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Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties

2010-07-14Journal article Restricted access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg08:Trabalho Digno e Crescimento Económico
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorGanhão, Rui
dc.contributor.authorEstévez, Mario
dc.contributor.authorKylli, Petri
dc.contributor.authorHeinonen, Marina
dc.contributor.authorMorcuende, David
dc.date.accessioned2025-12-09T11:03:50Z
dc.date.available2025-12-09T11:03:50Z
dc.date.issued2010-07-14
dc.description.abstractIn the present study, water, ethanolic, and methanolic extracts from seven selected wild fruits originally from the Mediterranean area, namely, strawberry tree (Arbutus unedo L., AU), azarole (Crataegus azarolus L., CA), common hawthorn (Crataegus monogyna L., CM), blackthorn (Prunus spinosa L., PS), dog rose (Rosa canina L., RC), elm-leaf blackberry (Rubus ulmifolius Schott, RU), and rowan (Sorbus aucuparia L., SA), were analyzed for the total amount and profile of phenolic compounds and for the in vitro antioxidant activity against the DPPH and ABTS radicals (study 1). The seven fruits showed different chemical compositions, which consequently led to different antioxidant potentials. Among the seven fruits initially analyzed, AU, CM, RC, and RU had the highest amount of phenolic compounds and displayed the greatest antioxidant activity in vitro. Extracts from these four fruits were tested as inhibitors of lipid oxidation in raw pork burger patties subjected to refrigerated storage at 2 °C for 12 days (study 2). The quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), hexanal content, and color stability were used as indicators of oxidative reactions. The four selected fruits displayed intense antioxidant activity against lipid oxidation, which highlights the potential usage of these fruits as ingredients for the manufacture of healthy meat products. Among them, RC and AU were particularly efficient as their protective effect against lipid oxidation was more intense than that displayed by quercetin (230 mg/kg of burger patty).eng
dc.identifier.citationRui Ganhão, Mario Estévez, Petri Kylli, Marina Heinonen, and David Morcuende Journal of Agricultural and Food Chemistry 2010 58 (15), 8854-8861 DOI: https://doi.org/10.1021/jf101646y.
dc.identifier.doi10.1021/jf101646y
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10400.8/14949
dc.language.isoeng
dc.peerreviewedyes
dc.publisherAmerican Chemical Society
dc.relation.hasversionhttps://pubs.acs.org/doi/10.1021/jf101646y
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPhenolics
dc.subjectantioxidant activity
dc.subjectwild Mediterranean fruits
dc.subjectmeat
dc.subjectlipid oxidation
dc.titleCharacterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Pattieseng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage8861
oaire.citation.issue15
oaire.citation.startPage8854
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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In the present study, water, ethanolic, and methanolic extracts from seven selected wild fruits originally from the Mediterranean area, namely, strawberry tree (Arbutus unedo L., AU), azarole (Crataegus azarolus L., CA), common hawthorn (Crataegus monogyna L., CM), blackthorn (Prunus spinosa L., PS), dog rose (Rosa canina L., RC), elm-leaf blackberry (Rubus ulmifolius Schott, RU), and rowan (Sorbus aucuparia L., SA), were analyzed for the total amount and profile of phenolic compounds and for the in vitro antioxidant activity against the DPPH and ABTS radicals (study 1). The seven fruits showed different chemical compositions, which consequently led to different antioxidant potentials. Among the seven fruits initially analyzed, AU, CM, RC, and RU had the highest amount of phenolic compounds and displayed the greatest antioxidant activity in vitro. Extracts from these four fruits were tested as inhibitors of lipid oxidation in raw pork burger patties subjected to refrigerated storage at 2 °C for 12 days (study 2). The quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), hexanal content, and color stability were used as indicators of oxidative reactions. The four selected fruits displayed intense antioxidant activity against lipid oxidation, which highlights the potential usage of these fruits as ingredients for the manufacture of healthy meat products. Among them, RC and AU were particularly efficient as their protective effect against lipid oxidation was more intense than that displayed by quercetin (230 mg/kg of burger patty).
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