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

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.

Effects of aqueous antioxidants extracts from ginger, garlic and onion on 2-thiobarbituric Acid Reactive Substances and total volatile basic nitrogen content in chevon (goat meat) and pork during frozen storage

“…The copyright holder for this preprint this version posted August 13, 2021. ; https://doi.org/10.1101/2021.08.13.456289 doi: bioRxiv preprint with 10% aqueous ginger extract had lower TVB-N value of 14.23±0.62 compared to 84.00±0.40 and 18.86±0.12 and 22.87±0.47 for pork mixed with 10% aqueous onion and ginger extracts respectively. The TVB-N value obtained in this study of 22.87±0.47 for pork mixed with 10% aqueous garlic extract was lower compared to 25, 22.5 and 15 mg/100 g meat for pork patties mixed 0.5% freeze-dried, freeze-dried fermented and freeze-dried aged garlic extract in a similar study conducted in Korea [54].…”

“…At 14 d of frozen storage, pork mixed with 10% aqueous ginger extract had lower TVB-N value of 14.23±0.62 compared to 84.00±0.40 and 18.86±0.12 and 22.87±0.47 for pork mixed with 10% aqueous onion and ginger extracts respectively. The TVB-N value obtained in this study of 22.87±0.47 for pork mixed with 10% aqueous garlic extract was lower compared to 25, 22.5 and 15 mg/100 g meat for pork patties mixed 0.5% freeze-dried, freeze-dried fermented and freeze-dried aged garlic extract in a similar study conducted in Korea[54].The increase in TVB-N values during storage of animal muscles is related to protein and amino acid breakdown by proteolytic gram-negative bacteria and enzymes[55]. It is reported that the presence of microbes like lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae and…”

The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

“…Several studies have been conducted to measure the efficacy of BG extract in meat products, in which the extensive protection of quality of spent duck nugget during storage was observed ( Lishianawati et al, 2021 ). In addition, the inhibition of lipid oxidation in pork patties was also observed following treatment with aged and fermented garlic extracts ( Lee et al, 2019 ). However, to the best of our knowledge, sufficient information on its inclusion effect on RTE chicken soup products is not well presented, particularly with that of pre-treated BG extracts.…”

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

“…Besides their nutritional value and therapeutic properties for food systems, the addition of natural antioxidants may present a safer strategy against lipid oxidation. Several studies have reported the antioxidant capacity and use of garlic and leek as natural antioxidants (Khan, Soumen, Malik, & Shakeel, 2017; Kovarovič et al., 2019; Lee, Yoon, Lee, & Lee, 2019; Mariutti, Nogueira, & Bragagnolo, 2011). However, the effect of leek and the combination of leek and garlic against cholesterol oxidation have not been explored yet.…”