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Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

Seong‐Chun Jo, Ki‐Chang Nam, Byoung‐Rok Min, Dong-Uk Ahn, Sung‐Hwan Cho, Woo-Po Park, Seung‐Cheol Lee

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Abstract

The antioxidant properties of methanolic extracts (PM) from the fruit of Prunus mume after liquor manufacturing were determined in a chicken breast meat system. When PM was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about 25% compared to control meat without PM. PM did not significantly affect the color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were decreased by the addition of PM. Hexanal was the predominant volatile compound in the control, accounting for the majority of total volatiles; PM reduced the amount of hexanal to 81% of that in the control meat at 3 days.

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What this paper is about

The antioxidant properties of methanolic extracts (PM) from the fruit of Prunus mume after liquor manufacturing were determined in a chicken breast meat system. When PM was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about 25% compared to control meat without PM. PM did not significantly affect the color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were decreased by the addition of PM. Hexanal was the predominant volatile compound in the control, accounting for the majority of total volatiles; PM reduced the amount of hexanal to 81% of that in the control meat at 3 days.

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Available abstract

The antioxidant properties of methanolic extracts (PM) from the fruit of Prunus mume after liquor manufacturing were determined in a chicken breast meat system. When PM was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about 25% compared to control meat without PM. PM did not significantly affect the color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were decreased by the addition of PM. Hexanal was the predominant volatile compound in the control, accounting for the majority of total volatiles; PM reduced the amount of hexanal to 81% of that in the control meat at 3 days.

Key concepts: Hexanal, TBARS, Food science, Chicken breast, Chemistry, Antioxidant, Thiobarbituric acid, Cooked meat

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Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat — Research Paper | ScholarLens