Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

Abstract

In this study, we assessed the antioxidative ability of 23 natural sources in a meat model system at the same addition level (1.0%). We evaluated the free radical (2,2-diphenyl-1-picrylhydrazyl, DPPH) scavenging ability of natural plant sources and their peroxides, as well as their aldehyde-inhibiting ability in pork patties, over 10 days of cold storage. It was found that blueberries, cherries, onions, black tea, and clove buds (20.6–25.0 mg AA/g) have a higher DPPH scavenging ability than that of other natural sources (10.80–16.7 mg AA/g) (P<0.05). Moreover, it was found that peroxides in pork patties are largely inhibited by red wine, lettuce, and red ginseng (P<0.05), whereas aldehydes are significantly inhibited by blueberries, chokeberries (aronia), blackcurrant, clove buds, elderberries, ginger, and cinnamon (P<0.05). These inconsistencies detected in the antioxidative ability of these 23 natural sources indicate that it is important to perform comprehensive and practical assessments of the potential antioxidative ability of natural sources. In addition, it is assumed that the interactions between natural plant sources and meat components affect the inhibition of lipid oxidation in meat and meat products.