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| Effect of Pomegranate Peel Extract on Lipid Oxidative Stability in Pork Patties during Cold Storage |
| CAO Yungang1, LI Ying1, LI Chunqiang2, ZHAO Qianqian1, ZHU Zhenbao1,*, LI Baoling1, QIN Xuecui3 |
| 1.School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; 2.College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 3.Shaanxi Jiahe Phytochem Co. Ltd., Xi’an 710077, China |
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Abstract In this experiment, the contents of total polyphenols and flavonoids in a commercial pomegranate peel extract were determined. The antioxidant activity of the extract was evaluated by five different methods, and the effect of different concentrations of the extract on lipid oxidative stability in pork patties during cold storage was studied. The results showed that the extract had strong scavenging activity against 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), hydroxyl and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals and was able to chelate metal ions (Fe2+). The addition of the extract (0.01%, 0.05% and 0.10%) significantly inhibited fat oxidation in pork patties during refrigeration storage. In general, the inhibitory effect on lipid oxidation was increased as the concentration of the extract increased and the inhibitory effect of the extracts at 0.01% was similar to that of butylated hydroxyanisole at 0.01% based on fat content.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2018, Vol. 32 
