Inhibitory Effects of Dropwort (Oenanthe javanica) Extracts on Memory Impairment and Oxidative Stress and the Qualitative Analysis of Isorhamnetin in the Extracts

This study was conducted to investigate the quality characteristics of pork emulsion-type sausage added with water dropwort powder (0%, 1%, 2% and 3%). Moisture contents of containing 2%, 3% water dropwort powder treatments were significantly higher than control (p<0.05). However, fat contents decreased with increasing in water dropwort powder. Ash contents of pork emulsion-type sausage was increased with an increasing water dropwort powder. Cooking loss of water dropwort powder treatments were significantly lower than control (p<0.05). Texture profile analysis was no significantly differences between control and treatments. Viscosity of the pork emulsion-type sausage was increased with an increasing water dropwort powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of water dropwort powder treatments were significantly higher than that of control (p<0.05). Ferric reducing antioxidant power of samples were significantly increased with an increasing water dropwort powder (p<0.05). These results suggest that pork emulsion-type sausage added with 3% water dropwort powder can be used as a high quality natural additive sausage.

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Inhibitory Effects of Dropwort (Oenanthe javanica) Extracts on Memory Impairment and Oxidative Stress and the Qualitative Analysis of Isorhamnetin in the Extracts

Cited by 4 publications

References 52 publications

Erratum to: Flavonoids from Cirsium japonicum var. maackii pappus as inhibitors of aldose reductase and their simultaneous determination

Erratum to: Flavonoids from Cirsium japonicum var. maackii pappus as inhibitors of aldose reductase and their simultaneous determination

Taste Compounds and Antioxidant Properties in Extracts of Angelica keiskei and Oenanthe javanica Juice By-Products According to Extraction Methods

Quality Characteristics of Pork Emulsion-type Sausage Added with Water Dropwort Powder

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