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. 2021 Aug 14;10(8):1290.
doi: 10.3390/antiox10081290.

The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Márcio Vargas-Ramella  1   2 , José M Lorenzo  2   3 , Sol Zamuz  2 , María Esperanza Valdés  4 , Daniel Moreno  4 , María C Guamán Balcázar  5 , José M Fernández-Arias  5 , Jorge F Reyes  5 , Daniel Franco  2
Affiliations

The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Márcio Vargas-Ramella et al. Antioxidants (Basel). .

Abstract

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250-750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2-20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

Keywords: Vaccinium meridionale Sw.; lipid oxidation; natural antioxidant; phenolic compound; pork patties; sensory analysis.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Expanded DAD-chromatograms of CBE and standards for (a) anthocyanins (detection at 520 nm), (b) flavonols (detection at 360 nm), and (c) phenolic acids and stilbenes (detection at 320 nm). (1) Delphinidin-3-glucoside; (2) cyanidin-3-glucoside; (3) petunidin-3-glucoside; (4) peonidin-3-glucoside; (5) malvidin-3-glucoside; (6) myricetin-3-glucoside; (7) myricetin-3-glalactoside; (8) quercetin-3-glucoside; (9) quercetin-3-glucuronide; (10) kaempherol-3-glucoside; (11) kaempherol-3-rutinoside; (12) isorhamnetin-3-glucoside; (13) isorhamnetin-3-rutinoside; (14) t-coumaric acid; (15) caffeic acid; (16) syringic acid; (17) fertaric acid; (18) p-coumaric acid; (19) ferulic acid; and (20) t-resveratrol.
Figure 2
Figure 2
(a) TBARS and (b) ΔEt values of pork patties during refrigerated storage. Pork patties without antioxidant (CON), treated with ascorbic acid (ASC), and treated with different levels of Colombian berry extract (CBE) (CBE250: 250 ppm; CBE500: 500 ppm; CBE750: 750 ppm).
Figure 3
Figure 3
Sensory scores of acceptances attributed by the consumers on day 1 for raw and cooked patties produced without antioxidant (CON), with ascorbic acid (ASC), and with Colombian berry extract (CBE250: 250 ppm; CBE500: 500 ppm; CBE750: 750 ppm). Hedonic scale in either raw patties (appearance and odour) and cooked burgers (odour, texture, and taste), and their overall liking using a 7-points hedonic scale (1 = I dislike very much and 7 = I like very much). Mean values (corresponding to the same parameter) followed by a different letter (a–b) differ significantly (p < 0.05; Tukey′s test). * p < 0.5; ** p < 0.01. Error bars corresponding to standard error.
Figure 4
Figure 4
Photographs of pork patties without antioxidant (CON), treated with ascorbic acid (ASC) and treated with different levels of Colombian berry extract (CBE) (CBE250: 250 ppm; CBE500: 500 ppm; CBE750: 750 ppm) in each day of evaluation.
Figure 5
Figure 5
Visual attributes (a) red colour and (b) surface discolouration evaluated by the consumers during shelf-life (days 1, 3, 6, and 9) for raw patties. CON: without antioxidant; ASC: with ascorbic acid; CBE250: 250 ppm of Colombian berry extract; CBE500: 500 ppm of Colombian berry extract; CBE750: 750 ppm of Colombian berry extract. Intensity of the attributes was evaluated using a linear structured scale from 0 (minimum attribute intensity) to 10 (maximum attribute intensity). Acceptance was evaluated using a five-point hedonic scale (1 = not acceptable, 5 = excellent).
Figure 6
Figure 6
(a) Relationship between h* and red colour acceptance; (b) Relationship between h* and red colour intensity; (c) Relationship between h* and discolouration surface intensity.
Figure 6
Figure 6
(a) Relationship between h* and red colour acceptance; (b) Relationship between h* and red colour intensity; (c) Relationship between h* and discolouration surface intensity.
See this image and copyright information in PMC

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