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| Free Radical Scavenging Effect of Celery Powder and the Antioxidant in Meat Products |
| SUN Dong-mei，HUAN Yan-jun |
| School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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Abstract The scavenging activities of celery powder, prepared from celery stalk by pulping, decolorization, pH adjustment, oven drying and comminution, against hydroxyl, superoxide anion and DPPH free radicals and nitrite were investigated. Meanwhile, the application of celery powder in minced pork and its effect on the TBARS （thiobarbituric acid reactive substances） value of minced pork were evaluated. The content of flavonoids in celery powder was 12.5 mg/g. Celery powder revealed powerful scavenging effect against hydroxyl, superoxide anion and DPPH free radicals and nitrite, with a maximum scavenging rate of 91.7%, 36.1%, 83.9% and l 9.4%, respectively. Compared with the blank, the presence of celery powder resulted in a 13.6% decrease in the TBARS value of minced pork.
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2011, Vol. 25 
