Actividade Antioxidante en Carne de Tenreiros Alimentados con Bagazo de Uva

  1. Rubio, Laura 1
  2. Lamas, Juan Pablo 1
  3. García-Jares, Carmen 1
  4. Lores, Marta 1
  1. 1 Universidade de Santiago de Compostela
Revista:
Recursos rurais: revista oficial do Instituto de Biodiversidade Agraria e Desenvolvemento Rural ( IBADER )

ISSN: 1885-5547

Año de publicación: 2018

Número: 14

Páginas: 15-22

Tipo: Artículo

DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Otras publicaciones en: Recursos rurais: revista oficial do Instituto de Biodiversidade Agraria e Desenvolvemento Rural ( IBADER )

Resumen

Winemaking byproducts contain polyphenols among other valuable bioactive compounds. The beneficial effects of these composts are attributed, among other things, to their antioxidant activity. For this reason, this work studies the potential effect of a diet enriched in polyphenols in the characteristics of calf meat fed with grape bagasse as a supplement to its diet. We propose a rapid extraction of six individual polyphenols of raw calf meat, previously identified and selected as markers in the bagasse. The procedure is based on automated simultaneous extraction using pressurized liquids (PLE) followed by high efficiency liquid chromatography with UV-Vis detection with a diode system (HPLC-DAD) for the identification of polyphenols and quantitative analysis. In the obtained extracts, the total polyphenol index (TP) and the antioxidant activity (AA) are determined. Due to the complexity of the sample, the most outstanding results of this work are those related to the evaluation of the antioxidant activity of the extracts. After the corresponding statistical analysis of the data obtained, it can be observed that it is better to include a combination of grape bagasse in the diet of the animals given the improvement observed in the measured antioxidant indexes, and consequently, also in the properties of the meat and in its conservatione.

Referencias bibliográficas

  • Álvarez-Casas, M., García-Jares, C., Llompart, M. & Lores, M. (2014). Effect of experimental parameters in the pressurized solvent extraction of polyphenolic compounds from white grape marc. Food Chemistry. 157, 524-532.
  • Brand-Williams, W., Cuvelier, M. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology. 28, 25–30.
  • Devesa Rey, R., Vecino, X., Varela Alende, J. L., Barral, M.T., Cruz, J. M. & Moldes, A. B. (2011). Valorization of winery waste vs. the costs of no recycling. Waste Management.31, 11: 2327-2335.
  • Fontana, A. R., Antoniolli, A. & Bottini, R. (2013). Grape pomace as a sustainable source of bioactive compounds: extraction, characterization, and biotechnological applications of phenolics. Journal of Agricultural and Food Chemistry. 61, 38: 8987–9003.
  • Fooa, L.Y., Lua, Y., Molanb, A. L., Woodfield, D.R. & McNabbb, W.C. (2000). The phenols and prodelphinidins of white clover flowers. Phytochemistry. 54, 5: 539-548.
  • García Bacallao, L., García Gómez, L. V., Rojo Domínguez, D. M. & Sánchez García, E. (2001). Plantas con propiedades antioxidantes. Revista Cubana de Investigaciones Biomédicas. 20, 3: 231-235.
  • Gentili, A., Perret, D., Marchese, S., Sergi, M., Olmi, C. & Curini, R. (2004). Accelerated solvent extraction and confirmatory analysis of sulfonamide residues in raw meat and infant foods by liquid chromatography electrospray tandem mass spectrometry. Journal of Agricultural and Food Chemistry. 52, 15: 4614-4624.
  • Gharras, H. (2009). Polyphenols: Food sources, properties and applications- a review. International Journal of Food Science and Technology. 44, 12: 2512–2518.
  • Giergielewicz-Możajska, H., Dąbrowski, Ł. & Namieśnik, J. (2001). Accelerated Solvent Extraction (ASE) in the analysis of environmental solid samples. Some aspects of theory and practice. Critical Reviews in Analytical Chemistry. 31, 3: 149-165.
  • González-Centeno M. R., Jourdes, M., Femenia, A., Simal, S., Rosselló, C. & Teissedre, P. (2013). Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.). Journal of Agricultural and Food Chemistry. 61, 47: 11579-11587.
  • Hauck, B., Gallagher, J.A., Morris, S. M., Leemans, D. & Winters, A. L. (2014). Soluble phenolic compounds in fresh and ensiled orchard grass (Dactylis glomerata L.), a common species in permanent pastures with potential as a biomass feedstock. Journal of Agricultural and Food Chemistry. 62, 2: 468−475.
  • Jordán, M.J., Castillo, J., Bañón, S., Martínez-Conesa, C. & Sotomayor, J. A. (2014). Relevance of the carnosic acid/carnosol ratio for the level of rosemary diterpene transfer and for improving lamb meat antioxidant status. Food Chemistry. 151: 212-218.
  • López-Andrés, P., Luciano ,G., Vasta, V., Gibson, T. M., Scerra, M., Biondi, L., Priolo, A. & Mueller-Harvey, I. (2014). Antioxidant effects of ryegrass phenolics in lamb liver and plasma. Animal. 8, 1: 51–57.
  • Mendiola, J.A., Herrero, M., Cifuentes, A. & Ibañez, E. (2007). Use of compressed fluids for sample preparation: Food applications. Journal of Chromatography A. 1152, 12: 234-246.
  • Merken, H.M. & Beecher G. R. (2000). Measurement of food flavonoids by high-performance liquid chromatography: A review. Journal of Agricultural and Food Chemistry. 48, 3: 577-599.
  • Naczk, M. & F. Shahidi. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A. 1054, 12: 95-111.
  • Nerantzis, E. & Tataridis, P. (2006). Integrated enologyutilization of winery wastes for the production of high added value products. Journal of Science & Technology. 1, 3: 7189.
  • Oleszek, W., Stochmal, A. & Janda, B. (2007). Concentration of isoflavones and other phenolics in the aerial parts of trifolium species. Journal of Agricultural and Food Chemistry. 55, 20: 8095–8100.
  • Ortuño, J., Serrano, R., Jordán, M.J. & Bañón, S. (2016). Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes. Food Chemistry. 190: 1056-1063.
  • Palma, M., Piñeiro, Z. % Barroso, C. (2001). Stability of phenolic compounds during extraction with superheated solvents. Journal of Chromatography A. 921, 2: 169-174.
  • Pokorny, J. (2007). Are natural antioxidants better – and safer –than synthetic antioxidants? European Jounal of Lipid Science and Technology. 109, 6: 629–642.
  • Qawasmeh, A., Obied, H. K., Raman, A. & Wheatley, W. (2012). Influence of fungal endophyte infection on phenolic content and antioxidant activity in grasses: interaction between Lolium perenne. Journal of Agricultural and Food Chemistry. 60, 13: 3381−3388.
  • Quideau, S., Deffieux, D., Douat-Casassus, C. & Pouysegu, L. (2011). Plant polyphenols: chemical properties, biological activities, and synthesis. Angewandte Chemie International Edition. 50, 3: 586- 621.
  • Ramos, L. (2012). Critical overview of selected contemporary sample preparation technique. Journal of Chromatography A. 1221, 84-98.
  • Richter, B.E., Jones, B. A., Ezzell, J. L., Porter, N. L., Avdalovic, N. & Pohl, C. (1996). Accelerated solvent extraction: a technique for sample preparation. Analytical Chemistry. 68, 6: 1033-1039.
  • Robbins, R.J. (2003). Phenolic Acids in Foods: An Overview of Analytical Methodology. Journal of Agricultural and Food Chemistry. 51, 10: 2866-2887. Santangelo, C., Varì, R., Scazzocchio, B., Di Benedetto,R., Filesi, C. & Masella, R. (2007). Polyphenols, intracellular signalling and inflammation. Ann Ist Super Sanita. 43, 4: 394-405.
  • Seo, J., Kima, H-Y., Chungb, B. C. & Honga, J. (2005). Simultaneous determination of anabolic steroids and synthetic hormones in meat by freezing-lipid filtration, solid-phase extraction and gas chromatography–mass spectrometry. Journal of Chromatography A. 1067, 1-2: 303–309.
  • Shi, J., Nawaz, H., Pohorly, J., Mittal, G., Kakuda, Y. & Jiang, Y. (2005). Extraction of polyphenolics from plant material for functional foods- Engineering and technology. Food Reviews International. 21, 1: 139-166.
  • Sies, H. (2010). Polyphenols and health: Update and perspectives. Archives of Biochemistry and Biophysics. 501, 1: 2-5.
  • Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16, 3: 144-158.
  • Sun, H., Ge, X.; Lv, Y. & Wang, A. (2012). Application of accelerated solvent extraction in the analysis of organic contaminants, bioactive and nutritional compounds in food and feed. Journal of Chromatography A. 1237: 1-23.
  • Teixeira, A., Baenas, N., Domínguez-Perles, R., Barros, A., Rosa, E., Moreno, D. A. & García-Viguera, C. (2014). Natural bioactive compounds from winery by-products as health promoters: a review. International Journal of Molecular Sciences. 15, 9: 15638-15678.
  • Toner, C. (2004). Consumer perspectives about antioxidants. The Journal of Nutrition. 134, 11: 3192S– 3193S.
  • Vasta, V. & Luciano, G. (2011). The effects of dietary consumption of plant secondary compounds on small ruminants’ products quality. Small Ruminant Research. 101, 1-3: 150-159.
  • Waterhouse, A.L. (2003). Determination of total phenolics. Current Protocols. Food Analytical Chemistry. 6, 1: 11.1111.18.
Fuente de los datos: Dialnet