Tryptophan Depletion and Formation of α-Aminoadipic and γ-Glutamic Semialdehydes in Porcine Burger Patties with Added Phenolic-Rich Fruit Extracts

详细信息    查看全文

• 作者：Rui Ganho ; David Morcuende ; Mario Esté ; vez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：March 24, 2010
• 年：2010
• 卷：58
• 期：6
• 页码：3541-3548
• 全文大小：725K
• 年卷期：v.58,no.6(March 24, 2010)
• ISSN：1520-5118

文摘

The effect of added fruit extracts on the oxidation of muscle proteins in porcine burger patties subjected to cooking and chill storage was studied. Extracts from arbutus berries (Arbutus unedo L., AU), common hawthorns (Crataegus monogyna L., CM), dog roses (Rosa canina L., RC), and elm-leaf blackberries (Rubus ulmifolius Schott, RU) were prepared, characterized, added to burger patties (3% of total weight), and evaluated as inhibitors of protein oxidation. Negative (no added extract, C) and positive control (added quercetin, 230 mg/kg, Q) groups were also included in the design. Protein oxidation was assessed by means of tryptophan loss using fluorescence spectroscopy (FS) and formation of the specific protein carbonyls α-aminoadipic (AAS) and γ-glutamic semialdehyde (GGS) using liquid chromatography and mass spectroscopy (LC−MS). Both advanced methodologies (FS and LC−MS) were found to be reliable and specific protein oxidation measurements that allow us to gain chemical insight into protein oxidation. The mechanisms likely involved in the oxidative reactions affecting proteins during cooking and storage of burger patties are profusely discussed. Phenolic-rich fruit extracts protected tryptophan residues against oxidation and inhibited the formation of both semialdehydes in burger patties during cooking and subsequent chill storage. In general, RC, RU, and AU were the most effective inhibitors of protein oxidation, with this effect being more intense than that of pure polyphenols like quercetin. These fruit extracts could be considered functional ingredients as their antioxidant actions contribute to the enhancement of the nutritional value of the meat products.