Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588339 | Food Chemistry | 2016 | 7 Pages |
Abstract
The effect of apple phenolics on the oxidative damage caused to myofibrillar proteins by an in vitro metal-catalyzed oxidation system was investigated. Three pure phenolic compounds (chlorogenic acid, (â)-epicatechin and phloridzin) and an apple peel extract were added to myofibrillar proteins in three concentrations (50, 100 and 200 μM), and a blank treatment was included as a control. All suspensions were subjected to Fe3+/H2O2 oxidation at 37 °C during 10 days, and protein oxidation was evaluated as carbonylation (α-amino adipic and γ-glutamic semialdehydes) and Schiff base cross-links. Significant inhibition by apple phenolics was found as compared to the control treatment, with (â)-epicatechin being the most efficient antioxidant and phloridzin showing the weakest antioxidant effect. The higher concentrations of apple extract showed effective antioxidant activity against protein oxidation in myofibrillar proteins, emphasizing the potential of apple by-products as natural inhibitors of protein oxidation in meat products.
Keywords
GGSGAEMPITCAEGTADNPHγ-Glutamic semialdehydeAASSDSABADTPA(−)-epicatechin(−)-Epicatechin (PubChem CID: 72276)1,4-piperazinediethanesulfonic acid2-(N-morpholino) ethanesulfonic acid2,4-dinitrophenylhydrazineBSAROSbovine serum albuminethylene glycol-bis(2-aminoethylether)-N,N,N′,N′-tetraacetic acid4-Aminobenzoic acidtrichloroacetic acidChlorogenic acidChlorogenic acid (PubChem CID: 1794427)gallic acid equivalentsSchiff baseDiethylenetriaminepentaacetic acidsodium dodecyl sulfatePhloridzinPipesMeSα-Aminoadipic semialdehydeReactive oxygen species
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tine Rysman, Mariana Utrera, David Morcuende, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, Mario Estévez,