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. 2020 May 4;9(5):572.
doi: 10.3390/foods9050572.

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Yingjie Bao  1   2 , Yuxia Zhu  1   2 , Xiaopu Ren  1   2 , Yawei Zhang  1   2 , Zengqi Peng  1   2 , Guanghong Zhou  1   2
Affiliations

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Yingjie Bao et al. Foods. .

Abstract

Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (p < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (p > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.

Keywords: antioxidants; electron spin resonance; lipid oxidation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Electron spin resonance (ESR) spectra of roasted meat at 160 °C for 20 min. (a) Solid powder from lyophilized roasted beef and lyophilized raw beef; (b) filtrate of roasted and raw beef incubated at 55 °C for 1 h with PBN.
Figure 2
Figure 2
Radical contents of the freeze-dried and raw beefs roasted at different temperatures for 20 min. Means with different letters differ significantly (p < 0.05).
Figure 3
Figure 3
Index of radical formation and total antioxidant capacity (T-AOC) in roasted chicken thigh, chicken breast, pork and beef with or without the addition of antioxidants. Means with different letters are significantly different (p < 0.05).
See this image and copyright information in PMC

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