Page 135 - Natural Antioxidants, Applications in Foods of Animal Origin

114 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir TABLE 3.2 (Continued)

Herb/spice Active constituents Total ORAC value
(μm TE/100) g
Thyme Thymol, carvacrol, 1,8-cineole, α-pinene, limonene, 27,426 (fresh)
apigenin, β-carotene, ursolic acid, luteolin, gallic acid,
caffeic acid, rosmarinic acid, carnosic acid, hispidulin,
cismaritin, diosmetin, naringenin, kaempferol,
quercetin, hesperidin
Turmeric Curcumin, curcuminoids, β-turmerin 127,068 (ground)
Garlic Allicin, diallyl sulfide, diallyl disulfide, diallyl trisulfide 5708 (raw)
allyl isothiocyanate, S-allylcysteine
Ginger Zingiberone, zingiberene, ar-curcumene, gingerol, 14,840 (raw)
paradol, shogaols, zingerone, curcumin, zerumbone

The herbs and spice extracts, including rosemary, oregano, clove, thyme,
and so forth have been investigated for their antioxidant potential in several
meat products. El-Alim et al. (1999) investigated the use of ground spices
and spice extracts as antioxidants in raw ground chicken and ground pork.
Ground chicken was treated with 1% of dried spices: marjoram, wild
marjoram, caraway, clove, peppermint, nutmeg, curry, cinnamon, basil,
sage, thyme, and ginger. TBARS formation was significantly inhibited in
refrigerated and frozen samples that were treated with spices. During refrig-
erated storage (4 °C for seven days), cloves showed the largest reduction
in TBARS values compared with the control. After six months of frozen
storage at −18 °C, marjoram-treated samples showed the highest inhibition
for TBARS formation. These researchers also examined use of spice extracts
of basil, sage, thyme, and ginger @ 1 ml/10g as antioxidants in ground pork.
After seven days of refrigerated storage, TBARS values for all treatments
were significantly lower than control. Sage, thyme, and basil were more
effective at inhibiting TBARS values than ginger. All treatments significantly
reduced TBARS formation after six months frozen storage compared with
the control. Efficacy of varying concentrations of dried holy basil powder
(0.07, 0.18, and 0.35%) and its ethanolic extracts (0.02, 0.05, and 0.10%)
in retarding oxidative rancidity was reported in cooked ground pork during
refrigerated storage at 5 °C for 14 days (Juntachote et al., 2007). Ethanolic
extracts of holy basil were less effective than dried holy basil powder in
controlling oxidative stability. Dried holy basil powder at a concentration of
0.35% (w/w) was the most effective in retarding lipid oxidation in cooked
ground pork during the storage period.