Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 467-472

  Biswas, A K ^a   Chatli, M K ^a   Sahoo, J ^a  

^a GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY   (India)

Author keywords

Curry leaf; Free radical scavenging activity; Lipid oxidation; Mint; Natural antioxidants; Pork meat

Indexed keywords

CURRY LEAF; FREE RADICAL SCAVENGING ACTIVITY; LIPID OXIDATION; NATURAL ANTIOXIDANTS; PORK MEAT;

AGENTS; ETHANOL; MINTS; OXIDATION RESISTANCE; OXYGEN; PHENOLS; PLANTS (BOTANY); SOLVENT EXTRACTION;

MEATS;

ANTIOXIDANT; MENTHA SPICATA EXTRACT; MURRAYA KOENIGII EXTRACT; SCAVENGER; SUPEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FREEZING; LIPID OXIDATION; MENTHA SPICATA; MURRAYA KOENIGII; NONHUMAN; OXIDATION; PLANT LEAF; PORK; STORAGE; ANIMAL; CHEMISTRY; FOOD HANDLING; FOOD STORAGE; LIPID METABOLISM; MEAT; MENTHA; MURRAYA; PIG; PROCEDURES; SPICE;

MENTHA; MENTHA SPICATA; MURRAYA KOENIGII;

ANIMALS; ANTIOXIDANTS; FOOD HANDLING; FOOD STORAGE; FREE RADICAL SCAVENGERS; LIPID METABOLISM; MEAT; MENTHA; MURRAYA; PLANT EXTRACTS; PLANT LEAVES; REFRIGERATION; SPICES; SWINE;

EID: 84858295843     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.073     Document Type: Article

References (24)

1. D.U. Ahn, A. Ajuyah, F.H. Wolfe, and J.S. Sim Oxygen availability affects pro-oxidant catalyzed lipid oxidation of cooked turkey patties Journal of Food Science 58 1993 278 292
2. A.K. Biswas, N. Kondaiah, and A.S.R. Anjaneyulu Effect of spice mix and curry (Murraya koenigii) leaf powder on the quality of raw meat and precooked chicken patties during refrigeration storage Journal of Food Science & Technology 43 4 2006 438 441 (Pubitemid 44059556)
3. R.P. Choudhury, A. Kumar, and A.N. Garg Analysis of Indian mint (Mentha spicata) for essential, trace and toxic elements and its antioxidant behavior Journal of Pharmaceutical and Biomedical Analysis 41 2006 825 832
4. S.K. Devatkal, and B.M. Naveena Effect of salt and pomegranate fruit by-product powders on colour and oxidative stability of raw ground goat meat during refrigerated storage Meat Science 85 2010 306 311
5. S.K. Devatkal, K. Narsaiah, and A. Borah Antioxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties Meat Science 85 2010 155 159
6. S.R. Kanatt, R. Chander, and A. Sharma Chitosan and mint mixture: A new preservative for meat and meat products Food Chemistry 107 2008 845 852 (Pubitemid 350116389)
7. K. Kato, S. Terao, N. Shimamoto, and M. Hirata Studies on scavengers of active oxygen species. 1. Synthesis and biological activity of 2-O-alkylascorbic acids Journal of Medicinal Chemistry 31 1988 793 798 (Pubitemid 18097100)
8. A. Kumar, and S. Chattopadhyay DNA damage protecting activity and antioxidant potential of pudina extract Food Chemistry 100 2007 1377 1384 (Pubitemid 44160746)
9. M.B. Ningappa, R. Dinesha, and L. Srinivas Antioxidant and free radical scavenging activities of polyphenol-enriched curry leaf (Murraya koenigii L.) extracts Food Chemistry 106 2008 720 728 (Pubitemid 47332890)
10. M. O'Neill, P. Albersheim, and A. Darvill The pectic polysaccharides of primary cell wall D.M. Dey, Methods in plant biochemistry 1990 Academic Press London 415 441
11. L.J.M. Rao, K. Ramalakshmi, B.B. Borse, and B. Raghavan Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng) Food Chemistry 100 2007 742 747 (Pubitemid 43928375)
12. R. Re, N. Pellegrini, A. Proteggente, A. Annala, M. Yang, and Rice Antioxidant activity applying an improved ABTS radical cation decolourization assay Free Radical Biology & Medicine 26 1999 1231 1237 (Pubitemid 29262709)
13. K.S. Rhee, and Y.A. Zipin Pro-oxidative effect of NaCl in microbial growth controlled and uncontrolled beef and chicken Meat Science 57 2001 105 112 (Pubitemid 33630621)
14. M.C. Rojas, and M.S. Brewer Effect of natural antioxidants on the oxidative stability of frozen vacuum packaged beef and pork Journal of Food quality 31 2008 173 185
15. S.G. Sayago-Ayerdi, A. Brenes, and I. Goni Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers LWT-Food Science & Technology 42 2009 971 976
16. F. Shahidi, P.K. Janita, and P.D. Wanasundara Phenolic antioxidants Critical Reviews in Food Science and Nutrition 32 1994 67 103
17. A.P. Singh, T. Wilson, D. Luthria, M.R. Freeman, R.M. Scott, and D. Bilenker LC-MS-MS characterization of curry leaf flavonols and antioxidant activity Food Chemistry 127 2011 80 85
18. G.W. Snedecor, and W.G. Cochran Statistical methods 1994 Oxford and IBH Pub. Co. New Delhi
19. E. Torress, A.M. Pearson, J.I. Gray, and M. Shimokonki Effect of salt on oxidative changes in pre and post rigor ground beef Meat Science 23 1988 151 163
20. E.S. Trout, M.C. Hunt, D.E. Johson, J.R. Clans, C.L. Castner, and D.H. Kroff Characteristics of low fat ground beef containing texture modifying ingredients Journal of Food Science 57 1992 19 24
21. M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernandez-Lopez, and J.A. Perez-Alvarez Effect of orange dietary fiber, oregano oil and packaging conditions on shelf-life of bologna sausages Food Control 21 2010 436 443
22. V.Y. Yuan, D.E. Bone, and F. Carrington Antioxidant activity of dulse (Palmeria palmate) extract evaluated in vitro Food Chemistry 91 2005 885 894
23. H. Wang, G.J. Provan, and K. Helliwell Determination of rosmarinic acid and caffeic acid in aromatic herbs by HPLC Food Chemistry 87 2004 307 311 (Pubitemid 38581908)
24. V.C. Witte, G.F. Krause, and M.E. Bailey A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage Journal of Food Science 35 1970 582 585