Enhancement of by-products from bovine industry: synthesis and study of lipophenol

The aim of this research was the synthesis of lipophenol starting from the lipid fraction of bovine meat by-products, in order to test this new molecule in a real food system as an antioxidant. Characterizing with innovative chromatographic techniques the lipidic fraction of four different bovine meat by-products, storage fat, subcutaneous fat, bone marrow and bone fat; storage fat was evaluated as the most suitable for the aim, in particular for the high concentration of oleic acid. Tyrosol was chosen as phenolic fraction for the lipophenol and its alkysuccinilation with different succinic anhydrides was tested, to improve the emulsifier and antioxidant potential. tyrosyl oleate, the molecule synthesized using oleic acid and tyrosol was tested in tarallini, to test its antioxidant effectiveness. The lipid oxidation was tested in samples with different concentration of tyrosyl oleate (1, 4 and 7%) and in a control sample, without it, at different storage time. Accelerated oxidation analysis using the Oxitest® instrument, shown that the control sample had an IP value of 6.10 h; instead the samples with 1, 4 and 7% of lipophenol reported IP value of 13.58, 22.34 and 25.28 h, respectively. Peroxide value allowed to disciminate the different samples, Control sample and the sample with 1% of tyrosyl oleate exceeded the legal limit of 20 meqO2/kg of fat after 30 days of storage, instead the other two samples after 45 days of storage. Determination of oxidized fatty acids (OFA) showed significant differences; control sample registered significant higher (p < 0.05) OFA content rather than all the samples with lipophenol. Considering the volatile compounds originated from lipid oxidation their concentration increases with the increasing of shelf life, but tarallini made with lipophenol shown a significantly lower concentration of these compounds than control sample for all the storage time.