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Total antioxidant capacity of meat and meat products consumed in a reference ‘ S panish standard diet’

2014; Wiley; Volume: 49; Issue: 12 Linguagem: Inglês

10.1111/ijfs.12577

1365-2621

Joaquín Martínez‐López, Gema Nieto, Gaspar Ros,

Animal Nutrition and Physiology

Summary The antioxidant capacity ( AC ) of meat, meat products and the comparison with fish, vegetable products, milk and a balanced and healthy diet was determined using the ORACFL assay. The hydrophilic ORACFL (H‐ ORACFL ) of hake and sardine was 596 ± 133 and 641 ± 128 μmol Trolox Equivalents ( TE ) per 100 g, respectively. The highest H ‐ ORACFL value was found in cured meat samples, where Iberian cured ham (4890 ± 443 μmol TE per 100 g), whereas the lowest level of 797 ± 68 μmol TE per 100 g was found in Frankfurt sausages. Products like mortadela with olives, sobrasada and salami showed intermediate values ranging between 1107 ± 123 μmol TE per 100 g and 1011 ± 63 μmol TE per 100 g. Iberian cured ham presents the higher AC of all meat products studied, and this value being higher than that provided by red wine (3135 ± 312 μmol TE per 100 g). The AC of orange juice was lower than meat products, with the exception of Frankfurt sausages. Finally, the estimated total antioxidant capacity ( TAC ) of the reference standard diet was 29 006 μmol TE per intake whole diet per day, and meat representing 10.51% per intake per day of the TAC of the whole diet.