DOI QR코드

DOI QR Code

Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages

  • Park, J.H. (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Kang, S.N. (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Shin, D. (Department of Animal Science, Chonbuk National University) ;
  • Hur, I.C. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kim, I.S. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Jin, Sang Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • Received : 2012.08.13
  • Accepted : 2012.10.15
  • Published : 2013.02.01

Abstract

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color $L^*$ and whiteness (W), and an increase in color $b^*$ of pork sausage samples (p<0.05). Although color $a^*$ of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

Keywords

References

  1. Adams, J. B. 1997. Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: a review. Food Chem. 59:401-409. https://doi.org/10.1016/S0308-8146(96)00283-X
  2. Akowuah, G. A., Z. Ismail, I. Norhayati and A. Sadikun. 2005. The effects of different extraction solvents of varying polarities of polyphenols of Orthosiphon stamineus and evaluation of the free radical-scavenging activity. Food Chem. 93:311-317. https://doi.org/10.1016/j.foodchem.2004.09.028
  3. Allen, K. E and D. P. Cornforth. 2006. Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents. J. Agric. Food Chem. 54:10134-10140. https://doi.org/10.1021/jf0623182
  4. AOAC. 2000. Official method of analysis. 17th Edition. Association of Official Analytical Chemists, Washington, DC, USA.
  5. Bozkurt, H and O. Erkmen. 2002. Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Sci. 61:149-156. https://doi.org/10.1016/S0309-1740(01)00176-0
  6. Carter, P. 1971. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine). Anal. Biochem. 40:450-458. https://doi.org/10.1016/0003-2697(71)90405-2
  7. Cho, S. H., S. A. Jung, E. J. Song, S. Y. Lee, K. B. Kim, W. R. Park, J. G. Park, S. M. Park and D. H. Ahn. 2006. Effect of improvement of storage properties and reducing of sodium nitrate by Glycyrrhiza uralensis and Curcula longa in pork sausage. J. Korean Soc. Food Sci. Nutr. 35:997-1004. https://doi.org/10.3746/jkfn.2006.35.8.997
  8. Chouliara, E., A. Karatapanis, I. N. Savvaidis and M. G. Kontominas. 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C. Food Microbiol. 24:607-617. https://doi.org/10.1016/j.fm.2006.12.005
  9. Chun, O. K., D. O. Kim and C. Y. Lee. 2003. Superoxide radical scavenging activity of the major polyphenols in fresh plums. J. Agric. Food. Chem. 51:8067-8072. https://doi.org/10.1021/jf034740d
  10. Cowan, M. M. 1999. Plant products as antimicrobial agents. Clin. Microbiol. Rev. 12:564-582.
  11. Devatkal, S. K, K. Narsaiah and A. Borah. 2010. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Sci. 85:155-159. https://doi.org/10.1016/j.meatsci.2009.12.019
  12. Du, M and D. U. Ahn. 2002. Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat. Poult. Sci. 81:1251-1256. https://doi.org/10.1093/ps/81.8.1251
  13. Eyiler, E and A. Oztan. 2011. Production of frankfurters with tomato powder as a natural additive. LWT-Food Sci. Technol. 44:307-311. https://doi.org/10.1016/j.lwt.2010.07.004
  14. Formanek, Z., A. Lynch, K. Galvin, J. Farkas and J. P. Kerry. 2003. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of over wrapped minced beef. Meat Sci. 63:433-440. https://doi.org/10.1016/S0309-1740(02)00063-3
  15. Ha, J. U., Y. K. Ryu and H. J. Park. 2001. Nitrite scavenging ability and antioxidative activity of water extract and ethanol extract from Cassia tora L. and Pueraria thunbergiana. Korean J. Food Sci. Anim. Resour. 21:1-9.
  16. Hahn, D. R. and M. W. Lee. 1991. Studies on the constituents of Achyranthis radix (I) oleanolic acid bisdesmoside from the root. Yakhak Heoji 35:457-460.
  17. Han, S. B., C. W. Lee, Y. D. Yoon, J. H. Lee, J. S. Kang, K. H. Lee, W. K. Yoon, K. Lee, S. K. Park and H. M. Kim. 2005. Prevention of arthritic inflammation using an oriental herbal combination BDX-1 isolated from Achranthes bidentata and Atractylodes japonica. Arch. Pharm. Res. 28:902-908. https://doi.org/10.1007/BF02973875
  18. Honikel, K. O. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci. 78:68-76. https://doi.org/10.1016/j.meatsci.2007.05.030
  19. Ida, Y., M. Katsumata, Y. Satoh and J. Shoji. 1994. Glucuronide saponins of oleanolic acid from Achyranthes fauriei roots. Planta. Med. 60:286-287. https://doi.org/10.1055/s-2006-959481
  20. Jayawardana, B. C., T. Hirano, K. H. Han, H. Ishii, T. Okada, S. Shibayama, M. Fukushima, M. Sekikawa and K. Shimada. 2011. Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages. Meat Sci. 89:150-153. https://doi.org/10.1016/j.meatsci.2011.04.005
  21. Jin, S. K., Y. J. Kim, J. H. Park, I. C. Hur, S. H. Nam and D. Shin. 2012. Effects of purple-fleshed sweet potato (Ipomoera batatas Cultivar Ayamurasaki) powder addition on color and texture properties and sensory characteristics of cooked pork sausages during storage. Asian-Aust. J. Anim. Sci. 25:1329-1337. https://doi.org/10.5713/ajas.2012.12125
  22. Jung, S. M., S. I. Choi, S. M. Park and T. R. Heo. 2007. Antimicrobial effect of Achyranthes japonica Nakai extracts against Clostridium difficile. Korean J. Food Sci. Technol. 39:564-568.
  23. Kim, C. M., B. J. Song and H. S. Na. 2000a. Determination of sulfite contents in medical herbs. J. Korean Soc. Food Sci. Nutr. 29:375-379.
  24. Kim, S. M., Y. S. Cho, R. M. Yang, S. H. Lee, D. G. Kim and S. K. Sung. 2000b. Development of functional sausage using extracts from Schizandra chinensis. Korean J. Food Sci. Ani. Resour. 20:272-281.
  25. Kong, B., J. Wang and Y. L. Xiong. 2007. Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork. J. Food. Prot. 70:641-647.
  26. Kongkachuichai, R., P. Napatthalung and R. Charoensiri. 2002. Heme and nonheme iron content of animal products commonly consumed in Thailand. J. Food Compos. Anal. 15:389-398. https://doi.org/10.1006/jfca.2002.1080
  27. Kwon, J. W., E. J. Lee, Y. C. Kim, H. S. Lee and T. O. Kwon. 2008. Screening of antioxidant activity from medicinal plant extracts. Korean J. Pharmacogn. 39:155-163.
  28. Marcone, M. F, F. Jahaniaval, H. Aliee and Y. Kakuda. 2003. Chemical characterization of Achyranthes bidentata seed. Food Chem. 81:7-12. https://doi.org/10.1016/S0308-8146(02)00250-9
  29. Martin-Diana, A. B., D. Rico and C. Barry-Ryan. 2008. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut Lettuce. Innov. Food Sci. Emerg. Technol. 9:593-603. https://doi.org/10.1016/j.ifset.2008.04.001
  30. Medina, I., M. J. Gonza'lez, M. Pazos, D. D. Medaglia, R. Sacchi and J. M. Gallardo. 2003. Activity of plant extracts for preserving functional food containing n-3 PUFA. Eur. Food Res. Technol. 217:301-307. https://doi.org/10.1007/s00217-003-0745-9
  31. Naveena, B. M, A. R. Sen, R. P. Kingsly, D. B. Singh and N. Kondaiah. 2008. Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. J. Food. Sci. Tech. 43:1807-1812. https://doi.org/10.1111/j.1365-2621.2007.01708.x
  32. Nunez de Gonzalez, M. T., R. M. Boleman, R. K. Miller, J. T. Keeton and K. S. Rhee. 2008. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. J. Food Sci. 73:H63-71. https://doi.org/10.1111/j.1750-3841.2008.00744.x
  33. O'Grady, M. N., R. Carpenter, P. B. Lynch, N. M. O'Brien and J. P. Kerry. 2008. Addition of Grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. Meat Sci. 78:438-446. https://doi.org/10.1016/j.meatsci.2007.07.011
  34. Park, J. W. 2005. Codex code for frozen surimi. In: Surimi and Surimi Seafood, Boca Raton: Taylor and Francis Group (Ed. J. W. Park), 869-885.
  35. Rounds, L ., C. M. Havens , Y. Feinstein , M. Friedman and S. Ravishankar. 2012. Plant extracts, spices, and essential oils inactivate Escherichia coli O157:H7 and reduce formation of potentially carcinogenic heterocyclic amines in cooked beef patties. J. Agric. Food Chem. 60:3792-3799. https://doi.org/10.1021/jf204062p
  36. Rowe, L. J., K. R. Maddock, S. M. Lonergan and E. Huff-Lonergan. 2004. Oxidative environments decrease tenderization of beef steaks through inactivation of ${\mu}$-calpain. J. Anim. Sci. 82:3254-3266.
  37. Shan, B., Y. Z. Cai, M. Sun and H. Corke. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 53:7749-7759. https://doi.org/10.1021/jf051513y
  38. Singleton, V. L. and J. A. Rossi. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. Am. J. Enol. Viticult. 16:144-158.
  39. Tanabe, H., M. Yoshida and N. Tomita. 2002. Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat. Anim. Sci. J. 73:389-393. https://doi.org/10.1046/j.1344-3941.2002.00054.x
  40. Torres, J. L., B. Varela, M. T. Garcia, J. Carilla, C. Matito, J. J. Centelles, M. Cascante, X. Sort and R. Bobet. 2002. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavomol content. J. Agric. Food Chem. 50:7548-7555. https://doi.org/10.1021/jf025868i
  41. Varnam, A. and J. Sutherland. 1995. Meat and meat products. London: Chapman and Hall. p. 430.
  42. Wojdylo, A., J. Oszmiański and R. Czemerys. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem. 105:940-949. https://doi.org/10.1016/j.foodchem.2007.04.038
  43. Wong, C. C., H. B. Li, K. W. Cheng and F. Chen. 2006. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chem. 97:705-711. https://doi.org/10.1016/j.foodchem.2005.05.049
  44. Wu, C. Q., F. Chen, X. Wang, H. J. Kim, G. Q. He, V. Haley-Zitlin and G. Huang. 2006. Antioxidant constituents in feverfew (Tanacetum parthenium) extract and their chromatographic quantification. Food Chem. 96:220-227. https://doi.org/10.1016/j.foodchem.2005.02.024
  45. Yoshida, H., T. Ishikawa, H. Hosoai, M. Suzukawa, M. Ayaori, T. Hisada, S. Sawada, A. Yonemura, K. Higashi, T. Ito, K. Nakajima, T. Yamashita, K. Tomiyasu, M. Nishiwaki, F. Ohsuzu and H. Nakamura. 1999. Inhibitory effect of tea flavonoids on the ability of cells to oxidize low density lipoprotein. Biochem. Pharmacol. 58:1695-1703. https://doi.org/10.1016/S0006-2952(99)00256-7

Cited by

  1. Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage vol.34, pp.2, 2014, https://doi.org/10.5851/kosfa.2014.34.2.200
  2. Evaluation of Achyranthes japonica Ethanol Extraction on the Inhibition Effect of Hyluronidase and Lipoxygenase vol.25, pp.12, 2015, https://doi.org/10.5352/JLS.2015.25.12.1370
  3. Preference Mapping of Soymilk with Different U.S. Consumers vol.81, pp.2, 2016, https://doi.org/10.1111/1750-3841.13182
  4. Achyranthes japonica Nakai Water Extract Suppresses Binding of IgE Antibody to Cell Surface FcεRI. vol.21, pp.4, 2016, https://doi.org/10.3746/pnf.2016.21.4.323
  5. Chikusetsusaponin IVa Methyl Ester Isolated from the Roots of Achyranthes japonica Suppresses LPS-Induced iNOS, TNF-α, IL-6, and IL-1β Expression by NF-κB and AP-1 Inactivation vol.39, pp.5, 2016, https://doi.org/10.1248/bpb.b15-00572
  6. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products vol.40, pp.6, 2020, https://doi.org/10.5851/kosfa.2020.e84
  7. Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle vol.10, pp.None, 2013, https://doi.org/10.1038/s41598-020-65198-4
  8. Effect of dietary inclusion of Achyranthes japonica extract on growth performance, fecal microbiota, fecal gas emission, nutrient digestibility, and meat-carcass grade quality traits in finishing pigs vol.101, pp.2, 2013, https://doi.org/10.1139/cjas-2020-0146
  9. The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese vol.74, pp.3, 2013, https://doi.org/10.1111/1471-0307.12778
  10. Anti-Osteoporosis Effects of the Eleutherococcus senticosus, Achyranthes japonica, and Atractylodes japonica Mixed Extract Fermented with Nuruk vol.13, pp.11, 2013, https://doi.org/10.3390/nu13113904