Antioxidant Properties of Lotus Leaf (Nelumbo nucifera) Powder and Barley Leaf (Hordeum vulgare) Powder in Raw Minced Pork during Chilled Storage

Choe, Ju Hui; Choi, Jeong-Hoo; Choi, Yun‐Sang; Han, Doo Jeong; Kim, Hack Youn; Lee, Mi Ai; Kim, Sang Yong; Kim, Cheon Jei

doi:10.5851/kosfa.2011.31.1.032

Cited by 4 publications

(5 citation statements)

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“…Several studies have shown that synthetic or natural preservatives could be used to control microbial spoilage and lipid oxidation (Jayasena & Jo 2013;Karre et al 2013;Falowo et al 2014). The level of interest that has been shown in natural antioxidants in meat products at utilization has increased significantly, especially since consumers became concerned about the use of synthetic antioxidants, due to their potential toxicological effects (Choe et al 2011;Karre et al 2013;Falowo et al 2014). Several plant sources have shown natural antimicrobial and antioxidant properties, and different kinds of vegetables, fruits, aromatic plants and spices could be used for this purpose (Hygreeva et al 2014).…”

mentioning

confidence: 99%

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Ergezer¹,

Kaya²,

Şimşek³

2018

Czech J. Food Sci.

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The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system.

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confidence: 99%

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Ergezer¹,

Kaya²,

Şimşek³

2018

Czech J. Food Sci.

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“…The addition of non-meat ingredients in meat products could induce undesirable change in color, depending on its intrinsic color and addition level [19, 20]. In this study, the addition of the powders (GTL, LL, and KC) to sausage samples significantly influenced the change in color (Table 1).…”

Section: Resultsmentioning

confidence: 80%

“…Lipid oxidation is commonly determined by measuring thiobarbituric acid reactive substances (TBARS), which are secondary lipid reaction products including aldehydes, carbonyls, and hydrocarbons [19]. In this study, TBARS values of sausage samples ranged from 0.17 to 0.28 mg MDA/kg meat during two weeks of storage (Fig.…”

Section: Resultsmentioning

confidence: 91%

“…This result indicates that lipid oxidation was effectively suppressed by GTL, LL, and KC powders, having high levels of phenolic compounds, compared to the control during storage. Many authors have reported on the antioxidant activities of GTL, LL, and KC [19, 25, 26]. The antioxidant activities of phenolic compounds are closely associated with the hydroxyl group attached to the aromatic ring, which is able to donate electrons with hydrogen atoms and neutralize free radicals.…”

Section: Resultsmentioning

confidence: 99%

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Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

Choe

Kim

2019

J Anim Sci Technol

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Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar ( p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase ( p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC ( p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the a* values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

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“…Barley leaves extracted by methanol and ethanol may be alternatives to synthetic antioxidants in the food industry [ 114 ]. Barley leaf powder can be incorporated into raw minced pork as natural additives to retard oxidation [ 116 ]. Feeds supplemented with barley leaves containing antioxidants enhanced pork quality by increasing the levels of unsaturated oleic and gondoic acids [ 117 ].…”

Section: Preventive Chronic Disease Of Barley Grassmentioning

confidence: 99%

Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings

Zeng

Yang

et al. 2018

Oxidative Medicine and Cellular Longevity

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Barley grass powder is the best functional food that provides nutrition and eliminates toxins from cells in human beings; however, its functional ingredients have played an important role as health benefit. In order to better cognize the preventive and therapeutic role of barley grass for chronic diseases, we carried out the systematic strategies for functional ingredients of barley grass, based on the comprehensive databases, especially the PubMed, Baidu, ISI Web of Science, and CNKI, between 2008 and 2017. Barley grass is rich in functional ingredients, such as gamma-aminobutyric acid (GABA), flavonoids, saponarin, lutonarin, superoxide dismutase (SOD), K, Ca, Se, tryptophan, chlorophyll, vitamins (A, B1, C, and E), dietary fiber, polysaccharide, alkaloid, metallothioneins, and polyphenols. Barley grass promotes sleep; has antidiabetic effect; regulates blood pressure; enhances immunity; protects liver; has anti-acne/detoxifying and antidepressant effects; improves gastrointestinal function; has anticancer, anti-inflammatory, antioxidant, hypolipidemic, and antigout effects; reduces hyperuricemia; prevents hypoxia, cardiovascular diseases, fatigue, and constipation; alleviates atopic dermatitis; is a calcium supplement; improves cognition; and so on. These results support that barley grass may be one of the best functional foods for preventive chronic diseases and the best raw material of modern diet structure in promoting the development of large health industry and further reveal that GABA, flavonoids, SOD, K-Ca, vitamins, and tryptophan mechanism of barley grass have preventive and therapeutic role for chronic diseases. This paper can be used as a scientific evidence for developing functional foods and novel drugs for barley grass for preventive chronic diseases.

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Antioxidant Properties of Lotus Leaf (Nelumbo nucifera) Powder and Barley Leaf (Hordeum vulgare) Powder in Raw Minced Pork during Chilled Storage

Cited by 4 publications

References 32 publications

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings

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