Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 +/- 1 A degrees C) storage

作者：Yogesh K^*; Ali Jamshed

来源：Journal of Food Science and Technology-Mysore, 2014, 51(8): 1547-1553.

DOI：10.1007/s13197-012-0672-5

• Thuja
• Peach
• Antioxidant activity
• DPPH
• Reducing power
• Meat
• Lipid oxidation
• TBARs

The antioxidant activity of thuja (Thuja occidentalis) cones extract (TCE) and peach (Prunus armeniaca) seeds extract (PSE) were estimated by DPPH free radical scavenging activity method. Total phenolics, total flavonoids and reducing power were also estimated in these extracts. Antioxidant potential of these by products was also evaluated in raw chicken ground meat (GM) during refrigerated (4 +/- 1 A degrees C) storage. Total phenolics in TCE and PSE were 7.80 A +/- 0.04 and 1.92 A +/- 0.04 mg TAE/gdw respectively. Both extract also showed remarkable DPPH radical scavenging activity (25.52 A +/- 1.92% and 24.99 A +/- 0.32%). The reducing power(OD700) was observed more in TCE as compared to PSE (3.32 A +/- 0.01 and 0.49 A +/- 0.01). Total flavonoids contents were 7.48 A +/- 0.02 and 0.85 A +/- 0.01 mg CE/gdw respectively. Addition of these extract significantly (P < 0.01) affected cooking losses and WHC of GM. During refrigerated storage (4 A degrees C) the TBARS values at 8 d were significantly (P < 0.01) more in control than TCE and PSE treated groups.

• 出版日期2014-8