Page 123 - Natural Antioxidants, Applications in Foods of Animal Origin

102 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir TABLE 3.1 (Continued)

Source Part used Extraction solvent Reference
Mint Leaf Water Kanatt et al. (2007, 2008)
Leaf Water, ethanol, and Biswas et al. (2012)
50% ethanol:50%
water
Vegetables
Broccoli Flowering Water Banerjee et al. (2012)
head
Cauliflower Flowering Water Banerjee et al. (2015)
head Acetone:water (1:1)

Drumstick Leaf Water Das et al. (2012); Muthu-
kumar et al. (2014)
Green leafy vegetables Leaf 70% ethanol Kim et al. (2013a)
Butterbur, chamnamul,
bok choy, Chinese chives,
crown daisy, fatsia pump-
kin, sesame stonecrop
potato Peel 90% ethanol Mansour and Khalil
(2000)

3.5 NATURAL ANTIOXIDANTS IN MEAT SYSTEM

The natural antioxidants from plants, in several forms, have been obtained
from different sources such as fruits (grapes, pomegranate, date, and
kinnow), vegetables (broccoli, potato, drumstick, and curry leaves), herbs,
and spices (tea, rosemary, oregano, cinnamon, sage, thyme, mint, ginger,
and clove) and explored to decrease the lipid oxidation (Akarpat et al., 2008;
Banerjee et al., 2012; Das et al., 2012; Devatkal et al., 2010; Huang et al.,
2011; Kanatt et al., 2007; Mansour & Khalil, 2000; McCarthy et al., 2001a,
b; Rojas & Brewer, 2007, 2008; Shan et al., 2009).

3.5.1 FRUIT-BASED ANTIOXIDANTS

Fruits have gathered interest from the public and scientific groups because of
their health-promoting properties. The benefits of fruits have been credited
to their high phenolic content, which acts as antioxidants (Zuo et al., 2002).
Numerous studies conducted on the antioxidant potential of fruits in meat
and meat products are presented below.