Partenaires et organisations internationales
(Anglais)
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Royal Veterinary & Agricultural University (DK), Danish Veterinary and Food Administration (DK), University of Helsinki(FIN), University of Hannover (D), The Rowett Research Institute (GB), Nestec Ltd. Research Centre, Lausanne (CH), Waegeningen Agricultural University (NL), Alcohol control laboratory Alco Inc., Helsinki (FIN), Unilever Research Vlaardingen (NL), National Institute of Food-Hygiene and Nutrition, Budapest (H)
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Résumé des résultats (Abstract)
(Anglais)
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In the continuation of this EU project, storage of potato flakes enriched with 200-500 ppm of extracts from rosemary, green tea, coffee and grape skin under air at 200C (i.e. under accelerated conditions) during 59 weeks was now terminated. Data on the residual oxygen and the development of ethane and pentane monitored during storage using the static headspace/GC technique indicate the following protection capacity of food extracts against lipid oxidation in potato flakes:
Rosemary> Green tea> Grape skin> No extract> Coffee
Storage experiments of 50 weeks were carried out under similar conditions with dehydrated chicken meat enriched with 1000 ppm (relative to the finished product) of rosemary, green tea, coffee and grape skin extracts. The development of ethane and pentane indicates that antioxidant capacity profile of food extracts changed during storage, except with rosemary extract:
Up to 8 weeks: Rosemary> Green tea> Coffee> Grape skin> No extract From 20 weeks: Rosemary> Coffee > Green tea> Grape skin> No extract
This change could be explained by the complete oxygen consumption after storage of 8 and 14 weeks of samples containing grape skin extract, and green tea & coffee extracts, respectively, which could influence the formation mechanism and kinetics of hydrocarbons.
In conclusion, rosemary extract provided the best protection to processed foods, including fried/boiled pork meat (see previous progress report), whereas the protection capacity of other food extracts varied depending on the type of processed foods.
To study the bioavailability of tea catechins, fried pork meat enriched with green tea extract were produced on a pilot scale and 150 kg were used in human studies carried out by partner Ol (B. Sandstr6m, KVL, Copenhagen, Denmark). Data on catechins in urine and markers of oxidative status in blood samples will be included in the final report of the EU project by partner O1 and 02 (L. Dragsted, Denmark).
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