Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity

Authors: Bekhit, A.1; Geesink, G.2; Ilian, M.3; Morton, J.3; Sedcole, J.4; Bickerstaffe, R.3

Source: European Food Research and Technology A, Volume 218, Number 6, May 2004 , pp. 507-514(8)

Publisher: Springer

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Abstract:

The effects of carnosine, rutin and quercetin on oxidative processes and metmyoglobin (MetMb)-reducing activity in a beef model system were investigated. Ground beef was mixed with antioxidant solution at two concentrations. Storage period and antioxidant treatment negatively affected colour, colour stability and thiobarbituric acid-reactive substances values. Carnosine, rutin and to lesser extent quercetin accelerated discolouration, accumulation of MetMb and lipid peroxidation in the meat. The results suggest that these antioxidants acted as a pro-oxidants under the specified experimental conditions. The pro-oxidant activities were in the following order: carnosine>rutin>quercetin. The MetMb-reducing activity was not correlated with storage time, colour parameters, MetMb (%) or lipid oxidation. The MetMb-reducing activity was significantly reduced by 1 mM carnosine. However, there was no association between MetMb-reducing activity and colour stability during post-mortem storage.

Keywords: Antioxidants; Beef; Colour stability; Lipid peroxidation; Metmyoglobin reduction

Document Type: Research Article

DOI: http://dx.doi.org/10.1007/s00217-004-0904-7

Affiliations: 1: Molecular Biotechnology Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand, Email: aladin.bekhit@agresearch.co.nz 2: CCL Research, Veghel, The Netherlands, 3: Molecular Biotechnology Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand, 4: Applied Computing, Mathematics and Statistics Group, Applied Management and Computing Division, Lincoln University, Canterbury, New Zealand,

Publication date: May 1, 2004

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