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http://krishi.icar.gov.in/jspui/handle/123456789/77484| Title: | Antioxidant potential of curry (Murrayakoenigii L.) and mint(Menthaspicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. |
| Other Titles: | Not Available |
| Authors: | Biswas, A. K.,Chatli, M. K. and Sahoo, J. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana |
| Published/ Complete Date: | 2012-01-31 |
| Project Code: | Not Available |
| Keywords: | Natural antioxidants, Free radical scavenging activity, Curry leaf, Mint, Pork meat, Lipid oxidation |
| Publisher: | Elsevier |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | 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. |
| Description: | First Author |
| ISSN: | 0308-8146 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Chemistry |
| Journal Type: | NAAS |
| NAAS Rating: | 15.23 |
| Impact Factor: | 9.23 |
| Volume No.: | 133(2) |
| Page Number: | 467-472 |
| Name of the Division/Regional Station: | Department of Livestock Products Technology, |
| Source, DOI or any other URL: | doi:10.1016/j.foodchem.2012.01.073 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/77484 |
| Appears in Collections: | AS-IVRI-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Food chemistry.pdf | 338.08 kB | Adobe PDF | View/Open |
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