Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action

Baohua Kong, Huiyun Zhang, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

102 Scopus citations

Abstract

Three experiments were conducted to assess the antioxidant efficacy of spice extracts in cooked meat. In experiment 1, antioxidant activity of 13 common spice extracts was screened in a liposome system. Six of the extracts (clove, rosemary, cassia bark, liquorice, nutmeg, and round cardamom), identified to have the greatest total phenolic contents, were strongly inhibitory of TBARS formation. In experiment 2, 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing power, and metal chelation of these six spice extracts were evaluated. Clove exhibited the greatest reducing power, and all had strong DPPH scavenging activity. In experiment 3, clove, rosemary, and cassia bark extracts were further tested for in situ antioxidant efficacy. Cooked pork patties containing these spice extracts had markedly reduced TBARS formation and off-flavour scores but a more stable red colour, during storage. The results demonstrated strong potential of spice extracts as natural antioxidants in cooked pork products.

Original languageEnglish
Pages (from-to)772-778
Number of pages7
JournalMeat Science
Volume85
Issue number4
DOIs
StatePublished - Aug 2010

Bibliographical note

Funding Information:
This study, with preliminary work conducted at the University of Kentucky (USA), was supported by a grant from the Science Foundation of National Public Beneficial Vocation (Grant No. 200903012-02), and by the Innovative Research Team Fund of Northeast Agricultural University (China).

Keywords

  • Antioxidant activity
  • Cooked pork patties
  • Lipid oxidation
  • Spice extracts

ASJC Scopus subject areas

  • Food Science

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