Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties

Food Chemistry

Volumn 69, Issue 2, 2000, Pages 135-141

  Mansour, Esam H ^a   Khalil, Ali H ^a  

^a Minufiya Government   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CAROTENE; LINOLEIC ACID; PLANT EXTRACT; THIOBARBITURIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; GINGER; IN VITRO STUDY; LIPID OXIDATION; PH; STORAGE; TEMPERATURE;

SOLANUM TUBEROSUM; TRIGONELLA FOENUM GRAECUM; ZINGIBER OFFICINALE;

EID: 0034192371     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00234-4     Document Type: Article

References (28)

1. Akamittath J.G., Brekke C.J., Schanus E.G. Lipid oxidation and color stability in restructured meat systems during frozen storage. Journal of Food Science. 55:1990;1513-1517.
2. Al-Saikhan M.S., Howard L.R., Miller J.C. Antioxidant Activity and total phenolics in different genotypes of potato (Solanum Tuberosum, L). Journal of Food Science. 60:1995;341-343.
3. Barbut S., Josephson D.B., Maurer A.J. Antioxidant properties of rosemary oleoresin in turkey sausage. Journal of Food Science. 50:1995;1356-1359.
4. Buxiang S., Fukuhara M. Effects of co-administration of butylated hydroxytoluene, butylated hydroxyanisole and flavonoide on the activation of mutagens and drug-metabolizing enzymes in mice. Toxicology. 122:1997;61-72.
5. Chan K.M., Decker E.A., Means W.J. Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle. Journal of Food Science. 58:1993;1-4.
6. Cuvelier M.E., Berset C., Richard H. Antioxidant constituents in sage (Salvia officinalis). Journal of Agricultural and Food Chemistry. 42:1994;665-669.
7. Dessouki T.M., El-Dashlouty A.A., El-Ebzary M.M., Heikal H.A. Propolis and some other natural antioxidants for fats of frozen meat. Agricultural Research Review. 58:1980;311-320.
8. Hettiarachchy N.S., Glenn K.C., Gnanasambandam R., Johnson M.G. Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. Journal of Food Science. 61:1996;516-519.
9. Hirose M., Takesada Y., Tanaka H., Tamano S., Kato T., Shirai T. Carcinogenicity of antioxidants BHA, caffeic acid, sesamol, 4-methoxyphenol and catechol at low doses, either alone or in combination and modulation of their effects in a rat medium-term multi-organ carcinogensis model. Carcinogenesis. 19:1998;207-212.
10. Kanner J., Harel S., Jaffe R. Lipid peroxidation of muscle food as affected by NaCl. Journal of Agricultural and Food Chemistry. 39:1991;1017-1021.
11. Khalil A.H., Mansour E.H. Control of lipid oxidation in cooked and uncooked refrigerated carp fillets by antioxidant and packaging combinations. Journal of Agricultural and Food Chemistry. 46:1998;1158-1162.
12. Kim S.Y., Kim J.H., Kim S.K., Oh M.J., Jung M.Y. Antioxidant activities of selected oriental herb extracts. Journal of the American Oil Chemists' Society. 71:1994;633-640.
13. Lee Y.B., Hargus G.L., Kirkpatrick J.A., Berner D.L., Forsythe R.H. Mechanism of lipid oxidation in mechanically deboned chicken meat. Journal of Food Science. 40:1975;964-969.
14. Lee Y.B., Kim Y.S., Ashmore C.R. Antioxidant property in ginger rhizome and its application to meat products. Journal of Food Science. 51:1986;20-23.
15. Liu H. Catalysts of lipid peroxidation in meats I. Linoleate peroxidation catalyzed by Metmb or Fe (II)-EDTA. Journal of Food Science. 35:1970;590-595.
16. Loliger, J. (1989). Natural antioxidants. In J.C. Allen & Hamilton, R. J., Rancidity in foods, London: Elsevier Applied Science.
17. Onyeneho S.N., Hettiarachchy N.S. Antioxidant activity, fatty acids and phenolic acids compositions of potato peels. Journal of the Science of Food Agriculture. 62:1993;345-350.
18. Papadopoulos G., Boskou D. Antioxidant effect of natural phenols on olive oil. Journal of the American Oil Chemists' Society. 68:1991;669-671.
19. Pratt, D. E. & Hudson, B. J. F. (1990). Natural antioxidants not exploited commercially. In B.J.F. Hudson, Food antioxidants. London: Elsevier Applied Science.
20. Rhee K.S., Anderson L.M., Sams A.R. Lipid oxidation potential of beef, chicken and pork. Journal of Food Science. 61:1996;8-12.
21. Rodriguez de Sotillo D.R., Hadley M., Holm E.T. Phenolics in aqueous potato peel extract: Extraction, identification and degradation. Journal of Food Science. 59:1994;649-651.
22. SAS users guide; basics, version 5. 1988;SAS Institute Inc, Cary, NC.
23. Sato K., Hegarty G.R. Warmed-over flavour in cooked meat. Journal of Food Science. 36:1971;1098-1102.
24. Siu G.M., Draper H.H. A survey of the malonaldehyde content of retail meats and fish. Journal of Food Science. 43:1978;1147-1149.
25. Spanier, A. M., Miller, J. A. & Bland, J. M. (1992). Lipid oxidation: effect on meat proteins. In A. J. St.Angelo, Lipid oxidation in food, ACS Symposium, Series 500. Washington, DC: ACS Books, Inc.
26. Taga M.S., Miller E.E., Pratt D.E. Chia seed as a source of natural lipid antioxidants. Journal of the American Oil Chemists' Society. 61:1984;928-931.
27. Wu S.Y., Brewer M.S. Soy protein isolate antioxidant effect on lipid peroxidation of ground beef and microsomal lipids. Journal of Food Science. 59:1994;702-706.
28. Yin M.C., Cheng W.S. Oxymyoglobin and lipid oxidation in phosphatidylcholine liposomes retarded by α-tocopherol and β-carotene. Journal of Food Science. 62:1997;1095-1097.