Advanced SearchSearch Tips
The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties
Seol, Kuk-Hwan; Seol, Hyun-Chul; Prayad, Thirawong; Kim, Hyoun-Wook; Jang, Ae-Ra; Ham, Jun-Sang; Oh, Mi-Hwa; Kim, Dong-Hun; Lee, Moo-Ha;
  PDF(new window)
This study was performed to examine the possibility of water extracts of several digestive medicinal plants (DMPEs), such as Amomum tasoko, Alpinia oxyphylla, Citrus unshiu, and Myristica fragrans, as a natural antioxidant. Total phenol contents of each extract were expressed as gallic acid equibalents (GAE) and those were significantly different among A. tasoko ( mg GAE/g), A. oxyphylla ( mg GAE/g), C. unshiu ( mg GAE/g) and M. fragrans ( mg GAE/g) (p<0.05), and extract of A. tasoko showed significantly higher antioxidative effect than butylated hydroxyanisole (BHA) on linoleic acid peroxidation at 72 h after incubation (p<0.05). Addition of extracts in pork patties did not affect the pH value and total microbes during cold storage. However, thiobarbituric acid reative substances (TBARS) of treated patties were lower in dose dependant manner than that of control as storage period increased (except patties treated with C. unshiu extract), and patties treated with 0.5% A. tasoko extract showed no significant difference with patties treated with 0.5% BHA at day 7.
digestive medicinal plant extracts;antioxidative effect;pork patty;shelf-life;
 Cited by
Ames, B. M. (1983) Dietary carcinogens and anticarcinogens: oxygen radical and degenerative diseases. Science 221, 1256-1264. crossref(new window)

Baardseth, P. (1989) Effect of selected antioxidants on the stability of dehydrated mashed potatoes. Food Add. Contam. 6, 201-207. crossref(new window)

Cai, Y. Z., Luo, Q., Sun, M., and Corke, H. (2004) Antioxidant activity and phenolic compounds of 112 Chinese medicinal plants associated with anticancer. Life Sci. 74, 2157-2184. crossref(new window)

Dorman, H. J., Bachmayer, O., Kosar, M., and Hiltunen, R. (2004) Antioxidant properties of aqueous extracts from selected Lamiaceae species grown in Turkey. J. Agr. Food Chem. 52, 762-770. crossref(new window)

Edwin, N. (1996) Antioxidants in lipid foods and their impact on food quality. Food Chem. 57, 51-55. crossref(new window)

Frankel, E. N. and Huang, S. W. (1996) Evaluation of antioxidant activity or rosemary extracts carnosol and carnosic acid in bulk vegetable oils and fish oil and their emulsion. J. Sci. Food Agric. 72, 201-208. crossref(new window)

Frankel, E. N., Huang, S. W., Kanner, J., and German, J. B. (1994) Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs. emulsions. J. Agr. Food Chem. 42, 1054-1059. crossref(new window)

Gordon, M. H. and Weng, X. C. (1992) Antioxidant properties of extracts from tanshen (Salvia miltiorrhiza Bunge). Food Chem. 44, 119-122. crossref(new window)

Grice, H. C. (1986) Safety evaluation of butylated hydroxytoluene (BHT) in the liver, lung and gastrointestinal tract. Food Chem. Toxicol. 24, 1127-1130. crossref(new window)

Gu, L. W. and Weng, X. C. (2001) Antioxidant activity and components of Salvia plebeian R. Br. - a Chinese herb. Food Chem. 73, 299-305. crossref(new window)

Haraguchi, H., Hashimoto, K., and Yagi, A. (1992) Antioxidative substances in leaves of Polygonum hydropiper. J. Agr. Food Chem. 40, 1349-1351. crossref(new window)

Hernandez-Hernández, E., Ponce-Alquicira, E., Jaramillo-Flores, M. E., and Guerrero Legarreta, I. (2009) Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Sci. 81, 410-417. crossref(new window)

Ito, N., Fukushima, S., Hasegawa, A., Shibata, M., and Ogiso, T. (1983) Carcinogenicity of butylated hydroxyanisole in F344 rats. J. Natl. Cancer Ins. 70, 343-347.

Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T., and Tatematsu, M. (1986) Studies on antioxidants: Their carcinogenic and modifying effects on chemical carcinogenesis. Food Chem. Toxicol. 24, 1099-1102. crossref(new window)

Jay, J. M. (1996) Antioxidants. In: Modern food microbiology, 4th ed., India, CBS Publishers and Distributors, New Delhi, pp. 265-266.

Javanmardi, J., Stushnoff, C., Locke, E., and Vivanco, J. M. (2003) Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem. 83, 547-550. crossref(new window)

Kanner, J., Harel, S., and Jeffe, R. (1991) Lipid peroxidation of muscle food as affected by NaCl. J. Agr. Food Chem. 39, 1017-1021. crossref(new window)

Kilic, B. and Richards, M. P. (2003) Lipid oxidation in poultry döner kebab: Pro-oxidative and anti-oxidative factors. J. Food Sci. 68, 686-689. crossref(new window)

Mansour, E. H. and Khalil, A. H. (2000) Evaluation of antioxidant activity of some plant extracts and the application to ground beef patties. Food Chem. 69, 135-141. crossref(new window)

McCarthy, T. L., Kerry, J. F., Lynch, P. B., and Buckley, D. J. (2001) Evaluation of antioxidant potential of natural foods plant extract as compared with synthetic antioxidants and vata-E in raw and cooked pork patties. Meat Sci. 57, 45-52.

Min, S. H., Park, H. O., and Oh, H. S. (2002) A study on the properties of hot water extracts of Koreasn dried tangerine peel and development of beverage by using it. Kor. J. Food Cookery Sci. 18, 51-56.

Namiki, M. (1990) Antioxidants/Antimutagens in Food. Cri. Rev. Food Sci. Nutr. 29, 273-300. crossref(new window)

Nissen, L. R., Byrne, D. V., Bertelsen, G., and Skibsted, L. H. (2004) The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci. 68, 485-495. crossref(new window)

Nissen, L. R., Mansson, L., Bertelsen, G., Huynh-Ba, T., and Skibsted, L. H. (2000) Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry. J. Agr. Food Chem. 48, 5548-5556. crossref(new window)

Park, J. G., Her, J. H., Li, S. Y., Cho, S. H., Youn, S. K., Choi, J. S., Park, S. M., and Ahn, D. H. (2005) Study on the improvement of storage property and quality in the traditional seasoning beef containing medicinal plant herb extracts. J. Korean Soc. Food Sci. Nutr. 34, 113-119. crossref(new window)

Poste, L. M., Willemot, C., Butler, G., and Patterson, C. (1986) Sensory aroma scores and TBA values as indices of warmed-over flavor in pork. J. Food Sci. 51, 886-888. crossref(new window)

Pyo, Y. H., Lee, T. C., Logendrac, L., and Rosen, R. T. (2004) Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chem. 85, 19-26. crossref(new window)

Rey, A. I., Hopia, A., Kivikari, R., and Kahkonen, M. (2005) Use of natural food/plant extract: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris "Vulgaris") or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties. LWT-Food Sci. Technol. 38, 363-370. crossref(new window)

Sahoo, J. (1995) Effect of preblending and vacuum packaging on the quality of ground buffalo meat. Ph.D. thesis, Deemed Univ., IVRI, Izatnagar, India.

Shahidi, F. and Wanasundara, P. K. (1992) Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32, 67-103. crossref(new window)

Son, J. Y., Heuing, B. J., Takeda, Y., and Ando, K. (2007) Functional properties of nutmeg. Korean J. Food Cookery Sci. 23, 33-40.

Stapelfeldt, H., Bjørn, H., Skovgaard, I. M., Skibsted, L. H., and Bertelsen, G. (1992) Warmed-over flavor in cooked sliced beef. Z. Lebensm. Unters. For. 195, 203-208. crossref(new window)

Su, L., Yin, J. J., Charles, D., Zhou, K., Moore, J., and Yu, L. (2007) Total phenolic contents, chelating capacities, and radical- scabenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem. 100, 990-997. crossref(new window)

Surveswaran, S., Cai, Y. Z., Corke, H., and Sun, M. (2007) Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chem. 102, 938-953. crossref(new window)

Tsuda, T., Ohshima, K., Kawakishi, S., and Osawa, T. (1994) Antioxidative pigments isolated from the seeds of Phaseolus vulgaris L. J. Agr. Food Chem. 42, 248-251. crossref(new window)

Velioglu, Y. S., Mazza, G., Gao, L., and Oomah, B. D. (1998) Antioxidant activity and total phenolics in selected fruits, vegerables, and grain products. J. Agr. Food Chem. 46, 4113-4117. crossref(new window)

Wellwood, C. R. L. and Cole, R. A. (2004) Relevance of carnosic acid concentrations to the selection of rosemary, Rosmarinus officinalis (L.) accessions for optimization of antioxidant yield. J. Agr. Food Chem. 52, 6101-6107. crossref(new window)

Wichi, H. P. (1988) Enhanced tumor development by butylated hydroxyanisole (BHA) from the perspective of effect on forestomach and oesophageal squamous epithelium. Food Chem. Toxicol. 26, 717-723. crossref(new window)

Witt, V. C., Krouze, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 482-485. crossref(new window)

Wong, C. C., Li, H. B., Cheng, K. W., and Chen, F. (2006) A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chem. 97, 705-711. crossref(new window)

Yoo, K. M., Kim, C. E., Kim, D. I., Huh, D., and Hwang, I. (2005) Antioxidant activity and physiocochemical characteristics of Tangerine peel tea prepared with Citrus unshiu cultivated in Cheju. Korean J. Food Cookery Sci. 21, 354-359.