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Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

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Abstract

The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1°C for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p<0.05) lower than that in all other groups. Butylated hydroxyl toluene (BHT) and PRP significantly (p<0.05) reduced lipid oxidation compared to PJ and PSP. Samples with antioxidants had significantly (p<0.05) reduced peroxide formation than control group. Antioxidant effectiveness was in the order: BHT>PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.

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Authors and Affiliations

  1. Institute of Chemical Engineering, Kunming University of Science and Technology, Kunming, 650550, China

    Yu-Yue Qin, Zhi-Hong Zhang, Wei Xiong, Jin-Yu Shi, Tian-Rui Zhao & Jian Fan

  2. College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510640, China

    Lin Li

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  1. Yu-Yue Qin
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  2. Zhi-Hong Zhang
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  4. Wei Xiong
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Correspondence to Yu-Yue Qin.

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Qin, YY., Zhang, ZH., Li, L. et al. Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat. Food Sci Biotechnol 22, 1063–1069 (2013). https://doi.org/10.1007/s10068-013-0184-8

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  • DOI: https://doi.org/10.1007/s10068-013-0184-8

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