Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

Stina C.M. Burri, Anders Ekholm, Uko Bleive, Tõnu Püssa, Martin Jensen, Jarkko Hellström, Sari Mäkinen, Risto Korpinen, Pirjo H. Mattila, Vitalijs Radenkovs, Dalija Segliņa, Åsa Håkansson, Kimmo Rumpunen, Eva Tornberg

Research output: Contribution to journalArticlepeer-review


A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbituric reactive substances (TBARS) were measured. 23 Plant materials were investigated at three high (50, 100, and 200 ppm) concentrations and five plant extracts were tested at three low (5, 10, and 20 ppm) concentrations over time. In the high concentration sets, summer savory freeze-dried powder, beetroot leaves extracted with 50% ethanol, and an olive polyphenol powder extracted from wastewater, inhibited oxidation the most effectively. After two weeks and at 200 ppm concentration, oxidation was reduced to 17.2%, 16.6% and 13.5% of the blank sample with no added antioxidants respectively. In the low concentration set, spray dried rhubarb juice inhibited oxidation the most after two weeks at 5 ppm where oxidation was reduced to 68.3% of the blank sample with no added antioxidants.

Original languageEnglish
Article number108033
JournalMeat Science
Publication statusPublished - 2020

Subject classification (UKÄ)

  • Food Science

Free keywords

  • Antioxidant
  • Meat model system
  • Plant material
  • Total phenols


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