Clove Extracts as Natural Antioxidants Prevent Lipid Oxidation in Pork

Clove Extracts as Natural Antioxidants Prevent Lipid Oxidation in Pork

WeiYi Cheng 1, Xiang Li 2 , Mingwu Zang 2

1 Beijing No.35 High School, Beijing, China,

2 China Meat Research Center, Beijing Academy of Food Sciences, Beijing, China

Abstract This research aimed to determine antioxidative effect on lipids of eugenol, extracted from clove

flowers. Method Meatball is a very popular meat product obtained from a mixture of minced pork meat,

salt, sugar, additives (phosphate, glutamate and antioxidants). The antioxidative effect of eugenol,

extracted using alcohol reflux extraction methods, on lipid oxidation in pork meatballs compared with

that of butylated hydroxy toluene (BHT) were studied. The study meatball samples were divided into

four groups according to the antioxidant: C (control meatballs),0.02% BHT (meatballs supplemented

with 0.02%BHT), 0.02% eugenol oil (meatballs supplemented with 0.02% eugenol oil) and 0.04%

eugenol oil (meatballs supplemented with 0.04% eugenol oil). Lipid oxidation was assessed by

determination of thiobarbituric acid reactive substances (TBARs) and peroxide value (POV). All pork

samples were boiled at 90-95°C for 3-5 minutes and then stored in the vacuum bags in the refrigerator

(4°C) for 0,1, 3, 5, 7 and 9 days before lipid oxidation levels were measured using TBARS and POV. All

experiments were performed in triplicate. Results TBARS and POV were found to be significantly lower

in all treatment groups compared to the control groups during the storage period. At the addition level of

0.02% eugenol (0.2 g/kg in total meat), eugenol has the same inhibitory effect on lipid oxidation as 0.02%

BHT (0.2 g/kg in total meat). Moreover, eugenol at the level of 0.04% (0.4 g/kg eugenol in total meat)

was more effective in inhibiting lipid oxidation than both 0.02% BHT and 0.02% eugenol. These results

showed that eugenol, extracted from clove flowers, is equally effective in inhibiting the oxidation of

lipids in meat. This study indicates eugenol may be a promising natural antioxidant during meat storage.

Keywords Eugenol Lipid Oxidation Antioxidants Meat quality

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