Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added
| Autor: | Ramón Cava, Nieves Higuero, Manuel León-Camacho, Guadalupe Lavado |
|---|---|
| Přispěvatelé: | Junta de Extremadura, European Commission |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
malondialdehyde
Health (social science) in vitro digestion Conjugated dienes 030309 nutrition & dietetics Nitrite carbonyls Curing salt TP1-1185 Plant Science Nitrate Protein oxidation Loin Health Professions (miscellaneous) Microbiology Article Lipid peroxidation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Thiols nitrate Malondialdehyde Carbonyls conjugated dienes Food science nitrite thiols 0303 health sciences Chemical technology In vitro digestion 04 agricultural and veterinary sciences 040401 food science dry-cured loin chemistry Dry-cured loin Digestion Food Science |
| Zdroj: | Foods Volume 10 Issue 8 Digital.CSIC. Repositorio Institucional del CSIC instname Foods, Vol 10, Iss 1748, p 1748 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10081748 |
| Popis: | 18 Páginas.-- 5 Figuras.-- 3 Tablas The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion This research was funded by JUNTA DE EXTREMADURA- Fondo Europeo de Desarrollo Regional (FEDER) from the European Union, project number IB16209 and grant GR18167. |
| Databáze: | OpenAIRE |
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