Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic studies

M. N. O'Grady; F. J. Monahan; N. P. Brunton

doi:10.1111/j.1365-2621.2001.tb16115.x

Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic studies

M. N. O'Grady
, F. J. Monahan
, N. P. Brunton

University College Dublin

Research output: Contribution to journal › Article › peer-review

Abstract

The relationship between oxymyoglobin oxidation and lipid oxidation in a bovine muscle homogenate containing FeCl₃/ascorbate was examined. Increases (P ≤ 0.05) in lipid oxidation preceded increases in oxymyoglobin oxidation. Lipid oxidation products extracted from an oxidized homogenate had no significant effect on oxymyoglobin oxidation. Increasing lipid oxidation and oxymyoglobin oxidation was associated with a decrease (P ≤ 0.05) in dissolved oxygen. Inclusion of α-tocopherol or Trolox C led to reductions (P ≤ 0.05) in lipid oxidation and oxymyoglobin oxidation, but Trolox C exhibited greater antioxidant potency than α-tocopherol. Hydrogen peroxide had a greater prooxidant effect on oxymyoglobin than the combination of H₂O₂ and FeCl₂. Trolox C inhibited H₂O₂induced oxidation of oxymyoglobin. Results support the contention that lipid oxidation is likely to be an important contributor to oxymyoglobin oxidation and meat discoloration.

Original language	English
Pages (from-to)	386-392
Number of pages	7
Journal	Journal of Food Science
Volume	66
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.2001.tb16115.x
Publication status	Published - 2001
Externally published	Yes

Keywords

Dissolved oxygen
Fenton reactants
Lipid oxidation
Oxymyoglobin
Trolox C
α-tocopherol

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10.1111/j.1365-2621.2001.tb16115.x

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title = "Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic studies",

abstract = "The relationship between oxymyoglobin oxidation and lipid oxidation in a bovine muscle homogenate containing FeCl3/ascorbate was examined. Increases (P ≤ 0.05) in lipid oxidation preceded increases in oxymyoglobin oxidation. Lipid oxidation products extracted from an oxidized homogenate had no significant effect on oxymyoglobin oxidation. Increasing lipid oxidation and oxymyoglobin oxidation was associated with a decrease (P ≤ 0.05) in dissolved oxygen. Inclusion of α-tocopherol or Trolox C led to reductions (P ≤ 0.05) in lipid oxidation and oxymyoglobin oxidation, but Trolox C exhibited greater antioxidant potency than α-tocopherol. Hydrogen peroxide had a greater prooxidant effect on oxymyoglobin than the combination of H2O2 and FeCl2. Trolox C inhibited H2O2induced oxidation of oxymyoglobin. Results support the contention that lipid oxidation is likely to be an important contributor to oxymyoglobin oxidation and meat discoloration.",

keywords = "Dissolved oxygen, Fenton reactants, Lipid oxidation, Oxymyoglobin, Trolox C, α-tocopherol",

author = "O'Grady, \{M. N.\} and Monahan, \{F. J.\} and Brunton, \{N. P.\}",

year = "2001",

doi = "10.1111/j.1365-2621.2001.tb16115.x",

language = "English",

volume = "66",

pages = "386--392",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "3",

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TY - JOUR

T1 - Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic studies

AU - O'Grady, M. N.

AU - Monahan, F. J.

AU - Brunton, N. P.

PY - 2001

Y1 - 2001

N2 - The relationship between oxymyoglobin oxidation and lipid oxidation in a bovine muscle homogenate containing FeCl3/ascorbate was examined. Increases (P ≤ 0.05) in lipid oxidation preceded increases in oxymyoglobin oxidation. Lipid oxidation products extracted from an oxidized homogenate had no significant effect on oxymyoglobin oxidation. Increasing lipid oxidation and oxymyoglobin oxidation was associated with a decrease (P ≤ 0.05) in dissolved oxygen. Inclusion of α-tocopherol or Trolox C led to reductions (P ≤ 0.05) in lipid oxidation and oxymyoglobin oxidation, but Trolox C exhibited greater antioxidant potency than α-tocopherol. Hydrogen peroxide had a greater prooxidant effect on oxymyoglobin than the combination of H2O2 and FeCl2. Trolox C inhibited H2O2induced oxidation of oxymyoglobin. Results support the contention that lipid oxidation is likely to be an important contributor to oxymyoglobin oxidation and meat discoloration.

AB - The relationship between oxymyoglobin oxidation and lipid oxidation in a bovine muscle homogenate containing FeCl3/ascorbate was examined. Increases (P ≤ 0.05) in lipid oxidation preceded increases in oxymyoglobin oxidation. Lipid oxidation products extracted from an oxidized homogenate had no significant effect on oxymyoglobin oxidation. Increasing lipid oxidation and oxymyoglobin oxidation was associated with a decrease (P ≤ 0.05) in dissolved oxygen. Inclusion of α-tocopherol or Trolox C led to reductions (P ≤ 0.05) in lipid oxidation and oxymyoglobin oxidation, but Trolox C exhibited greater antioxidant potency than α-tocopherol. Hydrogen peroxide had a greater prooxidant effect on oxymyoglobin than the combination of H2O2 and FeCl2. Trolox C inhibited H2O2induced oxidation of oxymyoglobin. Results support the contention that lipid oxidation is likely to be an important contributor to oxymyoglobin oxidation and meat discoloration.

KW - Dissolved oxygen

KW - Fenton reactants

KW - Lipid oxidation

KW - Oxymyoglobin

KW - Trolox C

KW - α-tocopherol

UR - https://www.scopus.com/pages/publications/0034968201

U2 - 10.1111/j.1365-2621.2001.tb16115.x

DO - 10.1111/j.1365-2621.2001.tb16115.x

M3 - Article

AN - SCOPUS:0034968201

SN - 0022-1147

VL - 66

SP - 386

EP - 392

JO - Journal of Food Science

JF - Journal of Food Science

IS - 3

ER -

Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic studies

Abstract

Keywords

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