| Title |
Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs / |
| Authors |
Sarv, Viive ; Kerner, Kristi ; Venskutonis, Petras Rimantas ; Rocchetti, Gabriele ; Becchi, Pier Paolo ; Lucini, Luigi ; Tänavots, Alo ; Bhat, Rajeev |
| DOI |
10.1016/j.fochx.2023.100761 |
| Full Text |
|
| Is Part of |
Food chemistry: X.. Amsterdam : Elsevier. 2023, vol. 19, art. no. 100761, p. 1-9.. ISSN 2590-1575 |
| Keywords [eng] |
rowanberry pomace ; food metabolomics ; lipid oxidation ; antioxidants ; meat quality |
| Abstract [eng] |
In this study, a rowanberry pomace defatted with supercritical CO2 (2%-AC), its ethanolic extract (1%-E) and extraction residue (2%-R), were tested in meatball preparation. The meatballs with 1%-E demonstrated the highest in vitro radical scavenging capacity. In the case of 1%-E the pH of meatballs was significantly lower compared to the control sample (P = 0.0132) on the 5-day. The lowest cooking loss was achieved when the meatballs contained mainly fibre-rich 2%-R. The UHPLC method detected 184 metabolites, including strong antioxidants, such as chlorogenic acids, 3′,4′-methylenedioxy-5,7-dimethylepicatechin, hyperin, isoquercitrin. The 1%-E was particularly effective against the development of unpleasant off-flavours caused by carbonyl compounds. Consistently, the decrease in lipid oxidation, indicated by reduced 7-dodecenal and 2,4-heptadienal contents, has been observed following the addition of rowanberry extract to meatballs. Metabolomics coupled with conventional quality evaluations provided a deeper understanding of the potential utilization and valorisation of different rowanberry pomace extracts as meat ingredients. |
| Published |
Amsterdam : Elsevier |
| Type |
Journal article |
| Language |
English |
| Publication date |
2023 |
| CC license |
|
