Page 127 - Natural Antioxidants, Applications in Foods of Animal Origin

106 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir extract, respectively) and showed important antioxidant and antibacterial

activities. Water extracts from CPFB showed a higher antioxidant activity
than sodium lactate.
Kinnow or Tangerine (Citrus reticulata), a citrus fruit variety is grown
in North Indian states, mainly Punjab and Rajasthan. In the process of juice
extraction, 30–34% of kinnow peel is obtained as a major by-product, which
is a very rich source of vitamin C, carotenoids, limonene, and polyphenolic
antioxidants (Anwar et al., 2008). Kinnow rind powder (KRP), pomegranate
rind powder (PRP), and pomegranate seed powder (PSP) extracts were
investigated (Devatkal et al., 2010) in goat meat patties stored at 4 ± 1 °C. It
was found that these extracts are rich in phenolic compounds and have free
radical scavenging activity. Hunter Lab L* value was significantly (P < 0.05)
lower in PRP followed by PSP and KRP treated patties. Sensory evalua-
tion indicated no significant differences among patties. Further, a significant
(P < 0.05) reduction in TBARS values during storage of goat meat patties
was observed in PRP, PSP, and KRP as compared to control patties. The
overall antioxidant effect was in the order of PRP > PSP > KRP.
Effects of salt, kinnow, and pomegranate fruit by-product powders on
color and oxidative stability of raw ground goat meat stored at 4 ± 1 °C was
evaluated by Devatkal and Naveena (2010). Five treatments were evalu-
ated including control (no treatment), meat with salt (MS) (meat + 2% salt),
KRP (meat + 2% salt + 2% KRP), PRP (meat + 2% salt + 2% PRP), and
PSP (meat + 2% salt + 2% PSP). TBARS values were higher (P < 0.05)
in MS followed by control and KRP samples compared to PRP and PSP
samples throughout storage. The PSP treated samples showed lowest
TBARS values than others. Percent reduction of TBARS values was highest
in PSP (443%) followed by PRP (227%) and KRP (123%). Salt accelerated
the TBARS formation and by-products of kinnow and pomegranate fruits
counteracted this effect. The overall antioxidant effect was in the order of
PSP > PRP > KRP > control > MS.

3.5.1.5 CRANBERRY

Cranberries are a group of evergreen dwarf shrubs or trailing vines in the
subgenus Oxycoccus of the genus Vaccinium. It is generally processed
into three basic categories: fresh (5%); sauce products, concentrate, and
various value-added applications (35%); and juice drinks (60%) (NASS,
2001). Extensive processing of cranberry for different products such as
juice yields cranberry pomace as a by-product, a cheap source of natural