Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions

Grape seed extract (GSE) was added as antioxidant in turkey and pork emulsions make with mechanically separated meat (MSM). The Antioxidant capacity (AC: ORACFL) and lipid oxidation (TBARS and lipid peroxides) were measured on control (C) and emulsion added 0.5% GSE before and after “in vitro” gastric digestion. Results showed that gastric digestion increased the AC of meat by 8-11-fold. Based on the data obtained, the incorporation of GSE at 0.5% to meat emulsions has shown to be adequate to prevent lipid oxidation and improve the AC of the emulsions; this effect was retained after simulated gastric digestion of the samples.