Page 125 - Natural Antioxidants, Applications in Foods of Animal Origin

104 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir strong antioxidant. The total polyphenol content of bearberry extract was

reported by Carpenter et al. (2007) as 57.4 g ± 1.73 GAE/100 g. Bearberry
extract reduced the lipid oxidation in raw and cooked pork patties during
storage up to 12 days at 4 °C and sensory properties were affected by its
addition. Pegg et al. (2005) had reported that bearberry leaf extract possesses
marked antioxidant activity in model and meat systems. Crude leaf extract,
and its fractions (acetone, ethanol) inhibited TBARS formation in cooked
meat systems after seven days of refrigerated storage.

3.5.1.3 CAROB FRUIT

The Carob is the fruit of an evergreen Ceratonia silique L. cultivated in the
Mediterranean area. Use of the whole carob fruit for consumption is rather
limited, due to a high level of tannins causing astringency (Avallone et al.,
1997). The two main carob pod constituents are pulp (90%) and seed (10%).
The seed coat contains antioxidants (Batista et al., 1996). Phenolic contents
of pulps and leaves from carob tree have been reported (Avallone et al.,
1997; Corsi et al., 2002; Kumazawa et al., 2002; Owen et al., 2003; Makris
& Kefalas, 2004). Flavonol glycoside, 4`-p-hydroxybenzoylisorhamnetin-
3-O-α-L-rhamnopyranoside named ceratoside, together with the known
kaempferol-3-O- α-L-rhamnopyranoside (afzelin), quercetin-3-O- α -L-arabi-
nofuranoside (auriculain), quercetin-3-O- α-L-rhamnopyranoside, β-sitosterol,
and β-sitosterol-3-O- β -D-glucoside were isolated from carob seeds (Gohar
et al., 2009). Vaya and Mahmood (2006) observed that the carob leaves are
rich in flavonoids; and more than nine compounds were identified. Researchers
had isolated and identified the major polyphenols in carob fibers (Owen et al.,
2003; Papagiannopoulos et al., 2004).
Bastida et al. (2009) evaluated the effect of adding condensed tannins
in the form of non-purified (Liposterine ) or purified (Exxenterol ) extracts
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obtained from carob fruit to prevent oxidation in lipid-cooked pork meat
systems during chilling and frozen storage. The antioxidant activity of these
extracts was compared with that of α-tocopherol (TM). TBARS levels were
significantly lower in samples containing Liposterine (LM), Exxenterol
(EM), and TM than in control sample under chilled storage. TBARS forma-
tion was similar (P > 0.05) for LM and EM but significantly lower than that
for TM. Thermal oxidation compounds were lower (P < 0.05) in EM than in
LM or TM, which is also having nutritional importance as thermal oxidation
products are potentially toxic. Therefore, Carob extract has the potential to
improve the fat stability and toxicological safety of meat systems.