Browse > Article
http://dx.doi.org/10.5851/kosfa.2019.e51

Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties  

Lee, Hyun-Jin (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University)
Yoon, Dong-kyu (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University)
Lee, Na-yeon (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University)
Lee, Chi-ho (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University)
Publication Information
Food Science of Animal Resources / v.39, no.4, 2019 , pp. 610-622 More about this Journal
Abstract
The aim of this study was to investigate the natural antioxidant activity of raw garlic (RG), aged black garlic (AG), and garlic fermented with Bacillus subtilis (FG) extracts on pork patty lipid oxidation throughout refrigerated storage. The total polyphenol, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity of three different types of garlic extracts were measured. The total phenolic and flavonoid content of AG was significantly higher than that of FG and RG; FG also showed a significantly higher total phenolic content than that of RG (p<0.05). The DPPH and ABTS radical scavenging activity of AG and FG was significantly higher than that of RG and that of AG was significantly higher than that of FG (p<0.05). To investigate the effect of processed garlic extracts on pork patty lipid oxidation, freeze-dried extracts of RG, FG, and AG were added to the patties at levels of 0.5% (w/w). Patties containing 0.01% (w/w) ascorbic acid (AA) and patties without treatment (CON) were compared with patties containing garlic extracts. The pH value, 2-thiobarbituric acid reactive substances value, and volatile basic nitrogen value of pork patties containing AG and FG extracts were significantly decreased compared to the other groups (CON, AA, and RG; p<0.05). Taken together, these results suggest that AG and FG extracts possess strong antioxidative activity and can serve as natural antioxidative additives to prevent pork patty lipid oxidation.
Keywords
aged garlic; fermented garlic; Bacillus subtilis; pork patty; lipid oxidation;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Beato VM, Orgaz F, Mansilla F, Montano A. 2011. Changes in phenolic compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth. Plant Foods Hum Nutr 66:218-223.   DOI
2 Jang HJ, Lee HJ, Yoon DK, Ji DS, Kim JH, Lee CH. 2018. Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents. Food Sci Biotechnol 27:219-225.   DOI
3 Juan MY, Chou CC. 2010. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol 27:586-591.   DOI
4 Dave D, Ghaly AE. 2011. Meat spoilage mechanisms and preservation techniques: A critical review. Am J Agric Biol Sci 6:486-510.   DOI
5 Han SS, Hur SJ, Lee SK. 2015. A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis. Food Funct 6:2736-2748.   DOI
6 Harborne JB. 1986. Nature, distribution and function of plant flavonoids. Prog Clin Biol Res 213:15-24.
7 Harris JC, Cottrell SL, Plummer S, Lloyd D. 2001. Antimicrobial properties of Allium sativum (garlic). Appl Microbiol Biotechnol 57:282-286.   DOI
8 Ibrahim HM, Abou-Arab AA, Salem FMA. 2010. Addition of some natural plant extracts and their effects on lamb patties quality. J Food Technol 8:134-142.   DOI
9 Imai J, Ide N, Nagae S, Moriguchi T, Matsuura H, Itakura Y. 1994. Antioxidant and radical scavenging effects of aged garlic extract and its constituents. Planta Med 60:417-420.   DOI
10 Ito N, Hirose M, Fukushima S, Tsuda H, Shirai T, Tatematsu M. 1986. Studies on antioxidants: Their carcinogenic and modifying effects on chemical carcinogenesis. Food Chem Toxicol 24:1071-1082.   DOI
11 Jang EK, Seo JH, Lee SP. 2008. Physiological activity and antioxidative effects of aged black garlic (Allium sativum L.) extract. Korean J Food Sci Technol 40:443-448.
12 Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH. 2008. Physicochemical characteristics of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37:465-471.   DOI
13 Cowan MM. 1999. Plant products as antimicrobial agents. Clin Microbiol Rev 12:564-582.   DOI
14 Sebranek JG, Sewalt VJ, Robbins KL, Houser TA. 2005. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci 69:289-296.   DOI
15 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237.   DOI
16 Rice-Evans CA, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 20:933-956.   DOI
17 Rose P, Whiteman M, Moore PK, Zhu YZ. 2005. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: The chemistry of potential therapeutic agents. Nat Prod Rep 22:351-368.   DOI
18 Shin DM, Hwang KE, Lee CW, Kim TK, Park YS, Han SG. 2017. Effect of Swiss chard (Beta vulgaris var. cicla) as nitrite replacement on color stability and shelf-life of cooked pork patties during refrigerated storage. Korean J Food Sci Anim Resour 37:418-428.   DOI
19 Shin JH, Kang MJ, Kim RJ, Sung NJ. 2011. The quality characteristics of sausage with added black garlic extracts. Korean J Food Cook Sci 27:701-711.   DOI
20 Simoes GD, Rychecki-Hecktheuer LH, Hubscher GH, Boligon AA. 2018. Quantification of bioactive compounds in crem (Tropaeolum pentaphyllum Lam) tubers: Fibers, phenolic compounds and evaluation of its antioxidant activity. Int Food Res J 25:1315-1321.
21 Sini TK, Santhosh S, Mathew PT. 2007. Study on the production of chitin and chitosan from shrimp shell by using Bacillus subtilis fermentation. Carbohydr Res 342:2423-2429.   DOI
22 Zahid MA, Seo JK, Park JY, Jeong JY, Jin SK, Park TS, Yang HS. 2018. The effects of natural antioxidants on protein oxidation, lipid oxidation, color, and sensory attributes of beef patties during cold storage at $4^{\circ}C$. Korean J Food Sci Anim Resour 38:1029-1042.   DOI
23 Yang EJ, Kim SI, Park SY, Bang HY, Jeong JH, So JH, Rhee IK, Song KS. 2012. Fermentation enhances the in vitro antioxidative effect of onion (Allium cepa) via an increase in quercetin content. Food Chem Toxicol 50:2042-2048.   DOI
24 You BR, Kim HR, Kim MJ, Kim MR. 2011. Comparison of the quality characteristics and antioxidant activities of the commercial black garlic and lab-prepared fermented and aged black garlic. J Korean Soc Food Sci Nutr 40:366-371.   DOI
25 Yun CH. 2017. Method for preparing food or pharmaceutical composition comprising fermented extract of garlic sprout as an effective ingredient. KR Patent 1020170099631.
26 Biswas AK, Keshri RC, Bisht GS. 2004. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. Meat Sci 66:733-741.   DOI
27 Zhang H, Tsao R. 2016. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Curr Opin Food Sci 8:33-42.   DOI
28 Zhang Y, Liu J, Lu X, Zhang H, Wang L, Guo X, Qi X, Qian H. 2014. Isolation and identification of an antioxidant peptide prepared from fermented peanut meal using Bacillus subtilis fermentation. Int J Food Prop 17:1237-1253.   DOI
29 Wang SJ, Lee JH, Choi MJ, Lee SK. 2012. Effects of aged black garlic extracts on the rheology of flour dough. J Korean Soc Food Sci Nutr 41:430-435.   DOI
30 Steinkraus KH. 1997. Classification of fermented foods: Worldwide review of household fermentation techniques. Food Control 8:311-317.   DOI
31 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200.   DOI
32 Buege JA, Aust SD. 1978. Microsomal lipid peroxidation. In Methods in enzymology. Academic Press, New York, NY, USA. pp 302-310.
33 Cai L, Cao A, Bai F, Li J. 2015. Effect of ${\varepsilon}$-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage. LWT-Food Sci Technol 62:1053-1059.   DOI
34 Chang SS, Ostric-Matijasevic B, Hsieh OAL, Huang CL. 1997. Natural antioxidants from rosemary and sage. J Food Sci 42:1102-1106.   DOI
35 Lee JB, Joo WH, Kwon GS. 2016. Biological activities of solid-fermentation garlic with lactic acid bacteria. J Life Sci 26:446-452.   DOI
36 Lefebvre N, Thibault C, Charbonneau R, Piette JP. 1994. Improvement of shelf-life and wholesomeness of ground beef by irradiation-2. Chemical analysis and sensory evaluation. Meat Sci 36:371-380.   DOI
37 Park BM, Cha SA, Kim HY, Kang DK, Yuan K, Chun H, Chae SW, Kim SH. 2016. Fermented garlic extract decreases blood pressure through nitrite and sGC-cGMP-PKG pathway in spontaneously hypertensive rats. J Funct Foods 22:156-165.   DOI
38 Jung HJ, Hong Y, Yang HS, Chang HC, Kim HY. 2012. Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole cell protein pattern comparison and 16S rRNA gene sequence analysis. Food Sci Biotechnol 21:1457-1462.   DOI
39 Park BM, Chun H, Chae SW, Kim SH. 2017. Fermented garlic extract ameliorates monocrotaline-induced pulmonary hypertension in rats. J Funct Foods 30:247-253.   DOI
40 Park GB, Kim YJ, Lee HG, Kim JS, Kim YH. 1988. Changes in freshness of meats during postmortem storage, 1; change in freshness of pork. Korean J Anim Sci 30:561-566.
41 Kumar P, Chatli MK, Mehta N, Malav OP, Verma AK, Kumar D, Rathour M. 2018. Antioxidant and antimicrobial efficacy of sapota powder in pork patties stored under different packaging conditions. Korean J Food Sci Anim Resour 38:593-605.   DOI
42 Kumar Y, Kairam N, Ahmad T, Yadav DN. 2016. Physico chemical, microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer. Int J Food Sci Technol 51:309-316.   DOI
43 Choe JH, Kim HY, Kim CJ. 2017. Effect of persimmon peel (Diospyros kaki Thumb.) extracts on lipid and protein oxidation of raw ground pork during refrigerated storage. Korean J Food Sci Anim Resour 37:254-263.   DOI
44 Adefegha SA, Oboh G, Olabiy AA. 2018. Nutritional, antioxidant and inhibitory properties of cocoa powder enriched wheatplantain biscuits on key enzymes linked to type 2 diabetes. Int Food Res J 25:793-803.