- Volume 30 Issue 9
DOI QR Code
Potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus leaf extract in minced pork
- Nguyen, Tuyen Thi Kim (Department of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang) ;
- Laosinwattana, Chamroon (Department of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang) ;
- Teerarak, Montinee (Department of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang) ;
- Pilasombut, Komkhae (Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang)
- Received : 2017.01.19
- Accepted : 2017.04.04
- Published : 2017.09.01
Objective: This study investigated the effect of extraction solvents on antioxidant bio-active compounds as well as potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus (P. acidus) leaf extract in minced pork. Methods: The effect of various solvent systems of water, 25%, 50%, 75% (v/v) ethanol in water and absolute ethanol on the extraction crude yield, total phenolic content, total flavonoid content and in vitro antioxidant activities of P. acidus leaves was determined. In addition, antioxidant activities of the addition of crude extract from P. aciuds leaves at 2.5 and 5 g/kg in minced pork on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization, reducing power and inhibition of lipid peroxidation (thiobarbituric acid reactive substances; TBARS) were determined. Moreover, sensory evaluation of the samples was undertaken by using a 7-point hedonic scale. Results: The results showed that the highest crude yield (2.8 g/100 g dry weight) was obtained from water which also had the highest recovery yield for total phenolic content, total flavonoid content and the strongest antioxidant activity. The addition of crude water extract from P. acidus leaves was more effective in retarding lipid peroxidation and higher antioxidant activity than control and butylated hydroxytoluene in minced pork. In particular, the samples containing P. acidus extract had no significant effect on the sensory scores of overall appearance, color, odor, texture, flavor, and overall acceptability compared to the control. Conclusion: Water solvent was an optimally appropriate solvent for P. acidus leaf extraction because of its ability to yield the highest amount of bio-active compounds and in vitro antioxidant property. Particularly, P. acidus crude water extract also strongly expressed the capacity to retard lipid oxidation, radical scavenging, radical cation decolorization and reducing power in minced pork. The results of this study indicated that P. acidus leaf extract could be used as natural antioxidant in the pork industry.
Antioxidant;Lipid Peroxidation;Pork;Phyllanthus acidus Extract
- Karre L, Lopez K, Getty KJK. Natural antioxidants in meat and poultry products. Meat Sci 2013;94:220-7. https://doi.org/10.1016/j.meatsci.2013.01.007
- Cheng JH. Lipid oxidation in meat. J Nutr Food Sci 2016;6:494.
- Huang B, He J, Ban X, et al. Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf. Meat Sci 2011;87:46-53. https://doi.org/10.1016/j.meatsci.2010.09.001
- Kim SJ, Cho AR, Han J. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control 2013;29:112-20. https://doi.org/10.1016/j.foodcont.2012.05.060
- Jagajothi A, Manimekalai G, Evanjelene VK, Nirmala A. Antimicrobial activity and phytochemical analysis of Phyllanthus acidus. J Today's Biol Sci Res Rev2013;2:55-62.
- Siro I, Kapolna E, Kapolna B, Lugasi A. Functional food. Product development, marketing and consumer acceptance-A review. Appetite 2008;51:456-67. https://doi.org/10.1016/j.appet.2008.05.060
- Ebrahimzadeh M, Nabavi S, Nabavi S, Bahramian F, Bekhradnia R. Antioxidant and free radical scavenging activity. Pak J Pharm Sci 2008;23:29-34.
- Fasseas MK, Mountzouris KC, Tarantilis PA, Polissiou M, Zervas G. Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem 2008:106:1188-94. https://doi.org/10.1016/j.foodchem.2007.07.060
- Jain NK, Singhai AK. Protective effects of Phyllanthus acidus (L.) Skeels leaf extracts on acetaminophen and thioacetamide induced hepatic injuries in Wistar rats. Asian Pac J Trop Med 2011;4:470-4. https://doi.org/10.1016/S1995-7645(11)60128-4
- Chumyam A, Whangchai K, Jungklang J, Faiyue B, Saengnil K. Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants. Sci Asia 2013;39:246-51. https://doi.org/10.2306/scienceasia1513-1874.2013.39.246
- Kumar T, Jain V. Appraisal of total phenol, flavonoid contents, and antioxidant potential of folkloric lannea coromandelica using in vitro and in vivo assays. Scientifica (Cairo) 2015;2015:Article ID 203679.
- Rajneesh CP, Manimaran A, Sasikala KR, Adaikappan P. Lipid peroxidation and antioxidant status in patients with breast cancer. Singapore Med J 2008;49:640-3.
- Kim JS. Comparison of antioxidant properties of water and ethanol extracts obtained from dried boxthorn (Lycium chinensis) fruit. Food Nutr Sci 2012;3:1307-20.
- Jamuna S, Paulsamy S, Karthika K. Screening of in vitro antioxidant activity of methanolic leaf and root extracts of Hypochaeris radicata L. (Asteraceae). J Appl Pharm Sci 2012;2:149-54.
- Jung S, Choe JH, Kim B, et al. Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers Meat Sci 2010;86:520-6. https://doi.org/10.1016/j.meatsci.2010.06.007
- Qwele K, Hugo A, Oyedemi SO, et al. Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay. Meat Sci 2013;93:455-62. https://doi.org/10.1016/j.meatsci.2012.11.009
- Gallego MG, Gordon MH, Segovia FJ, Almajano MP. Caesalpinia decapetala extracts as inhibitors of lipid oxidation in beef patties. Molecules 2015;20:13913-26. https://doi.org/10.3390/molecules200813913
- Re R, Pellegrini N, Proteggente A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 1999;26:1231-7. https://doi.org/10.1016/S0891-5849(98)00315-3
- Ortuno J, Serrano R, Jordan MJ, Banon S. Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes. Food Chem 2016;190:1056-63. https://doi.org/10.1016/j.foodchem.2015.06.060
- Beinner MA, Soares ADN, Barros ALA, Monteiro MAM. Sensory evaluation of rice fortified with iron. Cienc Tecnol Aliment 2010;30:516-9. https://doi.org/10.1590/S0101-20612010000200034
- Dent M, Dragovic-Uzelac V, Penic M, et al. The effect of extraction solvents, temperature and time on the composition and mass fraction of polyphenols in dalmatian wild sage (Salvia officinalis L.) extracts. Food Technol Biotechnol 2013;51:84-91.
- Zielinski H, Kozlowska H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 2000;48:2008-16. https://doi.org/10.1021/jf990619o
- Do QD, Angkawijaya AE, Tran-Nguyen PL, et al. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. J Food Drug Anal 2014;22:296-302. https://doi.org/10.1016/j.jfda.2013.11.001
- Munuswamy H, Thirunavukkarasu T, Rajamani S, Elumalai EK, Ernest D. A review on antimicrobial efficacy of some traditional medicinal plants in Tamilnadu. J Acute Dis 2013;2:99-105. https://doi.org/10.1016/S2221-6189(13)60107-9
- Dailey A, Vuong QV. Effect of extraction solvents on recovery of bioactive compounds and antioxidant properties from macadamia (Macadamia tetraphylla) skin waste. Food Sci Technol 2015;1:1-10.
- Iloki-Assanga SB, Lewis-Lujan LM, Lara-Espinoza CL, et al. Solvent effects on phytochemical constituent profiles and antioxidant activities, using four different extraction formulations for analysis of Bucida buceras L. and Phoradendron californicum. BMC Res Notes 2015;8:396-409. https://doi.org/10.1186/s13104-015-1388-1
- Sun C, Wu Z, Wang Z, Zhang H. Effect of ethanol/water solvents on phenolic profiles and antioxidant properties of Beijing propolis extracts. Evid Based Complement Alternat Med 2015;Article ID 595393.
- Jia N, Kong B, Liu Q, Diao X, Xia X. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Sci 2012;91:533-9. https://doi.org/10.1016/j.meatsci.2012.03.010
- Tachakittirungrod S, Okonogi S, Chowwanapoonpohn S. Study on antioxidant activity of certain plants in Thailand: Mechanism of antioxidant action of guava leaf extract. Food Chem 2007;103:381-8. https://doi.org/10.1016/j.foodchem.2006.07.034
- Baba SA, Malik SA. Evaluation of antioxidant and antibacterial activity of methanolic extracts of Gentiana kurroo royle. Saudi J Biol Sci 2014;21:493-8. https://doi.org/10.1016/j.sjbs.2014.06.004
- Lee SK, Panjono, Kang SM, Kim TS, Park YS. The effects of dietary sulfur and vitamin e supplementation on the quality of beef from the longissimus muscle of Hanwoo bulls. Asian-Australas J Anim Sci 2008;21:1059-66. https://doi.org/10.5713/ajas.2008.70372
- Bowser TJ, Mwavita M, Al-sakini A, Mcglynn W, Maness NO. Quality and shelf life of fermented lamb meat sausage with rosemary extract. Open Food Sci J 2014;8:22-31. https://doi.org/10.2174/1874256401408010022
- Samouris GI, Bampidis VA, Sossidou E, Zantopoulos N. Lipid oxidation of raw and cooked turkey breast meat during refrigerated storage. Arch fur Geflugelkd 2007;71:41-4.