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The purpose of this paper is to investigate the potential of fruit waste materials from fruit industry as sources of powerful natural antioxidants.

The peels of mango, rambutan, and santol were extracted and analyzed for their antioxidant activity. Pork ball samples were prepared and treated with different natural extracts at various concentrations, namely 0.05, 0.10, 0.15, and 0.20% (v/w), compared with the control (no natural extract), and then stored at 4°C. The samples were investigated at the zeroth, third, fifth, eighth and tenth day to find out the antioxidant activity of the total phenolic content and lipid oxidation including the evaluation of the change of rancid flavor and color during storage. All statistical results were analyzed by RCBD using SPSS at p⩽0.05.

During storage, the amount of phenolic compound in a pork ball by adding fruit extracts at various concentrations slightly decreased, while the lipid oxidation slightly increased. Mango extract showed the best efficiency to delay lipid oxidation in the pork ball for ten days followed by santol extract and rambutan extract. For sensory evaluation, the pork ball with fruit extract at various concentrations showed the lower rancidity development than control, and mango extract at 0.20% (v/w) showed the best delaying rancidity during ten-day storage. Thus, mango peel extract at 0.20% (v/w) showed the highest effectiveness of antioxidant activity against lipid oxidation in pork ball.

This study was continued from the previous research which investigated the best extraction condition for by-products of mango, rambutan, and santol. From that study, the authors found that the crude extracts need further research on their antioxidant property in foods. The research findings have provided information regarding the interesting new natural antioxidant that can be applied into lipid-containing foods to delay the rancidity and extend the shelf life.

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.

Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.

Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.

BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

The purpose of this paper is to compare the effects of repeatedly heated coconut oil, mustard oil and sunflower oil on antioxidant status in cholesterol-fed Sprague Dawley rats.

The test oils were heated at 210 ± 10°C for 15 h. Male Sprague Dawley rats were divided into six groups of six animals each. In total, 15% fresh/heated oils and 1% cholesterol were mixed with the experimental diet and fed to the animals for 60 days.

Chemical analysis revealed that repeated heating of oils resulted in changes in fatty acid composition and elevated lipid peroxidation, the effects being lower in heated coconut oil. Body weight gain significantly decreased in heated coconut oil (p = 0.02), heated mustard oil (p = 0.022) and heated sunflower oil (p = 0.001) fed animals. Malondialdehyde level was significantly increased (p = 0.001) in tissues of heated oils fed animals. Concentration of protein oxidation products was significantly increased (p = 0.001) in heated oils fed animals. Activities of antioxidant enzymes were decreased (p = 0.001) in heated oils fed animals. Total thiols were decreased (p = 0.001) in tissues of animals that were fed heated oils. Animals that were fed heated mustard oil and heated sunflower oil showed lower antioxidant levels and higher oxidation products when compared to those fed heated coconut oil.

Studies comparing the effects of thermally oxidized oils that vary in fatty acid composition are rare. The effects of fresh and heated oils that vary in fatty acid constitution, namely, coconut oil, mustard oil and sunflower oil, in cholesterol-fed rats are studied.

This study aimed at the addition of grape residue flours in beef meatballs to evaluate their behavior on physic-chemical and sensory properties. Furthermore, it is intended to discuss the importance of the substitution of synthetic additives with natural ones, the enhancement of consumers' diets and the prevention of inappropriate waste disposal.

The grapes' residues were collected from wine production and transformed into flour. Their proximal chemical composition and antioxidant activities were analyzed. Then, meatballs were formulated with 0 (control), 3.5 and 7% grape flours. Lipid oxidation analyzes were performed on raw and thermally processed meatballs. Triangle and ranking sensory tests were performed to assess the consumer's perception of product appearance and flavor and the consumer's preference, respectively.

Bordeaux and Trebbiano grape flours were rich in dietary fibers, composed of 44.2 and 55.6% fibers, respectively. They showed a high antioxidant activity, in which Trebbiano was high than Bordeaux. The addition of grape flours reduced the lipid oxidation of meatballs by close to 50% than the control sample. Differences in the appearance and flavor of some meatballs were identified by the panelists; however, the flavor's change did not displease them.

The grape residue is rich in phenolic compounds, natural dyes and dietary fibers. Its addition as a functional ingredient in meatballs reduces the addition of synthetic additives, adds fiber to the consumer's diet and prevents inappropriate waste disposal.

The purpose of this study was to study the effect of kiwifruit juice and tumbling in improving tenderness and to access antioxidant potential of kiwifruit juice.

Three treatment groups were made: Spent hen meat was subjected to still marination (SM) and tumbling marination (TM). This meat was used for preparation of whole muscle chicken nuggets and compared with control (without marination) nuggets (Con). These treatments were subjected to analysis of physicochemical characteristics, textural quality, lipid oxidation and sensory quality.

SM and TM exhibited higher moisture content and lower protein and fat content than Control SM and TM showed significant (p = 0.132) reduction in firmness from 5.1 to 2.3 and 1.2 Kg/cm², respectively, and toughness from 14.1 to 6.2 and 3.3 Kg-sec/cm², respectively, as observed by Warner-Bratzler shear and improvement in texture profile values. Sensory scores for texture, juiciness and overall acceptability were also better for SM and TM. Significant (p = 0.007) reduction was observed in lipid oxidation parameters of SM and TM. Thiobarbituric acid (TBA) values (on 0 day) for SM and TM were 0.18 and 0.15 as compared to 0.28 mg/kg of malonaldehyde for control. Peroxide values (PV) were also lower for SM and TM as 0.44 and 0.33, which were lesser than control (0.62 meq. peroxide/kg). The values for PV, TBA and free fatty acid increased with increase in storage period in all treatment groups. However, the antioxidant activity of kiwifruit juice persisted during whole storage period evidenced by lower values of lipid oxidation parameters for SM and TM than Control at each storage interval.

Further research may be carried out to compare the tenderizing potential of kiwifruit juice with other plant proteases and physical tenderizing techniques. Spent hen meat utilization can be done with greater efficiency by using such techniques in meat caterings.

Spent hen meat utilization can done with greater efficiency by using such techniques in meat caterings.

Marination with kiwifruit juice improved the quality characteristics of chicken nuggets made from spent hen meat without altering its sensory quality. Tumbling was found to be beneficial in enhancing the tenderizing effect. Therefore, marination with kiwifruit juice can be used as a processing technology to use spent hen meat in preparing value added products.

This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages.

Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability.

The addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p < 0.05). Furthermore, low-field nuclear magnetic resonance results suggested that sausages with 2.0% SPIH had the shortest T2 relaxation time. In addition, 2.0% SPIH and 0.01% BHA could inhibit the oxidation of emulsion sausages when compared with the sample without SPIH (p < 0.05). Moreover, there were no differences between sausages with 2.0% SPIH and 0.01% BHA (p > 0.05).

These findings confirmed that the 2.0% SPIH obtained under 200 MPa can be used as a natural additive to improve quality properties and antioxidant potential of emulsion sausages during storage.

In this study, an attempt has been made to collect the research that has been done on the construction and design of the H₂O₂ sensor. So far, many efforts have been made to quickly and sensitively determine H₂O₂ concentration based on different analytical principles. In this study, the importance of H₂O₂, its applications in various industries, especially the food industry, and the importance of measuring it with different techniques, especially portable sensors and on-site analysis, have been investigated and studied.

Hydrogen peroxide (H₂O₂) is a very simple molecule in nature, but due to its strong oxidizing and reducing properties, it has been widely used in the pharmaceutical, medical, environmental, mining, textile, paper, food production and chemical industries. Sensitive, rapid and continuous detection of H₂O₂ is of great importance in many systems for product quality control, health care, medical diagnostics, food safety and environmental protection.

Various methods have been developed and applied for the analysis of H₂O₂, such as fluorescence, colorimetry and electrochemistry, among them, the electrochemical technique due to its advantages in simple instrumentation, easy miniaturization, sensitivity and selectivity.

Monitoring the H₂O₂ concentration level is of practical importance for academic and industrial purposes. Edible oils are prone to oxidation during processing and storage, which may adversely affect oil quality and human health. Determination of peroxide value (PV) of edible oils is essential because PV is one of the most common quality parameters for monitoring lipid oxidation and oil quality control. The development of cheap, simple, fast, sensitive and selective H₂O₂ sensors is essential.

This paper aims to evaluate effects of the fortification of polyphenolic compound mixtures of quercetin, caffeic acid, tryrosol and hydroxytyrosol in olive oil oxidation.

The authors measured olive oxidation initiated by copper using thiobarbituric acid reactive substance, as an indicator of lipid peroxidation.

Overall, most mixture combinations exhibited oxidation similar to olive oil alone. Some mixture combinations of polyphenolic compounds acted as antioxidants; however, as the concentrations were changed, they became prooxidant in nature.

In vitro studies have limitations for extrapolation to in vivo and clinical studies.

Such information will be useful in determining optimal concentrations and combinations of antioxidants for reducing rancidity and perhaps as models that could be used to modulate various chronic diseases that are associated with oxidative stress.

Olive oil, along with fruits, vegetables and fish, are important constituents of health promoting diets, such as the Mediterranean diet. Active ingredients include monounsaturated fatty acids, oleic acid and a variety of antioxidants including various polyphenolic compounds.

The objective of this study was to assess the incorporation of polyunsaturated omega 3 and omega 6 fatty acids in the eggs of Japanese quails (Coturnix coturnix japonica) fed with soybean, flaxseed and shark liver oils, as well as to assess their effects on the chemical composition and lipid quality of the yolks.

The total of 252 units of quails were distributed in a completely randomized design with seven treatments and six replications, totaling 42 experimental design units. The sources of oils and their inclusions in the experimental diet were 2% of soybean oil (S), 2% of flaxseed oil (L) and 2% shark liver oil (T), obtained from the species Carcharhinus acronotus, and the mixtures of 1% S + 1% L (SL); 1% S + 1% T (ST); 1% L + 1% T (LT) and 0.67% S + 0.67% L + 0.67% T (SLT).

The proximate composition of the egg yolk was not changed to the supplementation of lipid sources added in quail diet. The total replacement of soybean oil by shark liver oil reduced the cholesterol content in the yolk by 19% (T = 282.97 mg cholesterol/100 g egg) and the addition of flaxseed oil produced eggs with greater amount of polyunsaturated fatty acids (PUFAs) (LS = 18.32%). The treatments with flaxseed oil and its mixtures (soybean oil + flaxseed oil and flaxseed oil + shark liver oil) effectively contributed to reducing the ω-6:ω-3 ratio and enriching the quail eggs with PUFAs, especially linolenic acid (18: 3n3c) and EPA (20: 5n3c).

Thus, manipulation in the diet of quails enriched the content of essential PUFAs and reduced the cholesterol content in the yolk. The flaxseed oil was the lipid source that influenced to improve the quality of the egg yolk. These results have practical applicability for the quail egg industry.

The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and antimicrobial properties and may be commercially exploited as a natural antioxidant and preservative in cheese like products which are highly susceptible to lipid oxidation.

The study was conducted to evaluate the possibility of using EGCG as a natural antioxidant and preservative in cheese. Kalari, a hard and dry cheese, was used as a model and treated with different concentrations of EGCG (0, 0.05 and 0.10 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for oxidative stability and storage quality under refrigerated (4 ± 1°C) conditions.

EGCG showed a significant (p < 0.05) effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (milligram malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly (p < 0.05) lower values for total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g) and free fatty acid (% oleic acid) values. Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. EGCG successfully improved the oxidative stability and storage quality of Kalari.

The results suggest that EGCG might be useful to the dairy industry as an efficient alternative to synthetic antioxidants and preservatives.