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Journal of Food Technology
Year: 2006  |  Volume: 4  |  Issue: 1  |  Page No.: 10 - 15

Antioxidative Effects of Extracts of Cocoa Shell, Roselle Seeds and a Combination of Both Extracts on the Susceptibility of Cooked Beef to Lipid Oxidation

Amin Ismail and Chew Lye Yee    

Abstract: This aim of this study was to investigate the effects of Cocoa Shell (CS), Roselle Seeds (RS) and a combination of both extracts (CR), compared to synthetic antioxidants (BHT and -tocopherol) on lipid oxidation in cooked beef stored at 4?C for up to 14 days. Extracts and synthetic antioxidants were added to ground beef at a concentration of 7.5 g lyophilised extract/kg ground beef. The extent of lipid oxidation was measured using the 2-Thiobarbituric Acid Assay (TBA) on days 1, 3, 7 and 14 of storage at 4?C. The phenolic content of ethanolic lyophilised extract of CS was significatly higher (p<0.05) than the phenolic content of RS. The antioxidant and free radical scavenging activity of CS a concentration of 7.5g L 1 were significantly greatest among other extracts, except for CR in free radical scavenging activity. Lipid oxidation was significantly lower in cooked beef containing the extracts compared to synthetic antioxidants. Based on TBA numbers, the extracts tested were more effective than BHT and –tocopherol in inhibiting lipid oxidation in cooked-refrigerated beef. The study showed that the antioxidant capacity of phenolic compounds present in the ethanolic extract of CS have potential to reduce lipid oxidation of cooked-refrigerated beef.

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