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Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.

Zhang Y, Henning SM, Lee RP, Huang J, Zerlin A, Li Z, Heber D - Int J Food Sci Nutr (2015)

Bottom Line: The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat.When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity.Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.

View Article: PubMed Central - PubMed

Affiliation: Center for Human Nutrition, University of California , Los Angeles, CA , USA.

ABSTRACT
Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.

No MeSH data available.


Effect of individual spices and salt on the malondialdehyde content of cooked hamburgers compared to hamburgers prepared with salt or spice mix and salt (data: mean ± std, n = 3).
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Figure 0002: Effect of individual spices and salt on the malondialdehyde content of cooked hamburgers compared to hamburgers prepared with salt or spice mix and salt (data: mean ± std, n = 3).

Mentions: The HPLC system consisted of a Waters Alliance 2695 Module with a 996 photodiode array detector, controlled by Waters Empower 2 Software (Waters, Milford, MA). The mobile phase, solvent A (acetonitrile) and solvent B (0.4% aqueous phosphoric acid), was used under linear gradient condition as follows: 0–60 min, 15–60% solvent A in solvent B; with a flow rate of 1.0 mL/min. All samples were filtered (0.22 µm) and loaded (25 µL injection volume) and analyzed on a Phenomenex Gemini-NX C18, 110A 4.6 × 250 mm, 5 µm column with a guard column (C18 5 µm, 3.9 × 20 mm). The monitored wavelength was 420 nm for detection and quantification of curcumin, demethoxycurcumin and bisdemethoxycurcumin (Figure 2), and 330 nm for piperine. The retention time for curcumin, demethoxycurcumin, bisdemethoxycurcumin and piperine at above HPLC condition are 7.04, 10.97, 12.65 and 23.58 min, respectively.Figure 2.


Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.

Zhang Y, Henning SM, Lee RP, Huang J, Zerlin A, Li Z, Heber D - Int J Food Sci Nutr (2015)

Effect of individual spices and salt on the malondialdehyde content of cooked hamburgers compared to hamburgers prepared with salt or spice mix and salt (data: mean ± std, n = 3).
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4487614&req=5

Figure 0002: Effect of individual spices and salt on the malondialdehyde content of cooked hamburgers compared to hamburgers prepared with salt or spice mix and salt (data: mean ± std, n = 3).
Mentions: The HPLC system consisted of a Waters Alliance 2695 Module with a 996 photodiode array detector, controlled by Waters Empower 2 Software (Waters, Milford, MA). The mobile phase, solvent A (acetonitrile) and solvent B (0.4% aqueous phosphoric acid), was used under linear gradient condition as follows: 0–60 min, 15–60% solvent A in solvent B; with a flow rate of 1.0 mL/min. All samples were filtered (0.22 µm) and loaded (25 µL injection volume) and analyzed on a Phenomenex Gemini-NX C18, 110A 4.6 × 250 mm, 5 µm column with a guard column (C18 5 µm, 3.9 × 20 mm). The monitored wavelength was 420 nm for detection and quantification of curcumin, demethoxycurcumin and bisdemethoxycurcumin (Figure 2), and 330 nm for piperine. The retention time for curcumin, demethoxycurcumin, bisdemethoxycurcumin and piperine at above HPLC condition are 7.04, 10.97, 12.65 and 23.58 min, respectively.Figure 2.

Bottom Line: The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat.When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity.Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.

View Article: PubMed Central - PubMed

Affiliation: Center for Human Nutrition, University of California , Los Angeles, CA , USA.

ABSTRACT
Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.

No MeSH data available.