Source:http://linkedlifedata.com/resource/pubmed/id/16248543
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Predicate | Object |
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rdf:type | |
lifeskim:mentions | |
pubmed:issue |
22
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pubmed:dateCreated |
2005-10-26
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pubmed:abstractText |
Rapeseed and pine bark are rich sources of phenolic compounds that have in previous studies been shown to exhibit antioxidant and anti-inflammatory properties. In this study, the antioxidant effect of rapeseed and pine bark phenolics in inhibiting the oxidation of lipids and proteins in meat was tested as a possible functional food application. The cooked pork meat with added plant material was oxidized for 9 days at 5 degrees C under light. The suitable level of plant material addition was first screened by following lipid oxidation only. For further investigations plant materials were added at a level preventing lipid oxidation by >80%. The oxidation was followed by measuring the formation of hexanal by headspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones and measured by spectrophotometer. It was shown that rapeseed and pine bark were excellent antioxidants toward protein oxidation (inhibitions between 42 and 64%). These results indicate that rapeseed and pine bark could be potential sources of antioxidants in meat products.
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pubmed:language |
eng
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pubmed:journal | |
pubmed:citationSubset |
IM
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pubmed:chemical | |
pubmed:status |
MEDLINE
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pubmed:month |
Nov
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pubmed:issn |
0021-8561
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pubmed:author | |
pubmed:issnType |
Print
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pubmed:day |
2
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pubmed:volume |
53
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pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
8492-7
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pubmed:dateRevised |
2008-11-21
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pubmed:meshHeading |
pubmed-meshheading:16248543-Animals,
pubmed-meshheading:16248543-Brassica rapa,
pubmed-meshheading:16248543-Hot Temperature,
pubmed-meshheading:16248543-Lipid Peroxidation,
pubmed-meshheading:16248543-Meat,
pubmed-meshheading:16248543-Oxidation-Reduction,
pubmed-meshheading:16248543-Phenols,
pubmed-meshheading:16248543-Pinus sylvestris,
pubmed-meshheading:16248543-Plants,
pubmed-meshheading:16248543-Proteins,
pubmed-meshheading:16248543-Swine
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pubmed:year |
2005
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pubmed:articleTitle |
Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties.
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pubmed:affiliation |
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland. satu.vuorela@helsinki.fi
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pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
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