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Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties
Article first published online: 25 JAN 2010
DOI: 10.1111/j.1365-2621.2009.02153.x
© 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology
Issue
International Journal of Food Science & Technology
Volume 45, Issue 2, pages 365–373, February 2010
Additional Information
How to Cite
Park, S. Y. and Chin, K. B. (2010), Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties. International Journal of Food Science & Technology, 45: 365–373. doi: 10.1111/j.1365-2621.2009.02153.x
Publication History
- Issue published online: 25 JAN 2010
- Article first published online: 25 JAN 2010
- (Received 16 October 2009; Accepted in revised form 23 November 2009)
- Abstract
- Article
- References
- Cited By
Keywords:
- Antibiotic;
- antioxidant;
- extraction solvent;
- garlic;
- pork patty;
- pre-heating
Summary
The objectives of this study were to screen the optimum conditions for antioxidant and antimicrobial activities of garlic as affected by pre-heating and different extraction solvents, and to evaluate the antioxidant and antimicrobial effects of these extracts in ground meat during refrigerated storage. Methanol extracted garlic had a greater total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity and reducing power than water extracted one (P < 0.05), whereas the latter had a greater yield and iron chelating ability than the former (P < 0.05). Moreover, water extract from fresh garlic (WEFG) and methanol extract from heated garlic (MEHG) produced an inhibition zone against Escherichia coli O157:H7 and Listeria monocytogenes. The addition of garlic extracts (WEFG, MEHG and their combinations WEFMEHG)) to pork patties decreased the pH, hunter a values (redness), thiobarbituric acid substances values and the number of total plate count and Enterobacteriaceae (P < 0.05), while the hunter b values (yellowness) increased (P < 0.05). Results of this study indicated that the use of the garlic extracts was able to control lipid oxidation and microbial growth in pork patties.