This study was carried out to investigate the antioxidant and antimicrobial activities of Mentha arvensis ethanol extracts in vitro, and to evaluate quality characteristics of pork patties manufactured with Mentha arvensis extract showed comparatively high antioxidant and antimicrobial activities. T...
This study was carried out to investigate the antioxidant and antimicrobial activities of Mentha arvensis ethanol extracts in vitro, and to evaluate quality characteristics of pork patties manufactured with Mentha arvensis extract showed comparatively high antioxidant and antimicrobial activities. The 30%, 50%, 70% and 100% ethanol extracts from Mentha arvensis were examined for their antioxidant activities (DPPH radical scavenging activity, ABTS+ radical scavenging activity, FRAP activity), antimicrobial activities and total polyphenol and flavonoid content. The 70% ethanol extracts of Mentha arvensis showed highly DPPH radical scavenging activity, ABTS+ radical scavenging activity, FRAP activity. The 70% ethanol extracts of Mentha arvensis exhibited higher total polyphenol (77.96±2.88 mg galic acid/g) and flavonoid content (43.72±0.68 mg catechin/g) than others extracting solvent system. The 70% Ethanol extracts of Mentha arvensis showed strong antimicrobial activity against Clustridium perfringens and Escheria coli. So, 70% ethanol extracts of Mentha arvensis had a good antioxidative and antimicrobial activities. Therefore, 70% ethanol extracts of Mentha arvensis were selected as additives in pork patties. The pork patties were consisted of six treatments : no addition (C), 0.05% BHA (V1), 0.05% tocopherol (V2), 0.05% Mentha arvensis extract (T1), 0.25% Mentha arvensis extract + 0.025% tocopherol (T2), 0.5% Mentha arvensis extract (T3). Each pork patties were manufactured in triplicate, and were investigated the quality characteristics including pH, meat color, TBARS, VBN, microbial counts and sensory properties at 4℃ for 21 days. T1, T2 and T3 were significantly higher in pH values than those of control at day 21 (p<0.05). L* values were not significantly different among the patties. T1, T2 and T3 showed the lowest values in redness and chroma at day 1 and 21 of storage. T1, T2 and T3 were higher yellowness values and Hue values than those of control during cold storage (p<0.05). The TBARS values of T1, T2 and T3 at day 1 and 7 of storage were the lowest compared with those of control, and at day 21 of storage, T2 was the lowest value. There were no significant differences among the VBN values, but the VBN values of T1, T2 and T3 at day 21 of storage were lower than those of control (p<0.05). During storage, the total plate counts (TPC) of control was increased with the increase storage day, but the TPSs of T2 and T3 were not detected during storage. Therefore, Mentha arvensis ethanol extracts could be used as natural antioxidant and antimicrobial substance in meat products, however, levels of 0.05-0.25% will be required to prevent quality defects in pork patties.
This study was carried out to investigate the antioxidant and antimicrobial activities of Mentha arvensis ethanol extracts in vitro, and to evaluate quality characteristics of pork patties manufactured with Mentha arvensis extract showed comparatively high antioxidant and antimicrobial activities. The 30%, 50%, 70% and 100% ethanol extracts from Mentha arvensis were examined for their antioxidant activities (DPPH radical scavenging activity, ABTS+ radical scavenging activity, FRAP activity), antimicrobial activities and total polyphenol and flavonoid content. The 70% ethanol extracts of Mentha arvensis showed highly DPPH radical scavenging activity, ABTS+ radical scavenging activity, FRAP activity. The 70% ethanol extracts of Mentha arvensis exhibited higher total polyphenol (77.96±2.88 mg galic acid/g) and flavonoid content (43.72±0.68 mg catechin/g) than others extracting solvent system. The 70% Ethanol extracts of Mentha arvensis showed strong antimicrobial activity against Clustridium perfringens and Escheria coli. So, 70% ethanol extracts of Mentha arvensis had a good antioxidative and antimicrobial activities. Therefore, 70% ethanol extracts of Mentha arvensis were selected as additives in pork patties. The pork patties were consisted of six treatments : no addition (C), 0.05% BHA (V1), 0.05% tocopherol (V2), 0.05% Mentha arvensis extract (T1), 0.25% Mentha arvensis extract + 0.025% tocopherol (T2), 0.5% Mentha arvensis extract (T3). Each pork patties were manufactured in triplicate, and were investigated the quality characteristics including pH, meat color, TBARS, VBN, microbial counts and sensory properties at 4℃ for 21 days. T1, T2 and T3 were significantly higher in pH values than those of control at day 21 (p<0.05). L* values were not significantly different among the patties. T1, T2 and T3 showed the lowest values in redness and chroma at day 1 and 21 of storage. T1, T2 and T3 were higher yellowness values and Hue values than those of control during cold storage (p<0.05). The TBARS values of T1, T2 and T3 at day 1 and 7 of storage were the lowest compared with those of control, and at day 21 of storage, T2 was the lowest value. There were no significant differences among the VBN values, but the VBN values of T1, T2 and T3 at day 21 of storage were lower than those of control (p<0.05). During storage, the total plate counts (TPC) of control was increased with the increase storage day, but the TPSs of T2 and T3 were not detected during storage. Therefore, Mentha arvensis ethanol extracts could be used as natural antioxidant and antimicrobial substance in meat products, however, levels of 0.05-0.25% will be required to prevent quality defects in pork patties.
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