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http://dx.doi.org/10.5851/kosfa.2018.e51

Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage  

Cho, Young Ho (Department of Pharmaceutics & Biotechnology, Konyang University)
Yang, Myung-Soon (Department of Cooking, Seoul Kangseo Campus of Korea Polytechnic College)
Publication Information
Food Science of Animal Resources / v.38, no.6, 2018 , pp. 1196-1202 More about this Journal
Abstract
The objective of this study was to determine the antioxidant activity of gamma-irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at $4^{\circ}C$. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.
Keywords
Asparagus cochinchinensis (Asparagi radix); Asparagi radix extract; emulsion type sausage; antioxidant effects; gamma irradiation;
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