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Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

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Abstract

Sage was found to protect minced chicken breast processed with high hydrostatic pressure up to 800 MPa for 10 min against lipid oxidation during subsequent chilled storage for 2 weeks. Garlic showed prooxidative effects especially at moderate high pressure around 300 MPa, an effect partly counteracted by simultaneous addition of sage. From the rate of lipid oxidation, measured as thiobarbituric acid reactive substances, the apparent volume of activation for pressure-induced lipid oxidation during subsequent chilled storage was estimated, which showed that the prooxidative effect of garlic and pressure-induced lipid oxidation were additive. Based on electron spin resonance (ESR) spectroscopy radical formation was measured in pressurized lipid and aqueous phases of minced chicken thighs, and a high radical scavenging capacity of sage in the lipid phase was identified as most important for the protective effect of sage.

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Acknowledgments

Lilian R. B. Mariutti is thankful to FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo) for the scholarship, to FAEPEX (Fundo de Apoio ao Ensino, Pesquisa e Extensão – UNICAMP) and to CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico). LMC, Centre for Advanced Food Studies, is thanked for the continuing support to antioxidant studies.

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Authors and Affiliations

  1. Department of Food Science, State University of Campinas, P.O. Box 6121, 13083-862, Campinas, SP, Brazil

    Lilian R. B. Mariutti & Neura Bragagnolo

  2. Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark

    Vibeke Orlien & Leif H. Skibsted

Authors
  1. Lilian R. B. Mariutti
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  2. Vibeke Orlien
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  3. Neura Bragagnolo
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  4. Leif H. Skibsted
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Correspondence to Vibeke Orlien.

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Mariutti, L.R.B., Orlien, V., Bragagnolo, N. et al. Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. Eur Food Res Technol 227, 337–344 (2008). https://doi.org/10.1007/s00217-007-0726-5

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  • DOI: https://doi.org/10.1007/s00217-007-0726-5

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