Resumo

VARGAS-SANCHEZ, Rey David; TORRES-MARTINEZ, Brisa del Mar; TORRESCANO-URRUTIA, Gastón Ramón  e  SANCHEZ-ESCALANTE, Armida. Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability. Biotecnia [online]. 2024, vol.26, e2158.  Epub 18-Out-2024. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v26i1.2128.

Coffee fruit processing residues have been proposed to prevent meat quality loss. This study aimed to evaluate the effectiveness of coffee silverskin aqueous extract (CSE) on the oxidative stability of a pork meat homogenate. CSE was subjected to polyphenols determination (total phenol, flavonoids, and caffeoylquinic acid contents) and antiradical and reducing power assays. In addition, raw pork meat homogenates were divided into four treatments (CN, control or without antioxidant; T1 and T2, CSE at 250 and 500 ppm, respectively; BHT, synthetic antioxidant at 500 ppm), oxidized for 1 h with potassium ferrocyanide (0, 0.5, and 1.0 %, w/v), and subjected to meat quality evaluation (pH, lipid oxidation, color, and metmyoglobin content). Results demonstrated that CSE is an important source of polyphenols with antioxidant activity, and their incorporation in a raw pork meat homogenate led to reduce pH values, lipid oxidation, and metmyoglobin content, as well as decreased color changes (p < 0.05). These results suggest that CSE has great potential as an antioxidant additive for meat products.

Palavras-chave : coffee residues; bioactive compounds; antioxidants, meat quality.

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