Cited by 199Meat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis

The antioxidative properties of holy basil and galangal in cooked ground pork

Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F.·2006·Meat Science

Abstract

The ethanolic extracts from Holy basil and Galangal were examined for their extraction yield, total phenolic content, antioxidant activity against a β-carotene-linoleic acid emulsion system, DPPH scavenging activity and reducing power. Ethanolic extracts of Holy basil exhibited higher extraction yield, total phenolic content, antioxidant activity, DPPH scavenging activity and reducing power than ethanolic extracts of Galangal. Antioxidative efficiency to inhibit lipid oxidation of dried Holy basil and dried Galangal powder, ethanolic extracts of Galangal and Holy basil and commercial antioxidant mixture in cooked ground pork was investigated during refrigerated storage at 5°C for 14 days. The quantitative measurements of thiobarbituric acid reactive substances (TBARS), conjugated diene, peroxide value (POV) and hexanal content were used as indicators of lipid oxidation. Increased levels of TBARS value, POV and hexanal content were noticed in all meat samples during storage, however most marked in cooked ground pork without antioxidants, whereas conjugated diene tended to decrease with increasing storage time. Ranking of the treatment in order of their antioxidant effectiveness showed that commercial antioxidant mixture (0.3% citric acid+0.5% ascorbic acid+0.02% α-tocopherol)>dried Galangal powder>dried Holy basil powder>ethanolic extracts of Galangal>ethanolic extracts of Holy basil>control. Furthermore, in cooked ground pork samples a high correlation between TBARS value and hexanal contents was obtained.

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Crossref · 10.1016/j.meatsci.2005.08.009

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Authors
Juntachote, T., Berghofer, E., Siebenhandl, S., & Bauer, F.
Affiliations
  • Thaksin University (TH)
  • BOKU University (AT)
  • University of Veterinary Medicine Vienna (AT)
Corresponding author
Juntachote, T.
Venue
Meat Science
Publisher
Elsevier BV
Published
2006-03
Volume
72
Issue
3
Pages
446-456
ISSN
0309-1740 (ISSN-L)
OpenAlex
W2149741096
Cited by
199
References
52
Citations by year
2026: 1 · 2025: 4 · 2024: 3 · 2023: 7 · 2022: 13 · 2021: 13 · 2020: 16 · 2019: 14 · 2018: 12 · 2017: 6 · 2016: 17 · 2015: 15 · 2014: 11 · 2013: 14 · 2012: 14
FWCI
6.33
Type
journal article
Language
en
Open access
closed
Locations
  • Meat Science (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords
Ocimum sanctum, galangal, lipid oxidation, natural antioxidants, ethanolic plant extract, total phenolic content, DPPH radical scavenging, reducing power, TBARS, hexanal, cold storage, meat preservation

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