Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties

Cholesterol oxidation products (COPs) constitute a known health risk factor. The antioxidant effect of a lyophilized aqueous Melissa officinalis extract against cholesterol degradation and COPs formation during a heating treatment was evaluated in a model system (180 °C, 0–180 min) at a ratio of 2 m...

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Autores: Barriuso, B. (Blanca)|||/items/2ec93dca-64e9-4799-a1f8-ba02595dd39d, Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e, Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/56056
Acceso en línea:https://hdl.handle.net/10171/56056
Access Level:acceso abierto
Palabra clave:Cholesterol oxidation
Antioxidant
Model system
Lemon balm
Odd flavor
Beef patties
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spelling Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef pattiesBarriuso, B. (Blanca)|||/items/2ec93dca-64e9-4799-a1f8-ba02595dd39dCalvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0eAstiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70bAnsorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175Cholesterol oxidationAntioxidantModel systemLemon balmOdd flavorBeef pattiesCholesterol oxidation products (COPs) constitute a known health risk factor. The antioxidant effect of a lyophilized aqueous Melissa officinalis extract against cholesterol degradation and COPs formation during a heating treatment was evaluated in a model system (180 °C, 0–180 min) at a ratio of 2 mg extract/100 mg cholesterol. Furthermore, the plant extract was subsequently added to beef patties alone or incorporated within an oil-in-water olive oil emulsion to assess its effectiveness during cooking. Melisa extract protected cholesterol from thermal degradation in the model system, yielding higher remaining cholesterol and lower COPs values throughout the whole heating process. Maximum total COPs were achieved after 30 and 120 min of heating for control and melisa-containing samples, respectively. In cooked beef patties, even though the olive oil emulsion was used as flavor-masking approach, melisa extract off-flavor limited the maximum dose which could be added. At these doses (65 μg/g and 150 μg/g without and with the emulsion, respectively), no additional protective effect of melisa over the use of the emulsion was found. Addition of natural extracts into functional foods should definitively take into account sensory aspects.ElsevierDadun. Depósito Académico Digital Universidad de Navarra20192019-01-0820152015-01-0120152015-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/56056reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/560562026-06-21T12:47:57Z
dc.title.none.fl_str_mv Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
title Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
spellingShingle Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
Barriuso, B. (Blanca)|||/items/2ec93dca-64e9-4799-a1f8-ba02595dd39d
Cholesterol oxidation
Antioxidant
Model system
Lemon balm
Odd flavor
Beef patties
title_short Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
title_full Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
title_fullStr Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
title_full_unstemmed Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
title_sort Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
dc.creator.none.fl_str_mv Barriuso, B. (Blanca)|||/items/2ec93dca-64e9-4799-a1f8-ba02595dd39d
Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175
author Barriuso, B. (Blanca)|||/items/2ec93dca-64e9-4799-a1f8-ba02595dd39d
author_facet Barriuso, B. (Blanca)|||/items/2ec93dca-64e9-4799-a1f8-ba02595dd39d
Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175
author_role author
author2 Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Cholesterol oxidation
Antioxidant
Model system
Lemon balm
Odd flavor
Beef patties
topic Cholesterol oxidation
Antioxidant
Model system
Lemon balm
Odd flavor
Beef patties
description Cholesterol oxidation products (COPs) constitute a known health risk factor. The antioxidant effect of a lyophilized aqueous Melissa officinalis extract against cholesterol degradation and COPs formation during a heating treatment was evaluated in a model system (180 °C, 0–180 min) at a ratio of 2 mg extract/100 mg cholesterol. Furthermore, the plant extract was subsequently added to beef patties alone or incorporated within an oil-in-water olive oil emulsion to assess its effectiveness during cooking. Melisa extract protected cholesterol from thermal degradation in the model system, yielding higher remaining cholesterol and lower COPs values throughout the whole heating process. Maximum total COPs were achieved after 30 and 120 min of heating for control and melisa-containing samples, respectively. In cooked beef patties, even though the olive oil emulsion was used as flavor-masking approach, melisa extract off-flavor limited the maximum dose which could be added. At these doses (65 μg/g and 150 μg/g without and with the emulsion, respectively), no additional protective effect of melisa over the use of the emulsion was found. Addition of natural extracts into functional foods should definitively take into account sensory aspects.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-01-01
2015
2015-01-01
2019
2019-01-08
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/56056
url https://hdl.handle.net/10171/56056
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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