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This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.
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참고문헌 (40)
참고문헌 신청
Gulizar Atmaca / 2004 / Antioxidant Effects of Sulfur-containing Amino Acids / Yonsei Medical Journal 45(5):776~788
Ayam, V. S. / 2011 / Allium hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur / Afr. J. Food Agric. Nutr. Dev 11:5389~5412
배기춘 / 2012 / 국내산 삼채 에탄올 추출물의 항염증 효과 / 대한본초학회지 27(6):55~61
Battin, E. E. / 2009 / Antioxidant activity of sulfur and selenium: a review of reactive oxygen species scavenging, glutathione peroxidase, and metal-binding antioxidant mechanisms / Cell Biochem. Biophys 55:1~23
Choe, J. H. / 2011 / Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage / Meat Sci 87:12~18
Ayam, V. S. / 2011 / Allium hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur / Afr. J. Food Agric. Nutr. Dev 11:5389~5412
배기춘 / 2012 / 국내산 삼채 에탄올 추출물의 항염증 효과 / 대한본초학회지 27(6):55~61
Battin, E. E. / 2009 / Antioxidant activity of sulfur and selenium: a review of reactive oxygen species scavenging, glutathione peroxidase, and metal-binding antioxidant mechanisms / Cell Biochem. Biophys 55:1~23
Choe, J. H. / 2011 / Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage / Meat Sci 87:12~18
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