prepared, characterized, added to burger patties (3% of total weight), and evaluated as inhibitors of protein oxidation. Negative (no added extract, C) and positive control (added quercetin, 230 mg/kg, Q) groups were also included in the design. Protein oxidation was assessed by means of tryptophan loss using fluorescence spectroscopy (FS) and formation of the specific protein carbonyls αaminoadipic (AAS) and y-glutamic semialdehyde (GGS) using liquid chromatography and mass spectroscopy (LC-MS). Both advanced methodologies (FS and LC-MS) were found to be reliable and specific protein oxidation measurements that allow us to gain chemical insight into protein oxidation. The mechanisms likely involved In the oxidative reactions affecting proteins during cooking and storage of burger patties are profusely discussed. Phenolic-rich fruit extracts protected tryptophan residues against oxidation and Inhibited the formation of both semialdehydes In burger patties during cooking and subsequent chill storage. In general, RC, RU, and AU were the most effective inhibitors of protein oxidation, with this effect being more intense than that of pure polyphenols like quercetin. These fruit extracts could be considered functional ingredients as their antioxidant actions contribute to the enhancement of the nutritional value of the meat products.
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