Effects of dietary supplementation of garlic by-products on total phenol contents, DPPH radical scavenging activity, and physicochemical properties of chicken meat

Korean Journal for Food Science of Animal Resources

Volumn 30, Issue 5, 2010, Pages 860-866

  Kim, Young Jik ^a  

^a Daegu University   (South Korea)

Author keywords

Chicken meat; DPPH radical scavenging activity; Garlic by products; Physico chemical properties; TBARS; Total phenol contents

Indexed keywords

ALLIUM SATIVUM;

EID: 79960932700     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2010.30.5.860     Document Type: Article

References (36)

1. Amagase, H., Petesch, B. L., Matsuura, H., Kasuga, S., and Itakura, Y. (2001) Recent advances on the nutritional effects associated with the use of garlic as a supplement: Intake of garlic and its bioactive components. J. Nutr. 131(S3), 955S- 962S.
2. Amella, M., Bronner, C., Briancon, F., Haag, M., Anton, R., and Landry, Y. (1985) Inhibition of mast cell histamine release by flavonoids and biflavonoids. Plant Med. 1, 16-20. (Pubitemid 15146406)
3. Birrenkott, G., Brockenfett, G. E., Owons, M., and Halpin, E. (2000) York and blood cholesterol levels and organoleptic assessment of eggs from hens fed garlic supplement diet. Poult. Sci. 79(Suppl. 1), 75.
4. Blois, M. S. (1958) Antioxidant determination by the use of a stable free radical. Nature 4617, 1199-2000.
5. Brewer, M. S., Ikims, W. G.., and Harbers, C. A. Z. (1992) TBA values, sensory characteristic and volatiles in ground pork during long-term frozen storage: Effect of packing. J. Food Sci. 57, 558-564.
6. Chen, Y. J., Kim, I. H., Cho, J. H., Yoo, J. S., Wang, Q., Wang, Y., and Huang, Y. (2008) Evaluation of dietary L-carnitine or garlic powder on growth performance, dry matter and nitrogen digestibilities, blood profilles and meat quality in finishing pigs. J. Anim. Feed Sci. Tech. 141, 141-152. (Pubitemid 351199952)
7. Dugan, M. E. R., Aalhue, J. L., Jeremiah, L. E., Kramer, J. K. G., and Schaefer, A. A. (1999) The effect of feeding conjugated linoleic acid on subsequent pork quality. Can. J. Anim. Sci. 79, 45-52.
8. Essman, E. J. (1984) The medical uses of herbs. Fitoterapi 55, 279-289.
9. Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in meat: a review. J. Muscle Foods. 1, 1217-1221.
10. Fenelli, S. L., Castro, G. D., Toranzo, E. G., and Castro, J. A. (1998) Mechanism of the preventive properties of some garlic compounds in the carbon tetrachloride promoted oxidative stress. Diallyl sulfide. Res. Commun. Mol. Pathol. Pharmacol. 110(2), 163-169.
11. Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez- Alvarez, J. A., and Kuri, V. (2005) Antioxidant and antibacterial of natural extracts: application in beef meatballs. Meat Sci. 69, 371-380. (Pubitemid 40079246)
12. Folch, J., Lee, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of lipids from animal tissues. J. Biol. Chem. 226, 497-509.
13. Gorinstein, S., Drzewieki, J., Leontowicz, H., Leontowicz, M., Najman, K., and Jastrzebski, K. (2005) Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish Ukrainian, and Israel garlic. J. Agri. Food Chemi. 53, 2726-2731.
14. Greene, B. E., Hsin, I., and ZipserM, W. (1971) Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36, 940-942.
15. Hansen, L. L., Claudi-Magnussen, C., Jensen, S. K., and Andersen, H. J. (2006) Effect of organic pig production systems on performance and meat quality. Meat Sci. 74, 605-615. (Pubitemid 44278391)
16. Holden, P. J., McKean, J., and Franzenburg, E. (1998) Biotechnicals for pigs-garlic (ASLR1559). 1998 ISU Swine Research Report. p. 12. Iowa State University, Ames. IA. USA.
17. Hsieh, C. L. and Yen, G. C. (2000) Antioxidant actions of duzhong (eucommia ulmoides oliv) toward oxidative damage in biomolecules. Life Sci. 66, 1387-1400.
18. Kim, M. Y., Kim, Y. C., and Chung, S. K. (2005a) Identification and in vitro biological activities of flavonoids in garlic leaf and shoot inhibition of soybean lipooxygenase and hyaluronidase activities and scavenging of free radicals. J. Sci. Food Agric. 85, 633-640.
19. Kim, S. M., Kubota, K., and Kobayashi, A. (1997) Antioxidative activity of sulfur-containing flavor compounds in garlic. Biosci. Biotechnol. Biochem. 61, 1482-1485. (Pubitemid 127472966)
20. Kim, Y. J., Chang, Y. H., and Jeong, J. H. (2005b) Changes of cholesterol and selenium levels, and fatty acid composition in broiler meat fed with garlic powder. Food Sci. Biotechnol. 14(2), 202-211.
21. Kim, Y. J., Jin, S. K., and Yang, H. S. (2009) Effects of dietary garlic bulb and husk on the physicochemical properties of chicken meat. Poult. Sci. 88, 398-405.
22. Ly, T. N., Hazama, C., Shimoyamach, M., Ando, H., Kato, K., and Yamauchi, R. (2005) Antioxidative compounds from the outer scale of onion. J. Agri. Food Chemi. 53, 8183-8189. (Pubitemid 41568558)
23. Miller, W. O., Saffle, R. L., and Zirkle, S. S. (1986) Factors which influence the water holding capacity of various types of meat. J. Food Technol. 22, 1139-1144.
24. Min, D. R., Park, S. Y., and Chin, K. B. (2010) Evaluation of antioxidative and antimicrobial activities of garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Korean J. Food Sci. Ani. Resour. 30, 291-297.
25. Nuria, M. C., Goni, I., and Larrauri, J. A. (1999) Reduction in serum total and LDL cholesterol concentration by a dietary fiber and polyphenol-rich grape product in hypercholesterolemic rats. Nutr. Res. 9, 1371-1381. (Pubitemid 29409381)
26. Nuutila, A. M., Puupponen-Pimia, R., Aarmi, M., and Oksman- Caldentey, K. M. (2002) Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem. 81, 485-493. (Pubitemid 36411757)
27. Park, U. T., Jang, D. S., and Cho, H. R. (1992) Antimicrobial effect of lithospermiradix (Lithospermum erythrorhizon) extract. J. Korean Soc. Food Sci. Nutri. 21, 97-100.
28. Pascual, J. V., Rafecas, M., Canela, M. A., Boaatella, J., Bou, R., and Barroeta, A. C. (2007) Effect of increasing amounts of a linoleic rich dietary fat on the fat composition of four pigs breeds. Food Chem. 100, 1639-1648.
29. Pearson, M. D., Gray, J. I., Wolzak, A. M., and Horenstein, N. A. (1983) Safety implication of oxidized lipids in muscle foods. Food Technol. 37, 121-129.
30. Qureshi, A. A., Abuimeileh, N., Din, Z. Z., Elson, C. E., and Burger, W. C. (1983) Inhibition of cholesterol and fatty acid biosynthesis in liver enzymes and chicken hepatocytes by polar fraction of garlic. Lipids 18, 343-348. (Pubitemid 13034358)
31. SAS Institute Inc. (2002) SAS/STAT Users Guide: Version 8.2. SAS Institute, Inc., Cary, North Carolina.
32. Skan, D., Bermer, Y. N., and Rabinowitch, H. (1992) The effect of dietary onion and garlic on hepaic lipid concentrations and activity of antioxidative enzymes in chicks. J. Nutr. Biochem. 3, 322-325.
33. Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 352-358.
34. Wu, C. C. and Sheen, L. Y. (2001) Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells. Food and Chemical Toxicology 39, 563-569. (Pubitemid 32429469)
35. Yin, M. C., Faustman, C., Riesen, J. W., and Williams, S. N. (1993) α-tocopherol and ascorbate delay oxymyoglin and phospholipid oxidation in vitro. J. Food Sci. 58, 1273-1276.
36. Youn, B. S., Nam, K. T., Kim, C. W., Kang, C. W., Ohtani, S., and Tanaka, K. (1996) Effects of dietary garlic supplementation on performance and HMG-CoA reductase in broiler chicks. Korean J. Poult. Sci. 23, 129-134.