Page 208 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants in Poultry Products 187
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5.3.1.34 SAGE

Sage (Salvia officinalis L.) contains a variety of antioxidative substances
including carnosol, rosmanol, rosemadiol, epirosmanol, isorosmanol,
galdosol, and carnosic acid. The antioxidative activity of sage oil correlates
with the oxygenated diterpene and sesquiterpene concentration. They are
more potent in cooked meat than in raw meat (Fasseas et al., 2008). The etha-
nolic extract of sage can reduce both peroxide oxygen and TBARS values.
The polar extracts of the Salvia species exhibit better antioxidant activities
than its corresponding non-polar sub-fractions and that was comparable to
the antioxidant activities of BHT.

5.3.1.35 SEABUCKTHORN

Seabuckthorn (Hippophae rhamnoides) berry extracts are rich in antioxidant
polyphenols mainly flavonols, which are stable during short-term cooking.
Pussa et al. (2008) reported AOA of seabuckthorn in mechanically deboned
broiler meat.

5.3.1.36 SESAME OIL

Sesamol (500–2000 µg/ml) of sesame oil educed lipid oxidation in bovine
muscle model systems by an average of 97% (Joshi et al., 2005). They
further added that sesamol at a concentration of 90 µM inhibited Fe (III)-
induced oxidation by 99%. Nam and Ahn (2003) confirmed sesamol at
0.01% as superior antioxidant than gallate, tocopherol, and carnosine in pork
homogenate.

5.3.1.37 SOY PROTEIN HYDROLYSATES

These are very frequently utilized in meat products as functional ingredients.
Soy protein isolates could inhibit TBARS formation in an iron-catalyzed
liposomal system by as much as 65% depending on the proteases and hydro-
lysis conditions used. Yet, these protein hydrolysates as potential antioxi-
dants in meat products (in situ) have not been validated.