Natural Antioxidants from Seeds and Their Application in Meat Products
Abstract
:1. Introduction
2. Phenolic Compounds Found in Seeds
3. Influence of Extraction Conditions in the Polyphenol Content and Antioxidant Activity of Seed Extracts
4. Color of Meat Products
5. Lipid and Protein Oxidation
6. Sensory Attributes
7. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Source | Main Polyphenols (Concentration) | Ref. |
---|---|---|
CEREALS AND PSEUDO-CEREALS | ||
Black rice (Oryza sativa L.) | Ferulic acid (26.1–215.2 μg/g), p-coumaric acid (6.6–28.5 μg/g), isoferulic acid (6.3–45.3 μg/g), cyanidin-3-glucoside (0.56–0.79 mg/g), and peonidin-3-glucoside (0.11–0.16 mg/g | [33] |
Ferulic acid (23.0–43.9 mg/100 g), vanillic acid (4.4–10.5 mg/100 g), and p-coumaric acid (2.0–6.6 mg/100 g) | [34] | |
Buckwheat (Fagopyrum esculentum Moench) | Quercetin-3-rutinoside (3.3–151.4 mg/100 g), isoorientin (0.1–2.7 mg/100 g), caffeic acid-pentoside (0.1–6.7 mg/100 g), procyanidin trimer (0.1–5.5 mg/100 g), and epiafzelechin-epicatechin (0.2–5.3 mg/100 g) | [35] |
1-O-Caffeoyl-6-O-rhamnopyranosyl-glycopyranoside (0.3–9.1 mg/100 g), epicatechin-gallate (25.4–91.3 mg/100 g), vitexin/isovitexin (101.6–188.8 mg/100 g), hyperin (53.5–274.1 mg/100 g), rutin (62.4–173.6 mg/100 g), and orientin/isorientin (8.4–26.3 mg/100 g) | [36] | |
Chia (Salvia hispanica L.) | Myricetin (7.0–1198.6 mg/g), quercetin (4.8–29.6 mg/g), protocatechuic acid (3.0–29.6 mg/g), and salicylic acid (6.2–241.2 mg/g) | [37] |
Rosmarinic acid (738.2 μg/g), caffeic acid (178.6 μg/g), quercetin (309.5 μg/g), and daidzein (110.5 μg/g) | [38] | |
FRUITS | ||
Cacao (Theobroma cacao L.) | Epicatechin (4.4–35.0 mg/g) and catechin (0.6–4.7mg/g) | [40] |
Epicatechin (7.0–15.8 mg/g) and catechin (1.0–6.2 mg/g) | [39] | |
Grape seed (Vitis vinífera L.) | Epicatechin gallate trimer (150.0–383.0 mg/g), epicatechin gallate (180.6 mg/g), and epicatechin (13.6 mg/g) | [42] |
Guarana seed (Paullinia cupana) | Tyrosol (14.7 g/kg) | [46] |
Epicatechin (3.7–9.2 mg/g) and catechin (5.2–11.6 mg/g) | [44] | |
PULSES AND NUTS | ||
Lentil (Lens culinaris) | Catechin glucoside (2.2–6.6 mg/g), quercetin-O-pentoside (2.1–3.3 mg/g), prodelphinidin dimer (1.4–5.8 mg/g), and procyanidin dimer (1.6–4.3 mg/g) | [47] |
Peanut skin (Arachis hypogaea L.) | Catechin (20.7 mg/100 g) and protocatechuic acid (3.8 mg/100 g) | [48] |
Proanthocyanidins (0.8–8.3 mg/100 g), di-p-coumaroyltartaric acid (13.8 mg/100 g), and p-coumaroylsinapoyltartaric acid (6.3 mg/100 g) | [49] | |
Pistachio (Pistacia vera L.) | Isoquercetin (27.3–578.2 mg/g), myrcitin-3-glucoside (62.7–75.3 mg/g), and quercetin-3-glucuronide (6.0–106.1 mg/g) | [50] |
Naringenin (28.1–49.9 μg/g), catechin (29.1–53.6 μg/g), and gallic acid (2.3–38.6 μg/g) | [51] | |
CRUCIFEROUS VEGETABLES | ||
Mustard (Sinapis alba) | Sinapine (10.2 mg/g), sinapoyl glucose (0.66 mg/g), and sinapic acid (0.19 mg/g) | [52] |
OTHER SOURCES | ||
Acorn (Quercus spp.) | Gallic acid (3.6–417.5 μg/g), trigalloyl glucose (2.5–150.2 μg/g), trigalloyl-hexahydrodiphenoyl-glucose (1.4–240.8 μg/g), and valoneic acid dilactone (1.7–40.4 μg/g) | [53] |
Euryale ferox | Gallic acid (107.5–392.2 mg/g), rutin (44.8–85.3 mg/g), and catechin (21.2–162.3 mg/g) | [54] |
Source | Extraction Conditions | Phenolic Content and Antioxidant Activity | Ref. |
---|---|---|---|
CEREALS AND PSEUDOCEREALS | |||
Black rice (Oryza sativa L.) | Conventional extraction: temperature (10, 30, and 50 °C); time (20, 50 and 80 min); and solid/solvent ratio (1 g/15, 30, and 45 mL) | TPC 1: 520.17 mg GAE 2/100 g; AA 3: 46.5% of DPPH 4 inhibition; optimum conditions: 34.7 °C, 80 min, 1 g/30 mL | [65] |
Ultrasound: frequency (35 kHz); temperature (30–60°C); pH (2–4); solvent (20–60% ethanol); and time (10–60 min) | TPC: 2124.98 mg GAE/100 g; optimum conditions: 36.0 °C, pH 2.5, 23.8% ethanol, and 22.9 min | [66] | |
Buckwheat (Fagopyrum esculentum Moench) | Microwave irradiation: time (15 min); solid/solvent ratio (1 g/50 mL); rotation (320 rpm); temperature (23–150 °C); and solvent (0, 50, and 100% ethanol) | TPC: 18.5 mg GAE/g; optimum conditions: 150 °C, 50% ethanol | [67] |
Chia (Salvia hispanica L.) | Conventional extraction: solid/solvent ratio (1 g/10 mL); solvent (0, 20, 50, 80, and 100% ethanol); extraction cycles (1–4); and time (1–72 h) | TPC: 42% increase; optimum conditions: 50% ethanol, and 4 cycles of 1 h each | [68] |
FRUITS | |||
Cacao bean shell (Theobroma cacao L.) | Pressurized liquid extraction: solid/solvent ratio (1 g/3 mL); pressure (10.35 MPa); time (5, 30; 50 min); and temperature (60–90 °C) | Increasing time and temperature increased the extraction of flavonols (90 °C, 50 min) and antioxidant activity (DPPH and FRAP 5 assays); optimum conditions: 90 °C and 50 min for polyphenols; and 75 °C and 50 min for antioxidant activity | [69] |
Grape seed (Vitis vinífera L.) | Ultrasound: frequency (20 kHz); power (150 W); time (15 min); temperature (<30 °C); and solvent (methanol); Soxhlet: temperature (RT 6); time (12 h); solvent (methanol) | TPC: 104.19 mg GAE/g; AA: 109.3 aTocE 7/g for DPPH radical assay; defatted seeds with ultrasound followed by Soxhlet extraction of polyphenols | [70] |
Microwave irradiation: time (15 min); solid/solvent ratio (1 g/10–50 mL); solvent (10–90% ethanol); time (2-32 min); and temperature (40–60 °C) | TPC: 96.3 mg GAE/g; optimum conditions: 47.2% ethanol, 1 g/45.3 mL, ratio, 4.6 min | [71] | |
Guarana seed (Paullinia cupana) | Conventional extraction (cold): solid/solvent ratio (1 g/3 g); temperature (25 °C); time (24 h); particle size (25, 125, and 1680 μm); and solvent (0, 50, 65, 80, and 100% ethanol) | Highest TPC was obtained with 1680 μm particles and 50% ethanol solution | [72] |
Conventional extraction (hot): solid/solvent ratio (1 g/3 g); agitation (48 rpm); temperature (40, 50, and 60 °C); and time (1–6 h) | Highest TPC was obtained after 6 h, no effect of temperature (40–60 °C) | [72] | |
Enzyme-assisted extraction: solid/solvent ratio (1 g/3 g); time (4 h); agitation (48 rpm); pH (4.8); time (4 h); enzyme (pectinase:celulase, 1:0, 1:1, 0:1); and temperature (40 and 50 °C) | Highest TPC was obtained using pectinase alone 50 °C | [72] | |
Super-critical CO2: flow (6 mL/min); pressure (100, 200, and 300 bar); temperature (40, 50, and 60 °C); co-solvent (0, 10, 20, 40% of methanol, ethanol, and their 1:1 combination); and time (20, 40, and 60 min) | TPC: 105.76 mg PE 8/g; optimum conditions: 300 bar, 40 °C, 40% of 1:1 ethanol:methanol, and 40 min | [73] | |
NUTS | |||
Peanut skin (Arachis hypogaea L.) | Conventional extraction: time (5–150 min); temperature (25–90 °C); and solvent (20–100% ethanol) | TPC: 0.39 g GAE/g; AA: 79.9% of inhibition in the DPPH radical assay and IC50 of 0.26 μg/mL in the ABTS 9 radical assay; optimum conditions: 71.6 °C and 74% ethanol | [74] |
Sub-critical water: temperature (140, 180 and 220 °C); flow (3, 5, and 7 g/min); and solvent (0, 50 and 95% ethanol) | TPC: 136.9 mg/g; AA: IC50 of 10.5 μg/mL in DPPH radical assay and IC50 of 17.05 μg/mL optimum conditions: 220 °C, 7 g/min, and 60.5% ethanol | [75] | |
Pistachio (Pistacia vera L.) | Sub-critical water: solid/solvent ratio (1 g/25 mL); pressure (6.9 MPa); flow (4 mL/min); and temperature (110–190 °C) | TPC: 39.5 and 39.4 g/kg at 150 and 170 °C, respectively; AA: ABTS radical (1.18 mmol TE 10/g), DPPH radical (0.84 mmol TE/g) and FRAP (1.20 mmol TE/g) assays at 190 °C | [76] |
Ultrasound: solid/solvent ratio (1 g/60 mL); and solvent (methanol:water:formic acid; 80:19:1) | TPC of 81.8 g/kg; AA: 0.47, 0.51, and 0.49 mmol TE/g for ABTS, DPPH, and FRAP assays, respectively | [76] | |
OTHER SOURCES | |||
Acorn (Quercus spp.) | Eco-friendly extraction: solid/solvent ratio (1 g/50 mL); time (10 min); solvent (water:glycerol:CD; 40–100%:0–60%:1–13%); and temperature (40, 60, and 80 °C) | TPC: 122.2 mg/g; AA: DPPH radical (1209.8 μmol TE/g) and reducing power (555.8 µmol AAE 11/g) assays optimum conditions: water: glycerol: CD 12, 27:60:13 and 80 °C | [77] |
Source and Concentration | Meat Product | Sampling Point or Storage Conditions | Effect on Color | Ref. |
---|---|---|---|---|
Grape seed (0.08 and 0.16%) | Cooked chicken sausage | 40 days at 4 °C | Improved the preservation of redness | [84] |
Grape seed (10 g/kg) | Dry-fermented pork sausages | After ripening | Similar to control with nitrite | [42] |
Grape seed (50, 200 and 1000 mg/kg) | Dry-cured sausage | During ripening and during 7 months at 4 °C | Effect was dependent of extract concentration; higher redness values were obtained from 200 mg/kg treatment | [85] |
Guarana seed (250, 500, and 1000 mg/kg) | Raw pork patty | 18 days at 2 °C | Improved the preservation of redness and reduced the formation of metmyoglobin (1000 mg/kg) | [46] |
Guarana seed (250 mg/kg) | Raw lamb burgers | 18 days at 2 °C | Slowed the reduction of redness and formation of metmyoglobin | [86] |
Peanut skin (1000 mg/kg) | Raw sheep patties | 20 days at 2 °C | Improved the stability of redness | [87] |
Peanut skin (70 mg GAE1/kg) | Cooked chicken patties | 15 days at 1 °C | Reduced the loss of redness | [88] |
Peanut skin (2000 mg/kg) | Dry-cured sausage (Spanish salchichón) | After ripening | Not significant effect | [48] |
Peanut skin (1000 mg/kg) | Pork liver pâté | 60 days at 4 °C | Slight differences | [89] |
Acorn (1000 mg phenolics/L) | Raw chicken meat | 14 days at 2 °C | Preservation of redness | [59] |
Black rice (0.4%, 0.8%, and 1.2%) | Raw beef patties | 6 days at 2 °C | Reduced the loss of redness | [90] |
Euryale ferox seed kernels (500 mg/kg) | Cooked pork sausage | 10 weeks at 8 °C | Not significant effect on redness | [54] |
Yellow, brown, and black mustard seeds (2.0%) | Raw beef meatballs | 15 days at 4 °C | Reduced redness | [91] |
Chia seed (1.0%, 1.5%, and 2.0%) | Fresh pork sausage | 28 days at 4 °C | Lower redness than control | [92] |
Source | Meat Product | Sampling Point or Storage Conditions | Effect on Lipid and Protein Oxidation | Ref. |
---|---|---|---|---|
Black rice (0.4%, 0.8%, and 1.2%) | Raw beef patties | Six days at 2 °C | All extract inhibited the lipid oxidation | [90] |
Black rice (0.2–1.0 g/100 g) | Sai Krok Isan | Four days at 4 °C | Reduced the formation of peroxides and TBARS1 | [105] |
Grape seed (0.1% and 0.2%) | Raw buffalo patties | Nine days at 8 °C | All extracts inhibited lipid oxidation | [106] |
Grape seed (0.08% and 0.16%) | Cooked chicken sausage | 40 days at 4 °C | Lower values than control | [84] |
Grape seed (10 g/kg) | Dry-fermented pork sausages | After ripening | Similar antioxidant effect to sodium nitrite; higher formation of volatile compounds from lipid oxidation | [42] |
Grape seed (50, 200, and 1000 mg/kg) | Dry-cured sausage | During ripening and during 7 months at 4 °C | Inhibited lipid oxidation during both ripening and storage periods | [85] |
Guarana seed (250, 500, and 1000 mg/kg) | Raw pork patties | 18 days at 2 °C | All extract reduced the formation of carbonyls and TBARS | [46] |
Guarana seed (250 mg/kg) | Raw lamb burgers | 18 days at 2 °C | Slowed lipid and protein oxidation up to 12 days; inhibited the formation of volatile aldehydes | [86] |
Peanut skin (1000 mg/kg) | Raw sheep patties | 20 days at 2 °C | Slowed both lipid and protein oxidation | [87] |
Peanut skin (70 mg GAE2/kg) | Cooked chicken patties | 15 days at 1 °C | Inhibited lipid oxidation | [88] |
Peanut skin (2000 mg/kg) | Dry-cured sausage (Spanish salchichón) | After ripening | No effect on lipid oxidation; reduction of protein oxidation | [48] |
Peanut skin (1000 mg/kg) | Pork liver pâté | 160 days at 4 °C | Not significant effect | [89] |
Pistachio seed hull (2.0%, 5.0%, and 7.0%) | Cooked chicken burger | 10 days 4 °C | Lowest TBARS values sing 5 and 7% | [94] |
Lentil coat powder (1.0, 2.0 and 3.0%) | Raw beef burgers | 12 days at 4 °C | Slowed the evolution of lipid oxidation | [107] |
Buckwheat hulls (0.5%) | Cooked pork meatballs | 180 days at −18 °C | Reduced the formation of peroxides and TBARS | [108] |
Cacao bean husk (0.25%, 0.5%, 1.0%, and 2.0%) | Cooked pork sausage | Seven days at 4 °C | Inhibition in a concentration-dependent manner | [93] |
Euryale ferox seed kernels (500 mg/kg) | Cooked pork sausage | 10 weeks at 8 °C | Inhibited lipid oxidation throughout storage | [54] |
Acorn (1000 mg phenolics/L) | Raw chicken meat | 14 days at 2 °C | All extracts reduced lipid and protein oxidation | [59] |
Yellow, brown, and black mustard seeds (2.0%) | Raw beef meatballs | 15 days at 4 °C | All powders slowed lipid oxidation | [91] |
Chia seeds (1.0%, 1.5%, and 2.0%) | Fresh pork sausage | During 28 days at 4 °C | Slowed the generation of lipid oxidation products | [92] |
Source | Meat Product | Sampling Point or Storage Conditions | Effect on Sensory Attributes | Ref. |
---|---|---|---|---|
Grape seed (0.1% and 0.2%) | Raw buffalo patties | After nine days at 8 °C | 0.1% extract preserved the odor and overall acceptance | [106] |
Grape seed (0.08% and 0.16%) | Cooked chicken sausage | After cooking | Similar scores for odor, color and overall acceptance | [84] |
Grape seed (10 g/kg) | Dry-fermented pork sausages | After ripening | Lower acceptance for color uniformity, redness than control; rancidity was not perceived | [42] |
Cacao bean husk (0.25%, 0.5%, 0.75%, 1.0%, and 2.0%) | Cooked pork sausage | After cooking | Preserved color, flavor and overall acceptance; optimum concentration: 0.75% | [93] |
Peanut skin (1000 mg/kg) | Raw sheep patties | 20 days at 2 °C | Extended the acceptance of red color, reduced superficial discoloration and formation of off-odor | [87] |
Lentil coat powder (1.0%, 2.0%, and 3.0%) | Cooked beef burgers | 12 days at 4 °C | Improved the preservation of color, odor and overall acceptability; negative influence of concentration | [107] |
Acorn (1000 mg phenolics/L) | Raw chicken meat | 14 days at 2 °C | Not significant effect on color acceptance | [59] |
Chia seed (1.0%, 1.5%, and 2.0%) | Fresh pork sausage | After processing | Similar scores to control with antioxidant for appearance, color, odor and intention to purchase; slightly effect in taste (2%) | [92] |
Yellow, brown, and black mustard seeds (2.0%) | Raw beef meatballs | 15 days at 4 °C | Decreased during storage; yellow mustard burgers received the highest scores | [91] |
Pistachio seed hull (2.0%, 5.0%, and 7.0%) | Cooked chicken burger | After cooking | Reduced acceptance of color (5 and 7%) | [94] |
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Munekata, P.E.S.; Gullón, B.; Pateiro, M.; Tomasevic, I.; Domínguez, R.; Lorenzo, J.M. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants 2020, 9, 815. https://doi.org/10.3390/antiox9090815
Munekata PES, Gullón B, Pateiro M, Tomasevic I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants. 2020; 9(9):815. https://doi.org/10.3390/antiox9090815
Chicago/Turabian StyleMunekata, Paulo E. S., Beatriz Gullón, Mirian Pateiro, Igor Tomasevic, Ruben Domínguez, and José M. Lorenzo. 2020. "Natural Antioxidants from Seeds and Their Application in Meat Products" Antioxidants 9, no. 9: 815. https://doi.org/10.3390/antiox9090815