Table 1. Use of antioxidants in meat products from pork

Meat product Raw materials/concentration Active compounds Active factors Reference
Pork patties Ethanol extracted tomato powder/1% Lycopene, gallic acid, catechin DPPH radical-scavenging activity, iron-chelating ability, reducing power (Kim and Chin, 2017)
Ethanol extract of curry leaf, water extract of mint leaf/1% Phenolics DPPH, superoxide and ABTS radicals-scavenging activity (Biswas et al., 2012)
Spent, ground, and lyophilized brew from roasted coffee Chlorogenic acid, Maillard reaction products Iron-chelating ability (Jully et al., 2016)
Ball-milled persimmon byproduct powder/0.5%, 1% Phenolics, flavonoids DPPH radical-scavenging activity (Ramachandraiah and Chin, 2018)
Ethanol extracts of dried spices/0.05% Phenolics DPPH radical-scavenging activity, iron-chelating ability, reducing power (Kong et al., 2010)
Ethanol extracts of black currant/0.5%, 1%, 2% Anthocyanin DPPH and ABTS radical-scavenging activity, reducing power (Jia et al., 2012)
70% ethanol extracted Du-zhong/0.1% Chlorogenic acid, caffeic acid, protocatechuic acid, rutin, quercetin, kaempferol DPPH radical-scavenging activity, reducing power (Xu et al., 2010)
80% ethanol extracted pomegranate rind powder extract and seed powder extract, pomegranate juice/0.02% NA TBARS, POV (Qin et al., 2013)
Water and methanol extracted garlic Phenolics DPPH radical-scavenging activity, iron-chelating ability, reducing power (Park and Chin, 2010)
Grape seed extractTM, oleoresin rosemaryTM, water-soluble oregano extractTM/0.02% NA TBARS (Sasse et al., 2009)
Methanol extract of red grape pomace/0.06% Phenolics, anthocyanins TBARS (Garrido et al., 2011)
Air dried lotus leaf and barley leaf powder/0.1%, 0.5% NA TBARS, POV (Choe et al., 2011)
Rosemary extracts® and green tea extracts NA TBARS, thiol group concentration (Haak et al., 2009)
70% ethanol of mustard leaf kimchi/0.05%, 0.1%, 0.2% NA TBARS, conjugated dienes, POV, free fatty acids (Lee et al., 2010)
Rosemary and lemon balm extracts/ 0.03% and 0.1% Phenolics TBARS (Lara et al., 2011)
Pork sausage Waster extract of spirulina platensis and purified polysaccharide/0.1%, 0.25%, 0.5% Maillard products DPPH radical-scavenging activity (Luo et al., 2017)
Ethanol extract of rosemary, rosemary essential oil/0.2% Phenolic compounds DPPH and ABTS radical-scavenging activity, reducing power (Bianchin et al., 2017)
Water extract of Jabuticaba/2%, 4% Anthocyanin, phenolics DPPH radical-scavenging activity, reducing power (Baldin et al., 2016)
Water extract of Citrus paradise bark/0.25% Phenolics, flavonoids DPPH radical-scavenging activity, reducing power (Sayari et al., 2015)
Clove bud powder/0.1%, 0.2% Phenolics DPPH radical-scavenging activity (Jin et al., 2016)
Ethanol extract of bee pollen/0.02% p-Coumaric acid, ferulic acid, rutin, myricetin, trans-cinnamic acid, quercetin, kaempferol DPPH and ABTS radical-scavenging activity, reducing power (de Florio Almeida et al., 2017)
60% ethanol extract of peanut kernel/0.01% Stilbenes DPPH and ABTS radical- scavenging activity, reducing power (Ko et al., 2018)
Methanol extract of Pistacia lentiscus L. leaf and fruit/0.03% Phenolics DPPH and ABTS radical-scavenging activity, reducing power (Botsaris et al., 2015)
80% ethanol extract of blueberry leaf extract/0.2% Phenolics, chlorogenic acid ABTS radical-scavenging activity, reducing power (Hur et al., 2013)
Adzuki bean extract/0.05%, 0.1%, 0.2%, 0.3% Phenolics TBARS (Jayawardana et al., 2011)
Plant-derived nutraceuticals/0.02%–0.03% NA TBARS (Hayes et al., 2011)
Water extract of Achyranthes japonica Nakai Phenolics, flavonoids DPPH radical-scavenging activity, POV (Park et al., 2013)
Green tea and rosemary extractsTM NA TBARS (Jongberg et al., 2013)
Norbixin/10%, lycopene/10%, zeaxanthin/5%, β-carotene/10% Norbixin, lycopene, zeaxanthin, β-carotene TBARS (Mercadante et al., 2010)
Satureja montana L. essential oil/7.8, 15.6 and 31.25 ppm NA DPPH radical-scavenging activity, TBARS (Coutinho de Oliveira et al., 2012)
Safflower (Carthamus tinctorius L.) red pigment NA TBARS (Kim et al., 2015)
Pork fermented sausage Ethanol extract of Kitaibelia vitifolia/1.25%, 3% Phenolics, flavonoids DPPH, hydroxyl radical-scavenging activity, iron-chelating ability (Kurćubić et al., 2014)
Lyophilized water extracts of Borago officinalis/340 ppm Phenolics DPPH and ABTS radical-scavenging activity (de Ciriano et al., 2009)
Water extract of Melissa offcinalis L./686 ppm NA DPPH and ABTS radical-scavenging activity (de Ciriano et al., 2010)
Rosemary powder/1,000, 2,000 ppm, rosemary extract/250, 500 ppm NA TBARS (Gök et al., 2011)
Ethanol : water (1:1) extracts of grape seed and chestnut Phenolics DPPH and ABTS radical-scavenging activity, TBARS (Lorenzo et al., 2013)
Freeze-dried leek powder/0.84%, 1.68% NA TBARS (Tsoukalas et al., 2011)
Pork ham Fresh and dried plum/2.5%, 5% NA TBARS (Nuñez de Gonzalez et al., 2009)
Apple polyphenol/300, 500, 1000 ppm NA TBARS (Sun et al., 2010)
Pork nuggets Kordoi fruit juice, water extract of bamboo shoot/4%, 6% Phenolics TBARS (Thomas et al., 2016)
DPPH, 2,2-diphenyl-1-picrylhydrazyl; ABTS, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); NA, not analyzed; TBARS, thiobarbituric acid reactive substances; POV, peroxide value.