Małgorzata Karwowska, Zbigniew J. Dolatowski

Transkrypt

1 SCIENTIRUM POLONORUMCT t Si. Pol., Tehnol. liment. 6(1) 2007, THE EFFECT OF NTURL NTIOXIDNTS ON THE OXIDTIVE PROCESSES IN EEF Młgorzt Krwowsk, Zigniew J. Doltowski griulturl University of Lulin strt. ition of nturl ntioxints is one of the wys to exten the urility of met n met prouts. The effets of e pepper extrts on the olour n potentil reox hnges of eef ptties uring storge were stuie. There were four types of ethnol se extrts of two types of pepper (sweet n hot), ompte t ifferent tempertures: 35 n 50 C. Experimentl mteril onsiste of met smples proue from len eef 24-hours postmortem. The olour in CIE L*** systems ws exmine using n X-Rite refletion spetro-olorimeter. Oxition-reution potentil ws etermine using ph meter (CPC-501) set to the milivolt sle n equippe with reox eletroe ERPt The results inite the influene of extrts of ifferent types of pepper e on oxition-reution potentil vlues. Met smples with pepper extrt ompte t 35 C ition h lower oxition-reution potentil ompre with the smples with pepper extrt ompte t 50 C ition. Oxition-reution potentil vlues of met smples inrese uring storge. No signifint effets of type of prtiulr pepper extrt on reox potentil vlues were oserve. Pepper extrts inrese reness (* vlue) of met smples ompre to the ontrol, ut h no effets on L* vlues (lightness). During storge of met smples slight hnges of CIE * prmeters were note. Key wors: pepper extrt, eef, potentil reox, olour INTRODUCTION Foo lipi oxition is onsiere to e risk ftor for humn helth. Some lipi prouts re onsiere therogeneti gents n pper to hve mutgeni, n rinogeni properties. Lipi oxition is responsile for the evelopment of unplesnt tstes n oours, s well s hnges in olour, reologil properties n formtion of toxi ompouns [is n Prk 1989, rtosz 2003]. The reltionship etween hem pigments oxition n lipi oxition in met n met prouts ws note [ron n nersen 2002, Gorelik n Knner 2001]. The stuies onerning met hem pigments initite n tlyze the oxition of musle tissue lipis whih results in rni oour Corresponing uthor res o koresponenji: Dr inż. Młgorzt Krwowsk, Deprtment of Met Tehnology n Foo Qulity of griulturl University of Lulin, Skromn 8, Lulin, Poln, e-mil: mlgorzt.uek@r.lulin.pl

2 18 M. Krwowsk, Z.J. Doltowski n flvour. Free ril, proue uring lipi oxition, n oxiize hem pigments, using isolourtion of met n met prouts. Moreover, myogloin tlyzes lipi oxition; iron ions (Fe 2+, Fe 3+ ) present in hem re etter prooxints thn s free ions [Münh 2004, Renerre 1999]. The serh for lterntive methos to retr oxitive proesses in met n met prouts hs le reserhers to investigte nturl ntioxints. ition of ntioxints to met prouts is known to e effetive in metmyogloin formtion n lipi oxition. The pplition of vitmin E [M Crthy et l. 2001], rutin [ekhit et l. 2003], sorte i [Sánhez-Eslnte et l. 2003], rosmryn [Sernek et l. 2005] to met prouts is well oumente. The im of the urrent stuy ws to investigte the ility of ntioxints present in pepper extrts to provie protetion ginst oxitive proesses in eef uring hilling storge. MTERILS ND METHODS Met smples preprtion Experimentl mteril onsiste of met smples proue from len eef 24 hours postmortem. The met ws groun (3 mm plte), then ure using 0.05% soium nitrite n left t 4 C for 24 hours. fter this time, it ws hoppe using lortory ppline (Roni) t the spee of 1500 uts per minute. Ie wter (10%) n pepper extrts (2%) were e uring this proess. Four types of ethnol se extrts of two types of freeze-rying peppers (hot Cpel Hot n sweet Re Knight ), ompte t ifferent tempertures: 35 n 50 C were use. The pepper extrts were prepre in the Deprtment of iohemistry t the griulturl University of Lulin [Peruk n Mtersk 2003]. Met tters were hete in wter (75 C) until finl internl temperture of 72 C ws rehe. Then the smples were oole with wter until rehing the temperture of 20 C n store t 4 C. Five options of the smples were otine: P0 ontrol smples (without pepper extrts ition), P1 met smples with ition of 2% ethnol se extrts of freeze-rying sweet pepper (Re Knight), ompte t 50 C, P2 met smples with ition of 2% ethnol se extrts of freeze-rying hot pepper (Cpel Hot), ompte t 50 C, P3 met smples with ition of 2% ethnol se extrts of freeze-rying sweet pepper (Re Knight), ompte t 35 C, P4 met smples with ition of 2% ethnol se extrts of freeze-rying hot pepper (Cpel Hot), ompte t 35 C. The stuies were onute 1, 15 n 30 ys sine the proution time. The experiment ws rrie out in three replitions. Mesurement of ph The ph of the smples ws mesure using ph-meter CPC-501 equippe with ph eletroe ERH-111. t Si. Pol.

3 The effet of nturl ntioxints Oxition-reution potentil (ORP) Oxition-reution potentil ws mesure in met homogentes s esrie y Nm n hn [2003]. ORP vlues were etermine using ph meter set to the milivolt sle n equippe with reox eletroe (ERPt-13). Colour mesurements Hunter olour lightness (L*), reness (*) n yellowness (*) vlues were mesure on freshly ut surfes of eh smple using X-Rite refletion spetro-olorimeter, using illuminnt D65 n 10 oserver ngle. The instrument ws stnrize using stnr white plte (L* = 95.87; * = 0.49; * = 2.39). Reings were otine from three lotions of eh prout rnomly selete to otin representtive reing of the olour of the prouts. Sttistil nlysis Results were sujete to sttistil nlysis. The orreltions etween the ORP vlues n olour prmeters (L***) were lulte. T-Tukey s test (α 0.05) ws pplie to verify the ifferene signifine. Tle 1. Correltion oeffiient etween potentil reox vlues (ORP) n olour prmeters L*** Tel 1. Współzynniki korelji l zleżnośi pomięzy potenjłem oksyoreukyjnym (ORP) prmetrmi rwy L*** Prmeter Prmetr Colour prmeter Prmetry rwy L* * * ORP, mv r R 2 r R 2 r R 2 P P P P P RESULTS ND DISCUSSION n exmintion of the iity of met smples (Fig. 1) inite tht the ition of pepper extrts i not ffet the ph vlues. For 1 y of storge, ll the smples h similr ph vlues, pproximtely 5.5. The highest ifferenes were oserve fter 15 ys sine the proution time. The met smples with extrts ition hrterize lower ph vlues ompre to the ontrol. The iity, mesure fter 30 ys of storge ws similr for the most of the smples ( ), exept P3 smple; higher ph vlue (5.72) ws oserve for this smple ontining extrt of sweet pepper ompte t 35 C. Tehnologi limentri 6(1) 2007

4 20 M. Krwowsk, Z.J. Doltowski iity Kwsowość Storge time, y Czs przehowywni, o iity Kwsowość fter 1 y of storge time Po 1 oie hłonizego przehowywni fter 15 ys of storge time Po 15 oh hłonizego przehowywni fter 30 ys of storge time Po 30 oh hłonizego przehowywni Options Wrinty P0 P1 P2 P3 P4 Fig. 1. Influene of storge time on the iity of met prouts. verges mrke with the sme letters iffer sttistilly signifintly (α 0.05) Rys. 1. Wpływ zsu przehowywni n kwsowość wyroów mięsnyh. Śrenie oznzone tymi smymi młymi litermi w oręie tej smej próy różnią się sttystyznie istotnie. Nie stwierzono różni sttystyznie istotnyh pomięzy różnymi prómi (α 0,05) Extrts of two types of pepper h n effet on potentil reox of met smples (Fig. 2). The smples P1 n P2 (with ition of extrts of sweet n hot pepper ompte t 50 C) store for 1 y h higher ORP vlues ompre to ontrol smples. The extrts of sweet n hot pepper ompte t lower temperture (35 C) ition erese potentil reox vlues ompre to ontrol t out 15 mv. Potentil reox of the most met smples inrese uring the whole storge perio. The exmintion tken 30 ys fter the proution inite tht ORP vlues of ll vrints of experimentl smples were similr (~365 mv). Hunter olour vlues of smples re given in Figure 3, 4, 5. Storge time (1, 15 n 30 ys) h no signifint effet (α 0.05) on L* vlues of the most of met smples (Fig. 3). t Si. Pol.

5 The effet of nturl ntioxints ORP, mv f e f e Options Wrinty 1 y 1 o 15 ys 15 ó 30 ys 30 ó Fig. 2. Chnges in the vlue of potentil reox uring the storge of met prouts. verges mrke with the sme letters iffer sttistilly signifintly (α 0.05) Rys. 2. Zminy wrtośi potenjłu oksyoreukyjnego próek mięsnyh w zsie ih przehowywni. Śrenie oznzone tymi smymi wielkimi litermi - w oręie tej smej próy i młymi litermi -f pomięzy różnymi prómi różnią się sttystyznie istotnie (α 0,05) CIE L* Options Wrinty 1 y 1 o 15 ys 15 ó 30 ys 30 ó Fig. 3. Vlues of olour prmeter L* (lightness) uring met prouts storge. verges mrke with the sme letters iffer sttistilly signifintly (α 0.05) Rys. 3. Wrtośi prmetru L* (jsność) rwy próek mięsnyh w zsie ih przehowywni. Śrenie oznzone tą smą wielką literą w oręie tej smej próy i młą literą pomięzy różnymi prómi różnią się sttystyznie istotnie (α 0,05) Tehnologi limentri 6(1) 2007

6 22 M. Krwowsk, Z.J. Doltowski 15 CIE * Options Wrinty 1 y 1 o 15 ys 15 ó 30 ys 30 ó Fig. 4. Vlues of olour prmeter * (reness) uring met prouts storge. verges mrke with the sme letters iffer sttistilly signifintly (α 0.05) Rys. 4. Wrtośi prmetru * rwy próek mięsnyh w zsie ih przehowywni. Śrenie oznzone tymi smymi młymi litermi - pomięzy różnymi prómi różnią się sttystyznie istotnie (α 0,05) CIE * e e Options Wrinty 1 y 1 o 15 ys 15 ó 30 ys 30 ó Fig. 5. Vlues of olour prmeter * (yellowness) uring met prouts storge. verges mrke with the sme letters iffer sttistilly signifintly (α 0.05) Rys. 5. Wrtośi prmetru * rwy próek mięsnyh w zsie ih przehowywni. Śrenie oznzone tymi smymi młymi litermi -e pomięzy różnymi prómi różnią się sttystyznie istotnie (α 0,05) Extrts of pepper erese lightness ompre to ontrol, ut ifferenes were not signifint. The sttistil nlysis inite the orreltion etween L* n potentil t Si. Pol.

7 The effet of nturl ntioxints reox vlues. Correltion oeffiients tht re given in Tle 3 showe tht with the inrese of ORP vlues L* vlues erese in the se of most vrints of experimentl smples. No orreltion etween L* n potentil reox vlues for the smple P2 with extrts of hot pepper ompte t 50 C ition ws note (r = 0.25). high minus orreltion etween lightness n ORP of P4 smple (with extrts of hot pepper ompte t 35 C ition) ws otine. The orreltion oeffiient r = 0.53 otine for P1 smple inites tht with the inrese of the ORP vlue the lightness inrese too. gret ifferene in reness (* vlue) of the smples with pepper extrts ition ompre to the ontrol smple ws note (Fig. 4). Experimentl met smples with sweet pepper extrts (P1 n P3) n hot pepper extrts (P2 n P4) ition h signifintly higher (α 0.05) men * vlues thn the ontrol smple. Storge time i not ffet the reness of the experimentl smples. The smple with ition of sweet pepper extrts ompte t 35 C (P3) ws hrterize y the highest * prmeter vlues (* = 14.43) fter 1 y sine the proution time; the ontrol smple h the lowest reness vlue (* = 12.84) 30 ys fter proution. The nlysis of the orreltion oeffiients etween oxition-reution potentil n * prmeter vlues inites the high positive orreltion etween the mentione prmeters for the met smples with the ition of hot pepper extrts (P2 n P4). In the se of the met smples tht ontin sweet pepper extrts, with the inrese of potentil reox, the reness erese. The hnges of yellowness vlues epene on the type of pepper extrts n time of hilling storge. The vlues of * prmeter rnge from for the ontrol smple (P0) to for the smple with sweet pepper extrt ompte t 35 C ition (P3) fter 30 ys of storge. No orreltion etween ORP vlues n * prmeter ws note for P1 smple (k = 0.07). The high minus orreltion etween the mentione prmeters ws otine for the ontrol smples (k = 0.98) n the P4 smple with the ition of hot pepper extrts ition prepre t 35 C (k = 0.71). In omprison, the high positive orreltion etween potentil reox n yellowness ws oserve for P2 n P3 smples. The results otine uring the present stuies inite tht on the first y of storge met smples with pepper extrts ompte t 35 C ition h lower oxitionreution potentil ompre to ontrol n met smples with the ition of pepper extrts ompte t 50 C. fter 15 ys sine the proution ll the experimentl smples ontining pepper extrts hrterize lower potentil reox vlues thn ontrol smples. The effets of pepper extrts on met qulity tht ws note uring the present stuies my result from ntioxints presene. Pepper is rih soure of vitmin C, E n β-rotene [Simonne et l. 1997]. Moreover, hot pepper ontins speifi lloies psiinois ompouns tht hve ntioxint effet [Lee t l. 1995]. The results otine y Kogure et l. [2002] support the psiinois ntioxints tivity. The reserh of Peruk n Mtersk [2006] showe tht pepper extrts prepre t lower temperture (35 C) h higher ntioxint vitmins n phenoli ompouns ontent ompre to the extrts ompte t higher temperture (50 C). Moreover, the olour evlution of the met smples showe tht the met smples tht ontin pepper extrts h higher reness vlues ompre to ontrol. This prmeter i not hnge uring the hilling storge. possile explntion for the oserve met olour stility my e ue to high ORP vlues, tht oul preserve hem pigments t reue form. hn n Nm [2004] showe tht sori i h n effet on oxition-reution potentil lowering n improving the olour stility ompre to ontrol. Tehnologi limentri 6(1) 2007

8 24 M. Krwowsk, Z.J. Doltowski CONCLUSION 1. pplition of the extrts of two types of pepper in the met smples oes not lter signifintly the iity of the smples. 2. Pepper extrts ompte t 35 C were hrterize y higher ility to lower potentil reox thn the extrts ompte t 50 C. Low potentil reox vlue helpe to mintin the hem pigments in reue form. Thus, pepper extrts inorporte in met were effetive in mintining reness (* vlues). 3. Differentil orreltion oeffiient etween potentil reox n L*, * vlues ws note. With the inrese (erese) of oxition-reution potentil, lightness n reness vlues inrese (erese). REFERENCES is P.., Prk S.W., Role of lipi oxition prouts in rtheroslerosis. In: Foo toxiology. perspetive on the reltive risks. Es S.L. Tylor, R.. Snln. Mrel Dekker New York, hn D.U., Nm K.C., Effets of sori i n ntioxints on olor, lipi oxition n voltiles of irrite groun eef. R. Phys. Chem. 71, ron C.P., nersen H.J., Myogloin inue lipi oxition. J. gri. Foo Chem. 50, rtosz G., Drug twrz tlenu [The seon fe of oxygen]. PWN Wrszw [in Polish]. ekhit.e.d., Geesink G.H., Ilin M.., Morton J.D., ikerstffe R., The effets of nturl ntioxints on oxitive proesses n metmyogloin reuing tivity in eef ptties. Foo Chem. 81, Gorelik S., Knner J., Oxymyogloin oxition n memrnl lipi peroxition initite y iron reox yle. J. gri. Foo Chem. 49, Kogure K., Goto S., Nishimur M., Ysumoto M., e K., Ohiw Ch., Sss H., Kusumi T., Ter H., Mehnism of potent ntiperoxitive effet of psiin. iohim. iophys. t 1573, Lee Y., Howr L.R., Villlon., Flvonois n ntioxint tivity of fresh pepper (Cpsiumnnuum) ultivrs. J. Foo Si. 60, 3, M Crthy T.L., Kerry J.P., Kerry J.F., Lynh P.., ukley D.J., Evlution of the ntioxint potentil of nturl foo/plnt extrts s ompre with syntheti ntioxints n vitmin E in rw n ooke pork ptties. Met Si. 57, Münh S., Chemie von fetten un fettegleitstoffen [Chemistry of ft n ompnying sustnes]. Fleishw. 4, [in Germn]. Nm K.C., hn D.U., Effets of sori i n ntioxints on the olour of irrite groun eef. J. Foo Si. 68 (5), Peruk I., Mtersk M., Phenyllnine mmoni lyse n ntioxint tivities of lipophili frtion of fresh pepper fruits Cpsium nnuum L. Innov. Foo Si. Emerg. Tehnol. 2, Peruk I., Mtersk M., ntioxint tivity n ontents of psiinois isolte from pprik fruits. Polish J. Foo Nutr. Si. 12/53, 2, Peruk I., Mtersk M., ntioxint witmin ontents of Cpsium nnum fruit extrts s ffete y tehnologil n vrietl ftors. In: Proeeings of Sientifi Conferene Met in tehnology n humn nutrition. Poln, Lulin, 102. Renerre M., iohemil sis of fresh met olour. In: Proeeings of the 45th Interntionl Conferene of Meet Siene n Tehnology. Yokohm, Jpn, t Si. Pol.

9 The effet of nturl ntioxints Revill I., Vivr Quintn.M., The effet of ifferent pprik types on the ripening proess n qulity of ry susges. Int. J. Foo Si. Tehnol. 40, Sánhez-Eslnte., Djenne D., Torresno G., eltrán J.., Ronlés P., ntioxint tion of orge, rosemry, oregno n sori i in eef ptties pkge in moifie tmosphere. J. Foo Si. 68, Sernek J.G., Sewlt V.J.H., Roins K.L., Houser T.., Comprison of nturl rosemry extrt n H/HT for reltive ntioxint effetiveness in pork susge. Met Si. 69, Simonne.H., Simonne E.H., Eitenmiller R.R., Mills H.., Green N.R., sori i n provitmin ontents in unusully olore ell Peppers (Cpsium nnuum L.). J. Foo Comp. nl. 10, WPŁYW NTURLNYCH PRZECIWUTLENICZY PPRYKI N UTLENINIE SKŁDNIKÓW WOŁOWINY PODCZS PRZECHOWYWNI Streszzenie. Przemiotem ń yło określenie wpływu otku ekstrktów przeiwutlenizy ppryki n przeminy rwy orz potenjłu oksyoreukyjnego pró mięsnyh w zsie przehowywni. Zstosowno ztery rozje etnolowyh ekstrktów przeiwutlenizy wóh omin ppryki, ztężnyh w różnyh temperturh: ekstrkt etnolowy ppryki słokiej liofilizownej, ominy Re Knight, ztężony w 35 C i 50 C orz ekstrkt etnolowy ppryki ostrej ominy Cpel Hot, ztężony w 35 C i 50 C. Ekstrkty zostły przygotowne w Kterze Chemii kemii Rolnizej w Lulinie. Mteriłem wzym yły moelowe próy wyproukowne z huego mięs wołowego. Próy oeniono po 1, 15 i 30 oh przehowywni. Pomir prmetrów rwy przeprowzono z użyiem oiiowego spektrofotometru sferyznego firmy X-Rite. Wyniki wyrżno w systemie L***. Do pomiru potenjłu oksyoreukyjnego użyto elektroy zespolonej typ ERPt-13 z wykorzystniem yfrowego miernik CPC-501. ni wykzły, że próy mięsne z uziłem ekstrktów ppryki ztężnyh w temperturze 35 C hrkteryzowły się niższym potenjłem reoks w porównniu z prómi, w któryh zstosowno ekstrkty ppryki ztężne w temperturze wyższej (50 C). Wrtośi potenjłu reoks próek oświzlnyh wzrstły w mirę upływu zsu przehowywni. Nie zoserwowno istotnego wpływu ominy ppryki n wrtośi omwinej ehy moelowyh pró mięsnyh. Wyniki oznzeń prmetrów rwy nie wykzły wpływu zstosownyh ekstrktów ppryki n prmetr L* rwy, określjąy jsność rwy. Stwierzono ntomist wzrost uziłu rwy zerwonej wrintów oświzlnyh z uziłem ekstrktów ppryki w porównniu z próą kontrolną. Wrtośi prmetru * rwy próek oświzlnyh nie zmieniły się istotnie w mirę upływu zsu przehowywni, o świzy o stilnośi rwy. Słow kluzowe: ekstrkt ppryki, mięso wołowe, potenjł oksyoreukyjny, rw epte for print Zkeptowno o ruku: For ittion Do ytowni: Krwowsk M., Doltowski Z.J., The effet of nturl ntioxints on the oxitive proesses in eef. t Si. Pol., Tehnol. liment. 6(1), Tehnologi limentri 6(1) 2007