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Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
Korean J. Food Sci. An. 2018;38:889-900
Published online October 31, 2018;  https://doi.org/10.5851/kosfa.2018.e22
© 2018 Korean Society for Food Science of Animal Resources

Tran Van Cuong1,2 and Koo Bok Chin1,*

1Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
2Department of Food Science and Biotechnology, Tay Nguyen University, 567 LeDuan, Dak Lak, Vietnam
Correspondence to: Koo Bok Chin
Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
Tel: +82-62-530-2121
Fax: +82-62-530-2129
E-mail: kbchin@chonnam.ac.kr
Received April 24, 2018; Revised June 15, 2018; Accepted July 25, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat products. Phytochemical components and antioxidant activities of Cudrania tricuspidata (CT) leaves extracted using various solvents and their effects on physicochemical properties of pork patties during refrigerated storage were measured. The combined solvents of 80% ethanol, 80% methanol and pure double-distilled (dd)-water obtained the higher total phenolic compounds, flavonoids content, and antioxidant activities as compared to the pure solvent alone. Among the individual antioxidant components, catechin was the predominant polyphenol in CT leavesin all extracts. The addition of CT leaves extracts into pork patties showed high antioxidant activities since thiobarbituric acid-reactive substances (TBARS) values of added CT extracts were lower than those of the control (p<0.05). In conclusion, CT leaf phytochemical components displayed antioxidant activity that varied with the extract solvent used. CT extracts were superior to control in retarding lipid oxidation of pork patties, which was evident as reduced TBARS and peroxide values (POV).
Keywords : antioxidant activity, Cudrania tricuspidata, lipid oxidation, phytochemical components, pork patties


October 2018, 38 (5)