Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork

Detalhes bibliográficos
Autor(a) principal: ARAÚJO,LINA R.S.
Data de Publicação: 2021
Outros Autores: WATANABE,PEDRO H., FERNANDES,DANILO R., MELLO,MARCELLE C.A., MAIA,IRVILA R. DE O., SILVA,ÊNIO C. DA, OWEN,ROBERT W., NASCIMENTO,GERMANO A.J. DO, TREVISAN,MARIA T.S., FREITAS,EDNARDO R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais da Academia Brasileira de Ciências (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000801309
Resumo: Abstract Synthetic antioxidants (e.g.butylhydroxytoluene, BHT) are routinely used for to restrict oxidative processes of meat products, but they are implicated as harmful to the health of humans. Therefore natural alternatives, such as plant antioxidants, have been sought as replacements. Plant antioxidants when added to the diet can be incorporated into meat and reduce the need for the addition of synthetic antioxidants during processing. The objective of this study was to evaluate the effects of ethanol extracts of mango seeds (EEMS) in the diet of pigs on qualitative parameters and total antioxidant capacity of mortadella produced from these animals. Thirty-two pigs with an average 60 days of age were distributed among four treatments: control=no antioxidant; BHT=200ppm BHT; EEMS200=200ppm of EEMS and EEMS400=400ppm of EEMS. At 145 days of age the animals were slaughtered and loin was removed for the preparation of mortadella, which was analyzed during 90 days of storage at 4°C. A higher content of polyphenolic compounds and, total antioxidant capacity in mortadellas processed with meat of animals which consumed the EEMS400 ration after 60 and 90 days of storage was observed. EEMS polyphenolic antioxidants incorporated into pork through the diet results in an increase of total antioxidant capacity in the processed product.
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spelling Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed porkbutylated hydroxytolueneMangifera indicamangiferinpolyphenolic compoundspork meatAbstract Synthetic antioxidants (e.g.butylhydroxytoluene, BHT) are routinely used for to restrict oxidative processes of meat products, but they are implicated as harmful to the health of humans. Therefore natural alternatives, such as plant antioxidants, have been sought as replacements. Plant antioxidants when added to the diet can be incorporated into meat and reduce the need for the addition of synthetic antioxidants during processing. The objective of this study was to evaluate the effects of ethanol extracts of mango seeds (EEMS) in the diet of pigs on qualitative parameters and total antioxidant capacity of mortadella produced from these animals. Thirty-two pigs with an average 60 days of age were distributed among four treatments: control=no antioxidant; BHT=200ppm BHT; EEMS200=200ppm of EEMS and EEMS400=400ppm of EEMS. At 145 days of age the animals were slaughtered and loin was removed for the preparation of mortadella, which was analyzed during 90 days of storage at 4°C. A higher content of polyphenolic compounds and, total antioxidant capacity in mortadellas processed with meat of animals which consumed the EEMS400 ration after 60 and 90 days of storage was observed. EEMS polyphenolic antioxidants incorporated into pork through the diet results in an increase of total antioxidant capacity in the processed product.Academia Brasileira de Ciências2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000801309Anais da Academia Brasileira de Ciências v.93 suppl.4 2021reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765202120210406info:eu-repo/semantics/openAccessARAÚJO,LINA R.S.WATANABE,PEDRO H.FERNANDES,DANILO R.MELLO,MARCELLE C.A.MAIA,IRVILA R. DE O.SILVA,ÊNIO C. DAOWEN,ROBERT W.NASCIMENTO,GERMANO A.J. DOTREVISAN,MARIA T.S.FREITAS,EDNARDO R.eng2021-11-29T00:00:00Zoai:scielo:S0001-37652021000801309Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2021-11-29T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false
dc.title.none.fl_str_mv Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork
title Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork
spellingShingle Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork
ARAÚJO,LINA R.S.
butylated hydroxytoluene
Mangifera indica
mangiferin
polyphenolic compounds
pork meat
title_short Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork
title_full Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork
title_fullStr Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork
title_full_unstemmed Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork
title_sort Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork
author ARAÚJO,LINA R.S.
author_facet ARAÚJO,LINA R.S.
WATANABE,PEDRO H.
FERNANDES,DANILO R.
MELLO,MARCELLE C.A.
MAIA,IRVILA R. DE O.
SILVA,ÊNIO C. DA
OWEN,ROBERT W.
NASCIMENTO,GERMANO A.J. DO
TREVISAN,MARIA T.S.
FREITAS,EDNARDO R.
author_role author
author2 WATANABE,PEDRO H.
FERNANDES,DANILO R.
MELLO,MARCELLE C.A.
MAIA,IRVILA R. DE O.
SILVA,ÊNIO C. DA
OWEN,ROBERT W.
NASCIMENTO,GERMANO A.J. DO
TREVISAN,MARIA T.S.
FREITAS,EDNARDO R.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv ARAÚJO,LINA R.S.
WATANABE,PEDRO H.
FERNANDES,DANILO R.
MELLO,MARCELLE C.A.
MAIA,IRVILA R. DE O.
SILVA,ÊNIO C. DA
OWEN,ROBERT W.
NASCIMENTO,GERMANO A.J. DO
TREVISAN,MARIA T.S.
FREITAS,EDNARDO R.
dc.subject.por.fl_str_mv butylated hydroxytoluene
Mangifera indica
mangiferin
polyphenolic compounds
pork meat
topic butylated hydroxytoluene
Mangifera indica
mangiferin
polyphenolic compounds
pork meat
description Abstract Synthetic antioxidants (e.g.butylhydroxytoluene, BHT) are routinely used for to restrict oxidative processes of meat products, but they are implicated as harmful to the health of humans. Therefore natural alternatives, such as plant antioxidants, have been sought as replacements. Plant antioxidants when added to the diet can be incorporated into meat and reduce the need for the addition of synthetic antioxidants during processing. The objective of this study was to evaluate the effects of ethanol extracts of mango seeds (EEMS) in the diet of pigs on qualitative parameters and total antioxidant capacity of mortadella produced from these animals. Thirty-two pigs with an average 60 days of age were distributed among four treatments: control=no antioxidant; BHT=200ppm BHT; EEMS200=200ppm of EEMS and EEMS400=400ppm of EEMS. At 145 days of age the animals were slaughtered and loin was removed for the preparation of mortadella, which was analyzed during 90 days of storage at 4°C. A higher content of polyphenolic compounds and, total antioxidant capacity in mortadellas processed with meat of animals which consumed the EEMS400 ration after 60 and 90 days of storage was observed. EEMS polyphenolic antioxidants incorporated into pork through the diet results in an increase of total antioxidant capacity in the processed product.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000801309
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000801309
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0001-3765202120210406
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Academia Brasileira de Ciências
publisher.none.fl_str_mv Academia Brasileira de Ciências
dc.source.none.fl_str_mv Anais da Academia Brasileira de Ciências v.93 suppl.4 2021
reponame:Anais da Academia Brasileira de Ciências (Online)
instname:Academia Brasileira de Ciências (ABC)
instacron:ABC
instname_str Academia Brasileira de Ciências (ABC)
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institution ABC
reponame_str Anais da Academia Brasileira de Ciências (Online)
collection Anais da Academia Brasileira de Ciências (Online)
repository.name.fl_str_mv Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)
repository.mail.fl_str_mv ||aabc@abc.org.br
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