Antioxidant Effect of Extracts from Native Chilean Plants on the Lipoperoxidation and Protein Oxidation of Bovine Muscle

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dc.contributor.authorBridi, Raquel
dc.contributor.authorGiordano, Ady
dc.contributor.authorPenailillo, Maria Fernanda
dc.contributor.authorMontenegro, Gloria
dc.date.accessioned2025-01-23T21:10:51Z
dc.date.available2025-01-23T21:10:51Z
dc.date.issued2019
dc.description.abstractThe present study investigated the antioxidant potential and the ability to inhibit lipid and protein oxidation in bovine meat of four native Chilean species: canelo (Drimys winteri), nalca (Gunnera tinctoria), tiaca (Caldcluvia paniculata), and ulmo (Eucryphia cordifolia). Phenolic acids (gallic, chlorogenic, caffeic, and coumaric) and flavonoids (catechin, epicatechin, and rutin) were identified and quantified by HPLC-MS/MS. Drimys winteri extract exhibited the highest antioxidant capacity evaluated by oxygen radical absorption capacity-red pyrogallol method (ORAC-PGR) and ferric ion reducing antioxidant power (FRAP) assays. All extracts decreased lipid oxidation induced by 2,2'-azo-bis(2-amidinopropane) dihydrochloride (AAPH) derived peroxyl radicals by anywhere between 30% and 50% the. In addition, canelo and nalca extracts decreased spontaneous oxidation by around 57% and 37% in relation to the control group, being even more efficient than butylated hydroxyanisole (BHT) a synthetic antioxidant. Protein oxidation in the myofibrillar proteins was evaluated by the formation of protein carbonyls and loss of protein thiols. The canelo, ulmo, and nalca extracts decreased the formation of carbonyls by around 30%. Plant extracts and BHT did not show an antioxidant effect on protein thiol loss. However, tiaca and ulmo extracts exerted a pro-oxidant effect, favoring the oxidation of sulfhydryl groups. The oxidizing system induced structural changes in myofibrillar protein (SDS-PAGE). A protective effect on protein structure from the canelo extract can be observed during the incubation when compared to samples incubated with AAPH.
dc.description.funderComite de Investigacion y Postgrado (DIPOG), Facultad de Quimica, Pontificia Universidad Catolica de Chile
dc.fuente.origenWOS
dc.identifier.doi10.3390/molecules24183264
dc.identifier.eissn1420-3049
dc.identifier.urihttps://doi.org/10.3390/molecules24183264
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/100868
dc.identifier.wosidWOS:000488830500056
dc.issue.numero18
dc.language.isoen
dc.revistaMolecules
dc.rightsacceso restringido
dc.subjectplant extracts
dc.subjectnative Chilean species
dc.subjectbovine muscle
dc.subjectmeat
dc.subjectlipid oxidation
dc.subjectprotein oxidation
dc.subjectantioxidant
dc.titleAntioxidant Effect of Extracts from Native Chilean Plants on the Lipoperoxidation and Protein Oxidation of Bovine Muscle
dc.typeartículo
dc.volumen24
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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