Table 1. Use of antioxidants in meat products from pork.
| Meat product | Raw materials/concentration | Active compounds | Active factors | Reference |
|---|---|---|---|---|
| Pork patties | Ethanol extracted tomato powder/1% | Lycopene, gallic acid, catechin | DPPH radical-scavenging activity, iron-chelating ability, reducing power | (Kim and Chin, 2017) |
| Ethanol extract of curry leaf, water extract of mint leaf/1% | Phenolics | DPPH, superoxide and ABTS radicals-scavenging activity | (Biswas et al., 2012) | |
| Spent, ground, and lyophilized brew from roasted coffee | Chlorogenic acid, Maillard reaction products | Iron-chelating ability | (Jully et al., 2016) | |
| Ball-milled persimmon byproduct powder/0.5%, 1% | Phenolics, flavonoids | DPPH radical-scavenging activity | (Ramachandraiah and Chin, 2018) | |
| Ethanol extracts of dried spices/0.05% | Phenolics | DPPH radical-scavenging activity, iron-chelating ability, reducing power | (Kong et al., 2010) | |
| Ethanol extracts of black currant/0.5%, 1%, 2% | Anthocyanin | DPPH and ABTS radical-scavenging activity, reducing power | (Jia et al., 2012) | |
| 70% ethanol extracted Du-zhong/0.1% | Chlorogenic acid, caffeic acid, protocatechuic acid, rutin, quercetin, kaempferol | DPPH radical-scavenging activity, reducing power | (Xu et al., 2010) | |
| 80% ethanol extracted pomegranate rind powder extract and seed powder extract, pomegranate juice/0.02% | NA | TBARS, POV | (Qin et al., 2013) | |
| Water and methanol extracted garlic | Phenolics | DPPH radical-scavenging activity, iron-chelating ability, reducing power | (Park and Chin, 2010) | |
| Grape seed extractTM, oleoresin rosemaryTM, water-soluble oregano extractTM/0.02% | NA | TBARS | (Sasse et al., 2009) | |
| Methanol extract of red grape pomace/0.06% | Phenolics, anthocyanins | TBARS | (Garrido et al., 2011) | |
| Air dried lotus leaf and barley leaf powder/0.1%, 0.5% | NA | TBARS, POV | (Choe et al., 2011) | |
| Rosemary extracts® and green tea extracts | NA | TBARS, thiol group concentration | (Haak et al., 2009) | |
| 70% ethanol of mustard leaf kimchi/0.05%, 0.1%, 0.2% | NA | TBARS, conjugated dienes, POV, free fatty acids | (Lee et al., 2010) | |
| Rosemary and lemon balm extracts/ 0.03% and 0.1% | Phenolics | TBARS | (Lara et al., 2011) | |
| Pork sausage | Waster extract of spirulina platensis and purified polysaccharide/0.1%, 0.25%, 0.5% | Maillard products | DPPH radical-scavenging activity | (Luo et al., 2017) |
| Ethanol extract of rosemary, rosemary essential oil/0.2% | Phenolic compounds | DPPH and ABTS radical-scavenging activity, reducing power | (Bianchin et al., 2017) | |
| Water extract of Jabuticaba/2%, 4% | Anthocyanin, phenolics | DPPH radical-scavenging activity, reducing power | (Baldin et al., 2016) | |
| Water extract of Citrus paradise bark/0.25% | Phenolics, flavonoids | DPPH radical-scavenging activity, reducing power | (Sayari et al., 2015) | |
| Clove bud powder/0.1%, 0.2% | Phenolics | DPPH radical-scavenging activity | (Jin et al., 2016) | |
| Ethanol extract of bee pollen/0.02% | p-Coumaric acid, ferulic acid, rutin, myricetin, trans-cinnamic acid, quercetin, kaempferol | DPPH and ABTS radical-scavenging activity, reducing power | (de Florio Almeida et al., 2017) | |
| 60% ethanol extract of peanut kernel/0.01% | Stilbenes | DPPH and ABTS radical- scavenging activity, reducing power | (Ko et al., 2018) | |
| Methanol extract of Pistacia lentiscus L. leaf and fruit/0.03% | Phenolics | DPPH and ABTS radical-scavenging activity, reducing power | (Botsaris et al., 2015) | |
| 80% ethanol extract of blueberry leaf extract/0.2% | Phenolics, chlorogenic acid | ABTS radical-scavenging activity, reducing power | (Hur et al., 2013) | |
| Adzuki bean extract/0.05%, 0.1%, 0.2%, 0.3% | Phenolics | TBARS | (Jayawardana et al., 2011) | |
| Plant-derived nutraceuticals/0.02%–0.03% | NA | TBARS | (Hayes et al., 2011) | |
| Water extract of Achyranthes japonica Nakai | Phenolics, flavonoids | DPPH radical-scavenging activity, POV | (Park et al., 2013) | |
| Green tea and rosemary extractsTM | NA | TBARS | (Jongberg et al., 2013) | |
| Norbixin/10%, lycopene/10%, zeaxanthin/5%, β-carotene/10% | Norbixin, lycopene, zeaxanthin, β-carotene | TBARS | (Mercadante et al., 2010) | |
| Satureja montana L. essential oil/7.8, 15.6 and 31.25 ppm | NA | DPPH radical-scavenging activity, TBARS | (Coutinho de Oliveira et al., 2012) | |
| Safflower (Carthamus tinctorius L.) red pigment | NA | TBARS | (Kim et al., 2015) | |
| Pork fermented sausage | Ethanol extract of Kitaibelia vitifolia/1.25%, 3% | Phenolics, flavonoids | DPPH, hydroxyl radical-scavenging activity, iron-chelating ability | (Kurćubić et al., 2014) |
| Lyophilized water extracts of Borago officinalis/340 ppm | Phenolics | DPPH and ABTS radical-scavenging activity | (de Ciriano et al., 2009) | |
| Water extract of Melissa offcinalis L./686 ppm | NA | DPPH and ABTS radical-scavenging activity | (de Ciriano et al., 2010) | |
| Rosemary powder/1,000, 2,000 ppm, rosemary extract/250, 500 ppm | NA | TBARS | (Gök et al., 2011) | |
| Ethanol : water (1:1) extracts of grape seed and chestnut | Phenolics | DPPH and ABTS radical-scavenging activity, TBARS | (Lorenzo et al., 2013) | |
| Freeze-dried leek powder/0.84%, 1.68% | NA | TBARS | (Tsoukalas et al., 2011) | |
| Pork ham | Fresh and dried plum/2.5%, 5% | NA | TBARS | (Nuñez de Gonzalez et al., 2009) |
| Apple polyphenol/300, 500, 1000 ppm | NA | TBARS | (Sun et al., 2010) | |
| Pork nuggets | Kordoi fruit juice, water extract of bamboo shoot/4%, 6% | Phenolics | TBARS | (Thomas et al., 2016) |
DPPH, 2,2-diphenyl-1-picrylhydrazyl; ABTS, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); NA, not analyzed; TBARS, thiobarbituric acid reactive substances; POV, peroxide value.