Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork

The scavenging activities of crude ethanolic extract from Eleutherine americana, on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl free radicals were investigated. The results revealed that the extract produced IC₅₀ values of 8.4 μg/mL and 0.78 mg/mL on DPPH and hydroxyl free radicals, respective...

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Veröffentlicht in:	Journal of food science 2009-09, Vol.74 (7), p.M352-M357
Hauptverfasser:	Ifesan, B.O.T, Siripongvutikorn, S, Hutadilok-Towatana, N, Voravuthikunchai, S.P
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - pharmacology antibacterial activity antibacterial properties antioxidant activity Antioxidants Antioxidants - chemistry Antioxidants - pharmacology bacterial contamination Biological and medical sciences chemical concentration chemical constituents of plants Colony Count, Microbial color cooked foods Cooking - methods cooking quality Dose-Response Relationship, Drug Eleutherine Eleutherine americana Flowers & plants Food additives Food Additives - chemistry Food Additives - pharmacology food contamination Food industries food pathogens Food science food storage free radical scavengers free radical scavenging Fundamental and applied biological sciences. Psychology General aspects Humans Hydrogen-Ion Concentration Hydroxybenzoates - analysis Iridaceae Iridaceae - chemistry lipid oxidation lipid peroxidation Lipid Peroxidation - drug effects Lipids Meat Meat and meat product industries medicinal plants microbiological quality microwave cooking natural additives Oxidation phenolic compounds phytochemicals Pigmentation - drug effects plant extracts Plant Extracts - chemistry Plant Extracts - pharmacology Plant Roots - chemistry Pork Quality Control Sensation sensory attributes sensory properties Staphylococcus aureus Staphylococcus aureus - drug effects storage quality Swine Time Factors Yeast
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