Page 209 - Natural Antioxidants, Applications in Foods of Animal Origin

188 Natural Antioxidants: Applications in Foods of Animal Origin
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5.3.1.38 THYME

A number of species of thyme (Thymus vulgaris, T caespititius, T. camphor-
ates, T. mastichina) have antioxidative activity; all contain 1, 8-cineole,
α-terpineol, linalool, carvacrol, and thymol (Lee et al., 2005). The antioxi-
dative activity of T. caespititius (250 and 500 mg/l) has been reported to be
comparable to that of vit. E and BHT. Among the compounds isolated from
thyme, the order of antioxidative activity is thyme oil > thymol > carva-
crol > gamma-terpinene > myrcene > linalool > p-cymene > limonene >
1, 8-cineole > α-pinene (Youdim et al., 2002). Thyme essential oil exhibits
very strong free radical scavenging ability and inhibits Fe /ascorbate and
2+
Fe /H O induced lipid oxidation (Bozin et al., 2006).
2+
2 2

5.3.1.39 TOMATO

The active compound of tomatoes is lycopene. It is highly effective anti-
oxidant owing to its ability to act as free radical scavenger and has the
highest singlet oxygen quenching rate than all carotenoids tested in biolog-
ical system. It can be used as tomato paste, sun dried tomato, tomato peel,
tomato puree. Osterlie and Lerfall (2005) confirmed the antioxidant effect
of tomato paste in meat products and dry tomato peel in dry fermented
sausage. Calvo et al. (2008) reported that tomato paste can be successfully
used up to a level of 12% without any negative effect on the processing
and quality characteristics of the product throughout its storage. It is also
effective in limiting the use of nitrite in cured meat products. Moreover,
lycopene provides protection against many chronic diseases such as cancer
and cardiovascular disease.

5.3.2 ANIMAL SOURCES

5.3.2.1 BONE PROTEIN HYDROLYSATES

These can be prepared by limited alcalase hydrolysis. It possessed signifi-
cant AOA, and AOA increased with the increasing hydrolysates concentra-
tion. Bone protein hydrolysates at 2% application level are able to not only
stabilize meat color but also suppress lipid oxidation in pork patties during
storage improving sensory quality. Therefore, bone protein hydrolysates can
be used as potent natural and cheap antioxidant for meat and meat products.