Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts

The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products, such...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-04, Vol.60 (15), p.3917-3926
Main Authors: Utrera, Mariana, Rodríguez-Carpena, Javier-Germán, Morcuende, David, Estévez, Mario
Format: Article
Language:English
Subjects:
Animals
antioxidant activity
Antioxidants - chemistry
avocado oil
avocados
Biological and medical sciences
byproducts
cold storage
cooking
Food Additives - chemistry
Food Handling
Food industries
food matrix
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Lysine - chemistry
Meat Products - analysis
oxidation
Oxidation-Reduction
oxidative stability
patties
Persea - chemistry
phenolic compounds
Plant Extracts - chemistry
schiff bases
Swine
tryptophan
Tryptophan - chemistry
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Summary:The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products, such as α-aminoadipic semialdehyde (AAS), α-aminoadipic acid (AAA), and Schiff bases. In the present paper, quantitative data of AAA are reported for the first time on a food matrix. The addition of the avocado extract inhibited the formation of AAS, AAA, and Schiff bases in patties during cooking and subsequent chilled storage. The antioxidant effect may respond to the protecting effect of phenolic compounds, mainly procyanidins, found on the avocado extract. Apparently, the combination of both strategies (back-fat replacement and addition of avocado extract) does not lead to an enhanced advantage on the oxidative stability of the product. The novel methodologies used in the present study enable a better comprehension of the mechanisms and consequences of protein oxidation in food systems.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf3001313