Antioxidant properties of citrus fibre and the prediction of oxidation in ground beef meatballs made with citrus fibre by ATR-FTIR spectroscopy with principal component analysis

Gedikoğlu A., . and Clarke A. D., . and Lin M., . and Yılmaz B., . Antioxidant properties of citrus fibre and the prediction of oxidation in ground beef meatballs made with citrus fibre by ATR-FTIR spectroscopy with principal component analysis. pp. 129-137. ISSN 22317546

The objectives of the present work were (1) to determine the total polyphenol content (TPC) total flavonoid content (TFC) and oxygen radical absorbance capacity (ORAC) of citrus fibre and (2) to predict by attenuated total reflection (ATR)-Fourier transform infrared spectroscopy (FTIR) the oxidative stability of ground beef made with different levels (i.e. 0 1 3 and 5) of citrus fibre (CF) during 1 3 5 or 7 days of refrigerated storage. The TPC TFC and ORAC values of citrus fibre were 3.753 0.49 mg/g 2.825 0.008 mg/g and 10.036 1.94 mol/g in dry basis respectively. The citrus fibre pH was 4.45 0.075. To monitor lipid oxidation the peaks at 2924 2853 and 1743 cm- were useful. Principal component analysis (PCA) was applied at a 5 significance level between 1780 - 1700 cm-. The results of the present work demonstrated that the addition of citrus fibre at higher levels (i.e. 3 and 5) had a pro-oxidative effect on ground beef meatballs. FTIR helped to predict oxidation in meat products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

The objectives of the present work were (1) to determine the total polyphenol content (TPC) total flavonoid content (TFC) and oxygen radical absorbance capacity (ORAC) of citrus fibre and (2) to predict by attenuated total reflection (ATR)-Fourier transform infrared spectroscopy (FTIR) the oxidative stability of ground beef made with different levels (i.e. 0 1 3 and 5) of citrus fibre (CF) during 1 3 5 or 7 days of refrigerated storage. The TPC TFC and ORAC values of citrus fibre were 3.753 0.49 mg/g 2.825 0.008 mg/g and 10.036 1.94 mol/g in dry basis respectively. The citrus fibre pH was 4.45 0.075. To monitor lipid oxidation the peaks at 2924 2853 and 1743 cm- were useful. Principal component analysis (PCA) was applied at a 5 significance level between 1780 - 1700 cm-. The results of the present work demonstrated that the addition of citrus fibre at higher levels (i.e. 3 and 5) had a pro-oxidative effect on ground beef meatballs. FTIR helped to predict oxidation in meat products.

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Item Type:	Article
AGROVOC Term:	Citrus fruits
AGROVOC Term:	Plant fibres
AGROVOC Term:	Meat
AGROVOC Term:	Beef
AGROVOC Term:	Spectroscopy
AGROVOC Term:	Polyphenol content
AGROVOC Term:	Flavonoids
AGROVOC Term:	Oxidation
AGROVOC Term:	Antioxidants
AGROVOC Term:	Prediction
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9651

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