Determination of Phenolic Composition of Active in Sweet Potato Leaves Extracts and Their Application in the Preservation of Chilled Pork
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Abstract:
The total content, composition, antioxidant activity, antibacterial activity of phenolics in sweet potato leaves crude extracts, and their effects on the preservation of chilled pork were investigated in this study. The antioxidant activity and antibacterial activity of crude extracts were evaluated using the method of in vitro antioxidant (DPPH and ABTS clearance rate and total reducing power) and inhibition-zone diameter to screen out the more strong activity extract phase. Simultaneously, the effects of the active extraction on the preservation effect of chilled pork was evaluated by determing pH, TBARS, MetMb %, TVB-N and colony count. In addition, the main composition of phenols in crude extracts were identified by UPLC-DAD/ESI-TOF-MS. The results showed that ethyl acetate fraction exhibited the higest phenols content as well as the strongest antioxidant and antibacterial activity than other fractions. Compared with the control group, ethyl acetate fraction with the concentration of 1% could effectively reduce the total plate counts, TVB-N, pH, and TBARS values of pork stored at 4 ℃, and then could extend their shelf life. The ethyl acetate fraction mainly contained 9 kinds of phenolic compounds.
