KMID : 1024620120320020190
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Food Science of Animal Resources 2012 Volume.32 No. 2 p.190 ~ p.197
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The Antioxidant Activity of Yacon (Polymnia sonchifoliaty) and its Application to the Pork Patties as a Natural Antioxidant
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Park Jin-Sun
Kim Hyeong-Sang Chin Koo-Bok
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Abstract
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This study was performed to evaluate the extraction method (Yacon ethanol extracts; YEE, Yacon pressed extracts; YPE) and various levels (0.05-1.0%) of Yacon (Polymnia sonchifolia) on antioxidant and antimicrobial activities. In linoleic acid emulsion of YPE, there were higher iron chelation activity and antioxidant activity than those of YEE (p<0.05). A 1,1- diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity and reducing power of both extracts showed a higher rate at 0.5% level. Ground pork patties, which contain 0.5% YEE and YPE, were manufactured and BHT (0.01%) was used as a reference. Physicochemical properties and microbial counts of ground pork patties, containing a different type of Yacon, were evaluated during the 14 d of storage at 4¡É. A pH level, and lightness (Hunter L), as well as the yellowness (Hunter b) values of treatments were not different from those of the control (p>0.05), but increased during storage, at 4¡É. Lightness values of ground pork patties, with Yacon extracts, showed the highest. TBARS value of ground pork patties that contains Yacon increased with increased storage at 4¡É (p<0.05), and pork patties with YPE or YEE retarded the lipid oxidation, during refrigerated storage, as compared to that of the CTL. Thus, YPE could be used as a potential possibility to inhibit the lipid oxidation of processed meats, during the refrigerated storage.
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KEYWORD
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yacon, extraction type, antioxidant activity, ground pork, physicochemical properties
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