Total antioxidant capacities of raw and cooked meats

• Published in: Meat science 2012-01, Vol.90 (1), p.60-65
• Main Authors: Serpen, Arda, Gökmen, Vural, Fogliano, Vincenzo
• Format: Article
• Language: English
• Subjects: Animals; Antioxidant activity; antioxidants; Antioxidants - chemistry; beef; Biological and medical sciences; Cattle; Chickens; cooking; Cooking - methods; Denaturation; fish; Fishes; Food industries; Fundamental and applied biological sciences. Psychology; heat; heat treatment; Heating; Maillard reaction products; Meat; Meat - analysis; Meat and meat product industries; pork; Quencher procedure; raw chicken meat; Swine
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.05.027

This study investigated the total antioxidant capacity (TAC) of meats (beef, chicken, pork and fish) and its changes on thermal treatment. The QUENCHER procedure, which is performed directly on the solid material without extraction, was selected and proved to be particularly suitable for meat samples. The ABTS+ scavenging capacity of raw meats ranged between 25.9±1.0 and 51.7±1.2mmol Trolox Eq./kg. Raw chicken had the highest TAC followed by pork, beef and fish. Upon heating at 180°C, TAC of meats increased to an apparent maximum at 5min followed by sudden decreases until 15min, while the final stage of heating was characterized by slight increases. The modifications of TAC during cooking can be explained considering factors such as denaturation and exposure of reactive protein sites, degradation of endogenous antioxidants and the formation of Maillard reaction products having antioxidant properties. ► We investigate the total antioxidant capacity (TAC) of meats by QUENCHER Procedure. ► We examine the TAC changes of meats along with thermal treatment. ► Denaturation and exposure of reactive protein sites primarily affects TAC of meats. ► Formation of Maillard reaction products upon cooking possibly modify TAC of meats. ► Balance of endogenous prooxidant and antioxidant factors are crucial in TAC of meats.