Evaluation of the antioxidant activity of Betula pendula leaves extract and its effects on model foods

References

• Ahmad M, Benjakul S, Sumpavapol P, Nirmal NP. 2012. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. Int J Food Microbiol. 155:171–178.
   PubMed Web of Science ®Google Scholar
• Ali Y, Benjakul S, Prodpran T, Sumpavapol P. 2014. Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles. Food Hydrocolloids. 41:265–273.
   Web of Science ®Google Scholar
• Aliakbarlu J, Tajik H. 2012. Antioxidant and antibacterial activities of various extracts of Borago officinalis flowers. J Food Process Preserv. 36:539–544.
   Web of Science ®Google Scholar
• Almajano MP, Carbó R, Jiménez JAL, Gordon MH. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chem. 108:55–63.
   Web of Science ®Google Scholar
• Azman NAM, Gallego M, Juliá L, Fajari L, Almajano MP. 2015. The effect of Convolvulus arvensis dried extract as a potential antioxidant in food models. Antioxidants. 4:170–184.
   Web of Science ®Google Scholar
• Azman NAM, Peiró S, Fajarí L, Julià L, Almajano MP. 2014a. Radical scavenging of white tea and its flavonoid constituents by electron paramagnetic resonance (EPR) spectroscopy. J Agr Food Chem. 62:5743–5748.
   PubMed Web of Science ®Google Scholar
• Azman NAM, Gordon MH, Skowyra M, Segovia F, Almajano MP. 2014b. Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres. J Sci Food Agric. 95:1804–1811.
   PubMed Web of Science ®Google Scholar
• Bao S, Xu S, Wang Z. 2009. Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles. J Sci Food Agric. 89:2692–2700.
   Web of Science ®Google Scholar
• Başer KHC, Demirci B. 2007. Studies on Betula essential oils. Arkivoc. 7:335–348.
   Web of Science ®Google Scholar
• Bertrams J, Kunz N, Müller M. 2013. Phenolic compounds as marker compounds for botanical origin determination of German propolis samples based on TLC and TLC-MS. J Appl Bot Food Qual. 153:143–153.
   Google Scholar
• Bitencourt CM, Fávaro-Trindade CS, Sobral PJ, Carvalho R. 2014. Gelatin-based films additivated with curcuma ethanol extract: antioxidant activity and physical properties of films. Food Hydrocolloids. 40:145–152.
   Web of Science ®Google Scholar
• Bodini RB, Sobral PJ, Favaro-Trindade CS, Carvalho R. 2013. Properties of gelatin-based films with added ethanol–propolis extract. LWT-Food Sci Technol. 51:104–110.
   Web of Science ®Google Scholar
• Decker E, Warner K, Richards MP, Shahidi F. 2005. Measuring antioxidant effectiveness in food. J Agric Food Chem. 53:4303–4310.
   PubMed Web of Science ®Google Scholar
• Doménech-Asensi G, García-Alonso FJ, Martínez E, Santaella M, Martín-Pozuelo G, Bravo S, Periago MJ. 2013. Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella. Meat Sci. 93:213–219.
   PubMed Web of Science ®Google Scholar
• Duthie G, Campbell F, Bestwick C, Stephen S, Russell W. 2013. Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked turkey meat patties: implications for health. Nutrients. 5:1241–1252.
   PubMed Web of Science ®Google Scholar
• EMA: The European Medicines Agency. 2014. C1995-2012, London [Internet]. [cited 2012 March 5]. Available from: http://www.ema.europa.eu/ema/
   Google Scholar
• Fernández-Agullóa A, Pereira E, Freire MS, Valentão P, Andrade PB, González-Álvarez J, Pereira JA. 2013. Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts. Ind Crop Prod. 42:126–132.
   Web of Science ®Google Scholar
• Evans WC. 2000. Trease and Evans pharmacognosy. Edinburgh, UK: Saunders.
   Google Scholar
• Formanek Z, Lynch A, Galvin K, Farkas J, Kerry JP. 2003. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef. Meat Sci. 63:433–440.
   PubMed Web of Science ®Google Scholar
• Gallego MG, Gordon MH, Segovia FJ, Skowyra M, Almajano MP. 2013. Antioxidant properties of three aromatic herbs (rosemary, thyme and lavender) in oil-in-water emulsions. J Am Oil Chem Soc. 90:1559–1568.
   Web of Science ®Google Scholar
• Germanò MP, Cacciola F, Donato P, Dugo P, Certo G, D'Angelo V, Mondello L, Rapisarda A. 2012. Betula pendula leaves: polyphenolic characterization and potential innovative use in skin whitening products. Fitoterapia. 83:877–882.
   PubMed Web of Science ®Google Scholar
• Germanò MP, Cacciola F, Donato P, Dugo P, Certo G, D'Angelo V, Mondello L, Rapisarda A. 2013. Betula pendula Roth leaves: gastroprotective effects of an HPLC-fingerprinted methanolic extract. Nat Prod Res. 27:1569–1575.
   PubMed Web of Science ®Google Scholar
• Gómez-Estaca J, Montero P, Giménez B, Gómez-Guillén MC. 2007. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem. 105:511–520.
   Web of Science ®Google Scholar
• Grau A, Guardiola F, Boatella J, Barroeta A, Codony R. 2000. Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: influence of various parameters. J Agr Food Chem. 48:1155–1159.
   PubMed Web of Science ®Google Scholar
• Halliwell B. 1996. Antioxidants in human health and disease. Annu Rev Nutr. 16:33–50.
   PubMed Web of Science ®Google Scholar
• Hayes JE, Stepanyan V, Allen P, O’Grady MN, Kerry JP. 2010. Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties. Meat Sci. 84:613–620.
   PubMed Web of Science ®Google Scholar
• Jäger S, Laszczyk MN, Scheffler A. 2008. A preliminary pharmacokinetic study of betulin, the main pentacyclic triterpene from extract of outer bark of birch (Betulae alba cortex). Molecules. 13:3224–3235.
   PubMed Web of Science ®Google Scholar
• Jine Y, Lis M, Szczypka M, Obmińska-Mrukowicz B. 2012. Influence of betulinic acid on lymphocyte subsets and humoral immune response in mice. Pol J Vet Sci. 15:305–313.
   PubMed Web of Science ®Google Scholar
• Kiliç I, Yeşiloğlu Y. 2013. Spectroscopic studies on the antioxidant activity of p-coumaric acid. Spectrochim Acta A Mol Biomol Spectrosc. 115:719–724.
   PubMed Web of Science ®Google Scholar
• Kim SJ, Min SC, Shin HJ, Lee YJ, Cho AR, Kim SY, Han J. 2013a. Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef. Meat Sci. 93:715–722.
   PubMed Web of Science ®Google Scholar
• Kim SJ, Cho AR, Han J. 2013b. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control. 29:112–120.
   Web of Science ®Google Scholar
• Meyer-Hoffert U, Brasch J. 2013. Allergic contact dermatitis caused by betulin-containing triterpene extract from the outer bark of birch (Betula alba). Contact Dermatitis. 68:382–383.
   PubMed Web of Science ®Google Scholar
• Muthukumar M, Naveena BM, Vaithiyanathan S, Sen R, Sureshkumar K. 2012. Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties. J Food Sci Tech. 51:1–9.
   Web of Science ®Google Scholar
• Nithiyanantham S, Siddhuraju P, Francis G. 2013. A promising approach to enhance the total phenolic content and antioxidant activity of raw and processed Jatropha curcas L. kernel meal extracts. Ind Crop Prod. 43:261–269.
   Web of Science ®Google Scholar
• Pandey KB, Rizvi SI. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxid Med Cell Longev. 2:270–278.
   PubMed Web of Science ®Google Scholar
• Pérez-Álvarez JA, Fernández-López J. 2009. Color characteristics of meat and poultry analysis, handbook of processed meats and poultry analysis. In: L. Nollet, FT editors. Boca Raton: CRC Press. p. 355–373.
   Google Scholar
• Post R, Budak C, Canavan J, Duncan-Harrington T, Jones B, Jones S, Murphy-Jenkins R, Myrick T, Wheeler M, White P, et al. 2007. A guide to federal food labeling requirements for meat, poultry, and egg products. Washington (DC): Hogan & Hartson LLP; p. 45–49.
   Google Scholar
• Raal A, Boikova T, Püssa T. 2015. Content and dynamics of polyphenols in Betula spp. leaves naturally growing in Estonia. Rec Nat Prod. 1:41–48.
   Google Scholar
• Raudonė L, Raudonis R, Janulis V, Viškelis P. 2014. Quality evaluation of different preparations of dry extracts of birch (Betula pendula Roth) leaves. Nat Prod Res. 28:1645–1648.
   PubMed Web of Science ®Google Scholar
• Rojas MC, Brewer MS. 2007. Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork. J Food Quality. 31:173–188.
   Web of Science ®Google Scholar
• Rosado T, Bernardo P, Koci K, Coelho AV, Robalo MP, Martins LO. 2012. Methyl syringate: an efficient phenolic mediator for bacterial and fungal laccases. Bioresour Technol. 124:371–378.
   PubMed Web of Science ®Google Scholar
• Sanchez-Escalante A, Djenane D, Torrescano G, Beltran JA, Roncales P. 2003. Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere. J Food Sci. 68:339–344.
   Web of Science ®Google Scholar
• Santas J, Carbo R, Gordon M, Almajano M. 2008. Comparison of the antioxidant activity of two Spanish onion varieties. Food Chem. 107:1210–1216.
   Web of Science ®Google Scholar
• Skowyra M, Falguera V, Gallego G, Peiró S, Almajano MP. 2014. Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions. J Sci Food Agric. 94:911–918.
   PubMed Web of Science ®Google Scholar
• Triki M, Herrero M, Rodríguez-Salas L, Jiménez-Colmenero F, Ruiz-Capillas C. 2013. Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. Food Control. 31:158–165.
   Web of Science ®Google Scholar
• Xu Z, Tang M, Li Y, Liu F, Li X, Dai R. 2010. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties. J Agric Food Chem.58:7289–7296.
   PubMed Web of Science ®Google Scholar
• Yeh CT, Yen GC. 2003. Effects of phenolic acids on human phenolsulfotransferases in relation to their antioxidant activity. J Agr Food Chem. 51:1474–1479.
   PubMed Web of Science ®Google Scholar