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Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Shin, Dong-Jin | - |
dc.contributor.author | Choe, Juhui | - |
dc.contributor.author | Hwang, Ko-Eun | - |
dc.contributor.author | Kim, Cheon-Jei | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:30:18Z | - |
dc.date.available | 2024-08-08T01:30:18Z | - |
dc.date.created | 2019-09-30 | - |
dc.date.created | 2019-09-30 | - |
dc.date.issued | 2019-01 | - |
dc.identifier.citation | International Journal of Food Properties, Vol.22 No.1, pp.383-394 | - |
dc.identifier.issn | 1094-2912 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206333 | - |
dc.description.abstract | Different antioxidant mechanisms of lotus root and leaf were exhibited against lipid oxidation. The effect of lotus root (LRE) and leaf (LLE) extracted with 50% ethanol exhibited high antioxidant activities. It also improved quality and/or oxidative stability of pork patties when extracts were applied individually (1%) or in combination (each 0.5%). The pork patties treated with either LLE or that with LRE exhibited significantly lower peroxide and 2-thiobarbituric acid reactive substances (TBARS) value than the control and patties with LRE. However, the lowest TBARS values were observed in patties with LLE alone from day 7 among the treatments. Patties treated with both LRE and LLE had the highest score in off flavor (P< 0.05). Hence, the combined effect of LRE and LLE was uncertain and the addition of 1% LLE in patties showed superior antioxidant activity during storage days with an adverse effect on quality properties, except for color. | - |
dc.language | 영어 | - |
dc.publisher | Marcel Dekker Inc. | - |
dc.title | Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination | - |
dc.type | Article | - |
dc.identifier.doi | 10.1080/10942912.2019.1588295 | - |
dc.citation.journaltitle | International Journal of Food Properties | - |
dc.identifier.wosid | 000461422800001 | - |
dc.identifier.scopusid | 2-s2.0-85065895823 | - |
dc.citation.endpage | 394 | - |
dc.citation.number | 1 | - |
dc.citation.startpage | 383 | - |
dc.citation.volume | 22 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | LEAVES | - |
dc.subject.keywordPlus | RAW | - |
dc.subject.keywordPlus | STABILITY | - |
dc.subject.keywordPlus | KIMCHI | - |
dc.subject.keywordPlus | ONION | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordAuthor | Lotus leaf | - |
dc.subject.keywordAuthor | lotus root | - |
dc.subject.keywordAuthor | pork patty | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | antioxidant activity | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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