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KMID : 1007520120210020565
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Food Science and Biotechnology
2012 Volume.21 No. 2 p.565 ~ p.572
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Antioxidative Properties of Onion Peel Extracts against Lipid Oxidation in Raw Ground Pork
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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
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Abstract
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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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KEYWORD
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onion peel, ascorbic acid, lipid oxidation, natural antioxidant, ground pork
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