Effect of storage conditions on meat seasoning phenolic profile and antioxidant

  1. Víctor Gutiérrez González 1
  2. Gisela Gerardi 1
  3. Pilar Muñiz 1
  4. María Dolores Rivero Pérez 1
  5. Isabel Jaime 1
  6. Mª Luisa González San José 1
  7. Mónica Cavia-Saiz 1
  1. 1 Universidad de Burgos

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]
  1. Joaquín Antonio Pacheco Bonrostro (dir.)
  2. José Luis Cuesta Gómez (coord.)

Publisher: Servicio de Publicaciones e Imagen Institucional ; Universidad de Burgos

ISBN: 978-84-18465-23-9 84-18465-23-9

Year of publication: 2022

Pages: 17-28

Congress: Jornadas de Doctorandos de la Universidad de Burgos (8. 2022. Burgos)

Type: Conference paper


In recent years, consumers interest for food with great nutritional value and potential health effects, known as functional food, has grown. The food industry has adapted to these demands increasing the nutritional value of its products and replacing artificial additives for natural extracts. This natural additives, like white pomaces, have a high polyphenol content and antioxidant activity which, aside from increasing food shelf life, are bioaccesible and have healthy properties. In previous studies, was observed that white wine pomace used as chicken breast seasoning during different storage conditions increased shelf life of meat. The aim of this study was to evaluate if the white-wine pomace used as meat seasoning and stored under different conditions maintains healthy properties. The chicken breast meat was seasoned with 3% of white-wine pomace and 2% of salt. The influ-ence of different conditions of storage, vacuum and modified atmosphere during 7 and 15 days, on seasoning health properties were studied. Phenolic profile and antioxidant capacity of seasoning was evaluated by HPLC-MS and ABTS respec-tively. Cytotoxicity and effect on biomarkers of lipid and protein oxidation (MDA and carbonyl group) of the bioaccesible fraction of seasonings were evaluate on Caco-2 cells. The storage conditions changed the stored seasoning phenolic profiles, resulting in a decrease in the number of flavonoids compounds compared with control sample. Stored seasonings significantly increased their antioxidant capacity with respect to control. No cytotoxicity of the bioaccesible fractions at different concentrations obtained by gastrointestinal digestion of the seasonings were observed. The MDA and carbonyl groups values of Caco-2 cells treated with bioaccesibles fractions of the stored samples of seasoning did not change with respect to control. These results indicate that the stored condition applied to seasoning did not showed toxicity and did not increased the cell damage evaluated as lipid and protein oxidation.