Advanced SearchSearch Tips
Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage
Min, Del-Re; Park, Sung-Yong; Chin, Koo-Bok;
  PDF(new window)
This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1`-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.
antioxidative and antimicrobial activities;garlic stem and red cabbage;pork patties;
 Cited by
마늘 부산물을 사료에 첨가 급여한 계육의 총페놀함량, 전자공여능 및 이화학적 특성,김영직;

한국축산식품학회지, 2010. vol.30. 5, pp.860-866 crossref(new window)
정금나무(Vaccinium oldhami) 열매의 생리활성 및 항균활성,채정우;조분성;주성현;안동현;천성숙;조영제;

한국식품영양과학회지, 2012. vol.41. 1, pp.1-6 crossref(new window)
환삼덩굴 메탄올 추출물의 in vitro 항산화 및 항암 활성,이연리;김기연;이상훈;김민영;박혜진;정헌상;

한국식품영양학회지, 2012. vol.25. 2, pp.357-361 crossref(new window)
버찌(Prunus yedoensis) 추출물의 항산화 활성 평가 및 돈육 패티에 이용,최필수;김형상;진구복;

한국축산식품학회지, 2013. vol.33. 2, pp.268-275 crossref(new window)
양배추즙 및 양배추 혼합즙의 인체위암세포(AGS) 성장 억제효과와 HCl-Ethanol로 유발된 흰쥐의 항위염 효과,홍예지;김성윤;한재갑;임양이;박건영;

한국식품영양과학회지, 2013. vol.42. 5, pp.682-689 crossref(new window)
한국산 및 일본산 봄배추와 이를 이용하여 제조한 김치의 품질특성과 기능성,박소은;봉연주;김희영;박건영;

한국식품저장유통학회지, 2013. vol.20. 6, pp.854-862 crossref(new window)
명월초 가루를 첨가한 소고기 패티의 최적화 연구,이희정;백재은;주나미;

한국식품영양학회지, 2014. vol.27. 5, pp.929-939 crossref(new window)
데치기 처리에 따른 마늘종의 이화학적 품질 특성 변화,심혜진;강민정;신정혜;

한국식품저장유통학회지, 2016. vol.23. 3, pp.310-318 crossref(new window)
Biological Activity of Ethanol Extracts from Amelanchier asiatica Fruits, Journal of Applied Biological Chemistry, 2011, 54, 4, 238  crossref(new windwow)
Changes in the quality characteristics and chemical compounds of garlic shoots for blanching, Korean Journal of Food Preservation, 2016, 23, 3, 310  crossref(new windwow)
Biological and Antimicrobial Activity of Vaccinium oldhami Fruit, Journal of the Korean Society of Food Science and Nutrition, 2012, 41, 1, 1  crossref(new windwow)
Inhibitory Effects of Cabbage Juice and Cabbage-Mixed Juice on the Growth of AGS Human Gastric Cancer Cells and on HCl-Ethanol Induced Gastritis in Rats, Journal of the Korean Society of Food Science and Nutrition, 2013, 42, 5, 682  crossref(new windwow)
Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat, Korean Journal for Food Science of Animal Resources, 2010, 30, 5, 860  crossref(new windwow)
The Quality Characteristics of Beef Patty with the Addition of Gynura procumbens, The Korean Journal of Food And Nutrition, 2014, 27, 5, 929  crossref(new windwow)
Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages, Korean Journal of Food Preservation, 2013, 20, 6, 854  crossref(new windwow)
Antioxidant and Antitumor Activities of Methanolic Extracts from Humulus japonicus, The Korean Journal of Food And Nutrition, 2012, 25, 2, 357  crossref(new windwow)
Ahn, S. I., Heuing., B. J., and Son, J. Y. (2007) Antioxidative activities and nitrite-scavenging abilities of some phenolic compounds. Kor. J. Food Cookery Sci. 23, 19-24.

Branen, A. L. (1975) Toxiciological and biochemistry of butylated hydroxryanisole and butyleted hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59-63. crossref(new window)

Bridle, P. and Thimberlake, C. F. (1997) Antocyanins as natural food colors .selected aspects. Food Chem. 58, 103-109 crossref(new window)

Chung, J. Y. and Kim, C. S. (2008) Antioxidant activities of domestic garlic (Allium sativum L.) stems from different areas. J Korean Soc. Food Sci. Nutr. 37, 972-978. crossref(new window)

Ham, S. S., Hong, J. K., and Lee, J. H. (1997) Antimutagenic effects of juices from edible Korean wild herbs. J. Food Sci. Nutr. 2, 155-161.

Huang, S. J., Tsai, S. Y., and Mau, J. L. (2006) Antioxidant properties of methanolic extracts from Agrocybe cylindracea. LWT-Food Sci. Technol. 39, 378-386.

Ismaile, A., Marjan, Z. M., and Foong, C. W (2004) Total antioxidant activity and phenolic content in selected vegetables. Food Chem. 87, 581-586. crossref(new window)

Kim, M. L. (2005) Functional properties of Brassica oleracea L. extracts and quality characteristics of Korean wheat noodles with Brassica oleracea L. J. Korean. Soc. Food Sci. Nutr. 34, 1443-1449. crossref(new window)

Kim, M. Y., Kim, Y. C., and Chung, S. K. (2005) Identification and in vitro biological activities of flavonols in garlic leaf and shoot: inhibition of soybean lipoxygenase and hyaluronidase activities and scavenging of free radicals. J. Sci. Food Agric. 85, 633-640. crossref(new window)

Le, K., Chiu, F., and Ng, K. (2007) Identification and quantification of antioxidants in Fructus lycii. Food Chem. 105, 353-363. crossref(new window)

Lee, J. M., Chung, H. Chang, P. S., and Lee, J. H. (2007) Development of a methods predicting the oxidative stability of edible oils using 2,2-diphenyl-1-picrylhdrazyl (DPPH). Food Chem. 103, 662-669. crossref(new window)

Lim, J. A., Na, Y. S., and Baek, S. H. (2004) Antioxidative activity and nitrite scavenging ability of ethanol exrtact from Phyllostachys bambusoides. Korean J. Food Sci. Technol. 36, 306-310.

Lin, J. Y. and Tang, C. Y. (2007) Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem. 101, 140-147. crossref(new window)

Nuutila, A. M., Puupponen-Pimia, R., Aarni, M., and Oksman- Caldentey, K. M. (2003). Comparision of antioxidant activities of onion and garlic extracts by in hibition of lipid peroxidation and radical scavenging activity. Food Chem. 81, 485-493. crossref(new window)

Panagiotis, A., Sjoberg, P. J. R., and Turner, C. (2008) Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry. Food Chem. 109, 219-226. crossref(new window)

Park, S. J., Kwun, I. S., Kim, J. S., Hwang, J. M., and Kwon, S. T. (2004) Effect of gamma radiation treatment on growth and antioxidative capacity in garlic (Allium sativum L.) Kor. J. Hort. Sci. Technol. 22, 407-410.

Park, S. Y. and Chin, K. B. (2007) Evaluation of antioxidant activity of pork patties containing Bokbunja (Rubus coreanus) extracts. Korean J. Food Sci. Ani. Resour. 27, 432-439. crossref(new window)

Rhim, T. J. (2003) The effects of selenium on calciuminduced toxicity and lipid peroxidation in Rat Hepatocyte primary culture. Korean J. Environ. Agric. 22, 94-99. crossref(new window)

Sallam, K. I., Ishioroshib, M., and Samejima, K. (2004) Antioxidant and antimicrobial effects of garlic in chicken sausage. LWR-Food Sci. Technol. 37, 849-855. crossref(new window)

Shinnhuber R. O. and Yu, T. C (1977) The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Oil Chem. Soc. 26, 259-267. crossref(new window)

SPSS. (1995). SPSS 14.0 for windows. SPSS Inc. USA.