title: Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork.
abstract: The scavenging activities of crude ethanolic extract from Eleutherine americana, on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl free radicals were investigated. The results revealed that the extract produced IC(50) values of 8.4 microg/mL and 0.78 mg/mL on DPPH and hydroxyl free radicals, respectively. The total phenolic content of the extract was determined using the Folin-Ciocalteu reagent and the crude extract yielded high phenolic content of 4.56 mumol gallic acid equivalent per milligram dried extract. The extract, at different concentrations, was incorporated into pork, cooked in the microwave, and stored at 4 degrees C for 9 d. The crude extract demonstrated antioxidant activity, which increases with increased extract concentrations and retarded lipid oxidation in the cooked pork. Antibacterial activity of the extract against Staphylococcus aureus in the cooked pork revealed that at a concentration of 10.8 mg/100 g, the extract reduced the bacterial population by 0.57 log compared to control at 9 d of storage. The sensory results revealed that the pork samples treated with the extract and the control sample were not significantly different from day 0 to 6; however, on day 9 the treatments were significantly scored higher than the control. Furthermore, addition of the extract led to an increase in the redness values of the pork and this was acceptable from the sensory point of view. E. americana crude extract could be a promising novel antioxidant to prevent lipid oxidation and a potential natural color enhancer of red meat and meat products.
authors.affiliation: Dept of Microbiology, Faculty of Agro-Industry, Prince of Songkla Univ, Songkhla 90112, Thailand.
authors.forename: B O T
authors.initials: BO
authors.lastname: Ifesan
authors.forename: S
authors.initials: S
authors.lastname: Siripongvutikorn
authors.forename: N
authors.initials: N
authors.lastname: Hutadilok-Towatana
authors.forename: S P
authors.initials: SP
authors.lastname: Voravuthikunchai
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D015169:Colony Count, Microbial; D003296:Cooking / Q000379:methods; D004305:Dose-Response Relationship, Drug; D005503:Food Additives / Q000737:chemistry* / Q000494:pharmacology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D062385:Hydroxybenzoates / Q000032:analysis; D027621:Iridaceae / Q000737:chemistry*; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat; D010858:Pigmentation / Q000187:drug effects; D010936:Plant Extracts / Q000737:chemistry* / Q000494:pharmacology; D018517:Plant Roots / Q000737:chemistry*; D011786:Quality Control; D012677:Sensation; D013211:Staphylococcus aureus / Q000187:drug effects; D013552:Swine; D013997:Time Factors
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D005503:Food Additives; D062385:Hydroxybenzoates; D010936:Plant Extracts