Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Food Science and Technology (Campinas)

Emilio Alvarez-parrilla²  Gilberto Mercado-mercado²  Laura Alejandra De La Rosa²  José Alberto López Díaz¹  Abraham Wall-medrano¹  Gustavo Adolfo González-aguilar¹ 

[1] ,Universidad Autónoma de Ciudad Juárez Instituto de Ciencias Biomédicas Chihuahua Departamento en Ciencias Químico Biológicas,México

关键词: hot pepper;    Bixa orellana L.;    phenolic compounds;    flavonoids;    proanthocyanidins;    TBARS;   

DOI  :  10.1590/fst.2014.0052

来源: SciELO

【 摘 要 】

Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage.

【 授权许可】

CC BY   
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