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Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion



Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion



Journal of the Science of Food and Agriculture 2019:



Oxidation of food lipids occurs in gastrointestinal tract, resulting in potential adverse health effects. Rosemary extract (RE), as one of the most popular naturally sourced antioxidants, is used widely used in the food industry. However, the effect of RE on lipid oxidation during gastrointestinal digestion has not been well investigated. Therefore, this work aimed to evaluate the effect of RE on lipid oxidation of cooked pork during simulated gastric digestion. Results showed that RE at 12.5, 25, 50, and 100 mg kg-1 pork effectively decreased the formation of malondialdehyde (MDA) during simulated gastric digestion of cooked pork. RE also effectively mitigated the decline of fatty acids during the simulated gastric digestion of pork. The total phenolic content in RE was calculated to be 170.67 mg gallic acid equivalent (GAE) g-1 . RE dissolved in distilled water (pH 6.5) or potassium hydrogen phthalate-HCl buffer solution (0.2 mol L-1 , pH 3.0) both exhibited strong ABTS and DPPH radical scavenging activities as well as ferric reducing capacity. The inhibitory effects of RE on lipid oxidation of cooked pork during simulated gastric digestion may be attributed to the phenolic compounds with antioxidant properties. The results lend support to the possible application of rosemary or rosemary extract as a rich source of natural antioxidants to inhibit the oxidation of food lipids during gastrointestinal digestion. This article is protected by copyright. All rights reserved.

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Accession: 069600739

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PMID: 31821565


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