Antioxidant Effect of Pomegranate Rind, Seed Extracts and Pomegranate Juice onLipid Oxidation and Some Quality Properties of Cooked Beef patties

摘要

Antioxidant effect of adding pomegranate rind (PR), seed (PS) extracts and pomegranate juice (PJ), on lipid oxidation and cooked beef patties quality were investigated. Total phenolics content and DPPH radical scavenging activity of the extracts were evaluated. TBARS values and antioxidant activity (AOA%) of the cooked patties contained PR, PS and PJ during refrigerated storage at 4 + 1oC for 9 days were determined and calculated. PR, PS extracts and PJ showed good ability in DPPH and exhibited high level of total phenolics content. Significant reduction in TBARS values for all treated patties was observed during storage compared to control. TBARS values were significantly low in PR, followed by PS and PJ patties. Antioxidant activity of the tested patties was in the order PR > PS > PJ and total phenolic contents increased in treated patties as compared to control. Sensory scores of all patties were acceptable. So, PR, PS extracts and PJ could be utilized as a good natural antioxidant source.