Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation

被引：48

作者：

Juntachote, T.

Berghofer, E.

Siebenhandl, S.

Bauer, F.

机构：

[1] Univ Nat Resources & Appl Life Sci, Div Food Technol, Dept Food Sci & Technol, A-1190 Vienna, Austria

[2] Univ Vet Med Vienna, Inst Meat Hyg Meat Technol & Food Sci, A-1210 Vienna, Austria

[3] Thaksin Univ, Fac Technol & Community Dev, Dept Food Technol, Songkhla 90000, Thailand

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 01期

关键词：

holy basil; natural antioxidant; oxidative stability; cooked ground pork;

D O I：

10.1016/j.foodchem.2005.09.033

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Efficacy of varying concentrations of dried Holy basil powder and its ethanolic extracts in retarding oxidative rancidity was tested with cooked ground pork. The development of lipid oxidation products during 14 days refrigerated storage (5 degrees C) was evaluated by means of thiobarbituric acid-reactive substances (TBARS) value, peroxide value (POV), conjugated diene and hexanal content. In the amounts studied, dried Holy basil powder and its ethanolic extract significantly (P < 0.05) inhibited the formation of TBARS, peroxide, conjugated dienes and hexanal in a dose-dependent manner. The oxidation process was significantly (P < 0.05) influenced by the type of antioxidant and its concentration. Addition of dried Holy basil powder to cooked ground pork was more effective in inhibiting lipid oxidation than its ethanolic extracts. Additionally, TBARS values and hexanal contents in cooked ground pork were highly correlated (r(2) = 0.95; P < 0.05) with each other. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：129 / 135

页数：7

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