?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=Studies+on+the+antioxidative+activity+of+red+pigments+in+Italian-type+dry-cured+ham&rft.creator=Adamsen%2C+Christina+E.&rft.creator=Hansen%2C+Mette+L.&rft.creator=M%C3%83%C2%B8ller%2C+Jens+K.S.&rft.creator=Skibsted%2C+Leif+H.&rft.subject=+Processing%2C+packaging+and+transportation&rft.description=Aqueous+phosphate+buffer+extracts+and+acetone%2Fwater+extracts+of+pigments+from+Parma+ham+were+assessed+as+antioxidants+by+(1)+electron+spin+resonance+spectroscopy+using+a+spin+probing+technique+to+evaluate+their+efficiencies+as+scavengers+of+free+radicals%2C+and+(2)+by+electrochemical+measurement+of+oxygen+depletion+rate+in+an+aqueous+methyl+linoleate+emulsion+to+evaluate+their+efficiencies+as+chain-breaking+antioxidant%2C+and+using+both+methods%2C+compared+with+the+effect+of+apomyoglobin+and+nitrosylmyoglobin.+Aqueous+phosphate+extracts+and+acetone%2Fwater+extracts+of+Parma+ham+pigment+both+scavenged+a+semi-stable+nitroxide+radical+(Fremy's+salt)%2C+and+both+extracts+reduced+the+rate+of+oxygen+consumption+for+lipid+peroxidation+(initiated+by+metmyoglobin)+very+efficiently.+For+apomyoglobin+no+antioxidative+capacity+was+observed%2C+and+the+heme+moiety+of+the+pigment(s)+of+Parma+ham+were+concluded+to+have+antioxidative+properties.+The+more+lipophilic+pigment%2C+as+extracted+by+acetone%2Fwater%2C+had+the+most+significant+effect%2C+and+its+ability+to+inhibit+lipid+oxidation+was+further+tested+in+a+model+food+system+based+on+cooked+pork.+The+lipid+oxidation+was+increasingly+inhibited+by+increasing+additions+from+0.12+ppm+to+0.24+ppm+Parma+ham+pigment%2C+and+the+pigment+protected+a-tocopherol+against+degradation+in+a+concentration+dependent+manner.+%0D%0A%0D%0A&rft.contributor=Klostermeyer%2C+H.&rft.date=2003-06&rft.type=Journal+paper&rft.type=NonPeerReviewed&rft.format=application%2Fpdf&rft.identifier=http%3A%2F%2Forgprints.org%2F3259%2F1%2F2170201.pdf&rft.identifier=Adamsen%2C+Christina+E.%3B+Hansen%2C+Mette+L.%3B+M%C3%83%C2%B8ller%2C+Jens+K.S.+and+Skibsted%2C+Leif+H.+(2003)+Studies+on+the+antioxidative+activity+of+red+pigments+in+Italian-type+dry-cured+ham.+European+Food+Research+and+Technology%2C+217+(3)%2C+pp.+201-206.+*&rft.relation=http%3A%2F%2Forgprints.org%2F3259%2F