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