Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 8, Pages 1547-1553Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-012-0672-5
Keywords
Thuja; Peach; Antioxidant activity; DPPH; Reducing power; Meat; Lipid oxidation; TBARs
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The antioxidant activity of thuja (Thuja occidentalis) cones extract (TCE) and peach (Prunus armeniaca) seeds extract (PSE) were estimated by DPPH free radical scavenging activity method. Total phenolics, total flavonoids and reducing power were also estimated in these extracts. Antioxidant potential of these by products was also evaluated in raw chicken ground meat (GM) during refrigerated (4 +/- 1 A degrees C) storage. Total phenolics in TCE and PSE were 7.80 A +/- 0.04 and 1.92 A +/- 0.04 mg TAE/gdw respectively. Both extract also showed remarkable DPPH radical scavenging activity (25.52 A +/- 1.92% and 24.99 A +/- 0.32%). The reducing power(OD700) was observed more in TCE as compared to PSE (3.32 A +/- 0.01 and 0.49 A +/- 0.01). Total flavonoids contents were 7.48 A +/- 0.02 and 0.85 A +/- 0.01 mg CE/gdw respectively. Addition of these extract significantly (P < 0.01) affected cooking losses and WHC of GM. During refrigerated storage (4 A degrees C) the TBARS values at 8 d were significantly (P < 0.01) more in control than TCE and PSE treated groups.
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