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.
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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.
Not Available |
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Creator |
Biswas, A. K.,Chatli, M. K. and Sahoo, J.
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Subject |
Natural antioxidants, Free radical scavenging activity, Curry leaf, Mint, Pork meat, Lipid oxidation
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Description |
First Author
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. Not Available |
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Date |
2023-05-16T09:22:41Z
2023-05-16T09:22:41Z 2012-01-31 |
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Type |
Research Paper
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Identifier |
Not Available
0308-8146 http://krishi.icar.gov.in/jspui/handle/123456789/77484 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Elsevier
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