Page 144 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 123
VetBooks.ir and identified from seaweeds include sulfated polysaccharides (laminarins

and fucoidans), polyphenols such as phlorotannins (Zou et al., 2008), carot-
enoid pigments such as fucoxanthin (Airanthi et al., 2011) and astaxanthin,
and sterols and mycosporine-like amino acids. The potential antioxidants
identified in seaweeds include some pigments such as fucoxanthin and astax-
anthin, polyphenols such as phlorotannins, chlorophyll related compounds,
phospholipids, flavonoids, bromophenols, and polysaccharides.
Algal phlorotannins have up to eight interconnected rings and are thus
more potent antioxidants than plant polyphenols (Wang et al., 2009a). These
phlorotannins have been reported to scavenge free radicals, superoxide
radicals (Kuda et al., 2005), peroxyl radical (Wang et al., 2009b), chelate
ferrous ions (Chew et al., 2008), and nitric oxide (Valentão et al., 2010).
Presence of polyphenols such as catechin, epicatechin, epigallocatechin
gallate, and gallic acid are reported in the green seaweed Halimada (Yoshie
et al., 2002). López et al. (2011) reported the presence of 14 polyphenols,
namely gallic acid, catechin, epicatechin, rutin, p-coumaric acid, myricetin,
quercetin and protocatechuic, vanillic, caffeic, ferulic, chlorogenic, syringic,
and gentisic acids in the solvent extracts of Stypocaulon scoparium. Onofre-
jová et al. (2010) reported the extraction of bioactive phenolic acids (proto-
catechuic, p-hydroxybenzoic, 2,93-dihydroxybenzoic, chlorogenic, caffeic,
p-coumaric, and salicylic acid), cinnamic acid, and hydroxybenzaldehydes
(p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde) from food products
of Porphyra tenera and Undaria pinnatifida. Fucoxanthin and phlorotan-
nins have been identified as active antioxidant compounds from Hijika fusi-
formis (Yan et al., 1999) and Sargassum kjellamanianum (Yan et al., 1996),
respectively.
Several researchers have investigated the antioxidant activities of the
bioactive compounds purified from seaweeds and found that DPPH, alkyl,
hydroxyl, superoxide radical scavenging, and metal chelating activities were
comparable or even higher than most of the commercial antioxidants (Athu-
korala et al., 2003; Ahn et al., 2007b; Kim et al., 2007). Since seaweeds
contain various bioactive compounds with potential health-beneficial prop-
erties, their use as functional ingredients paving the ways for their appli-
cation in food processing, including meat products (Cofrades et al., 2008;
Fleurence, 1999). However, limited attention has been paid to the use of
edible seaweeds as a source of natural antioxidants in meat products.
López-López et al. (2009) reported that the addition of edible seaweeds,
Sea Spaghetti (Himanthalia elongata), Wakame (U. pinnatifida), and Nori
(Porphyra umbilicalis) to low-salt meat emulsion model systems supplied
the meat samples with soluble polyphenolic compounds thereby enhancing