Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.
Abstract
Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.
참고문헌 (32)
- Bekhit AEDA, "Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies", Compr Rev Food Sci Food Saf, 12, pp.565~597 (2013)
- Turgut SS, "Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage", Meat Sci, 116, pp.126~132 (2016)
- Vuorela S, "Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties", J Agric Food Chem, 53, pp.8492~8497 (2005)
- Das AK, "Antioxidant efficacy of litchi (Litchi chinensis Sonn.) pericarp extract in sheep meat nuggets", Antioxidants, 5, pp.16~ (2016)
- Chatha SAS, "Bioactive components and antioxidant properties of Terminalia arjuna L. extracts", J Food Process Technol, 5, pp.298~ (2014)
- Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", Am J Enol Vitic, 16, pp.144~158 (1965)
- Fargere T, "Determination of peroxides and hydroperoxides with 2, 2-diphenyl-1-picrylhydrazyl (DPPH). Application to ozonized ethylene vinyl acetate copolymers (EVA)", Eur Polym J, 31, pp.489~497 (1995)
- Oyaizu M, "Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine", Jpn J Nutr, 44, pp.307~315 (1986)
- Koniecko ES, "Handbook for meat chemists" (1979), Avery Publishing Group Inc
- Witte VC, "A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage", J Food Sci, 35, pp.582~585 (1970)
- Das AK, "Antioxidant effect of curry leaf(Murraya koenigii)powder on quality of ground and cooked goat meat", Int Food Res J, 18, pp.563~569 (2011)
- Hsu B, "Antioxidant activity of hot water extract from the fruit of the Doum palm, Hyphaene thebaica", Food Chem, 98, pp.317~328 (2006)
- Sultana B, "Effect of extraction solvent", technique on the antioxidant activity of selected medicinal plant extracts, 2009, pp.14, 2167~2180
- Bajpai M, "Phenolic contents and antioxidant activity of some food and medicinal plants", Int J Food Sci Nutr, 56, pp.287~291 (2005)
- Jeffery E, "Variation in content of bioactive components in broccoli", J Food Comp Anal, 16, pp.323~330 (2003)
- Biswas A, "Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage", Food Chem, 133, pp.467~472 (2012)
- Ramya S, "Antimicrobial Activity of Aqueous Extracts of Bark, Root, Leaves and Fruits of Terminalia arjuna Wight & Arn", Ethnobotanical Leaflets, 12, pp.1192~1197 (2008)
- Vaithiyanathan S, "Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)", Meat Sci, 88, pp.409~414 (2011)
- Jo C, "Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4°C", Meat Sci, 64, pp.13~17 (2003)
- O'Grady M, "Oxymyoglobin oxidation and lipid oxidation in bovine muscle—mechanistic studies", J Food Sci, 66, pp.386~392 (2001)
- Lee M-A, "The antioxidative properties of mustard leaf(Brassica juncea)kimchi extracts on refrigerated raw ground pork meat against lipid oxidation", Meat Sci, 84, pp.498~504 (2010)
- Ladikos D, "Lipid oxidation in muscle foods : a review", Food Chem, 35, pp.295~314 (1990)
- Rajesh V. Wagh, "Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters", Animal Bioscience, 28(8), pp.1178~1186 (2015), 아세아·태평양축산학회[DOI]
- Ganhão R, "Characterization of selected wild mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties", J Agric Food Chem, 58, pp.8854~8861 (2010)
- Batifoulier F, "Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle", Meat Sci, 61, pp.389~395 (2002)
- Mercier Y, "Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet", Meat Sci, 66, pp.467~473 (2004)
- Devatkal SK, "Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage", Meat Sci, 85, pp.306~311 (2010)
- Faustman C, "The biochemical basis for discoloration in fresh meat : a review", J Muscle Foods, 1, pp.217~243 (1990)
- Zhang X, "Effect of mulberry leaf extracts on color, lipid oxidation, antioxidant enzyme activities and oxidative breakdown products of raw ground beef during refrigerated storage", J Food Qual, 39, pp.159~170 (2016)
- Kim H-W, "Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage", Meat Sci, 95, pp.641~646 (2013)
- Drumm TD, "Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage", J Agric Food Chem, 39, pp.336~343 (1991)
- Jayathilakan K, "Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat", Food Chem, 105, pp.908~916 (2007)