Composition and in vitro antioxidant activity of Diaphragma juglandis extract and its preservation effects on mutton

  • WANG Xinran ,
  • LIU Yao ,
  • ZHANG Xiaorui ,
  • LI Linqiang
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  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China)

Received date: 2018-10-23

  Online published: 2019-06-17

Abstract

The composition of Diaphragma juglandis extract and its antioxidant activity, as well as its preservation effects on mutton were investigated. The optimum concentration of ethanol to Diaphragma juglandis extract was selected, and the abilities of the extract to reduce potassium ferricyanide and to scavenge DPPH and hydroxyl radicals were determined. The bacterial count, the concentrations of ATP, volatile base nitrogen, ammonia nitrogen compounds, and aflatoxin, together with the color value of mutton before and after treatment with the extract were determined. The results showed that the extraction rate of Diaphragma juglandis with 60% ethanol (0.52%) was much higher than that with other concentrations of ethanol (P<0.05). The main components of the extract were polyphenols. With increasing concentration of the extract, it had stronger reducing effects on potassium ferricyanide, as well as on the scavenging abilities of DPPH and hydroxyl radicals (P<0.05). The same results were also observed for the inhibitory effects of the extract on total bacterial count, the concentrations of ATP, volatile base nitrogen, ammonia nitrogen compounds and aflatoxin, as well as its influences on the mutton color. In other words, Diaphragma juglandis extract had good preservation effects on mutton.

Cite this article

WANG Xinran , LIU Yao , ZHANG Xiaorui , LI Linqiang . Composition and in vitro antioxidant activity of Diaphragma juglandis extract and its preservation effects on mutton[J]. Food and Fermentation Industries, 2019 , 45(10) : 78 -85 . DOI: 10.13995/j.cnki.11-1802/ts.019131

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