Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

Table 1

Natural sources used as antioxidants in pork patties.

Abbreviations	Raw materials			Products
	Plant name	Scientific classification	Part of plant	Processing type	Product name	Type before use
Noni	Noni	Morinda citrifolia	Fruits	Fresh	Noni	Powder
Celery	Celery	Apium graveolens	Stems and leaves	Fresh	Celery	Powder
BC	Blackcurrant	Ribes nigrum	Berries	Fresh	Blackcurrant	Powder
EB	Elderberries	Sambucus latipinna	Berries	Fresh	Elderberries	Powder
BB	Blueberries	Vaccinium corymbosum	Berries	Fresh	Blueberries	Powder
Lettuce	Lettuce	Lactuca sativa	Leaves	Fresh	Lettuce	Powder
Apple	Apple	Malus pumila	Fruits	Fresh	Apple	Powder
Thistle	Thistle	Silybum marianum	Roots and leaves	Fresh	Thistle	Powder
Cinnamon	Cinnamon	Cinnamomum verum	Stems and leaves	Fresh	Cinnamon	Powder
BT	Green tea	Camellia sinensis	Leaves	Fermented	Black tea	Powder
Ginger	Ginger	Zingiber officinale	Roots	Fresh	Ginger	Powder
CP	Chili pepper	Capsicum annuum	Fruits	Fresh	Chili pepper	Powder
Aronia	Aronia	Aronia melanocarpa	Berries	Fresh	Aronia	Powder
Onion	Onion	Allium cepa	Bulb	Fresh	Onion	Powder
Clove	Clove	Syzygium aromaticum	Bud	Fresh	Clove	Powder
Garlic	Garlic	Allium sativum	Bulb	Fresh	Garlic	Powder
SS	Soybean	Glycine max	Legumes	Fermented	Soy sauce	Fluid
Kimchi	Radish	Raphanus raphanistrum	Roots and leaves	Fermented	Kimchi	Fluid
RW	Grape	Vitis vinifera	Fruits	Fermented	Red wine	Fluid
CB	Cherry	Prunus avium	Berries	Fresh	Cherry berry	Puree
RG	Ginseng	Panax ginseng	Roots	Fermented	Red ginseng	Puree
SP	Soybean	Glycine max	Legumes	Fermented	Soybean paste	Puree
RCP	Chili pepper	Capsicum annuum	Fruits	Fermented	Red chili paste	Puree