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Year 2025, Volume: 11 Issue: 3, 208 - 218, 01.07.2025

Güleren Sabuncular , Buse Sarıkaya , Esra Güney , Yağmur Yeşil , Hatice Köstereli , Mustafa Yaman

https://doi.org/10.3153/FH25017

Abstract

Project Number

1919B012209740

References

  • Altun, S.K., Aydemir, M.E., Takım, K., Yilmaz, M.A., & Yalçin, H. (2024). Inhibition of Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice. Food Bioscience, 60, 104336. https://doi.org/10.1016/j.fbio.2024.104336
  • Ashaolu, T.J., Khalifa, I., Mesak, M.A., Lorenzo, J.M., & Farag, M.A. (2023). A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Critical Reviews in Food Science and Nutrition, 63(19), 3538-3555. https://doi.org/10.1080/10408398.2021.1929059
  • Aydemir, M.E., Altun, S.K., Takım, K., Yilmaz, M.A., & Yalçin, H. (2024). Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in beef tenderloins. Meat science, 214, 109535. https://doi.org/10.1016/j.meatsci.2024.109535
  • Bednarska, K., Fecka, I., Scheijen, J.L., Ahles, S., Vangrieken, P., & Schalkwijk, C.G. (2023). A Citrus and pomegranate complex reduces methylglyoxal in healthy elderly subjects: secondary analysis of a double-blind randomized cross-over clinical trial. International Journal of Molecular Sciences, 24(17), 13168. https://doi.org/10.3390/ijms241713168
  • Bukowska, B., Duchnowicz, P., Tumer, T.B., Michałowicz, J., & Krokosz, A. (2023). Precarcinogens in food–Mechanism of action, formation of DNA adducts and preventive measures. Food Control, 152, 109884. https://doi.org/10.1016/j.foodcont.2023.109884
  • Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., & Lorenzo, J. M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), 429. https://doi.org/10.3390/antiox8100429
  • Dong, H., Xian, Y., Li, H., Bai, W., & Zeng, X. (2020). Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies. Comprehensive Reviews in Food Science and Food Safety, 19(2), 365-404. https://doi.org/10.1111/1541-4337.12527
  • Dua, S., Bhat, Z., & Kumar, S. (2016). Pomegranate (Punica granatum) rind extract as an efficient alternative to synthetic preservatives in fat-rich meat products. Nutrition & Food Science, 46(6), 844-856. https://doi.org/10.1108/NFS-05-2016-0061
  • Duman, E., & Kurban, H. (2022). Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products. Food Science and Technology, 42, e110921. https://doi.org/10.1590/fst.110921
  • Ehsanur Rahman, S.M., Islam, S., Pan, J., Kong, D., Xi, Q., Du, Q., Yang, Y., Wang, J., Oh, D.-H., & Han, R. (2023). Marination ingredients on meat quality and safety—A review. Food Quality and Safety, 7, fyad027. https://doi.org/10.1093/fqsafe/fyad027
  • El-Shehawi, A. M., Sayed, S., Hassan, M. M., Al-Otaibi, S., Althobaiti, F., Elseehy, M.M., & Soliman, M. (2022). Taify pomegranate juice (TPJ) abrogates acrylamide-induced oxidative stress through the regulation of antioxidant activity, inflammation, and apoptosis-associated genes. Frontiers in Veterinary Science, 9, 833605. https://doi.org/10.3389/fvets.2022.833605
  • Gibis, M., & Weiss, J. (2012). Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties. Food Chemistry, 134(2), 766-774. https://doi.org/10.1016/j.foodchem.2012.02.179
  • Goli, T., Ricci, J., Bohuon, P., Marchesseau, S., & Collignan, A. (2014). Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Meat science, 96(3), 1133-1140. https://doi.org/10.1016/j.meatsci.2013.10.031
  • Gullón, P., Astray, G., Gullón, B., Tomasevic, I., & Lorenzo, J.M. (2020). Pomegranate peel as a suitable source of high-added value bioactives: Tailored functionalized meat products. Molecules, 25(12), 2859. https://doi.org/10.3390/molecules25122859
  • Hassanpour, S.H., & Doroudi, A. (2023). Review of the antioxidant potential of flavonoids as a subgroup of polyphenols and partial substitute for synthetic antioxidants. Avicenna journal of phytomedicine, 13(4), 354. https://doi.org/10.22038/AJP.2023.21774
  • Henning, S.M., Hsu, M., Yang, A.D., Thames, G., Lee, R. P., Huang, J., Heber, D., & Li, Z. (2017). In vivo antioxidant potency of pomegranate juice and extract consumed with a cooked hamburger meat patty containing oxidized lipids. The FASEB Journal, 31, 972.916-972.916. https://doi.org/10.1096/fasebj.31.1_supplement.972.16
  • Inan-Eroglu, E., Ayaz, A., & Buyuktuncer, Z. (2020). Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies. Nutrition research reviews, 33(1), 77-89. https://doi.org/10.1017/S0954422419000209
  • Kaufmann, M., Krüger, S., Mügge, C., & Kroh, L.W. (2018). General acid/base catalysis of sugar anomerization. Food Chemistry, 265, 216-221. https://doi.org/10.1016/j.foodchem.2018.05.101
  • Kęska, P., Wójciak, K.M., & Stadnik, J. (2019). Effect of marination time on the antioxidant properties of peptides extracted from organic dry-fermented beef. Biomolecules, 9(10), 614. https://doi.org/10.3390/biom9100614
  • Keşkekoğlu, H., & Üren, A. (2014). Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods. Meat science, 96(4), 1446-1451. https://doi.org/10.1016/j.meatsci.2013.12.004
  • Li, J., Han, D., Huang, F., & Zhang, C. (2023). Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish. International Journal of Gastronomy and Food Science, 31, 100659. https://doi.org/10.1016/j.ijgfs.2023.100659
  • Libera, J., Iłowiecka, K., & Stasiak, D. (2021). Consumption of processed red meat and its impact on human health: A review. International Journal of Food Science & Technology, 56(12), 6115-6123. https://doi.org/10.1111/ijfs.15270
  • Liu, W., Ma, H., Frost, L., Yuan, T., Dain, J.A., & Seeram, N.P. (2014). Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species. Food & function, 5(11), 2996-3004. https://doi.org/10.1039/C4FO00538D
  • Ly Lytou, A.E., Nychas, G.J.E., & Panagou, E.Z. (2018). Effect of pomegranate-based marinades on the microbiological, chemical, and sensory quality of chicken meat: A metabolomics approach. International Journal of Food Microbiology, 267, 42-53. https://doi.org/10.1016/j.ijfoodmicro.2017.12.023
  • Macho-González, A., Bastida, S., Garcimartín, A., López-Oliva, M.E., González, P., Benedí, J., González-Muñoz, M.J., & Sánchez-Muniz, F.J. (2021). Functional meat products as oxidative stress modulators: A review. Advances in Nutrition, 12(4), 1514-1539. https://doi.org/10.1093/advances/nmaa182
  • Matthaiou, C.M., Goutzourelas, N., Stagos, D., Sarafoglou, E., Jamurtas, A., Koulocheri, S.D., Haroutounian, S.A., Tsatsakis, A.M., & Kouretas, D. (2014). Pomegranate juice consumption increases GSH levels and reduces lipid and protein oxidation in human blood. Food and chemical toxicology, 73, 1-6. https://doi.org/10.1016/j.fct.2014.07.027
  • McKenna, D., Strachan, D., Miller, R., Acuff, G., & Savell, J. (2003). Cranbefcry juice marinade improves sensory and microbiological properties of vacuum‐packaged lamb chops. Journal of Muscle Foods, 14(3), 207-220. https://doi.org/10.1111/j.1745-4573.2003.tb00701.x
  • Mukherjee, S., Ghosh, S., Choudhury, S., Gupta, P., Adhikary, A., & Chattopadhyay, S. (2021). Pomegranate polyphenols attenuate inflammation and hepatic damage in tumor-bearing mice: crucial role of NF-κB and the Nrf2/GSH axis. The Journal of Nutritional Biochemistry, 97, 108812. https://doi.org/10.1016/j.jnutbio.2021.108812
  • Naveena, B.M., Sen, A.R., Kingsly, R.P., Singh, D.B., & Kondaiah, N. (2008). Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. International Journal of Food Science & Technology, 43(10), 1807-1812. https://doi.org/10.1111/j.1365-2621.2007.01708.x
  • Nikmaram, N., Budaraju, S., Barba, F.J., Lorenzo, J.M., Cox, R.B., Mallikarjunan, K., & Roohinejad, S. (2018). Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat science, 145, 245-255. https://doi.org/10.1016/j.meatsci.2018.06.031
  • Papuc, C., Goran, G.V., Predescu, C.N., Nicorescu, V., & Stefan, G. (2017). Plant polyphenols as antioxidant and antibacterial agents for shelf‐life extension of meat and meat products: Classification, structures, sources, and action mechanisms. Comprehensive Reviews in Food Science and Food Safety, 16(6), 1243-1268. https://doi.org/10.1111/1541-4337.12298
  • Renda, G., & Şöhretoğlu, D. (2024). Fruit juices: chemical compositions and health benefits. Phytochemistry Reviews, 1-28. https://doi.org/10.1007/s11101-024-10013-5
  • Schalkwijk, C., & Stehouwer, C. (2020). Methylglyoxal, a highly reactive dicarbonyl compound, in diabetes, its vascular complications, and other age-related diseases. Physiological reviews, 100(1), 407-461. https://doi.org/10.1152/physrev.00001.2019
  • Shaban, N.Z., El-Kersh, M.A., Bader-Eldin, M.M., Kato, S.A., & Hamoda, A.F. (2014). Effect of Punica granatum (pomegranate) juice extract on healthy liver and hepatotoxicity induced by diethylnitrosamine and phenobarbital in male rats. Journal of medicinal food, 17(3), 339-349. https://doi.org/10.1089/jmf.2012.0306
  • Singh, J., Prasad, R., Kaur, H.P., Jajoria, K., Chahal, A. S., Verma, A., Kara, M., Assouguem, A., & Bahhou, J. (2023). Bioactive compounds, pharmacological properties, and utilization of pomegranate (Punica granatum L.): A comprehensive review. Tropical Journal of Natural Product Research, 7(9). http://www.doi.org/10.26538/tjnpr/v7i9.2
  • Smith, D.P., & Acton, J.C. (2000). Marination, cooking, and curing of poultry products. In Poultry meat processing (pp. 267-290). CRC Press. ISBN: 9780429124655
  • Turgut, S.S., Işıkçı, F., & Soyer, A. (2017). Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat science, 129, 111-119. https://doi.org/10.1016/j.meatsci.2017.02.019
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Effects of adding pomegranate (Punica granatum L.) juice to marinade on the formation of malondialdehyde, glyoxal, and methylglyoxal in red meat

Year 2025, Volume: 11 Issue: 3, 208 - 218, 01.07.2025

Güleren Sabuncular , Buse Sarıkaya , Esra Güney , Yağmur Yeşil , Hatice Köstereli , Mustafa Yaman

https://doi.org/10.3153/FH25017

Abstract

This study investigated the impact of pomegranate juice (Punica granatum L.) as a marinade component on the formation of lipid oxidation- and glycation-related compounds in meat. Three different marination treatments (pomegranate juice, marinade, and a combination of both) and three marination durations (2, 6, and 24 hours) were applied. Malondialdehyde, glyoxal, and methylglyoxal levels were analysed via HPLC. The results revealed that pomegranate juice significantly reduced glyoxal formation, with the lowest glyoxal level recorded at 13.0 µg/100 g after 2 hours of marination (p<0.001). In contrast, 6-hour marination with traditional marinade resulted in the highest glyoxal level (174.6 µg/100 g). The malondialdehyde levels were lowest in the pomegranate juice group after 24 hours (109.3 µg/100 g), whereas the methylglyoxal levels peaked at 24 hours (468.3 µg/100 g). The combination of pomegranate juice and marinade had intermediate effects, reducing oxidation but maintaining moderate methylglyoxal. This study is limited by its focus on specific markers and the exclusion of sensory attributes and other potential oxidation markers. Factors such as meat type, fat content, and pH were not evaluated. Pomegranate juice shows promise as a natural antioxidant, but further studies should explore sensory evaluation, different meat types, and the long-term stability of antioxidant effects during storage to enhance practical applications.

Keywords

Glycation Lipid oxidation Marination Pomegranate juice Red meat

Ethical Statement

The authors declare that this study does not involve experiments with human or animal subjects, and therefore, ethics committee approval is not required.

Supporting Institution

This study was funded by TÜBİTAK 2209-A (project number: 1919B012209740).

Project Number

1919B012209740

Thanks

We thank the Scientific and Technological Research Council of Türkiye (TÜBİTAK).

References

  • Altun, S.K., Aydemir, M.E., Takım, K., Yilmaz, M.A., & Yalçin, H. (2024). Inhibition of Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice. Food Bioscience, 60, 104336. https://doi.org/10.1016/j.fbio.2024.104336
  • Ashaolu, T.J., Khalifa, I., Mesak, M.A., Lorenzo, J.M., & Farag, M.A. (2023). A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Critical Reviews in Food Science and Nutrition, 63(19), 3538-3555. https://doi.org/10.1080/10408398.2021.1929059
  • Aydemir, M.E., Altun, S.K., Takım, K., Yilmaz, M.A., & Yalçin, H. (2024). Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in beef tenderloins. Meat science, 214, 109535. https://doi.org/10.1016/j.meatsci.2024.109535
  • Bednarska, K., Fecka, I., Scheijen, J.L., Ahles, S., Vangrieken, P., & Schalkwijk, C.G. (2023). A Citrus and pomegranate complex reduces methylglyoxal in healthy elderly subjects: secondary analysis of a double-blind randomized cross-over clinical trial. International Journal of Molecular Sciences, 24(17), 13168. https://doi.org/10.3390/ijms241713168
  • Bukowska, B., Duchnowicz, P., Tumer, T.B., Michałowicz, J., & Krokosz, A. (2023). Precarcinogens in food–Mechanism of action, formation of DNA adducts and preventive measures. Food Control, 152, 109884. https://doi.org/10.1016/j.foodcont.2023.109884
  • Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., & Lorenzo, J. M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), 429. https://doi.org/10.3390/antiox8100429
  • Dong, H., Xian, Y., Li, H., Bai, W., & Zeng, X. (2020). Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies. Comprehensive Reviews in Food Science and Food Safety, 19(2), 365-404. https://doi.org/10.1111/1541-4337.12527
  • Dua, S., Bhat, Z., & Kumar, S. (2016). Pomegranate (Punica granatum) rind extract as an efficient alternative to synthetic preservatives in fat-rich meat products. Nutrition & Food Science, 46(6), 844-856. https://doi.org/10.1108/NFS-05-2016-0061
  • Duman, E., & Kurban, H. (2022). Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products. Food Science and Technology, 42, e110921. https://doi.org/10.1590/fst.110921
  • Ehsanur Rahman, S.M., Islam, S., Pan, J., Kong, D., Xi, Q., Du, Q., Yang, Y., Wang, J., Oh, D.-H., & Han, R. (2023). Marination ingredients on meat quality and safety—A review. Food Quality and Safety, 7, fyad027. https://doi.org/10.1093/fqsafe/fyad027
  • El-Shehawi, A. M., Sayed, S., Hassan, M. M., Al-Otaibi, S., Althobaiti, F., Elseehy, M.M., & Soliman, M. (2022). Taify pomegranate juice (TPJ) abrogates acrylamide-induced oxidative stress through the regulation of antioxidant activity, inflammation, and apoptosis-associated genes. Frontiers in Veterinary Science, 9, 833605. https://doi.org/10.3389/fvets.2022.833605
  • Gibis, M., & Weiss, J. (2012). Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties. Food Chemistry, 134(2), 766-774. https://doi.org/10.1016/j.foodchem.2012.02.179
  • Goli, T., Ricci, J., Bohuon, P., Marchesseau, S., & Collignan, A. (2014). Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Meat science, 96(3), 1133-1140. https://doi.org/10.1016/j.meatsci.2013.10.031
  • Gullón, P., Astray, G., Gullón, B., Tomasevic, I., & Lorenzo, J.M. (2020). Pomegranate peel as a suitable source of high-added value bioactives: Tailored functionalized meat products. Molecules, 25(12), 2859. https://doi.org/10.3390/molecules25122859
  • Hassanpour, S.H., & Doroudi, A. (2023). Review of the antioxidant potential of flavonoids as a subgroup of polyphenols and partial substitute for synthetic antioxidants. Avicenna journal of phytomedicine, 13(4), 354. https://doi.org/10.22038/AJP.2023.21774
  • Henning, S.M., Hsu, M., Yang, A.D., Thames, G., Lee, R. P., Huang, J., Heber, D., & Li, Z. (2017). In vivo antioxidant potency of pomegranate juice and extract consumed with a cooked hamburger meat patty containing oxidized lipids. The FASEB Journal, 31, 972.916-972.916. https://doi.org/10.1096/fasebj.31.1_supplement.972.16
  • Inan-Eroglu, E., Ayaz, A., & Buyuktuncer, Z. (2020). Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies. Nutrition research reviews, 33(1), 77-89. https://doi.org/10.1017/S0954422419000209
  • Kaufmann, M., Krüger, S., Mügge, C., & Kroh, L.W. (2018). General acid/base catalysis of sugar anomerization. Food Chemistry, 265, 216-221. https://doi.org/10.1016/j.foodchem.2018.05.101
  • Kęska, P., Wójciak, K.M., & Stadnik, J. (2019). Effect of marination time on the antioxidant properties of peptides extracted from organic dry-fermented beef. Biomolecules, 9(10), 614. https://doi.org/10.3390/biom9100614
  • Keşkekoğlu, H., & Üren, A. (2014). Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods. Meat science, 96(4), 1446-1451. https://doi.org/10.1016/j.meatsci.2013.12.004
  • Li, J., Han, D., Huang, F., & Zhang, C. (2023). Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish. International Journal of Gastronomy and Food Science, 31, 100659. https://doi.org/10.1016/j.ijgfs.2023.100659
  • Libera, J., Iłowiecka, K., & Stasiak, D. (2021). Consumption of processed red meat and its impact on human health: A review. International Journal of Food Science & Technology, 56(12), 6115-6123. https://doi.org/10.1111/ijfs.15270
  • Liu, W., Ma, H., Frost, L., Yuan, T., Dain, J.A., & Seeram, N.P. (2014). Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species. Food & function, 5(11), 2996-3004. https://doi.org/10.1039/C4FO00538D
  • Ly Lytou, A.E., Nychas, G.J.E., & Panagou, E.Z. (2018). Effect of pomegranate-based marinades on the microbiological, chemical, and sensory quality of chicken meat: A metabolomics approach. International Journal of Food Microbiology, 267, 42-53. https://doi.org/10.1016/j.ijfoodmicro.2017.12.023
  • Macho-González, A., Bastida, S., Garcimartín, A., López-Oliva, M.E., González, P., Benedí, J., González-Muñoz, M.J., & Sánchez-Muniz, F.J. (2021). Functional meat products as oxidative stress modulators: A review. Advances in Nutrition, 12(4), 1514-1539. https://doi.org/10.1093/advances/nmaa182
  • Matthaiou, C.M., Goutzourelas, N., Stagos, D., Sarafoglou, E., Jamurtas, A., Koulocheri, S.D., Haroutounian, S.A., Tsatsakis, A.M., & Kouretas, D. (2014). Pomegranate juice consumption increases GSH levels and reduces lipid and protein oxidation in human blood. Food and chemical toxicology, 73, 1-6. https://doi.org/10.1016/j.fct.2014.07.027
  • McKenna, D., Strachan, D., Miller, R., Acuff, G., & Savell, J. (2003). Cranbefcry juice marinade improves sensory and microbiological properties of vacuum‐packaged lamb chops. Journal of Muscle Foods, 14(3), 207-220. https://doi.org/10.1111/j.1745-4573.2003.tb00701.x
  • Mukherjee, S., Ghosh, S., Choudhury, S., Gupta, P., Adhikary, A., & Chattopadhyay, S. (2021). Pomegranate polyphenols attenuate inflammation and hepatic damage in tumor-bearing mice: crucial role of NF-κB and the Nrf2/GSH axis. The Journal of Nutritional Biochemistry, 97, 108812. https://doi.org/10.1016/j.jnutbio.2021.108812
  • Naveena, B.M., Sen, A.R., Kingsly, R.P., Singh, D.B., & Kondaiah, N. (2008). Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. International Journal of Food Science & Technology, 43(10), 1807-1812. https://doi.org/10.1111/j.1365-2621.2007.01708.x
  • Nikmaram, N., Budaraju, S., Barba, F.J., Lorenzo, J.M., Cox, R.B., Mallikarjunan, K., & Roohinejad, S. (2018). Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat science, 145, 245-255. https://doi.org/10.1016/j.meatsci.2018.06.031
  • Papuc, C., Goran, G.V., Predescu, C.N., Nicorescu, V., & Stefan, G. (2017). Plant polyphenols as antioxidant and antibacterial agents for shelf‐life extension of meat and meat products: Classification, structures, sources, and action mechanisms. Comprehensive Reviews in Food Science and Food Safety, 16(6), 1243-1268. https://doi.org/10.1111/1541-4337.12298
  • Renda, G., & Şöhretoğlu, D. (2024). Fruit juices: chemical compositions and health benefits. Phytochemistry Reviews, 1-28. https://doi.org/10.1007/s11101-024-10013-5
  • Schalkwijk, C., & Stehouwer, C. (2020). Methylglyoxal, a highly reactive dicarbonyl compound, in diabetes, its vascular complications, and other age-related diseases. Physiological reviews, 100(1), 407-461. https://doi.org/10.1152/physrev.00001.2019
  • Shaban, N.Z., El-Kersh, M.A., Bader-Eldin, M.M., Kato, S.A., & Hamoda, A.F. (2014). Effect of Punica granatum (pomegranate) juice extract on healthy liver and hepatotoxicity induced by diethylnitrosamine and phenobarbital in male rats. Journal of medicinal food, 17(3), 339-349. https://doi.org/10.1089/jmf.2012.0306
  • Singh, J., Prasad, R., Kaur, H.P., Jajoria, K., Chahal, A. S., Verma, A., Kara, M., Assouguem, A., & Bahhou, J. (2023). Bioactive compounds, pharmacological properties, and utilization of pomegranate (Punica granatum L.): A comprehensive review. Tropical Journal of Natural Product Research, 7(9). http://www.doi.org/10.26538/tjnpr/v7i9.2
  • Smith, D.P., & Acton, J.C. (2000). Marination, cooking, and curing of poultry products. In Poultry meat processing (pp. 267-290). CRC Press. ISBN: 9780429124655
  • Turgut, S.S., Işıkçı, F., & Soyer, A. (2017). Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat science, 129, 111-119. https://doi.org/10.1016/j.meatsci.2017.02.019
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There are 40 citations in total.

Details

Primary Language English
Subjects Food Packaging, Preservation and Processing
Journal Section Research Articles
Authors

Güleren Sabuncular 0000-0001-5922-295X

Buse Sarıkaya 0000-0001-8555-6662

Esra Güney 0009-0001-9505-5076

Yağmur Yeşil 0009-0001-5644-9718

Hatice Köstereli 0009-0002-5754-1310

Mustafa Yaman 0000-0001-9692-0204

Project Number 1919B012209740
Early Pub Date May 31, 2025
Publication Date July 1, 2025
Submission Date January 31, 2025
Acceptance Date March 18, 2025
Published in Issue Year 2025 Volume: 11 Issue: 3

Cite

APA Sabuncular, G., Sarıkaya, B., Güney, E., … Yeşil, Y. (2025). Effects of adding pomegranate (Punica granatum L.) juice to marinade on the formation of malondialdehyde, glyoxal, and methylglyoxal in red meat. Food and Health, 11(3), 208-218. https://doi.org/10.3153/FH25017
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