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Cellular antioxidant and viability efficacy of Harpephyllum caffrum peel and Syzygium guineense seed extracts

Food Bioscience 2022年第5期49卷 1042-1050页

作者： Trust M.Pfukwa Wihan Pheiffer Olaniyi A.Fawole Marena Manley cletos.mapiye Department of Food Science Faculty of AgriSciencesStellenbosch UniversityPrivate Bag X1MatielandStellenbosch7602South Africa DSI/NWU Preclinical Drug Development Platform Faculty of Health SciencesNorth-West UniversityPrivate Bag X6001Potchefstroom2520South Africa Postharvest Research Laboratory Department of Botany and Plant BiotechnologyFaculty of ScienceUniversity of JohannesburgPrivate Bag 524Auckland Park2006South Africa Department of Animal Sciences Faculty of AgriSciencesStellenbosch UniversityPrivate Bag X1MatielandStellenbosch7602South Africa

Crude phenolic extracts of indigenous sub-Saharan fruit byproducts have potent antioxidant *** of these extracts and evaluation of their antioxidant activity and viability using appropriate biological models,has,however,not yet been *** current study quantitatively evaluated the phenolic composition and in vitro antioxidant activity of crude and purified extracts(PE)of Harpephyllum caffrum peel(HCP)and Syzygium guineense seed(SGS),and cellular antioxidant and viability efficacy of the *** were extracted by 60%ethanol(v/v)solvent system and purified using XAD7HP macroporous adsorption *** UPLC/Q-TOF-MS was used for the characterization and identification of *** antioxidant activity(CAA)assay was applied to assess the antioxidant efficacy and cytotoxicity of the *** of variance of data was done using a generalized linear mixed model with fruit type,extract purity and their interaction as fixed *** increased(P≤0.05)HCP total phenolic concentration(TPC)by over 200%,while SGS TPC decreased(P≤0.05)by 20%.Regardless of fruit type,PE had higher(P≤0.05)quantities of proanthocyanidins and anthocyanins than crude *** HCP-PE had greater(P≤0.05)in vitro antioxidant activity than the other extracts(P≤0.05).Cellular antioxidant activity of HCP-PE was comparable to that of sodium metabisulphite(P>0.05).Also,HCP-PE had lower(P≤0.05)cytotoxic effects than SGS and sodium metabisulphite with increasing antioxidant *** was concluded that HCP-PE is a potential source of safe natural antioxidants for nutraceutical applications.

关键词： Harpephyllum caffrum Syzygium guineense Cellular antioxidant activity Fruit byproducts UPLC-MS Purification

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Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotants

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Journal of Animal Science and Biotechnology 2014年第1期5卷 98-105页

作者： cletos.mapiye Tyler D Turner John A Basarab Vern S Baron Jennifer L Aalhus Michael ER Dugan Agriculture and Agri-Food Canada Lacombe Research Centre 6000 C & E Trail Lacombe Alberta T4L 1 W1 Canada Alberta Agriculture and Rural Development Lacombe Research Centre 6000 C & E Trail Lacombe Alberta T4L 1 W1 Canada

Background： The current study evaluated the subcutaneous fatty acid （FA） composition of calf- and yearling-fed steer with or without growth promoting implants. Crossbred steers （n = 112; 267 ± 5.0 kg） of the same contemporary group were allocated to one of four production system and implant strategy based treatments in a completely randomized design with a 2 × 2 factorial arrangement of treatments. Results： There were no interactions （P 〉 0.05） between production systems and growth promoting implants for the total and individual subcutaneous FA. Yearling as opposed to calf finishing reduced （P 〈 0.05） subcutaneous proportions of C20：3n-6, trans （t）l 2-18：1, C14：0, several minor cis-monounsaturated FA （c-MUFA; c9-14：1, c11-16：1, cl 1-18：1, cl 2-18：1, cl 3-18：1, c9-20：1 and cl 1-20：1）, and increased （P 〈 0.05） subcutaneous proportions of tl 1 cl 5-18：2, total and individual branched-chain FA. Subcutaneous fat from steers implanted with growth promotants had higher （P 〈 0.05） proportions of total polyunsaturated FA （PUFA）, total n-6 PUFA, C18：2n-6 and individual t-18：1 isomers （t6 to tl0） compared to non-implanted steers. Conclusions： Overall, current findings show that production systems and growth promotants led to only minor differences in subcutaneous FA composition of beef steers.

关键词： Age at feedlot entry Beef Fatty acids Growth implant Steers

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Oxidative preservative and sensory effects of Harpephyllum caffrum(wild plum)peel extracts in fresh ground beef patties

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Food Bioscience 2023年第3期53卷 1762-1771页

作者： Trust M.Pfukwa Obert C.Chikwanha Jeannine Marais Olaniyi A.Fawole Marena Manley cletos.mapiye Department of Food Science Faculty of AgriSciencesStellenbosch UniversityPrivate Bag X1MatielandStellenbosch7602South Africa Department of Botany and Plant Biotechnology Faculty of ScienceUniversity of JohannesburgPrivate Bag 524Auckland Park2006South Africa Department of Animal Sciences Faculty of AgriSciencesStellenbosch UniversityPrivate Bag X1MatielandStellenbosch7602South Africa

Indigenous,underutilized fruits-byproducts are potential sources of novel antioxidants for the food *** current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum caffrum Bernh peel(HCP,0,250,450 and 650 ppm)on shelf life and sensory attributes of fresh ground beef patties stored at 4℃during 9 days in comparison with sodium metabisulfite(SMB,450 ppm).Antioxidant type×day interactions influenced(P≤0.05)shelf life parameters,including loss of colour,myoglobin and protein *** HCP extracts improved colour and protein(i.e.,reduced thiol loss)stability during storage compared to the *** HCP treatments had lower(P≤0.05)TBARS on day 9 compared to the ***,HCP reduced(P≤0.05)tenderness and juiciness,and increased undesirable flavours in beef patties compared to control and *** study indicates that HCP is a potential alternative to SMB in improving oxidative shelf life of the beef patties,with additional studies recommended to reduce adverse effects on sensory quality.

关键词： Harpephyllum caffrum Indigenous fruit extract Natural antioxidant Bitter flavour Descriptive analysis

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The scope for manipulating the polyunsaturated fatty acid content of beef:a review

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Journal of Animal Science and Biotechnology 2016年第3期7卷 299-311页

作者： Payam Vahmani cletos.mapiye Nuria Prieto David C.Rolland Tim A.Mc Allister Jennifer L.Aalhus Michael E.R.Dugan Agriculture and Agri-Food Canada Lacombe Research Centre Department of Animal Sciences Faculty of Agri SciencesStellenbosch University Department of Agricultural Food and Nutritional SciencesUniversity of Alberta Agriculture and Agri-Food Canada Lethbridge Research Centre

Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumption patterns in several countries including Canada and the USA have not led to improvements in health. Instead, the incidence of obesity, type II diabetes and associated diseases have reached epidemic proportions owing in part to replacement of dietary fat with refined carbohydrates. Despite the content of saturated fatty acids in beef, it is also rich in heart healthy cis-monounsaturated fatty acids, and can be an important source of long-chain omega-3（n-3） fatty acids in populations where little or no oily fish is consumed. Beef also contains polyunsaturated fatty acid biohydrogenation products,including vaccenic and rumenic acids, which have been shown to have anticarcinogenic and hypolipidemic properties in cell culture and animal models. Beef can be enriched with these beneficial fatty acids through manipulation of beef cattle diets, which is now more important than ever because of increasing public understanding of the relationships between diet and health. The present review examines recommendations for beef in human diets, the need to recognize the complex nature of beef fat, how cattle diets and management can alter the fatty acid composition of beef, and to what extent content claims are currently possible for beef fatty acids.

关键词： Beef Biohydrogenation products Lipids n-3 fatty acids Rumenic acid Vaccenic acid

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Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

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Journal of Animal Science and Biotechnology 2015年第1期6卷 111-121页

作者： cletos.mapiye Jennifer L Aalhus Payam Vahmani David C Rolland Timothy A McAllister Hushton C Block Bethany Uttaro Spencer D Proctor Michael E R Dugan Agriculture and Agri-Food Canada Lacombe Research Centre6000 C and E TrailLacombeAlberta T4L 1 W1Canada Department of Animal Sciences Faculty of AgriSciencesStellenbosch UniversityP.Bag X1Matieland 7602 South Africa Agriculture and Agri-Food Canada Lethbridge Research Centre1st Avenue South 5403PO Box 3000LethbridgeAlberta T1J 4B1 Canada Metabolic and Cardiovascular Diseases Laboratory Diabetes and Mazankowski InstitutesLi Ka Shing Centre for Health Research Innovation University of AlbertaEdmontonAlberta T6G 2E1Canada

Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat （PRF） and subcutaneous fat （SCF） when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70：30 red clover silage： barley based concentrate, a diet containing sunflower-seed （SS） substituted for barley, and diets containing SS with 15% wheat dried distillers＇ grain with solubles （DDGS-15） or 30% DDGS （DDGS-30）. Hamburgers were made from triceps brachii and either PRF or SCF （80：20 w/w）. Results： Perirenal fat versus SCF hamburgers FA had 14.3% more （P 〈0.05） 18：0, 11.8% less cis （c）9-18：1 （P 〈0.05）, and 1.82% more total trdns （t）-18：1 mainly in the form of tl 1-18：1. During sensory evaluation, PRF versus SCF hamburgers had greater （P 〈0.05） mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased （P 〈0.05） t-18：1 by 2.89% mainly in the form of tl 1-18：1, feeding DGGS-15 diet led to no further changes （P 〉0.05）, but feeding DDGS-30 diet reduced the proportions of （P 〈0.05） of t-18：1 chiefly tl 1-18：1. Feeding SS and DDGS diets had small but significant （P 〈0.05） effects on hamburger sensory attributes and oxidative stability. Conclusions： Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18：2n-6 biohydrogenation products （Le., t11-18：1） with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.

关键词： Beef DDGS Fat depot Fatty acids Sensory attributes Oxidative stability

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