Acta Univ. Agric. Silvic. Mendelianae Brun. 2024, 72(1-2), 25-39

IMPLICATIONS OF BUTYLATED HYDROXYTOLUENE AND OPTIMIZED Piper nigrum EXTRACTS APPLICATION ON QUALITY OF STORED PORK

Adeola Adegoke ORCID...1, Kehinde Sanwo ORCID...1, Silas Hunge1, Samuel Olakayode1, Oluwafunmilayo Oyelude1
Department of Animal Production and Health, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Ogun State, Nigeria

Implications of butylated hydroxytoluene (BHT) and optimized Piper nigrum (White and Black Pepper) aqueous extracts (WPAE and BPAE) incorporation on fatty acid profile and physico-chemical indices of pork subjected to refrigeration storage was investigated. To produce optimized Piper nigrum aqueous extracts, desirability values of WPAE and BPAE were upscaled from 60 and 62% to 71 and 97% respectively using Design Expert12, resulting in the yield of 65 and 87 bio-compounds. Fresh pork (100 g) was apportioned to four treatment groups (each replicated four times), comprising the Control (0% antioxidant); BHT (100 mg of BHT); BPAE (100 ml of BPE) and WPAE (100 ml of WPE), then soaked for 30 min prior to refrigeration storage [day (d) 0, 5 and 10] in a completely randomized design. All parameters examined were influenced (p < 0.05) except additive effect on pork pH. Pork preserved with BPAE and WPAE minimized deterioration of fatty acids (FA) such as oleic, palmitoleic, total mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) than 0% antioxidant. BPAE had the highest MUFA: SFA, and alongside BHT, had significantly (p < 0.05) low index of atherogenicity. BPAE and WPAE had lesser cooking loss percentages than the Control. Additives X Storage day's effect reveal BPAE yielded least refrigeration loss (%) among samples evaluated and had extensive protective benefits. BPAE had the lowest milligram malondialdehyde per gram tissue on d 10 of storage. Extract from BP may potentially contain compounds that could offer enhanced meat preservation and promote consumer health.

Keywords: optimized Piper nigrum aqueous extracts, BHT, pig meat, fatty acid profile, oxidative stability, cooking and refrigeration losses, 2-thiobarbituric acid reactive substance

Received: October 30, 2023; Revised: January 18, 2024; Accepted: February 12, 2024; Published: May 1, 2024  Show citation

ACS AIP APA ASA Harvard Chicago IEEE ISO690 MLA NLM Turabian Vancouver
Adegoke, A., Sanwo, K., Hunge, S., Olakayode, S., & Oyelude, O. (2024). IMPLICATIONS OF BUTYLATED HYDROXYTOLUENE AND OPTIMIZED Piper nigrum EXTRACTS APPLICATION ON QUALITY OF STORED PORK. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 72(1-2), 25-39
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. ADEDAPO, A., JIMOH, F. and AFOLAYAN, A. 2011. Comparison of the nutritive value and biological activities of the acetone, methanol and water extracts of the leaves of Bidens pilosa and Chenopodium album. Acta Poloniae Pharmaceutical Drug Research, 68(1): 83-92.
    2. ADEGOKE, A. V., SANWO, K. A., SOBUKOLA, O. P., EGBEYALE, L. T. and EKUNSEITAN, O. Qualitative yield of white pepper extract optimized by microwave extraction and meat quality assessment - an alternative approach. Polish Journal of Natural Sciences (Accepted Jan. 17, 2024).
    3. ADEGOKE, A. V., SANWO, K. A., SOBUKOLA, O. P. and EGBEYALE, L. T. 2023. Optimization of microwave extraction of biocomponds in black pepper using meat quality assessment. Revista Facultad Nacional de Agronomia Medellin, 76(2): 10347-10368. Go to original source...
    4. AOCS. 1998. Official Methods and Recommended Practices of the AOCS. 5th Edition. Champaign, USA: American Oil Chemists' Society, 1200 p.
    5. AZIZ, D. M., HAMA, J. R. and ALAM, S. M. 2015. Synthesising novel derivatives of piperine from black pepper (Piper nigrum L.). Journal of Food Measurement and Characterization, 3: 324-331. https://doi.org/10.1007/s11694-015-9239-2 Go to original source...
    6. BERIAIN, M. J., GÓMEZ, I., IBÁÑEZ, F. C., SARRIÉS, V. and ORDÓÑEZ, A. I. 2018. Chapter 1-Improvement of the Functional and Healthy Properties of Meat Products. In: Handbook of Food Bioengineering. Amsterdam, The Netherlands: Elsevier, pp. 1-74. Go to original source...
    7. BOHRER, B. M. 2017. Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends Food Science Technology, 65: 103-112. https://doi.org/10.1016/j.tifs.2017.04.016 Go to original source...
    8. BOTINESTEAN, C., KEENAN, D. F., KERRY, J. P. and HAMILL, R. M. 2016. The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of m. semitendinosus steaks targeted at elderly consumers. LWT, 74: 154-159. Go to original source...
    9. BROWN, H. A. and MARNETT, L. J. 2011. Introduction to lipid biochemistry, metabolism, and signaling. Chemical Reviews, 111: 5817-5820. https://doi.org/10.1021/cr200363s Go to original source...
    10. CHANDRA, P., ENESPA, S. R. and ARORA, P. K. 2020. Microbial lipases and their industrial applications: a comprehensive review. Microbial Cell Factories, 19: 169. https://doi.org/10.1186/s12934-020-01428-8 Go to original source...
    11. CHEN, J. and LIU, H. 2020. Nutritional indices for assessing fatty acids: a mini-review. International Journal of Molecular Sciences, 21(16): 5695. https://doi.org/10.3390/ijms21165695 Go to original source...
    12. DENNIS, E. A. and NORRIS, P. C. 2015. Eicosanoid storm in infection and inflammation. Nature Reviews Immunology, 15: 511-523. https://doi.org/10.1038/nri3859 Go to original source...
    13. DIETSCHY, J. M. 1998. Dietary fatty acids and the regulation of plasma low density lipoprotein cholesterol concentrations. Journal of Nutrition, 128: 444-448. https://doi.org/10.1093/jn/128.2.444S Go to original source...
    14. DUARTE, K. C., JUSTINO, I. L., GOMES, A., TERESA, ROCHA-SANTOS, S. M. and ARMANDO, C. D. 2014. Green analytical methodologies for preparation of extracts and analysis of bioactive compounds. Analysis of Marine Samples in Search of Bioactive Compounds, 65(4): 69-70. Go to original source...
    15. FAYE, A., HOMER, R. D., REEVES, R. R. and BROOKS, A. J. M. 1991. Characterization of the nickel rich extract from the nickel hyperaccumulator Dichapetalum gelonioides. Phytochemistry, 30(7): 2141-2145. Go to original source...
    16. FOLCH, J., LEES, M. S. and STANLEY, G. H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biology Chemistry, 226: 497-509. Go to original source...
    17. GASPARETTO, A., CRUZ, A. B., WAGNER, T. M., BONOMONI, T. J., CORREA, R. and MALHEIROS, A. 2017. Seasonal variation in the chemical composition, antimicrobial and mutagenic potential of essential oils from Piper cernum. Industrial Crops and Products, 95: 256-263. http://doi.org/10.4025/actascibiolsci.v43i1.53534 Go to original source...
    18. GROVER, S., KUMARI, P., KUMAR, A., SONI, A., SEHGAL, S. and SHARMA, V. 2021. Preparation and quality evaluation of different oil blends. Letters in Applied NanoBioScience, 10: 2126-2137. Go to original source...
    19. HUFF-LONERGAN, E. and LONERGAN, S. M. 2005. Mechanisms of water-holding capacity of meat: The role of post-mortem biochemical and structural changes. Meat Science, 71: 194-204. Printed with permission from Elsevier. Go to original source...
    20. IBM. 2019. Statistical Package for Social Sciences (2019). IBM SPSS Statistics for Windows, Version 26.0. Armonk, NY: IBM Corp.
    21. JOKANOVIÆ, M. R. and CVETKOVIÆ, B. R. 2009. Effect of preservation method and storage condition on ascorbic acid loss in beverages. Acta Periodica Technologica, 40: 1-7. https://doi.org/10.2298/APT0940001C Go to original source...
    22. KONDJOYAN, A., KOHLER, A., REALINI, C. E., PORTANGUEN, S., KOWALSKI, R., CLERJON, S., GATELLIER, P., CHEVOLLEAU, S., BONNY, J-M. and DEBRAUWER, L. 2014. Towards models for the prediction of beef meat quality during cooking. Meat Science, 97(3): 323-331. Go to original source...
    23. LEAH, G. G., HARRIS-JANZ, S. P. J. and JONES, H. 2011. Dietary monounsaturated fatty acids are protective against metabolic syndrome and cardiovascular disease risk factors. Lipids, 46(3): 209-228. http://doi.org/10.1007/s11745-010-3524-y Go to original source...
    24. LIMA, D. M., RANGEL, A., URBANO, S., MITZI, G. and MORENO, G. M. 2013. Oxidação lipídica da carne ovina. Acta Veterinaria Brasilica, 7(1): 14-28.
    25. LING, T. 2015. Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health. Advances in food technology and nutritional sciences, 1(6): 135-142. http://dx.doi.org/10.17140/AFTNSOJ-1-123 Go to original source...
    26. LISIEWSKA, Z., S£UPSKI, J. and ZUCHOWICZ, E. 2003. Effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in frozen dill (Anethum graveolens L.). Electronic Journal of Polish Agriculture Universities, 6: 1-7.
    27. LORENZO, J. M., CITTADINI, A., MUNEKATA, P. E. and DOMÍNGUEZ, R. 2015. Physicochemical properties of foal meat as affected by cooking methods. Meat Science, 108: 50-54. Go to original source...
    28. MARANGONI, F., AGOSTONI, C., BORGHI, C., CATAPANO, A. L., CENA, H., GHISELLI, A., LA VECCHIA, C., LERCKER, G., MANZATO, E., PIRILLO, A., RICCARDI, G., RISÉ, P., VISIOLI, F. and POLI, A. 2020. Dietary linoleic acid and human health: Focus on cardiovascular and cardiometabolic effects. Atherosclerosis, 292: 90-98. https://doi.org/10.1016/j.atherosclerosis.2019.11.018 Go to original source...
    29. MENSINK, R. P. 2013. Fatty Acids: Health effects of saturated fatty acids. In: Encyclopedia of human nutrition. 3rd Edition. Academic Press, pp. 215-219. https://doi.org/10.1016/B978-0-12-375083-9.00101-X Go to original source...
    30. MOYO, B., OYEDEMI, S., MASIKA, P. and MUCHENJE, V. 2012. Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cake. Meat Science, 91: 441-447. Go to original source...
    31. MUNTEANU, I. G. and APETREI, C. 2021. Analytical methods used in determining antioxidant activity: A review. International Journal of Molecular Sciences, 22(7): 3380. Go to original source...
    32. MUZOLF-PANEK, M. and KACZMAREK, A. 2021. Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage. Molecules (Basel, Switzerland), 26(16): 4952. https://doi.org/10.3390/molecules26164952 Go to original source...
    33. NAGY, K. and TIUCA, I-D. 2017. Importance of fatty acids in physiopathology of human body. In: CATALA, A. (Ed.). Fatty Acids. IntechOpen. http://doi.org/10.5772/67407 Go to original source...
    34. NAVEENA, B. M., SEN, A. R., VAITHIYANATHAN, S., BABJI, Y. and KONDAIAH, N. 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science, 80: 1304-1308. Go to original source...
    35. OECD/FAO. 2022. OECD-FAO Agricultural Outlook. OECD Agriculture statistics [database]. https://www.oecd-ilibrary.org/agriculture-and-food/data/oecd-agriculture-statistics_agr-data-en
    36. OFFER, G. and KNIGHT, P. 1988. The structural basis of water-holding in meat. Part 1: General principles and water uptake in meat processing. Chemistry, 4: 23.
    37. PATHARE, P. B. and ROSKILLY, A. P. 2016. Review article: Quality and Energy Evaluation in Meat Cooking. Food Engineering Review, 8: 435-447. https://doi.org/10.1007/s12393-016-9143-5 Go to original source...
    38. PEREIRA, P.M.D. and VICENTE, A.F.D. 2013. Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3): 586-592. Go to original source...
    39. PUOLANNE, E. and RUUSUNEN, M. 1983. Ein¯uss des Salzzusatzes auf das WasserbindungsvermoÈgen der verschiedener Fleischsortimente in BruÈhwurst. Fleischwirtschaft, 62: 238-239.
    40. REY, C. R., KRAFT, A. A., TOPEL, D. G., PARRISH, F. C., JR. and Hotchkiss, D. K. 1976. Microbiology of pale, dark and normal pork. Journal of Food Science, 41: 111-116. https://doi.org/10.1111/j.1365-2621.1976.tb01114.x Go to original source...
    41. SANWO, K. A., ADEGOKE, A. V., EGBEYALE, L. T., ABIONA, J. A., SOBAYO, R. A., OBAJULUWA, O. V. and ABDULAZEEZ, A. O. 2019. Meat quality and lipid profile of broiler chickens fed diets containing turmeric (Curcuma longa) powder and cayenne pepper (capsicum frutescens) powder as antioxidants. Journal of Agricultural Science and Environment, 19(1&2): 73-91. Go to original source...
    42. STRAADT, I. K., RASMUSSEN, M., ANDERSEN, H. J. and BERTRAM, H. C. 2007. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - a combined confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance relaxation study. Meat Science, 75: 687e695. Go to original source...
    43. ULBRICHT, T. L. V., SOUTHGATE, D. A. T. 1991. Coronary Heart Disease: seven dietary factors. The Lancet, 338(8773): 985-992. Go to original source...
    44. WANG, D., XIAO, H., LYU, L., CHEN, H. and WEI, F. 2023. Lipid oxidation in food science and nutritional health: A comprehensive review. Oil Crop Science, 8(1): 35-44. Go to original source...
    45. WARNER, R. D. 2017. The Eating Quality of Meat-IV Water-Holding Capacity and Juiciness. In: Lawrie's Meat Science. Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 419-459. https://doi.org/10.1016/B978-0-08-100694-8.00014-5 Go to original source...
    46. WENXUE, C., LAN, Z., WEIJUN, C., YUEYING, H. and HAIMING, C. 2018. Effects of black pepper (Piper nigrum l.) chloroform extract on the enzymatic activity and metabolism of Escherichia coli and Staphylococcus aureus". Journal of Food Quality, 9635184. https://doi.org/10.1155/2018/9635184 Go to original source...
    47. ZHANG, Q-W., LIN, L. G. and YE, W. C. 2018. Techniques for extraction and isolation of natural products: a comprehensive review. Chinese Medicine, 13: 20. https://doi.org/10.1186/s13020-018-0177-x Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY NC ND 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content