Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources
The effect of dietary supplementation with either vitamin E (300ppm) or a red wine extract rich in polyphenols (900ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage (0 and 6days) under high-oxygen atmospheres (70% O 2/30% CO 2) was also studied. Extraction and analysis of the volatile compounds was carried out by headspace solid-phase microextraction (HS-SPME) and GC-MS, respectively. Vitamin E supplementation led to lower levels of lipo-oxidation compounds, such as 2-heptanone and 1-penten-3-ol. The red wine extract was less efficient against lipid oxidation than vitamin E but more efficient than the control (no added antioxidants). The levels of numerous lipid-derived compounds were found to be lower after 6days of storage which could be due to further interactions with protein-related compounds. © 2012 Elsevier Ltd.
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Elsevier
2013
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| Subjects: | Lamb meat, Omega-3 fatty acids, Vitamin E, Polyphenols, |
| Online Access: | http://hdl.handle.net/20.500.12792/3714 http://hdl.handle.net/10261/289826 |
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dig-inia-es-10261-2898262023-02-17T08:24:19Z Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources Rivas-Cañedo, A. Apeleo, E. Muiño, I. Pérez, C. Lauzurica, S. Pérez-Santaescolástica, C. Díaz, M. T. Cañeque, V. de la Fuente, J. Lamb meat Omega-3 fatty acids Vitamin E Polyphenols The effect of dietary supplementation with either vitamin E (300ppm) or a red wine extract rich in polyphenols (900ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage (0 and 6days) under high-oxygen atmospheres (70% O 2/30% CO 2) was also studied. Extraction and analysis of the volatile compounds was carried out by headspace solid-phase microextraction (HS-SPME) and GC-MS, respectively. Vitamin E supplementation led to lower levels of lipo-oxidation compounds, such as 2-heptanone and 1-penten-3-ol. The red wine extract was less efficient against lipid oxidation than vitamin E but more efficient than the control (no added antioxidants). The levels of numerous lipid-derived compounds were found to be lower after 6days of storage which could be due to further interactions with protein-related compounds. © 2012 Elsevier Ltd. 2023-02-17T08:24:19Z 2023-02-17T08:24:19Z 2013 artículo Meat Science 93(2): 178-186 (2013) 0309-1740 http://hdl.handle.net/20.500.12792/3714 http://hdl.handle.net/10261/289826 10.1016/j.meatsci.2012.08.017 en none Elsevier |
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Lamb meat Omega-3 fatty acids Vitamin E Polyphenols Lamb meat Omega-3 fatty acids Vitamin E Polyphenols |
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Lamb meat Omega-3 fatty acids Vitamin E Polyphenols Lamb meat Omega-3 fatty acids Vitamin E Polyphenols Rivas-Cañedo, A. Apeleo, E. Muiño, I. Pérez, C. Lauzurica, S. Pérez-Santaescolástica, C. Díaz, M. T. Cañeque, V. de la Fuente, J. Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources |
| description |
The effect of dietary supplementation with either vitamin E (300ppm) or a red wine extract rich in polyphenols (900ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage (0 and 6days) under high-oxygen atmospheres (70% O 2/30% CO 2) was also studied. Extraction and analysis of the volatile compounds was carried out by headspace solid-phase microextraction (HS-SPME) and GC-MS, respectively. Vitamin E supplementation led to lower levels of lipo-oxidation compounds, such as 2-heptanone and 1-penten-3-ol. The red wine extract was less efficient against lipid oxidation than vitamin E but more efficient than the control (no added antioxidants). The levels of numerous lipid-derived compounds were found to be lower after 6days of storage which could be due to further interactions with protein-related compounds. © 2012 Elsevier Ltd. |
| format |
artículo |
| topic_facet |
Lamb meat Omega-3 fatty acids Vitamin E Polyphenols |
| author |
Rivas-Cañedo, A. Apeleo, E. Muiño, I. Pérez, C. Lauzurica, S. Pérez-Santaescolástica, C. Díaz, M. T. Cañeque, V. de la Fuente, J. |
| author_facet |
Rivas-Cañedo, A. Apeleo, E. Muiño, I. Pérez, C. Lauzurica, S. Pérez-Santaescolástica, C. Díaz, M. T. Cañeque, V. de la Fuente, J. |
| author_sort |
Rivas-Cañedo, A. |
| title |
Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources |
| title_short |
Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources |
| title_full |
Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources |
| title_fullStr |
Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources |
| title_full_unstemmed |
Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources |
| title_sort |
effect of dietary supplementation with either red wine extract or vitamin e on the volatile profile of lamb meat fed with omega-3 sources |
| publisher |
Elsevier |
| publishDate |
2013 |
| url |
http://hdl.handle.net/20.500.12792/3714 http://hdl.handle.net/10261/289826 |
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