Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5ppm vs 130ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extrac...

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Bibliographic Details
Published in:	Meat science Vol. 95; no. 2; pp. 195 - 202
Main Authors:	Naveena, B.M., Vaithiyanathan, S., Muthukumar, M., Sen, A.R., Kumar, Y. Praveen, Kiran, M., Shaju, V.A., Chandran, K. Ramesh
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01-10-2013
Subjects:	Animals Antioxidant activity Antioxidants - pharmacology Buffalo meat Buffaloes Carnosic acid Chicken Chickens Chromatography, High Pressure Liquid Color Cooking Diterpenes, Abietane - pharmacology Food Preservation Humans Hydrogen-Ion Concentration Lipid Metabolism - drug effects Meat - analysis Metmyoglobin - analysis Phenol - pharmacology Plant Extracts - pharmacology Plant Leaves - chemistry Rosemary Rosmarinus - chemistry Solubility Thiobarbituric Acid Reactive Substances - metabolism Rosemary Chicken Antioxidant activity Buffalo meat Carnosic acid Color
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Summary:	Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5ppm vs 130ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extracts reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS) by 39%–47% and 37%–40% in cooked buffalo meat and chicken patties at lower dosage (22.5ppm) relative to control samples. However, at higher dosage (130ppm) the TBARS values were reduced (p<0.05) by 86%–96% and 78%–87% in cooked buffalo meat and chicken patties compared to controls. The CA extracts were also effective in inhibiting (p<0.05) peroxide value and free fatty acids in cooked buffalo meat and chicken patties. The CA extracts when used at higher dosage, were also effective in stabilizing raw buffalo meat color. •Phenolic content of carnosic acid (CA) had no correlation with antioxidant effect.•CA at 22.5ppm or 130ppm reduced the lipid oxidation in cooked patties.•Solubility of CA has no effect on their antioxidant properties.•CA at 130ppm was effective in protecting red color of the raw, ground buffalo meat.•Purification of CA did not reduce its antioxidant effect.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2013.04.043