Page 129 - Natural Antioxidants, Applications in Foods of Animal Origin

108 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir are the major groups representing about 77.6% of total polyphenols (Silvan

et al., 2013). The high amount of phenol groups in grape seed extract
explains their strong lipid oxidation inhibition and antimicrobial activity in
raw and cooked muscle foods (Ahn et al., 2007a; Brannan, 2008). Numerous
authors have mentioned the potent antioxidant effect of grape polyphenols
(Vitis vinifera) in pork (Carpenter et al., 2007; O’Grady et al., 2008), beef
(Rojas & Brewer, 2007, 2008), and poultries (Brannan, 2009; Mielnik et al.,
2006; Sayago-Ayerdi et al., 2009).
Kulkarni et al. (2011) compared grape seed extract (100, 300, 500 ppm)
with ascorbic acid and PG (100 ppm of fat) in lean beef sausages cooked
(70 °C), sliced and stored at −18 °C for four months and concluded that
samples prepared with the grape seed extract and PG retained their fresh-
ness, had less rancid odor and had lower TBARS values compared to
controls and ascorbic acid containing samples during the storage period. It
was also demonstrated that frankfurters prepared with addition of different
concentrations (0, 0.5, 1, 2, 3, 4, and 5%) of grape seed flour, had lower
oxidation level and enhanced protein and total dietary fiber (TDF) content
with increasing levels of grape seed flour (Ozvural & Vural, 2011). The
addition of red grape pomace extract (0.06 g/100 g) to pork burgers resulted
in color stability, lipid oxidation inhibition and yielded best overall accept-
ability after six days storage at 4 °C under aerobic conditions (Garrido et
al., 2011).
Grape seed extract (ActiVin™) and pine bark extract (Pycnogenol )
®
significantly improved the oxidative stability of cooked beef at three days
of refrigerated storage. TBARS values, hexanal content, and warmed over
flavor were reduced during the storage period (Ahn et al., 2002). In another
study, grape seed extract (ActiVin™), pine bark extract (Pycnogenol), oleo-
resin rosemary (Herbalox), and BHA/BHT were used in cooked ground
beef. The control showed significantly higher TBARS and hexanal content
over storage. BHA/BHT, ActiVin™, Pycnogenol, and Herbalox retarded the
formation of TBARS by 75, 92, 94, and 92%, respectively, after nine days,
and significantly lowered the hexanal content throughout the storage period.
The color of cooked beef treated with ActiVin™ was less light (L*), more
red (a*), and less yellow (b*) than those treated with BHA/BHT, Pycno-
genols, and Herbaloxs. ActiVin™ and Pycnogenols effectively retained the
redness in cooked beef during storage (Ahn et al., 2007a). The antioxidant
effect of grape seed extract was determined in raw or cooked ground muscle
during refrigerated or frozen storage (Brannan & Mah, 2007). It was found
that grape seed extract was more effective than gallic acid in inhibiting