Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

Glodde, Florentina; Günal, Mevlüt; Kinsel, Mary E.; AbuGhazaleh, Amer

doi:10.2478/jvetres-2018-0014

Abstract

Introduction

The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA).

Material and Methods

In two different experiments content parameters were measured after 12 days of storage at 55°C. In experiment one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis), and samples were analysed for thiobarbituric acid-reactive substances (TBARS). In experiment two, the effects of GSE and curcumin at two admixture proportions (0.1% and 0.2% of food DM) on omega-3 fatty acid (FA) content were evaluated.

Results

TBARS values were lower than the control (P < 0.01) for curcumin, cranberry, pomegranate, and GSE but not for the açai berry (P > 0.05). By day 12, although there were no significant differences (P > 0.05) between the two curcumin treatments, they preserved higher concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P < 0.05) than the BHA and control treatments. The addition of GSE or BHA to dog food held (P < 0.05) the concentrations of EPA higher than the control. The concentrations of EPA and DHA for the 0.2% GSE treatment were greater (P < 0.05) than the 0.1% GSE treatment. Grape seed extract at 0.2% lost less (P < 0.05) EPA concentration than BHA.

Conclusion

The present results showed that, except for açai berry, the tested natural antioxidants could be used as a substitute for BHA in dog food.

References

Adamez J.D., Samino E.G., Sanchez E.V., Gonzalez-Gomez D.: In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.). Food Control 2012, 24, 136–141.
Search in Google Scholar Back to article
Ahn J., Grun I.U., Fernando L.N.: Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. J Food Sci 2002, 67, 1364–1369.
Search in Google Scholar Back to article
Ak T., Gülçin I.: Antioxidant and radical scavenging properties of curcumin. Chem Biol Interact 2008, 174, 27–37.
Search in Google Scholar Back to article
APPA. American Pet Products Association: Pet industry market size and ownership statistics. (available at: http://www.americanpetproducts.org/press_industrytrends.asp) 2017.
Search in Google Scholar Back to article
Bauer J.E.: Responses of dogs to dietary omega-3 fatty acids. J Am Vet Med Assoc 2007, 231, 1657–1661.
Search in Google Scholar Back to article
Botsoglou N.A., Fletouris D.J., Papageorgious G.E., Vassilopoulos V.N., Mantis A.J., Trakatellis A.G.: Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. J Agric Food Chem 1994, 42, 1931–1937.
Search in Google Scholar Back to article
Brewer M.S.: Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Comp Rev Food Sci Food Saf 2011, 10, 1541–4337.
Search in Google Scholar Back to article
D’Souza H.P., Prabhu H.R.: In vitro inhibition of lipid peroxidation in fish by turmeric (Curcoma longa). Indian J Clin Biochem 2006, 2, 138–141.
Search in Google Scholar Back to article
Goncalves G., Santos N., Srebernich S.: Antioxidant and antimicrobial activities of propolis and afai (Euterpe oleracea Mart) extracts. Rev Ciênc Farm Básica Apl 2011, 32, 349–356.
Search in Google Scholar Back to article
Iqbal S., Haleem S., Akhtar M., Zia-ul-Haq M., Akbar J.: Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Res Int 2008, 41, 194–200.
Search in Google Scholar Back to article
Jayaprakasha G.K., Singh R.P., Sakariah K.K.: Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem 2001, 73, 285–290.
Search in Google Scholar Back to article
Jayaprakasha G.K. Selvi T., Sakariah K.K.: Antibacterial and antioxidant activity of grape (Vitis vinifera) seed extracts. Food Res Int 2003, 36, 117–122.
Search in Google Scholar Back to article
Jayaprakasha G.K., Rao L.J., Sakariah K.K.: Antioxidant activities of curcumin, demethoxycurcumin and bisdemethoxycurcumin. Food Chem 2006, 98, 720–724.
Search in Google Scholar Back to article
Jiao Y., Wilkinson IV, J., Christine Pietsch E., Buss J.L., Wang W., Planalp R., Torti F.M., Torti S.V.: Iron chelation in the biological activity of curcumin. Free Radic Biol Med 2006, 40, 1152–1160.
Search in Google Scholar Back to article
Kalin P., Gülçin I., Gören A.C.: Antioxidant activity and polyphenol content of cranberries (Vaccinium macrocarpon). Rec Nat Prod 2015, 9, 496–502.
Search in Google Scholar Back to article
Kanatt S.R., Chander R., Sharma A.: Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products. Int J Food Sci Technol 2009, 45, 216–222.
Search in Google Scholar Back to article
Kathirvel P., Gong Y., Richards M.P.: Identification of the compound in a potent cranberry juice extract that inhibits lipid oxidation in comminuted muscle. Food Chem 2009, 115, 924–932.
Search in Google Scholar Back to article
Kerrihard A.L., Nagy K., Craft B.D., Beggio M., Pegg R.B.: Oxidative stability of commodity fats and oils: modeling on fatty acid composition. J Am Oil Chem Soc 2015, 92, 1153–1163.
Search in Google Scholar Back to article
Khopde S.M., Priyadarsini K.I., Venkatesan P., Rao M.N.A.: Free radical scavenging ability and antioxidant efficiency of curcumin and its substituted analogue. Biophys Chem 1999, 80, 85–91.
Search in Google Scholar Back to article
Kramer J.K., Feller V., Dugan M.E., Sauer F.D., Mossoba M.M., Yurawecz M.P.: Evaluating acid and base catalysts in the methylation of milk and rumen fatty acids with special emphasis on conjugated dienes and total trans fatty acids. Lipids 1997, 32, 1219–1228.
Search in Google Scholar Back to article
Kulkami S., De Santos F.A., Kattamuri S., Rossi S.J., Brewer M.S.: Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Sci 2011, 88, 139–144.
Search in Google Scholar Back to article
Lee C.H., Krueger C.G., Reed J.D., Richards M.P.: Inhibition of hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry components. Food Chem 2006, 99, 591–599.
Search in Google Scholar Back to article
Maier T., Schieber A., Kammerer D.R., Carle R.: Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants. Food Chem 2009, 112, 551–559.
Search in Google Scholar Back to article
Mertens-Talcott S.U., Rios J., Jilma-Stohlawetz P., Pacheco-Palencia L.A., Meibohm B., Talcott S.T., Derendorf H.: Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpe oleracea Mart.) in human healthy volunteers. J Agric Food Chem 2008, 56, 7796–7802.
Search in Google Scholar Back to article
Naveena B.M., Sen A.R., Vaithiyanathan S., Kondaiah Y.B.N.: Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci 2008, 80, 1304–1308.
Search in Google Scholar Back to article
Padmaja A., Prasad N.B.L.: Pomegranate (Punica granatum L.) peel extract as a source of natural antioxidant. J Food Eng 2011, 1, 171–182.
Search in Google Scholar Back to article
Parejo I., Viladomat F., Bastida J., Rosas-Romero A., Flerlage N., Burillo J., Codina C.: Comparison between the radical scavenging activity and antioxidant activity of six distilled and nondistilled Mediterranean herbs and aromatic plants. J Agric Food Chem 2002, 50, 6882–6890.
Search in Google Scholar Back to article
Pazos M., Gallardo J.M.M., Torres J.L., Medina I.: Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chem 2005, 92, 547–557.
Search in Google Scholar Back to article
Priyadarsini K.I., Maity D.K., Naik G.H., Kumar M.S., Unnikrishnan M.K., Satav J.G., Mohan H.: Role of phenolic OH and methylene hydrogen on the free radical reactions and antioxidant activity of curcumin. Free Radic Biol Med 2003, 35, 475–484.
Search in Google Scholar Back to article
Rojas M.C., Brewer M.S.: Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork. J Food Quality 2007, 31, 173–188.
Search in Google Scholar Back to article
Rukkumani R., Aruna K., Varma P.S., Rajasekaran K.N., Menon V.P.M.: Comparative effects of curcumin and an analog of curcumin on alcohol and PUFA induced oxidative stress. J Pharm Sci Pharmacol 2004, 7, 274–283.
Search in Google Scholar Back to article
Sampels S., Åsli M., Vogt G., Mørkøre T.: Berry marinades enhance oxidative stability of herring fillets. J Agric Food Chem 2010, 58, 12230–12237.
Search in Google Scholar Back to article
Suryanarayana P., Satyanarayana A., Balakrishna N., Kumar P.U., Reddy G.B.: Effect of turmeric and curcumin on oxidative stress and antioxidant enzymes in streptozotocin-induced diabetic rat. Med Sci Monit 2007, 13, 286–292.
Search in Google Scholar Back to article
Turek J.J, Watkins B.A., Schoenlein I.A., Allen K.G.D., Hayek M.G., Aldrich C.G.: Oxidized lipid depresses canine growth, immune function and bone formation. J Nutr Biochem 2003, 4, 24–31.
Search in Google Scholar Back to article
Wang S.Y., Jiao H.J.: Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. J Agric Food Chem 2000, 48, 5677–5684.
Search in Google Scholar Back to article
Wang Y.F., Shao J.J., Zhou C.H., Zhang D.L., Bie Z.M., Lv F.X, Zhang C., Lu Z.X.: Food preservation effects of curcumin microcapsules. Food Control 2012, 27, 113–117.
Search in Google Scholar Back to article
Wichi H.P.: Enhanced tumor development by butylated hydroxyanisole (BHA) from the perspective of effect on forestomach and esophageal squamous epithelium. Food Chem Toxicol 1988, 26, 717–723.
Search in Google Scholar Back to article
Zheng W., Wang S.Y.: Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. J Agric Food Chem 2003, 51, 502–509.
Search in Google Scholar Back to article
Zhou A., McFeeters R.F., Fleming H.P.: Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric. J Agric Food Chem 2000, 48, 4910–4912.
Search in Google Scholar Back to article