meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-4-289-301meat-297Research ArticleСтатьиAnalysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industryAnalysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industryhttps://orcid.org/0000-0001-8923-8661PchelkinaV. A.PchelkinaV. A.

Viktoriya A. Pchelkina, Candidate of Technical Sciences, Leading Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11 (242)

Viktoriya A. Pchelkina, Candidate of Technical Sciences, Leading Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–95–11 (242)

v.pchelkina@fncps.ruhttps://orcid.org/0000-0002-1066-5589KupaevaN. V.KupaevaN. V.

Nadezhda V. Kupaeva, Junior Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

Tel: +7–495–676–95–11 (209)

Nadezhda V. Kupaeva, Junior Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

Tel: +7–495–676–95–11 (209)

n.kupaeva@fncps.ruV. M. Gorbatov Federal Research Center for Food SystemsРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20231101202484289301Copyright © Pchelkina V.A., Kupaeva N.V., 20242024Pchelkina V.A., Kupaeva N.V.Pchelkina V.A., Kupaeva N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/297

Spices and herbs are widely used in the meat processing industry to improve the taste and flavor of the food products. They contain a wide range of essential oils and biologically active components possessing antioxidant potential. Surge of spices consumption leads to their adulteration; at the same time, species identification is complex and requires increased knowledge about the peculiarities of their structure. This study researched the antioxidant potential (AOP) of six spices and three fragrant herbs, defined their structure and histological parameters of their identification. To assess AOP, total antioxidant capacity (TAC) was defined using the methods of Oxygen Radical Absorbance Capacity (ORAC) and free radical DPPH, and the main classes of AO were identified with the help of qualitative reactions, microstructure was analyzed via three staining methods. Among six classes of AO the flavonoids were found in all extracts. All of four AO classes were found in basil and allspice. Allspice extract showed the highest TACDPPH (2,876.05 ± 19.83 µmol-eq.quercetin/l), the lowest value was found in parsley extract (157.97 ± 4.80 µmol-eq.quercetin/l). At the same time, the highest TACORAC was found in the extract of dill greens and basil greens — 9,789.51 ± 433.22 μmol-eq.quercetin/l and 9,692.91 ± 203.42 μmol-eq.quercetin/l, respectively, and its lowest content was found in ginger — 956.98 ± 241.79 µmol-eq. quercetin/l. The microstructural features of cells peculiar for each sample were defined: external protective tissues, seed hulls, storage tissue, secretory and formative tissues, and their ability to perceive staining with general and specific dyes. The results obtained make it possible to test the composition of dry spices and herbs, to reveal their presence in the ready-to-consume meat products and to exclude cases of their adulteration.

Spices and herbs are widely used in the meat processing industry to improve the taste and flavor of the food products. They contain a wide range of essential oils and biologically active components possessing antioxidant potential. Surge of spices consumption leads to their adulteration; at the same time, species identification is complex and requires increased knowledge about the peculiarities of their structure. This study researched the antioxidant potential (AOP) of six spices and three fragrant herbs, defined their structure and histological parameters of their identification. To assess AOP, total antioxidant capacity (TAC) was defined using the methods of Oxygen Radical Absorbance Capacity (ORAC) and free radical DPPH, and the main classes of AO were identified with the help of qualitative reactions, microstructure was analyzed via three staining methods. Among six classes of AO the flavonoids were found in all extracts. All of four AO classes were found in basil and allspice. Allspice extract showed the highest TACDPPH (2,876.05 ± 19.83 µmol-eq.quercetin/l), the lowest value was found in parsley extract (157.97 ± 4.80 µmol-eq.quercetin/l). At the same time, the highest TACORAC was found in the extract of dill greens and basil greens — 9,789.51 ± 433.22 μmol-eq.quercetin/l and 9,692.91 ± 203.42 μmol-eq.quercetin/l, respectively, and its lowest content was found in ginger — 956.98 ± 241.79 µmol-eq. quercetin/l. The microstructural features of cells peculiar for each sample were defined: external protective tissues, seed hulls, storage tissue, secretory and formative tissues, and their ability to perceive staining with general and specific dyes. The results obtained make it possible to test the composition of dry spices and herbs, to reveal their presence in the ready-to-consume meat products and to exclude cases of their adulteration.

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The authors declare that there are no conflicts of interest present.