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KMID : 1134820180470070733
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 7 p.733 ~ p.741
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Antioxidant Activities of Brussels Sprouts Powder and Its Application to Pork Patties on the Physicochemical Properties and Antioxidant Activity during Refrigerated Storage
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Kim Ha-Eun
Chin Koo-Bok
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Abstract
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The study examined the antioxidant activity of 80% ethanol (BSE80), pure ethanol (BSE), and water extracts (BSW) of Brussels sprouts (BS). The total phenolic contents (TPCs) of the BSE and BSE80 extracts were similar at 2.86 and 3.23 g/100 g, respectively (P>0.05). The TPC of BSW was 1.35 g/100 g, which showed the lowest value among the treatments (P<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the BSE80 extract at 0.1% was lower than that of ascorbic acid (AA), but higher than those of the other treatments (P<0.05). On the other hand, the BSE extract showed higher DPPH radical scavenging activity than the other treatments from 0.25 to 1.0% (P<0.05). The BSW and BSE80 extracts exhibited higher iron chelating ability (ICA) than the BSE extract (P<0.05), but lower than the reference, EDTA (P<0.05) at 0.1 to 0.5%. The ICAs of the BSE and BSE80 extracts was comparable with those of EDTA at a 1% concentration (P>0.05). The reducing power of BSW, BSE, and BSE80 were 0.52∼1.87, 0.23∼1.99, and 0.52∼2.07, respectively, which were lower than that of AA (P<0.05). Pork patties were manufactured with 0.25, 0.5, and 1.0% BSE80 powder and 1.0% BS powder, and the physicochemical properties and antioxidant activity of pork patties were measured. The addition of BSE80 to the pork patties decreased the lightness value (P<0.05), and those with the 1% BSE80 and 1% BS powder showed the lowest redness values among the treatments (P<0.05). The yellowness values of pork patties increased with increasing amount of BS (P<0.05). The thiobarbituric acid reactive substance and peroxide values of the pork patties with BS were lower than those of the control from 3 days of storage (P<0.05). In conclusion, the BSE80 extract shows high antioxidant activity and can be used as a natural antioxidant in meat products during storage.
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KEYWORD
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antioxidant activity, Brussels sprouts, physicochemical properties, pork patty
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