title: 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.
abstract: The aim of this study was to investigate the antioxidant activity of different solvent extracts of curry and mint leaf and their effect on colour and oxidative stability of raw ground pork meat stored at 4 ± 1°C. The results indicated that among the two individual leaf categories, the ethanol extract of curry leaf (EHEC) and the water extract of mint leaf (WEM) showed higher DPPH and ABTS(+) activity. EHEC also exhibited the highest total phenolic contents while these were the lowest for WEM. WEM showed the highest superoxide anionic scavenging activity (%). The pork meat samples treated with EHEC and WEM showed a decrease in the Hunter L- and a-values and a increase in b-value during storage at 4°C. However, the pH and TBARS values were higher in control samples irrespective of storage periods. In conclusion, EHEC and WEM have the potential to be used as natural antioxidants to minimise lipid oxidation of pork products.
authors: Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, PAU Campus, Ludhiana 241 004 (Punjab), India. Electronic address: biswaslpt@gmail.com.
authors: A K
authors: AK
authors: Biswas
authors: Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, PAU Campus, Ludhiana 241 004 (Punjab), India.
authors: M K
authors: MK
authors: Chatli
authors: Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, PAU Campus, Ludhiana 241 004 (Punjab), India.
authors: J
authors: J
authors: Sahoo
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D061353:Food Storage; D016166:Free Radical Scavengers / Q000737:chemistry; D050356:Lipid Metabolism; D008460:Meat; D027541:Mentha / Q000737:chemistry*; D032101:Murraya / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry; D012034:Refrigeration; D017365:Spices; D013552:Swine
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010936:Plant Extracts
keywords: Curry leaf; Free radical scavenging activity; Lipid oxidation; Mint; Natural antioxidants; Pork meat