ArticleFoods (Basel, Switzerland)2022
Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 24 citations in OpenAlex.
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- Sustained-release application of porous starch/gum arabic microencapsulated sea buckthorn essential oil in yak meat preservation.Food chemistry: X · 2026Article
- Fraction I of Whey Protein Hydrolysates Improves Lipid Stability and Water Retention in Ground Pork During Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2025Article
- Multifunctional astragalus polysaccharide composited microneedle promotes oral ulcers healing by inhibiting ferroptosis via Nrf2/HO-1/SLC7A11 axis.Materials today. Bio · 2025Article
- Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress.Food chemistry: X · 2025Article
- Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III).Foods (Basel, Switzerland) · 2025Article
- Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality ofFoods (Basel, Switzerland) · 2025Article
- Characterization ofPolymers · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a hydroxyl-radical-generating system were investigated, and the effectiveness was compared with synthetic antioxidant 2,6-di-tert-butyl-4-methylphenol (BHT). The exposure of yak meat to oxidative stress from 12 h to 24 h elevated lipid and protein oxidation. Treatments with antioxidants resulted in significantly lower peroxides, conjugated dienes, and thiobarbituric acid-reactive substances, and were also effective in retarding the formation of carbonyl groups, reducing the loss of sulfhydryl groups and protecting α-helix contents, of which ferulic acid and rutin were the most effective. Myosin heavy chain underwent lower degradation in the samples treated with ferulic acid or rutin compared with the oxidized control and other antioxidant treatments, while that of the BHT treatment showed a similar intensity with oxidized control at 24 h of oxidation. The physical stability of myofibrillar proteins in samples with antioxidants from high to low was rutin, ferulic acid, α-tocopherol, and BHT~diallyl sulfide. These results indicate that rutin and ferulic acid may be promising antioxidants in inhibiting the oxidative reactions during the processing of yak meat.
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