Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

AUTOR(ES)

Alvarez-Parrilla, Emilio, Mercado-Mercado, Gilberto, La Rosa, Laura Alejandra De, Díaz, José Alberto López, Wall-Medrano, Abraham, González-Aguilar, Gustavo Adolfo

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2014-06

RESUMO

Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage.

Documentos Relacionados

• Lipid and protein oxidation in charqui meat and jerked beef
• Lipid oxidation in meat: mechanisms and protective factors – a review
• Optimization for extraction of an oil recipe consisting of white pepper, long pepper, cinnamon, saffron, and myrrh by supercritical carbon dioxide and the protective effects against oxygen–glucose deprivation in PC12 cells
• Myoglobins: the link between discoloration and lipid oxidation in muscle and meat
• Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed