Tags

Type your tag names separated by a space and hit enter

Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.
J Agric Food Chem. 2010 Jun 23; 58(12):7289-96.JA

Abstract

The ethanol extracts from leaf, roasted cortex, and seed of Du-zhong (Eucommia ulmoides Oliv.) were examined for total phenolics content (TPC) and total flavonoids content (TFC). The antioxidant activity of the extracts was evaluated by measuring the radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and lipid peroxidation inhibition capacity in a beta-carotene/linoleic acid system. Du-zhong leaf extract was found to have the highest TPC content (94.46 +/- 1.17 mg of gallic acid equiv/g of solid extract) and TFC content (61.36 +/- 0.59 mg of catechin equiv/g of solid extract). In the above three antioxidant assay systems, Du-zhong leaf extract also exhibited the strongest antioxidant capacities, followed by roasted cortex extract and seed extract. The effects of Du-zhong extracts (leaf, roasted cortex, and seed) on lipid oxidation, meat color, and metmyoglobin (MetMb) formation in raw pork patties were investigated and compared with that of butylated hydroxytoluene (BHT) during refrigerated storage at 4 degrees C for 8 days. The results indicated that the addition of leaf extract at 0.1% (w/w), roasted cortex extract at 0.1% (w/w), and BHT at 0.01% (w/w) decreased day 8 TBARS values by 35, 20, and 37%, respectively. Du-zhong leaf extract at 0.1% (w/w) also exhibited a certain stabilizing effect on meat redness a* value and retarded the formation of MetMb. This study suggests that Du-zhong leaf extract may be a potential source of natural antioxidants.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Xu Z
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Tang M
No affiliation info available
Li Y
No affiliation info available
Liu F
No affiliation info available
Li X
No affiliation info available
Dai R
No affiliation info available

MeSH

AnimalsAntioxidantsEucommiaceaeFlavonoidsFood AdditivesLipidsMeatOxidation-ReductionPhenolsPigmentationPlant ExtractsPlant LeavesSwine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20499841

Citation

Xu, Zhongsheng, et al. "Antioxidant Properties of Du-zhong (Eucommia Ulmoides Oliv.) Extracts and Their Effects On Color Stability and Lipid Oxidation of Raw Pork Patties." Journal of Agricultural and Food Chemistry, vol. 58, no. 12, 2010, pp. 7289-96.
Xu Z, Tang M, Li Y, et al. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties. J Agric Food Chem. 2010;58(12):7289-96.
Xu, Z., Tang, M., Li, Y., Liu, F., Li, X., & Dai, R. (2010). Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties. Journal of Agricultural and Food Chemistry, 58(12), 7289-96. https://doi.org/10.1021/jf100304t
Xu Z, et al. Antioxidant Properties of Du-zhong (Eucommia Ulmoides Oliv.) Extracts and Their Effects On Color Stability and Lipid Oxidation of Raw Pork Patties. J Agric Food Chem. 2010 Jun 23;58(12):7289-96. PubMed PMID: 20499841.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties. AU - Xu,Zhongsheng, AU - Tang,Mengtian, AU - Li,Yuan, AU - Liu,Fangfang, AU - Li,Xingmin, AU - Dai,Ruitong, PY - 2010/5/27/entrez PY - 2010/5/27/pubmed PY - 2010/10/6/medline SP - 7289 EP - 96 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 12 N2 - The ethanol extracts from leaf, roasted cortex, and seed of Du-zhong (Eucommia ulmoides Oliv.) were examined for total phenolics content (TPC) and total flavonoids content (TFC). The antioxidant activity of the extracts was evaluated by measuring the radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and lipid peroxidation inhibition capacity in a beta-carotene/linoleic acid system. Du-zhong leaf extract was found to have the highest TPC content (94.46 +/- 1.17 mg of gallic acid equiv/g of solid extract) and TFC content (61.36 +/- 0.59 mg of catechin equiv/g of solid extract). In the above three antioxidant assay systems, Du-zhong leaf extract also exhibited the strongest antioxidant capacities, followed by roasted cortex extract and seed extract. The effects of Du-zhong extracts (leaf, roasted cortex, and seed) on lipid oxidation, meat color, and metmyoglobin (MetMb) formation in raw pork patties were investigated and compared with that of butylated hydroxytoluene (BHT) during refrigerated storage at 4 degrees C for 8 days. The results indicated that the addition of leaf extract at 0.1% (w/w), roasted cortex extract at 0.1% (w/w), and BHT at 0.01% (w/w) decreased day 8 TBARS values by 35, 20, and 37%, respectively. Du-zhong leaf extract at 0.1% (w/w) also exhibited a certain stabilizing effect on meat redness a* value and retarded the formation of MetMb. This study suggests that Du-zhong leaf extract may be a potential source of natural antioxidants. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20499841/Antioxidant_properties_of_Du_zhong__Eucommia_ulmoides_Oliv___extracts_and_their_effects_on_color_stability_and_lipid_oxidation_of_raw_pork_patties_ L2 - https://doi.org/10.1021/jf100304t DB - PRIME DP - Unbound Medicine ER -