Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability
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Universidad de Sonora
2024
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| author | Rey David Vargas-Sánchez |
| author_facet | Rey David Vargas-Sánchez |
| contents | Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability Rey David Vargas-Sánchez Brisa del Mar Torres-Martínez Gastón Ramón Torrescano-Urrutia Armida Sánchez-Escalante Multidisciplinaria (Ciencias Naturales y Exactas) antioxidants meat quality Coffee residues bioactive compounds Coffee fruit processing residues have been proposed to prevent meat quality loss. This study aimed to evaluate the effectiveness of coffee silverskin aqueous extract (CSE) on the oxidative stability of a pork meat homogenate. CSE was subjected to polyphenols determination (total phenol, flavonoids, and caffeoylquinic acid contents) and antiradical and reducing power assays. In addition, raw pork meat homogenates were divided into four treatments (CN, control or without antioxidant; T1 and T2, CSE at 250 and 500 ppm, respectively; BHT, synthetic antioxidant at 500 ppm), oxidized for 1 h with potassium ferrocyanide (0, 0.5, and 1.0 %, w/v), and subjected to meat quality evaluation (pH, lipid oxidation, color, and metmyoglobin content). Results demonstrated that CSE is an important source of polyphenols with antioxidant activity, and their incorporation in a raw pork meat homogenate led to reduce pH values, lipid oxidation, and metmyoglobin content, as well as decreased color changes (p < 0.05). These results suggest that CSE has great potential as an antioxidant additive for meat products. 2024 artículo científico 1665-1456 https://www.redalyc.org/articulo.oa?id=672978747010 https://www.redalyc.org/journal/6729/672978747010/ https://www.redalyc.org/journal/6729/672978747010/html/ https://www.redalyc.org/journal/6729/672978747010/672978747010.epub https://www.redalyc.org/journal/6729/672978747010/movil 10.18633/biotecnia.v26i1.2128 en http://www.redalyc.org/revista.oa?id=6729 Biotecnia application/pdf Universidad de Sonora Biotecnia (México) Vol.26 |
| format | Artículo científico |
| id | redalyc_672978747010 |
| institution | Redalyc |
| language | en |
| publishDate | 2024 |
| publisher | Universidad de Sonora |
| spellingShingle | Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability Rey David Vargas-Sánchez Multidisciplinaria (Ciencias Naturales y Exactas) antioxidants meat quality Coffee residues bioactive compounds Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability Rey David Vargas-Sánchez Brisa del Mar Torres-Martínez Gastón Ramón Torrescano-Urrutia Armida Sánchez-Escalante Multidisciplinaria (Ciencias Naturales y Exactas) antioxidants meat quality Coffee residues bioactive compounds Coffee fruit processing residues have been proposed to prevent meat quality loss. This study aimed to evaluate the effectiveness of coffee silverskin aqueous extract (CSE) on the oxidative stability of a pork meat homogenate. CSE was subjected to polyphenols determination (total phenol, flavonoids, and caffeoylquinic acid contents) and antiradical and reducing power assays. In addition, raw pork meat homogenates were divided into four treatments (CN, control or without antioxidant; T1 and T2, CSE at 250 and 500 ppm, respectively; BHT, synthetic antioxidant at 500 ppm), oxidized for 1 h with potassium ferrocyanide (0, 0.5, and 1.0 %, w/v), and subjected to meat quality evaluation (pH, lipid oxidation, color, and metmyoglobin content). Results demonstrated that CSE is an important source of polyphenols with antioxidant activity, and their incorporation in a raw pork meat homogenate led to reduce pH values, lipid oxidation, and metmyoglobin content, as well as decreased color changes (p < 0.05). These results suggest that CSE has great potential as an antioxidant additive for meat products. 2024 artículo científico 1665-1456 https://www.redalyc.org/articulo.oa?id=672978747010 https://www.redalyc.org/journal/6729/672978747010/ https://www.redalyc.org/journal/6729/672978747010/html/ https://www.redalyc.org/journal/6729/672978747010/672978747010.epub https://www.redalyc.org/journal/6729/672978747010/movil 10.18633/biotecnia.v26i1.2128 en http://www.redalyc.org/revista.oa?id=6729 Biotecnia application/pdf Universidad de Sonora Biotecnia (México) Vol.26 |
| title | Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability |
| topic | Multidisciplinaria (Ciencias Naturales y Exactas) antioxidants meat quality Coffee residues bioactive compounds |
| url | https://www.redalyc.org/articulo.oa?id=672978747010 https://www.redalyc.org/journal/6729/672978747010/ https://www.redalyc.org/journal/6729/672978747010/html/ https://www.redalyc.org/journal/6729/672978747010/672978747010.epub https://www.redalyc.org/journal/6729/672978747010/movil |