Page 137 - Natural Antioxidants, Applications in Foods of Animal Origin

116 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir was added, without negative effects on lipid oxidation, antioxidant level,

and color stability.
Jinap et al. (2015) reported that local spices, that is, turmeric (4 g/100 g),
lemongrass, torch ginger, and curry leaves (10 g/100 g) have effectively
reduced the level of heterocyclic amines in grilled beef, thus spices could
be exploited to avoid toxic and carcinogenic effects from these amines too.

3.5.3 ESSENTIAL OIL-BASED ANTIOXIDANTS

EOs are aromatic and volatile oily liquids that are extracted from plant mate-
rials, such as flowers, buds, roots, bark, leaves, seeds, peels, fruits, wood,
and whole plants (Hyldgaard et al., 2012; Sanchez et al., 2010; Viuda-
Martos et al., 2010) and are characterized by a strong odor (Burt, 2004).
These have been widely used for centuries for their biological and flavoring
characteristics. Some of the beneficial properties, for example, antiseptic,
antioxidant, or, anti-inflammatory, have been supported by recent scientific
investigations (Bakkali et al., 2008; Adorjan et al., 2010). The advantages
associated with use of EOs in comparison to dried spice materials include
better stability during storage, higher concentrations of flavor components,
reduced need for storage space, ease of handling, microbial safety, and stan-
dardization (Tipsrisukond et al., 1998).
The composition of an EO is influenced by the extraction method, which
ultimately influences its antioxidative properties. Among the different
extraction methods that are used to obtain EOs, steam distillation is most
commonly used on a commercial basis (Burt, 2004). Antioxidant properties
play a pivotal role in some of EOs’ biological activities. These attributes are
due to the inherent ability of some of their components, particularly phenols,
to stop or delay the aerobic oxidation of organic matter. However, there are
some phenol-free EOs that express antioxidant behavior due to the radical
chemistry of some terpenoids and other volatile constituents like sulfur-
containing components of garlic (Valgimigli, 2012).
The effectiveness of a wide range of EOs against lipid oxidation has been
demonstrated by many researchers over the years. The antioxidant activity
of pork and beef (both raw and cooked) treated with oregano and sage EOs,
during meat storage (4 °C for 12 days), was determined by Fasseas et al.
(2007). Both meat samples showed significantly lower TBARS values and
DPPH radical scavenging effects during refrigerated storage when treated
EOs. Oregano EO was found more effective as an antioxidant than sage
EO in both meat samples. Findings of Estevez et al. (2007) revealed that