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Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties

European Food Research and Technology volume 238, pages 741–751 (2014)Cite this article

Abstract

An extraction procedure of phenolics from Willowherb (Epilobium hirsutum L.) was optimized; extracts were characterized in terms of phenolic content, composition, and in vitro antioxidant activity. Additionally, the effect of 50, 200, and 800 ppm Willowherb extracts on the oxidative stability (formation of thiobarbituric acid-reactive substances, α-aminoadipic, and γ-glutamic semialdehydes) of beef patties was studied. Acetone (50 %) extract, rich in ellagic acid, myricetin, hydroxybenzoic, and hydroxycinnamic acids, had the highest phenolic content compared to methanol (25, 50, 75, and 100 %), acetone (100 %), or water extracts and displayed intense in vitro antioxidant properties. Lipid oxidation levels in processed beef patties with added Willowherb extract remained as similar to that of 100 ppm gallic acid. A dose-dependent effect of Willowherb extract was observed on protein carbonylation and myoglobin oxidation. The lack of correlation between lipid and myoglobin oxidation and the underlying mechanisms involved in the pro-oxidant action of phenolics on meat proteins are thoroughly discussed.

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Acknowledgments

This paper belongs to a Master Thesis from the Official Master in Meat Science and Technology (University of Extremadura) funded by CONSOLIDER-CARNISENUSA project (Ref. CSD2007-00016). The Spanish Ministry of Economy and Competitiveness is acknowledged for the contract through the “Ramón y Cajal (RYC-2009-03901)” program and the support through the project “Protein oxidation in frozen meat and dry-cured products: mechanisms, consequences and development of antioxidant strategies; AGL2010-15134.” The European Community (Research Executive Agency) is acknowledged for the Marie Curie Reintegration Fellowship (PERG05-GA-2009-248959; Pox-MEAT).

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Animal Production and Food Science, Food Technology, University of Extremadura, 10003, Cáceres, Spain

    Deysi Cando, David Morcuende, Mariana Utrera & Mario Estévez

  2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Formerly Instituto del Frío, 28040, Madrid, Spain

    Deysi Cando

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  1. Deysi Cando
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  2. David Morcuende
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Correspondence to Mario Estévez.

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Cando, D., Morcuende, D., Utrera, M. et al. Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties. Eur Food Res Technol 238, 741–751 (2014). https://doi.org/10.1007/s00217-014-2152-9

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  • DOI: https://doi.org/10.1007/s00217-014-2152-9

Keywords

  • Phenolic compounds
  • Willowherb
  • TBARS
  • Protein carbonylation
  • Discoloration