Browse > Article
http://dx.doi.org/10.5713/ajas.15.0253

Ethanol Extracts from Mistletoe (Viscum album L.) Act as Natural Antioxidants and Antimicrobial Agents in Uncooked Pork Patties during Refrigerated Storage  

Kang, Suk-Nam (Department of Animal Resource, Daegu University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.29, no.1, 2016 , pp. 109-118 More about this Journal
Abstract
The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. Total plate counts of the VAL extract-treated samples and V-treated samples were also significantly lower (p<0.01) than that of the control (C) throughout the storage period. In addition, odor scores of the VAL extract-treated patties were lower than those of the C- or V-treated samples on 3rd day of the storage period. These results demonstrated that the VAL extract acts as a natural antioxidant in uncooked pork products.
Keywords
Mistletoe Extract; Antioxidant; Lipid Oxidation; Microbial Counts; Uncooked Pork Patties;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Ahn, J., I. U. Grun, and L. N. Fernando. 2002. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. J. Food Sci. 67:1364-1369.   DOI
2 Ahn, J., I. U. Grün, and A. Mustapha. 2004. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. J. Food Prot. 67:148-155.   DOI
3 Bar-Sela, G. 2011. White-berry mistletoe (Viscum album L.) as complementary treatment in cancer: Does it help? Eur. J. Integr. Mad. 3:e55-e62.   DOI
4 Biswas, A. K., M. K. Chatli, and J. Sahoo. 2012. Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem. 133:467-472.   DOI
5 Brand-Williams, W., M. E. Cuvelier, and C. Berset. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28:25-30.   DOI
6 Brewer, M. S., H. Y. Lan, and F. K. McKeith. 1998. Consumer evaluation of pork appearance with differing physiological and packaging conditions. J. Muscle Foods 9:173-183.   DOI
7 Buxiang, S. and M. Fukuhara. 1997. Effects of co-administration of butylated hydroxytoluene, butylated hydroxyanisole and flavonoid on the activation of mutagens and drug-metabolizing enzymes in mice. Toxicology 122:61-72.   DOI
8 Carpenter, R., M. N. O'Grady, Y. C. O'Callaghan, N. M. O'Brien, and J. P. Kerry. 2007. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Sci. 76:604-610.   DOI
9 Chen, H. Y. and G. C. Yen. 2007. Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leaves. Food Chem. 101:686-694.   DOI
10 Da Porto, C., S. Calligaris, E. Celotti, and M. C. Nicoli. 2000. Antiradical properties of commercial cognacs assessed by the DPPH test. J. Agric. Food Chem. 48:4241-4245.   DOI
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.   DOI
12 Draper, H. H., E. J. Squires, H. Mahmoodi, J. Wu, S. Agarwal, and M. Hadley. 1993. A comparative evaluation of thiobarbituric acid methods for the determination of malondialdehyde in biological materials. Free Radic. Biol. Med. 15:353-363.   DOI
13 Ehleringer, J. R. and J. D. Marshall. 1995. Water relations. In: Parasitic plants (Eds. M. C. Press and J. Graves). Chapman and Hall, London, UK. 125-214.
14 Fernandez, T., M. L. Wagner, B. G. Varela, R. A. Ricco, S. E. Hajos, A. A. Gurni, and E. Alvarez. 1998. Study of an Argentine Mistletoe, the hemiparasite Ligaria cuneifolia (R. et P.) Tiegh. (Loranthaceae). J. Ethnopharmacol. 62:25-34.   DOI
15 Franz, H., P. Ziska, and A. Kindt. 1981. Isolation and properties of three lectins from mistletoe (Viscum album L.). Biochem. J. 195:481-484.   DOI
16 Fung, D. Y. C., S. Taylor, and J. Kahan. 1997. Effect of butylated hydroxyanisole (BHA) and buthylated hydroxytoluene (BHT) on growth and aflatoxin production of Aspergillus flavus. J. Food Saf. 1:39-51.
17 Ganhao, R., M. Estevez, and D. Morcuende. 2011. Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials. Food Chem. 126:772-778.   DOI
18 Halliwell, B. 1996. Ascorbic acid in the prevention and treatment of cancer. Altern. Med. Rev. 3:174-186.
19 Halliwell, B., J. M. C. Gutteridge, and O. I. Aruoma. 1987. The deoxyribose method: A simple "test-tube" assay for determination of rate constants for reactions of hydroxyl radicals. Anal. Biochem. 165:215-219.   DOI
20 Jung, M. L., S. Baudino, G. Ribereau-Gayon, and J. P. Beck. 1990. Characterization of cytotoxic proteins from mistletoe (Viscum album L.). Cancer Lett. 51:103-108.   DOI
21 Juntachote, T., E. Berghofer, S. Siebenhandl, and F. Bauer. 2007. Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation. Food Chem. 100:129-135.   DOI
22 Khalil, A. H. and E. H. Mansour. 1998. Control of lipid oxidation in cooked and uncooked refrigerated carp fillets by antioxidant and packaging combinations. J. Agric. Food Chem. 46:1158-1162.   DOI
23 Khwaja, T. A., J. C. Varven, S. Pentecost, and H. Pande. 1980. Isolation of biologically active alkaloids from Korean mistletoe Visum album, colouratum. Experientia 36:599-600.   DOI
24 Kim, S. J., A. R. Cho, and J. J. Han. 2013. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control 29:112-120.   DOI
25 Liu, F., V. E. C. Ooi, and S. T. Chang. 1997. Free radical scavenging activities of mushroom polysaccharide extracts. Life Sci. 60:763-771.   DOI
26 Lopes, G. K., H. M. Schulman, and M. Hermes-Lima. 1999. Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions. Biochim. Biophys. Acta 1472:142-152.   DOI
27 Mannel, D. N., H. Becker, A. Gundt, A. Kist, and H. Franz. 1991. Induction of tumor necrosis factor expression by a lectin from Viscum album. Cancer Immunol. Immunother. 33:177-182.   DOI
28 McBride, N. T. M., S. A. Hogan, and J. P. Kerry. 2007. Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef. Int. J. Food Sci. Technol. 42:1201-1207.   DOI
29 Mason, L. M., S. A. Hogan, A. Lynch, K. O'Sullivan, P. G. Lawlor, and J. P. Kerry. 2005. Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs. Meat Sci. 70:307-317.   DOI
30 Mates, J. M. and F. M. Sanchez-Jimenez. 2000. Role of reactive oxygen species in apoptosis: Implications for cancer therapy. Int. J. Biochem. Cell Biol. 32:157-170.   DOI
31 McCarthy, T. L., J. P. Kerry, J. F. Kerry, P. B. Lynch, and D. J. Buckley. 2001a. Evaluation of the antioxidant potential of natural food/plant extracts on compared with synthetic antixodants and vitamin E in raw and cooked pork patties. Meat Sci. 58:45-52.   DOI
32 McCarthy, T. L., J. P. Kerry, J. F. Kerry, P. B. Lynch, and D. J. Buckley. 2001b. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci. 57:177-184.   DOI
33 Meda, A., C. E. Lamien, M. Romito, J. Millogo, and O. G. Nacoulma. 2005. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem. 91:571-577.   DOI
34 Mueller, E. A. and F. A. Anderer. 1990. Viscum album oligosaccharide activating human natural cytotoxicity is an interferon $\gamma$ inducer. Cancer Immunol. Immunother. 32:221-227.   DOI
35 Nychas, G. J. E. 1995. Natural antimicrobials from plants. New methods of food preservation (Ed. G. W. Gould), Blackie Academic Professional, London, UK. pp. 58-89.
36 Renerre, M. 2000. Review - biochemical basis of fresh meat color. In Proceedings of the 45th international congress of meat science and technology, Yokohama, Japan. pp. 344-352.
37 Oliveira, T. L. C., S. M. Carvalho, R. Araujo Soares, M. A. Andrade, M. Gracas Cardoso, and E. M. Ramos. 2012. Antioxidant effects of Satureja montata L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT - Food Sci. Technol. 45:204-212.   DOI
38 Paganga, G., N. Miller, and C. A. Rice-Evans. 1999. The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute? Free Radic. Res. 30:153-162.   DOI
39 Raccach, M. 1984. The antimicrobial activity of phenolic antioxidants in foods: A review. J. Food Saf. 6:141-170.   DOI
40 Romagnoli, S., R. Ugolini, F. Fogolari, G. Schaller, K. Urech, M. Giannattasio, L. Ragona, and H. Molinari. 2000. NMR structural determination of viscotoxin A3 from Viscum album L. Biochem. J. 350:569-577.   DOI
41 Singleton, V. L. and J. R. Rossi. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid. Am. J. Enol. Vitic. 16:144-158.
42 Tang, S. Z., S. Y. Ou, X. S. Huang, W. Li, J. P. Kerry, and D. J. Buckley. 2005. Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions. J. Food Eng. 77:248-253.
43 Tarladgis, B. G., B. M. Watts, and M. T. Younathan. 1960. A distillation method for the quantitative determination of malondialdehyde in rancid foods. J. Am. Oil Chem. Soc. 37: 44-48.   DOI
44 Zolezzi, P. C., T. Fernández, P. Aulicino, V. Cavaliere, S. Greczanik, E. C. Lopes, M. Wagner, R. Ricco, A. Gurni, S. Hajos, and E. Alvarez. 2005. Ligaria cuneifolia flavonoid fractions modulate cell growth of normal lymphocytes and tumor cells as well as multidrug resistant cells. Immunobiology 209:737-749.   DOI
45 Vani, T., M. Rajani, S. Sarkar, and C. J. Shishoo. 1997. Antioxidant properties of the ayurvedic formulation triphala and its constituents. Int. J. Pharmacogn. 35:313-317.   DOI
46 Varela, B. G., T. Fernandez, R. A. Ricco, P. C. Zolezzi, S. E. Hajos, A. A. Gurni, E. Alvarez, and M. L. Wagner. 2004. Phoradendron liga (Gill. ex H. et A.) Eichl. (Viscaceae) used in folk medicine: anatomical, phytochemical, and immunochemical studies. J. Ethnopharmacol. 94:109-116.   DOI