Format

Send to

Choose Destination
J Sci Food Agric. 2014 Jan 30;94(2):227-34. doi: 10.1002/jsfa.6236. Epub 2013 Jun 24.

Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids.

Author information

1
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, Karditsa, Greece.

Abstract

BACKGROUND:

The effect of olive leaf extracts on lipid and protein oxidation of cooked pork patties refrigerated stored for 9 days was evaluated. Patties were prepared from longissimus dorsi muscle of pigs, and dietary supplemented with linseed oil.

RESULTS:

Results showed that dietary linseed oil modified the fatty acid composition of pork patties by increasing (P ≤ 0.05) n-3 (α-linolenic acid) and decreasing (P ≤ 0.05) n-6 (linoleic acid) fatty acids. Olive leaf extracts at supplementation levels of 200 and, especially, of 300 mg gallic acid equivalents kg⁻¹ meat, delayed lipid oxidation by reducing (P ≤ 0.05) both primary (conjugated dienes and hydroperoxides) and secondary (malondialdehyde) oxidation products. They also inhibited protein oxidation in a concentration-dependent manner by reducing (P ≤ 0.05) protein carbonyls and increasing (P ≤ 0.05) protein sulfhydryls. In addition, they improved sensory attributes of the n-3 enriched patties.

CONCLUSION:

Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants.

KEYWORDS:

lipid oxidation; n-3 pork patties; olive leaf extracts; protein oxidation; α-tocopherol

PMID:
23696421
DOI:
10.1002/jsfa.6236
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Wiley
Loading ...
Support Center