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.
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
authors.forename: Baohua
authors.initials: B
authors.lastname: Kong
authors.forename: Huiyun
authors.initials: H
authors.lastname: Zhang
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D001713:Biphenyl Compounds; D002614:Chelating Agents / Q000494:pharmacology; D003116:Color; D003296:Cooking; D005290:Ferric Compounds / Q000378:metabolism; D005519:Food Preservation / Q000379:methods*; D016166:Free Radical Scavengers / Q000494:pharmacology; D006801:Humans; D008081:Liposomes; D019684:Magnoliopsida; D008460:Meat; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D010851:Picrates; D010936:Plant Extracts / Q000494:pharmacology*; D017365:Spices; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D002614:Chelating Agents; D005290:Ferric Compounds; D016166:Free Radical Scavengers; D008081:Liposomes; D010636:Phenols; D010851:Picrates; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; C004931:1,1-diphenyl-2-picrylhydrazyl