Evaluation of Antioxidant Activity in Pork Patties Containing Bokbunja (Rubus coreanus) Extract

복분자 추출물을 첨가한 돈육패티의 항산화 활성평가

  • Park, Sun-Young (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Chin, Koo-Bok (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
  • 박선영 (전남대학교 동물자원학부 및 농업과학기술연구소) ;
  • 진구복 (전남대학교 동물자원학부 및 농업과학기술연구소)
  • Published : 2007.12.30


This study was performed to investigate the physicochemical properties and antioxidative activities of water or methanol extracts of Bokbunja (Rubus coreanus), and pork patties containing bokbunja extract at various levels. The total phenolic content of methanol extract (6.76 g/100 g, dry base) was higher than that of water extract (3.38 g/100 g, dry base). In addition, methanol extract had higher 1,1'-diphenyl-2-picrylhdrazyl (DPPH) radical scavenging activity than water extract at low concentrations (0.025-0.1%). However, no significant differences were found at high concentrations (0.2% or higher) (p>0.05). The DPPH radical scavenging activities of methanol and water extracts were 76.97% and 74.87% at 0.2% level, respectively. The lightness and yellowness values of pork patties containing Bokbunja extract decreased with increasing concentrations. The thiobarbituric acid reactive substances (TBARS) in pork patties with Bokbunja extract were lower than that of the control (p<0.05). The antioxidative activities increased with increasing concentrations of Bokbunja extract. In conclusion, Bokbunja extract might be used as a natural antioxidant in meat products, however levels lower than 3% will be required to prevent quality defects in pork patties.


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