Details

Autor(en) / Beteiligte

• Munekata, P. E. S
• Calomeni, A. V
• Rodrigues, C. E. C
• Fávaro-Trindade, C. S
• Alencar, S. M
• Trindade, M. A

Titel

Peanut skin extract reduces lipid oxidation in cooked chicken patties

Ist Teil von

• Poultry science, 2015-03, Vol.94 (3), p.442-446

Ort / Verlag

England: Poultry Science Association, Inc

Erscheinungsjahr

2015

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• The objectives of this study were to evaluate the antioxidant capacity of peanut skin extract and its effect on the color and lipid oxidation of cooked chicken patties over 15 d of refrigerated storage. The extract was obtained using 80% ethanol and evaluated in terms of total phenolic content, reducing power based on the ferric reducing ability of plasma (FRAP) reagent, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The patties were made with ground thigh fillets, chicken skin, and 2% salt. They were homogenized and divided into the following two groups: a control treatment without antioxidants and a peanut skin treatment with 70 mg gallic acid equivalent (GAE)/kg per patty. Analyses of the fatty acid profiles, instrumental colors (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) were performed on d 1, 8, and 15 of storage at 1 ± 1ºC. The peanut skin extract resulted in a phenolic content of 32.6 ± 0.7 mg GAE/g dry skin, an antioxidant activity (FRAP) of 26.5 ± 0.8 6 μmol Trolox equivalent/g dry skin, and an efficient concentration (EC50) of 46.5 μg/mL. The total unsaturated fatty acid was approximately 73%, and 39% of this fatty acid content was monounsaturated. The peanut skin extract slowed the decrease in the a* values (P < 0.05) but reduced the L* and b* values compared to the control samples during storage (P < 0.05). Lipid oxidation was minimized by the peanut skin extract (P < 0.05), which resulted in a maximum value of 0.97 malondialdehyde (MDA)/kg compared to values that were close 19 mg MDA/kg patties in the control sample at the end of storage period. Thus, it can be concluded that although peanut skin extract causes little color change, it can be applied as a natural antioxidant to cooked chicken patties because it efficiently inhibits lipid oxidation in this product during refrigerated storage.