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Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation

Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F.
Food chemistry 2007 v.100 no.1 pp. 129-135
pork, ground meat, basil, plant extracts, antioxidant activity, antioxidants, lipid peroxidation, Ocimum tenuiflorum, cooking, thiobarbituric acid-reactive substances, peroxide value, ingredients, food composition
Efficacy of varying concentrations of dried Holy basil powder and its ethanolic extracts in retarding oxidative rancidity was tested with cooked ground pork. The development of lipid oxidation products during 14 days refrigerated storage (5 °C) was evaluated by means of thiobarbituric acid-reactive substances (TBARS) value, peroxide value (POV), conjugated diene and hexanal content. In the amounts studied, dried Holy basil powder and its ethanolic extract significantly (P < 0.05) inhibited the formation of TBARS, peroxide, conjugated dienes and hexanal in a dose-dependent manner. The oxidation process was significantly (P < 0.05) influenced by the type of antioxidant and its concentration. Addition of dried Holy basil powder to cooked ground pork was more effective in inhibiting lipid oxidation than its ethanolic extracts. Additionally, TBARS values and hexanal contents in cooked ground pork were highly correlated (r2 = 0.95; P < 0.05) with each other.