Research Article
Effects of adding pomegranate (Punica granatum L.) juice to marinade on the formation of malondialdehyde, glyoxal, and methylglyoxal in red meat
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.
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).
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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 | |
| Project Number | 1919B012209740 |
| Early Pub Date | May 31, 2025 |
| Publication Date | |
| Submission Date | January 31, 2025 |
| Acceptance Date | March 18, 2025 |
| Published in Issue | Year 2025Volume: 11 Issue: 3 |
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