Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effect of Paprika (Capsicum annuum L.) on Inhibition of Lipid Oxidation in Lard-Pork Model System During Storage at $4^{\circ}C$

  • Park, Jae-Hee (Department of Food and Nutrition, Changwon National University) ;
  • Kim, Chang-Soon (Department of Food and Nutrition, Changwon National University)
  • Published : 2007.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

Keywords

References

  1. Kim DH. Oxidation of Edible Oil. Korea Univ. Press, Seoul, Korea. pp. 282-311 (1994)
  2. Kim SM. Natural resources and functional meat products. Food Indus. Nutr. 6: 46-53 (2001)
  3. Shin TS, Moon JD, Kim YK, Kim YJ, Park TS, Lee JI, Park GB. Effects of natural antioxidants on lipid oxidation of ground pork. Korean J. Food Sci. Technol. 30: 794-802 (1998)
  4. Ladikos D, Lougovois V. Lipid oxidation in muscle food: Review. Food Chem. 35: 295-314 (1990) https://doi.org/10.1016/0308-8146(90)90019-Z
  5. Pearson AM, Love JD, Shorland FB. Warmed-off flavour in meat, poultry, and fish. Adv. Food Res. 23: 1-74 (1977) https://doi.org/10.1016/S0065-2628(08)60326-2
  6. Monsen ER, Halberg L, Layrisse M, Hegsted DM, Cook JD, Mertz W, Finch CA. Estimation of available dietary iron. Am. J. Clin. Nutr. 31: 134-141 (1978) https://doi.org/10.1093/ajcn/31.1.134
  7. Love JD. Mechanism of iron catalysis of lipid oxidation in warmedover flavor in meat. p. 19. In: Warmed-Over Flavor of Meat. St. Anglo AJ, Bailey ME (eds). Academic Press, Inc., Orlando, FL, USA (1987)
  8. Sandhu MS, White IR, McPherson K. Systematic review of the prospective cohort studies on meat consumption and colorectal cancer risk: A meta-analytical approach. Cancer Epidem. Biomar. 10: 439-446 (2001)
  9. Jo C, Son JH, Son CB, Byun MW. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4oC. Meat Sci. 64: 13-17 (2003) https://doi.org/10.1016/S0309-1740(02)00131-6
  10. Mccarthy TL, Kerry JP, Kerry JF, Lynch PB. Buckley DJ. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants ad vitamin E in raw and cooked pork patties. Meat Sci. 57: 45-52 (2001)
  11. Deli J, Molnar P, Matus Z, Toth G. Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; Biosynthesis of carotenoids in red paprika. J. Agr. Food Chem. 49: 1517-1523 (2001) https://doi.org/10.1021/jf000958d
  12. Daood HG, Vinkler M, Markus F, Hebshi EA, Biacs PA. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietals factors. Food Chem. 55: 365-372 (1996) https://doi.org/10.1016/0308-8146(95)00136-0
  13. Lee Y, Howard LR, Villalon B. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J. Food Sci. 60: 473- 476 (1995) https://doi.org/10.1111/j.1365-2621.1995.tb09806.x
  14. Szanto E. Inhibition of rancidity fats by paprika and tomato seeds. Acta Aliment. Hung. 9: 173-187 (1980)
  15. Palic A, Krizanec D, Dikanovic Z. The antioxidant properties of spices in dry fermented sausages. Fleischwirtschaft 73: 670-672 (2001)
  16. Govindarajan VS, Sathyanarayana MN. Capsicum production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences. CRC Cr. Rev. Food Sci. 29: 435-473 (1991) https://doi.org/10.1080/10408399109527536
  17. Aguirrezabal MM, Maeto J, Dominguez MC, Zumalacarregui JM. The effect of paprika, garlic, and salt on rancidity in dry sausages. Meat Sci. 54: 77-81 (2000) https://doi.org/10.1016/S0309-1740(99)00074-1
  18. Sanchez-Escalate A, Torrescano G, Djenane D, Beltran JA, Roncales P. Stabilization of color and odour of beef patties by using lycopenerich tomato and peppers as a source of antioxidants. J. Sci. Food Agr. 83: 187-194 (2003) https://doi.org/10.1002/jsfa.1298
  19. Matsufuji H, Nakamura H, Chino M, Takeda M. Antioxidant activity of capsanthin and the fatty acid esters in paprika (Capsicum annuum). J. Agr. Food Chem. 46: 3468-3472 (1998) https://doi.org/10.1021/jf980200i
  20. Kim CH, Jeong JY, Lee ES, Song HH. Studies on the improvement of quality and shelf-life of traditional marinated beef (galbi) as affected by packaging method during storage at -1$^{\circ}C$. Korean J. Food Sci. Technol. 34: 792-798 (2002)
  21. Gallina Toschi T, Bendini A, Ricci A, Lercker G. Pressurized solvent extraction of total lipids in poultry meat. Food Chem. 83: 551-555 (2003) https://doi.org/10.1016/S0308-8146(03)00152-3
  22. AOCS. Official Methods and Recommended Practices of the AOCS. 4th ed. Method Cd 8-53. American Oil Chemists' Society, Champaign, IL, USA (1960)
  23. Tarladgis BG, Watts BM, Younathan MT, Dugan L. A distillation method for the quantitative determination malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37: 44-48 (1960) https://doi.org/10.1007/BF02630824
  24. Lee JS, Cheigh HS. Antioxidative characteristics of isolated crude phenolics from soybean fermented foods (doenjang). J. Korean Soc. Food Sci. Nutr. 26: 376-382 (1997)
  25. Panneras ED, Bloukas JG. A study of quality characteristics if frankfurters during processing and storage. pp. 411-417. In: Proceeding of 2nd Hellenic Congress in Food Science and Technology. March 21, Hellenic Open University, Athens, Greece. Marcel Dekker, New York, NY, USA (1989)
  26. Park JH, Kim CS. The stability of color and antioxidant compounds in paprika (Capsicum annuum L.) powder during the drying and storage process. Food Sci. Biotechnol. 16: 187-192 (2007)
  27. Martinez L, Cilla I, Beltran JA, Roncales P. Effect of Capsicum annuum (red sweet and cayenne) and Piper nigrum (black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere. J. Food Sci. 71: S48-S53 (2006) https://doi.org/10.1111/j.1365-2621.2006.tb12405.x
  28. Park GB, Lee JS, Lee HG, Song DJ. Change in fatty acid composition of Korean native goat and chicken meats during postmoterm storage. Korean J. Anim. Sci. 32: 83-91 (1990)
  29. Lee WT, Dawson LE. Chicken lipid changes during cooking in fresh and reused cooking oil. J. Food Sci. 38: 1231-1235 (1973)
  30. Love JD, Pearson AM. Metmyoglobin and nonheme iron as prooxidants in cooked meat. J. Agr. Food Chem. 22: 1032-1034 (1974) https://doi.org/10.1021/jf60196a010
  31. Zago MP, Oteiza PI. The antioxidant properties of zinc: Interactions with iron and antioxidants. Free Radical Bio. Med. 31: 266-274 (2001) https://doi.org/10.1016/S0891-5849(01)00583-4