Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat |
Jo, Seong-Chun
(Division of Food Science and Biotechnology, Kyungnam University)
Nam, Ki-Chang (Department of Animal Science, Iowa State university) Min, Byoung-Rok (Department of Animal Science, Iowa State university) Ahn, Dong-Uk (Department of Animal Science, Iowa State university) Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University) Park, Woo-Po (Division of Food Science, Masan College) Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University) |
1 | Ahmad JI. 1996. Free radicals and health: Is vitamin E the answer? Food Sci Technol 10: 147-152 |
2 | Nawar WW. 1998. Biochemical processes. In Food storage stability. Taub lA, Sing RP, eds. CRC Press, Boca Raton, FL. p 89-104 |
3 | Buxiang S, Fukuhara M. 1997. Effects of co-administration of butylated hydroxy toluene, butylated hydroxyanisole and flavonoide on the activation of mutagens and drugmetabolizing enzymes in mice. Toxicology 122: 61-72 DOI ScienceOn |
4 | Bae EA, Moon GS. 1997. A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26: 203-208 |
5 | Yen GC, Chen HY, Peng HH. 1997. Antioxidant and prooxidant effects of various tea extracts. J Agric Food Chem 45: 30-34 DOI ScienceOn |
6 | Larson RA. 1988. The antioxidants of higher plants. Phytochem 27: 969-978 DOI ScienceOn |
7 | Ohtsubo T, Ikeda F. 1994. Seasonal changes of cyanogenic glycosides in mume seeds. J Jpn Soc Hortic Sci 62: 695-700 DOI ScienceOn |
8 | Addis PB, Hassel CA. 1992. Safety Symposium series 484; American Chemical Safety issues with antioxidants in foods. In Food Safety Assessment. Finley JW, Robinson SF, Armstrong DJ, eds. ACS society, Washington, DC. p 347-376 |
9 | Ahn DU, Olson D, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 49: 27-39 DOI ScienceOn |
10 | Ahn DU, Nam KC, Du M, Jo C. 2001. Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions. Meat Sci 57: 419-426 DOI ScienceOn |
11 | SAS Institute. 1995. SAS/STAT User's Guide. SAS Institute Inc., Cary, NC |
12 | Guntensperger B, Harnmerli-Meier DE, Escher FE. 1998. Rosemary extract and precooked effects on lipid oxidation in heat-sterilized meat. J Food Sci 63: 955-957 |
13 | Kim BJ, Kim JH, Kim HP, Heo MY. 1997. Biological screening of 100 plant extracts for cosmetic use (II): anti-oxidant activity and free radical scavenging activity. Int J Cosmet Sci 19: 299-307 DOI ScienceOn |
14 | Shim JH, Park MW, Kim MR, Lim KT, Park ST. 2002. Screening of antioxidant in fructus mume (Prunus mume Sieb. et Zucc.) extract. J Korean Soc Agric Chem Biotechnol 45: 119-123 |
15 | Hasegawa M. 1959. Flavonoids of various Prunus species. J Org Chem 24: 408-409 DOI |
16 | Han JT, Lee SY, Kim KN, Beak NI. 2001. Rutin, antioxidant compound isolated from the fruit of Prunus mume. J Korean Soc Agric Chem Biotechnol 44: 35-37 |
17 | Ahn DU, Jo C, Du M, Olson DG, Nam KC. 2000. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci 56: 203-209 DOI ScienceOn |
18 | Du M, Ahn DU, Nam KC, Sell JL. 2001. Volatile profiles and lipid oxidation of irradiated chicken meat from laying hens fed diets containing conjugated linoleic acid. Poult Sci 80: 235-241 DOI |
19 | Nam KC, Kim JH, Ahn DU, Lee SC. 2004. Effect of rice hull extract on lipid oxidation and volatiles of cooked turkey meat. Food Sci Biotech 13: 337-341 |
20 | Hirose M, Takesada Y, Tanaka H, Tamano S, Kato T, Shirai T. 1998. Carcinogenecity of antioxidants BHA, caffeic acid, sesamol, 4-methoxyphenol and catechol at low doses, either alone or in combination and modulation of their effects in a rat medium-term multi-organ carcinogenesis model. Carcinogenesis 19: 207-212 DOI ScienceOn |
21 |
Rababah T, Hettiarachchy N, Horax R, Eswaranandam S, Mauromoustakos A, Dickson J, Niebuhr S. 2004. Effect of electron beam irradiation and storage at |
22 | Terada H, Sakabe Y. 1998. High-performance liquid chromatographic determination of amygdalin in Ume extract. Eisei Kagaku 34: 36-40 |
23 | Pokorny J. 1991. Natural antioxidant for food use. Trends Food Sci Technol 9: 223-227 |
![]() |