Effects of Beverages and Salads on Lipid Oxidation and Glycation During In Vitro Meat Digestion

Abstract

This study investigates the impact of various beverages and salads on lipid oxidation and the formation of malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO) during in vitro gastrointestinal digestion of beef and chicken. Meat samples were digested alongside beverages (grape juice, red wine, pomegranate juice, ayran, hardaliye, and shalgam) and salads (Mediterranean, red cabbage, and coban salad). HPLC analysis revealed that red wine, pomegranate juice, hardaliye, and shalgam significantly reduced MDA levels in both meat types (up to 77%), while grape juice increased MDA in beef (27%) and orange juice in chicken (80%). Shalgam was most effective in reducing MGO levels (54%), though red wine, pomegranate juice and, hardaliye increased GO and MGO levels. Red cabbage and Mediterranean salads reduced MDA across all samples, while coban salad was less effective. Ayran reduced MDA in both meats but increased MGO, especially in chicken (102.9%). Results indicate that antioxidant-rich beverages and salads can mitigate lipid oxidation and oxidative stress markers in meats during digestion, varying effectiveness by component. This highlights the value of selecting dietary additions to enhance meat quality and reduce oxidative damage.