Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties

Abstract

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

“…Similar results showed an antioxidant effect from sulfur-fed pork applied to meat products. (Cho et al , 2015; Kim et al , 2015). Also, the higher value of TBA meat products have, rancid odor increased, the sensory quality of meat product might be negatively affected (Younathan and Watts, 1959).…”

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

“…A similar result was also reported by Zhang H and others (). Cho and others () evaluated the effect of different concentrations of Allium hookeri root extract (AHE) on the lipid oxidation and color stability of raw sulfur‐fed pork patties during 14 d of refrigeration, and they found that the CD and TBARS values decreased proportional to the increase of AHE level and inhibited meat discoloration. In that paper, Cho and others () suggested that AHE polyphenols could be used to extend the shelf‐life of food.…”

“…Cho and others () evaluated the effect of different concentrations of Allium hookeri root extract (AHE) on the lipid oxidation and color stability of raw sulfur‐fed pork patties during 14 d of refrigeration, and they found that the CD and TBARS values decreased proportional to the increase of AHE level and inhibited meat discoloration. In that paper, Cho and others () suggested that AHE polyphenols could be used to extend the shelf‐life of food. Zhang Y and others () prepared pork salami using an extract rich in flavonoids obtained from rape ( Brassica campestris L.) bee pollen (RBP) as an antioxidant.…”

Allium Hookeri Extract Enhances Glucose Uptake through GLUT4 Up-regulation in 3T3-L1 Cells

“…Allium species have been used as traditional medicine and health-promoting foods [3,4,11]. Allium hookeri (A. hookeri), a member of Liliaceae family, is widely found in Sri Lanka, India, China and Bhutan, and has anti-oxidant and anti-inflammatory activities [3,7,12].…”

“…Allium hookeri (A. hookeri), a member of Liliaceae family, is widely found in Sri Lanka, India, China and Bhutan, and has anti-oxidant and anti-inflammatory activities [3,7,12]. Water extract of A. hookeri protected oxidative stress-mediated inflammatory responses and pancreatic β-cell damage in streptozotocin-induced diabetic rats [12].…”