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Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork |
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| Authors: | Shim So-Yeon Choi Yun-Sang Kim Hack-Youn Kim Hyun-Wook Hwang Ko-Eun Song Dong-Heon Lee Mi-Ai Lee Ju-Woon Kim Cheon-Jei |
| Affiliation: | 1.Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701, Korea ;2.Food and Biological Resources Examination Division, Korean Intellectural Property Office, Daejeon, 302-701, Korea ;3.Department of Animal Science, College of Industrial Science, Research Kongju National University, Yesan, Chungnam, 340-702, Korea ;4.World Institute of Kimchi, An Annex of Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea ;5.Radition Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Jeonbuk, 580-185, Korea ; |
| Abstract: | Onion peels extracted with various concentrations of ethanol were examined for their extraction yield, total phenolic content, DPPH scavenging activity, and reducing power. Onion peel extracted with 50% ethanol exhibited higher extraction yields, total phenolic content, and DPPH scavenging activity than extracts from distilled water, 70 or 95% ethanol. Thus, the antioxidative efficiency to inhibit lipid oxidation of ascorbic acid (0.05%) and 50% ethanol extract of onion peel (0.05, 0.1, and 0.2%) in raw ground pork was investigated during chilled storage (16 days). The pH of the samples decreased considerably during storage (p<0.05). Addition of ethanol onion peel extract significantly improved the thiobarbituric acid reactive substances and peroxide values in raw ground pork meat (p<0.05). Therefore, onion peel extract by 50% ethanol is a very effective inhibitor of lipid oxidation and has potential as a natural antioxidant in raw ground pork. |
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