Antioxidant Activity of Extracts of Balloon Flower Root (<i>Platycodon grandiflorum</i>), Japanese Apricot (<i>Prunus mume</i>), and Grape (<i>Vitis vinifera</i>) and Their Effects on Beef Jerky Quality

Abstract

This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerky quality characteristics was investigated when the extracts were used as alternatives to potassium sorbate (PS) and vitamin E (VE). BFE had higher (p p p v/v) each of BFE, JAE and GE. Furthermore, a control sample of jerky was also prepared by adding 0.10% (w/v) PS and 0.05% VE, respectively. On day 30, the redness (a*) values of the BFE and PS samples were also found to be significantly higher than those of the other samples (p b*) values of the BFE sample were also found to be significantly higher than those of the other samples (p p p a* and b* values on day 30. The addition of GE effectively suppressed lipid oxidation to a level comparable to that of the PS and VE at day 30. Furthermore, the addition of BFE enhanced the overall acceptability of sensory characteristics.

Keywords

• total polyphenol content
• potassium sorbate
• vitamin E
• natural preservative
• thiobarbituric acid reactive substances (TBARSs)
• sensory analysis