Influence of peanut skin extract on shelf-life of sheep patties
Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract (PSE) and effect of PSE on characteristics of sheep patties during storage. Methods: PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl...
Published in: | Asian Pacific Journal of Tropical Biomedicine |
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Wolters Kluwer Medknow Publications
2016
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ftdoajarticles:oai:doaj.org/article:83f0fdc84059419a8c717f4c2ae39ccd 2023-05-15T15:07:19+02:00 Influence of peanut skin extract on shelf-life of sheep patties Paulo Eduardo Sichetti Munekata Rafaella de Paula Paseto Fernandes Mariza Pires de Melo Marco Antonio Trindade José Manuel Lorenzo 2016-07-01T00:00:00Z https://doi.org/10.1016/j.apjtb.2016.05.002 https://doaj.org/article/83f0fdc84059419a8c717f4c2ae39ccd EN eng Wolters Kluwer Medknow Publications http://www.sciencedirect.com/science/article/pii/S2221169115309266 https://doaj.org/toc/2221-1691 2221-1691 doi:10.1016/j.apjtb.2016.05.002 https://doaj.org/article/83f0fdc84059419a8c717f4c2ae39ccd Asian Pacific Journal of Tropical Biomedicine, Vol 6, Iss 7, Pp 586-596 (2016) Peanut skin extract Phenolic profile Lipid and protein oxidation Microbial counts Arctic medicine. Tropical medicine RC955-962 Biology (General) QH301-705.5 article 2016 ftdoajarticles https://doi.org/10.1016/j.apjtb.2016.05.002 2022-12-31T14:56:33Z Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract (PSE) and effect of PSE on characteristics of sheep patties during storage. Methods: PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at (2 ± 1) °C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory characteristics. Results: The major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene (BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and BHT. Conclusions: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants (BHT) for increasing the quality and extending the shelf-life of sheep patties. Article in Journal/Newspaper Arctic Directory of Open Access Journals: DOAJ Articles Arctic Asian Pacific Journal of Tropical Biomedicine 6 7 586 596 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Peanut skin extract Phenolic profile Lipid and protein oxidation Microbial counts Arctic medicine. Tropical medicine RC955-962 Biology (General) QH301-705.5 |
spellingShingle |
Peanut skin extract Phenolic profile Lipid and protein oxidation Microbial counts Arctic medicine. Tropical medicine RC955-962 Biology (General) QH301-705.5 Paulo Eduardo Sichetti Munekata Rafaella de Paula Paseto Fernandes Mariza Pires de Melo Marco Antonio Trindade José Manuel Lorenzo Influence of peanut skin extract on shelf-life of sheep patties |
topic_facet |
Peanut skin extract Phenolic profile Lipid and protein oxidation Microbial counts Arctic medicine. Tropical medicine RC955-962 Biology (General) QH301-705.5 |
description |
Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract (PSE) and effect of PSE on characteristics of sheep patties during storage. Methods: PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at (2 ± 1) °C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory characteristics. Results: The major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene (BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and BHT. Conclusions: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants (BHT) for increasing the quality and extending the shelf-life of sheep patties. |
format |
Article in Journal/Newspaper |
author |
Paulo Eduardo Sichetti Munekata Rafaella de Paula Paseto Fernandes Mariza Pires de Melo Marco Antonio Trindade José Manuel Lorenzo |
author_facet |
Paulo Eduardo Sichetti Munekata Rafaella de Paula Paseto Fernandes Mariza Pires de Melo Marco Antonio Trindade José Manuel Lorenzo |
author_sort |
Paulo Eduardo Sichetti Munekata |
title |
Influence of peanut skin extract on shelf-life of sheep patties |
title_short |
Influence of peanut skin extract on shelf-life of sheep patties |
title_full |
Influence of peanut skin extract on shelf-life of sheep patties |
title_fullStr |
Influence of peanut skin extract on shelf-life of sheep patties |
title_full_unstemmed |
Influence of peanut skin extract on shelf-life of sheep patties |
title_sort |
influence of peanut skin extract on shelf-life of sheep patties |
publisher |
Wolters Kluwer Medknow Publications |
publishDate |
2016 |
url |
https://doi.org/10.1016/j.apjtb.2016.05.002 https://doaj.org/article/83f0fdc84059419a8c717f4c2ae39ccd |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic |
genre_facet |
Arctic |
op_source |
Asian Pacific Journal of Tropical Biomedicine, Vol 6, Iss 7, Pp 586-596 (2016) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S2221169115309266 https://doaj.org/toc/2221-1691 2221-1691 doi:10.1016/j.apjtb.2016.05.002 https://doaj.org/article/83f0fdc84059419a8c717f4c2ae39ccd |
op_doi |
https://doi.org/10.1016/j.apjtb.2016.05.002 |
container_title |
Asian Pacific Journal of Tropical Biomedicine |
container_volume |
6 |
container_issue |
7 |
container_start_page |
586 |
op_container_end_page |
596 |
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