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.

Keywords

• Glycation
• Lipid oxidation
• Marination
• Pomegranate juice
• Red meat

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