Food Chemistry

Volume 133, Issue 2, 15 July 2012, Pages 467472

Cover image
Antioxidant potential of curry (Murrayakoenigii L.) and mint
(Menthaspicata) leaf extracts and their effect on colour and
oxidative stability of raw ground pork meat during refrigeration
storage
A.K. Biswas, , M.K. Chatli, J. Sahoo
Abstract
The aim of this study was to investigate the antioxidant activity of
different solvent extracts of curry and mint leaf and their effect on
colour and oxidative stability of raw ground pork meat stored at 4
1 C. The results indicated that among the two individual leaf
categories, the ethanol extract of curry leaf (EHEC) and the water
extract of mint leaf (WEM) showed higher DPPH and ABTS+ activity.
EHEC also exhibited the highest total phenolic contents while these
were the lowest for WEM. WEM showed the highest superoxide
anionic scavenging activity (%). The pork meat samples treated with
EHEC and WEM showed a decrease in the Hunter L- and a-values
and a increase in b-value during storage at 4 C. However, the pH
and TBARS values were higher in control samples irrespective of
storage periods. In conclusion, EHEC and WEM have the potential to
be used as natural antioxidants to minimise lipid oxidation of pork
products.
Highlights
Effective extractants for curry and mint leaf were standardised.
Curry leaf extract has potential antioxidant effect even better than
sodium nitrite. Mint leaf exhibited similar antioxidant effect to
that of sodium nitrite at 100 ppm level.
Keywords
Natural antioxidants; Free radical scavenging activity; Curry leaf;
Mint; Pork meat; Lipid oxidation
Corresponding author. Tel.: +91 161 2414025; mobile: +91
9463320622; fax: +91 161 2400822.
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