Study effect of natural extracts on the antioxidant activity in pork balls

Abstract

Purpose The purpose of this paper is to investigate the potential of fruit waste materials from fruit industry as sources of powerful natural antioxidants. Design/methodology/approach The peels of mango, rambutan, and santol were extracted and analyzed for their antioxidant activity. Pork ball samples were prepared and treated with different natural extracts at various concentrations, namely 0.05, 0.10, 0.15, and 0.20% (v/w), compared with the control (no natural extract), and then stored at 4°C. The samples were investigated at the zeroth, third, fifth, eighth and tenth day to find out the antioxidant activity of the total phenolic content and lipid oxidation including the evaluation of the change of rancid flavor and color during storage. All statistical results were analyzed by RCBD using SPSS at p⩽0.05. Findings During storage, the amount of phenolic compound in a pork ball by adding fruit extracts at various concentrations slightly decreased, while the lipid oxidation slightly increased. Mango extract showed the best efficiency to delay lipid oxidation in the pork ball for ten days followed by santol extract and rambutan extract. For sensory evaluation, the pork ball with fruit extract at various concentrations showed the lower rancidity development than control, and mango extract at 0.20% (v/w) showed the best delaying rancidity during ten-day storage. Thus, mango peel extract at 0.20% (v/w) showed the highest effectiveness of antioxidant activity against lipid oxidation in pork ball. Originality/value This study was continued from the previous research which investigated the best extraction condition for by-products of mango, rambutan, and santol. From that study, the authors found that the crude extracts need further research on their antioxidant property in foods. The research findings have provided information regarding the interesting new natural antioxidant that can be applied into lipid-containing foods to delay the rancidity and extend the shelf life.

Phenolic compounds in mango fruit: a review

“…Several scientific works stand out with a focus on the antioxidant activity of the bioactive compounds present in different parts of the mango. One of these papers reported that, when using phenolic extracts of mango peels (20% v/p) in the preservation of pork balls, high efficacy of polyphenols antioxidant activity against lipids oxidation was found [165]. In the same sense, mango pulp extracts improved the oxidative stability of soybean oil, resembling the protection observed when using synthetic antioxidants such as BHT and TBHQ [166].…”