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

doi:10.1016/j.meatsci.2010.04.003

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

Animal and Food Sciences

Producción científica: Article › revisión exhaustiva

119 Citas (Scopus)

Resumen

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.

Idioma original	English
Páginas (desde-hasta)	772-778
Número de páginas	7
Publicación	Meat Science
Volumen	85
N.º	4
DOI	https://doi.org/10.1016/j.meatsci.2010.04.003
Estado	Published - ago 2010

Nota bibliográfica

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).

Financiación

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).

Financiadores	Número del financiador
Innovative Research Team Fund of Northeast Agricultural University
Science Foundation of National Public Beneficial Vocation	200903012-02

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2010.04.003

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

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.",

keywords = "Antioxidant activity, Cooked pork patties, Lipid oxidation, Spice extracts",

author = "Baohua Kong and Huiyun Zhang and Xiong, \{Youling L.\}",

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).",

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doi = "10.1016/j.meatsci.2010.04.003",

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AU - Kong, Baohua

AU - Zhang, Huiyun

AU - Xiong, Youling L.

N1 - 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).

PY - 2010/8

Y1 - 2010/8

N2 - 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.

AB - 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.

KW - Antioxidant activity

KW - Cooked pork patties

KW - Lipid oxidation

KW - Spice extracts

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SN - 0309-1740

VL - 85

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JO - Meat Science

JF - Meat Science

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

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Nota bibliográfica

Financiación

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