Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation.

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dc.contributor.authorBou Novensà, Ricard
dc.contributor.authorHanquet, N.
dc.contributor.authorCodony Salcedo, Rafael
dc.contributor.authorGuardiola Ibarz, Francesc
dc.contributor.authorDecker, E.A
dc.date.accessioned2014-05-19T17:46:16Z
dc.date.available2014-05-19T17:46:16Z
dc.date.issued2010-05
dc.date.updated2014-05-19T17:46:16Z
dc.description.abstractHemoglobin (Hb) has been proposed to be a major pro-oxidant in raw and cooked meats. To understand the mechanisms and differentiate between the pro-oxidant and antioxidant potential of oxyhemoglobin (OxyHb) and methemoglobin (MetHb), their pro-oxidant activity, protein solubility, radical scavenging capacity, iron content and contribution of non-chelatable iron on lipid oxidation were determined as a function of thermal treatments. The ability of native OxyHb and MetHb to promote lipid oxidation was similar and higher than their corresponding OxyHb or MetHb heated at 68 and 90 degrees C but not different from those at 45 degrees C. The pro-oxidant activity of MetHb heated at 68 and 90 degrees C were similar whereas the pro-oxidant activity of OxyHb heated at 68 degrees C was higher than that heated at 90 degrees C. The decreased pro-oxidant activity of heat-denatured Hb was associated with a decrease in the solubility of heme iron while free iron showed little impact on the lipid oxidation.
dc.format.extent7 p.
dc.format.mimetypeapplication/pdf
dc.identifier.idgrec575664
dc.identifier.issn0309-1740
dc.identifier.urihttps://hdl.handle.net/2445/54203
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.isformatofVersió postprint del document publicat a: http://dx.doi.org/10.1016/j.meatsci.2009.12.002
dc.relation.ispartofMeat Science, 2010, vol. 85, num. 1, p. 47-53
dc.relation.urihttp://dx.doi.org/10.1016/j.meatsci.2009.12.002
dc.rights(c) Elsevier B.V., 2010
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.sourceArticles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
dc.subject.classificationHemoglobina
dc.subject.classificationLípids
dc.subject.classificationOxidació
dc.subject.classificationFerro
dc.subject.classificationCarn
dc.subject.classificationAparell locomotor
dc.subject.otherHemoglobin
dc.subject.otherLipids
dc.subject.otherOxidation
dc.subject.otherIron
dc.subject.otherMeat
dc.subject.otherMusculoskeletal system
dc.titleEffect of heating oxyhemoglobin and methemoglobin on microsomes oxidation.
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/acceptedVersion

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