Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action
作者： Baohua Kong , Huiyun Zhang , Youling L. Xiong
DOI: 10.1016/J.MEATSCI.2010.04.003
关键词:
摘要: Three experiments were conducted to assess the antioxidant efficacy of spice extracts in cooked meat. In experiment 1, activity 13 common was screened a liposome system. Six (clove, rosemary, cassia bark, liquorice, nutmeg, and round cardamom), identified have greatest total phenolic contents, strongly inhibitory TBARS formation. 2, 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing power, metal chelation these six evaluated. Clove exhibited reducing all had strong DPPH activity. 3, clove, bark further tested for situ efficacy. Cooked pork patties containing markedly reduced formation off-flavour scores but more stable red colour, during storage. The results demonstrated potential as natural antioxidants products.
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