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

作者：Cho Han Seul; Park Woojoon; Hong Go Eun; Kim Ji Han; Ju Min Gu; Lee Chi Ho^*

来源：Korean Journal for Food Science of Animal Resources, 2015, 35(1): 41-49.

DOI：10.5851/kosfa.2015.35.1.41

• allium hookeri
• antioxidant activity
• sulfur-fed pig
• pork patty
• lipid oxidation

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 ARE). 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 ARE 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.

• 出版日期2015-2