RT info:eu-repo/semantics/conferenceObject
T1 Effect of storage conditions on meat seasoning phenolic profile and antioxidant
A1 Gutiérrez González, Víctor
A1 Gerardi, Gisela
A1 Muñiz Rodríguez, Pilar
A1 Rivero Pérez, Maria Dolores
A1 Jaime Moreno, Isabel
A1 González San José, Mª Luisa
A1 Cavia Saiz, Mónica
K1 White grape pomace
K1 Seasoning
K1 Modified atmosphere
K1 Vacuum
K1 Antioxidant activity
K1 Phenolic profile
K1 Alimentos
K1 Food
K1 Bioquímica
K1 Biochemistry
AB In recent years, consumers interest for food with great nutritional value and potential health effects, known as functional food, has grown. The food industry has adapted to these demands increasing the nutritional value of its products and replacing artificial additives for natural extracts. This natural additives, like white pomaces, have a high polyphenol content and antioxidant activity which, aside from increasing food shelf life, are bioaccesible and have healthy properties. In previous studies, was observed that white wine pomace used as chicken breast seasoning during different storage conditions increased shelf life of meat. The aim of this study was to evaluate if the white-wine pomace used as meat seasoning and stored under different conditions maintains healthy properties. The chicken breast meat was seasoned with 3% of white-wine pomace and 2% of salt. The influence of different conditions of storage, vacuum and modified atmosphere during 7 and 15 days, on seasoning health properties were studied. Phenolic profile and antioxidant capacity of seasoning was evaluated by HPLC-MS and ABTS respectively. Cytotoxicity and effect on biomarkers of lipid and protein oxidation (MDA and carbonyl group) of the bioaccesible fraction of seasonings were evaluate on Caco-2 cells. The storage conditions changed the stored seasoning phenolic profiles, resulting in a decrease in the number of flavonoids compounds compared with control sample. Stored seasonings significantly increased their antioxidant capacity with respect to control. No cytotoxicity of the bioaccesible fractions at different concentrations obtained by gastrointestinal digestion of the seasonings were observed. The MDA and carbonyl groups values of Caco-2 cells treated with bioaccesibles fractions of the stored samples of seasoning did not change with respect to control. These results indicate that the stored condition applied to seasoning did not showed toxicity and did not increased the cell damage evaluated as lipid and protein oxidation.
PB Universidad de Burgos. Servicio de Publicaciones e Imagen Institucional
SN 978-84-18465-23-9, 84-18465-23-9
YR 2022
FD 2022
LK http://hdl.handle.net/10259/7954
UL http://hdl.handle.net/10259/7954
LA spa
NO The  authors  thank  the  financial  support  of  Ministry  of  Science, Innovation and Universities, Spanish State Research Agency and European Regional Development Fund (Project PGC2018-097113-B-I00)
DS Repositorio Institucional de la Universidad de Burgos
RD 22-dic-2024