Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties

• 영문명: Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
• 발행기관: 한국축산식품학회
• 저자명: Tran Van Cuong Koo Bok Chin
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제5호, 889~900쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.10.31

영문 초록

Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat products. Phytochemical components and antioxidant activities of Cudrania tricuspidata (CT) leaves extracted using various solvents and their effects on physicochemical properties of pork patties during refrigerated storage were measured. The combined solvents of 80% ethanol, 80% methanol and pure double-distilled (dd)-water obtained the higher total phenolic compounds, flavonoids content, and antioxidant activities as compared to the pure solvent alone. Among the individual antioxidant components, catechin was the predominant polyphenol in CT leaves in all extracts. The addition of CT leaves extracts into pork patties showed high antioxidant activities since thiobarbituric acid-reactive substances (TBARS) values of added CT extracts were lower than those of the control (p<0.05). In conclusion, CT leaf phytochemical components displayed antioxidant activity that varied with the extract solvent used. CT extracts were superior to control in retarding lipid oxidation of pork patties, which was evident as reduced TBARS and peroxide values (POV).

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

antioxidant activity Cudrania tricuspidata lipid oxidation phytochemical components pork patties