期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 15, 页码 3917-3926出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf3001313
关键词
avocado phenolics; lysine oxidation; alpha-aminoadipic semialdehyde; alpha-aminoadipic acid; tryptophan fluorescence; Schiff bases
资金
- Spanish Ministry of Science and Innovation [RYC-2009-03901, AGL2010-15134]
- Marie Curie Reintegration (ERG)
- University of Extremadura (Uex)
The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products, such as alpha-aminoadipic semialdehyde (AAS), alpha-aminoadipic acid (AAA), and Schiff bases. In the present paper, quantitative data of AAA are reported for the first time on a food matrix. The addition of the avocado extract inhibited the formation of AAS, AAA, and Schiff bases in patties during cooking and subsequent chilled storage. The antioxidant effect may respond to the protecting effect of phenolic compounds, mainly procyanidins, found on the avocado extract. Apparently, the combination of both strategies (back-fat replacement and addition of avocado extract) does not lead to an enhanced advantage on the oxidative stability of the product. The novel methodologies used in the present study enable a better comprehension of the mechanisms and consequences of protein oxidation in food systems.
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