+ Translate
+ Recently Requested

Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation



Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation



Food chemistry 2007(1): 129-135



Efficacy of varying concentrations of dried Holy basil powder and its ethanolic extracts in retarding oxidative rancidity was tested with cooked ground pork. The development of lipid oxidation products during 14 days refrigerated storage (5 degrees C) was evaluated by means of thiobarbituric acid-reactive substances (TBARS) value, peroxide value (POV), conjugated diene and hexanal content. In the amounts studied, dried Holy basil powder and its ethanolic extract significantly (P < 0.05) inhibited the formation of TBARS, peroxide, conjugated dienes and hexanal in a dose-dependent manner. The oxidation process was significantly (P < 0.05) influenced by the type of antioxidant and its concentration. Addition of dried Holy basil powder to cooked ground pork was more effective in inhibiting lipid oxidation than its ethanolic extracts. Additionally, TBARS values and hexanal contents in cooked ground pork were highly correlated (r2 = 0.95; P < 0.05) with each other.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 012839227

Download citation: RISBibTeXText

DOI: 10.1016/j.foodchem.2005.09.033


Related references

The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Science 72(3): 446-456, 2006

The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT Food Science and Technology 40(2): 324-330, 2007

Antioxidative properties and stability of ethanolic extracts of Holy basil and Galangal. Food chemistry t 92(2): 193-202, 2005

Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research International 34(8): 651-657, 2001

Antioxidative effects of extracts of cocoa shell, roselle seeds and a combination of both extracts on the susceptibility of cooked beef to lipid oxidation. Journal of Food Technology 4(1): 10-15, 2006

Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork. Food Science and Biotechnology 21(2): 565-572, 2012

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. Meat Science 84(3): 498-504, 2010

Effect of a-tocopherol, b-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated, cooked ground turkey and ground pork. Journal of Food Science 66(5): 2-7, 2001

Effect of alpha-tocopherol, beta-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated, cooked ground turkey and ground pork. Journal of food sciencey 66(5): 662-667, 2001

Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. Journal of the Science of Food and Agriculture 94(2): 227-234, 2014

Effect of olive leaf Olea europea L extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. 2013

Control of lipid oxidation in cooked ground pork with antioxidants and dinitrosyl ferrohemochrome. Journal of Food Science 52(3): 564-567, 1987

Lipid Oxidation and Warmed-Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron. Journal of Food Science 59(4): 751-756, 1994

Antioxidant effect of dried milk mineral in fresh and cooked ground pork. Journal of Dairy Science 84(Suppl. 1): 371, 2001

Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat. Journal of Food Science 81(2): C359, 2016





赢8娱乐糖果配对游戏