Table 4.

Influence of seed extracts on the lipid and protein oxidation of meat products.

Source	Meat Product	Sampling Point or Storage Conditions	Effect on Lipid and Protein Oxidation	Ref.
Black rice (0.4%, 0.8%, and 1.2%)	Raw beef patties	Six days at 2 °C	All extract inhibited the lipid oxidation	[90]
Black rice (0.2–1.0 g/100 g)	Sai Krok Isan	Four days at 4 °C	Reduced the formation of peroxides and TBARS1	[105]
Grape seed (0.1% and 0.2%)	Raw buffalo patties	Nine days at 8 °C	All extracts inhibited lipid oxidation	[106]
Grape seed (0.08% and 0.16%)	Cooked chicken sausage	40 days at 4 °C	Lower values than control	[84]
Grape seed (10 g/kg)	Dry-fermented pork sausages	After ripening	Similar antioxidant effect to sodium nitrite; higher formation of volatile compounds from lipid oxidation	[42]
Grape seed (50, 200, and 1000 mg/kg)	Dry-cured sausage	During ripening and during 7 months at 4 °C	Inhibited lipid oxidation during both ripening and storage periods	[85]
Guarana seed (250, 500, and 1000 mg/kg)	Raw pork patties	18 days at 2 °C	All extract reduced the formation of carbonyls and TBARS	[46]
Guarana seed (250 mg/kg)	Raw lamb burgers	18 days at 2 °C	Slowed lipid and protein oxidation up to 12 days; inhibited the formation of volatile aldehydes	[86]
Peanut skin (1000 mg/kg)	Raw sheep patties	20 days at 2 °C	Slowed both lipid and protein oxidation	[87]
Peanut skin (70 mg GAE2/kg)	Cooked chicken patties	15 days at 1 °C	Inhibited lipid oxidation	[88]
Peanut skin (2000 mg/kg)	Dry-cured sausage (Spanish salchichón)	After ripening	No effect on lipid oxidation; reduction of protein oxidation	[48]
Peanut skin (1000 mg/kg)	Pork liver pâté	160 days at 4 °C	Not significant effect	[89]
Pistachio seed hull (2.0%, 5.0%, and 7.0%)	Cooked chicken burger	10 days 4 °C	Lowest TBARS values sing 5 and 7%	[94]
Lentil coat powder (1.0, 2.0 and 3.0%)	Raw beef burgers	12 days at 4 °C	Slowed the evolution of lipid oxidation	[107]
Buckwheat hulls (0.5%)	Cooked pork meatballs	180 days at −18 °C	Reduced the formation of peroxides and TBARS	[108]
Cacao bean husk (0.25%, 0.5%, 1.0%, and 2.0%)	Cooked pork sausage	Seven days at 4 °C	Inhibition in a concentration-dependent manner	[93]
Euryale ferox seed kernels (500 mg/kg)	Cooked pork sausage	10 weeks at 8 °C	Inhibited lipid oxidation throughout storage	[54]
Acorn (1000 mg phenolics/L)	Raw chicken meat	14 days at 2 °C	All extracts reduced lipid and protein oxidation	[59]
Yellow, brown, and black mustard seeds (2.0%)	Raw beef meatballs	15 days at 4 °C	All powders slowed lipid oxidation	[91]
Chia seeds (1.0%, 1.5%, and 2.0%)	Fresh pork sausage	During 28 days at 4 °C	Slowed the generation of lipid oxidation products	[92]

¹ TBARS, thiobarbituric acid-reactive substances; ² GAE: gallic acid equivalent.