Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System
Table 2
Antioxidant abilities of natural sources in pork patties after 10 days of cold storage.
Treatments(1)
Measurements(2)
Type
Full name
Abbreviation
POV (meq O2/g)
∆POV
TBARS (mg MDA/kg)
∆TBARS
Control
CON
1.64 ± 0.15
1.16
0.87 ± 0.15
0.69
Powder
Noni
Noni
1.62 ± 0.15
1.14
0.71 ± 0.03
0.53
Celery
Celery
1.50 ± 0.19
1.02
0.64 ± 0.07
0.45
Blackcurrant
BC
1.49 ± 0.16
1.01
0.31 ± 0.02
0.12
Elderberries
EB
1.80 ± 0.17
1.32
0.42 ± 0.01
0.24
Blueberries
BB
1.63 ± 0.14
1.15
0.22 ± 0.01
0.03
Lettuce
Lettuce
0.85 ± 0.17
0.37
0.69 ± 0.07
0.50
Apple
Apple
2.32 ± 0.02
1.84
0.55 ± 0.07
0.36
Thistle
Thistle
1.55 ± 0.17
1.07
0.77 ± 0.08
0.58
Cinnamon
Cinnamon
2.29 ± 0.03
1.81
0.49 ± 0.03
0.31
Black tea
BT
2.31 ± 0.01
1.83
0.57 ± 0.01
0.38
Ginger
Ginger
2.30 ± 0.03
1.82
0.45 ± 0.04
0.27
Chili pepper
CP
2.30 ± 0.03
1.82
0.57 ± 0.06
0.39
Aronia
Aronia
2.30 ± 0.03
1.82
0.27 ± 0.01
0.09
Onion
Onion
2.08 ± 0.08
1.60
0.90 ± 0.06
0.72
Clove
Clove
1.83 ± 0.12
1.35
0.38 ± 0.03
0.19
Garlic
Garlic
1.78 ± 0.15
1.30
1.11 ± 0.08
0.93
Fluid
Soy sauce
SS
1.68 ± 0.11
1.20
0.88 ± 0.08
0.70
Kimchi
Kimchi
1.85 ± 0.20
1.37
1.10 ± 0.21
0.91
Red wine
RW
0.92 ± 0.07
0.44
0.71 ± 0.08
0.52
Puree
Cherry berry
CB
1.87 ± 0.19
1.39
1.17 ± 0.17
0.98
Red ginseng
RG
0.99 ± 0.08
0.51
0.69 ± 0.09
0.51
Soybean paste
SB
1.46 ± 0.10
0.98
1.11 ± 0.07
0.92
Red chili paste
RCP
1.60 ± 0.21
1.12
0.76 ± 0.06
0.57
Data are means ± SE. (1)CON, no addition; all treatments except for CON were treated 1.0% of natural sources. (2)TBARS, thiobarbituric acid-reactive substances; ∆TBARS, difference between initial and final values of TBARS; POV, peroxide value; ∆POV, difference between initial and final values of POV. Significant difference (;) when compared to CON.
