Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork
2012
Shim, S.Y., Konkuk University, Seoul, Republic of Korea | Choi, Y.S., Korean Intellectural Property Office, Daejeon, Republic of Korea | Kim, H.Y., Kongju National University, Yesan, Republic of Korea | Kim, H.W., Konkuk University, Seoul, Republic of Korea | Hwang, K.E., Konkuk University, Seoul, Republic of Korea | Song, D.H., Konkuk University, Seoul, Republic of Korea | Lee, M.A., World Institute of Kimchi, An Annex of Korea Food Research Institute, Seongnam, Republic of Korea | Lee, J.W., Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea | Kim, C.J., Konkuk University, Seoul, Republic of Korea
Onion peels extracted with various concentrations of ethanol were examined for their extraction yield, total phenolic content, DPPH scavenging activity, and reducing power. Onion peel extracted with 50% ethanol exhibited higher extraction yields, total phenolic content, and DPPH scavenging activity than extracts from distilled water, 70 or 95% ethanol. Thus, the antioxidative efficiency to inhibit lipid oxidation of ascorbic acid (0.05%) and 50% ethanol extract of onion peel (0.05, 0.1, and 0.2%) in raw ground pork was investigated during chilled storage (16 days). The pH of the samples decreased considerably during storage (p less than 0.05). Addition of ethanol onion peel extract significantly improved the thiobarbituric acid reactive substances and peroxide values in raw ground pork meat (p less than 0.05). Therefore, onion peel extract by 50% ethanol is a very effective inhibitor of lipid oxidation and has potential as a natural antioxidant in raw ground pork.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library