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Nutrients 2013, 5(4), 1241-1252; doi:10.3390/nu5041241
Article

Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

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Received: 31 January 2013; in revised form: 8 March 2013 / Accepted: 28 March 2013 / Published: 17 April 2013
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Abstract: 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.
Keywords: oxidative stability; turkey patties; vegetable powders; antioxidants oxidative stability; turkey patties; vegetable powders; antioxidants
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Duthie, G.; Campbell, F.; Bestwick, C.; Stephen, S.; Russell, W. Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients 2013, 5, 1241-1252.

AMA Style

Duthie G, Campbell F, Bestwick C, Stephen S, Russell W. Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients. 2013; 5(4):1241-1252.

Chicago/Turabian Style

Duthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy. 2013. "Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health." Nutrients 5, no. 4: 1241-1252.


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