RETARDATION OF LIPID OXIDATION IN PORK BY SOME THAI TRADITIONAL PLANTS

The aim of this study was to evaluate the efficiency of three types of Thai traditional plants on retardation the lipid oxidation reaction in pork. The extracted solution from traditional plants such as Garcinia cowa Roxb Phyllanthus emblica and Acacia Concinna DC were prepared by 7 methods and analysed total phenolic compound content and IC50. An extracted solution were treated in fresh pork samples such as pork loin and pork blade shoulder and those samples were stored in freezer cabin of refrigerator. The pork samples were evaluated the lipid oxidation reaction by analysis of malondialdehyde content in the 7 , 14, 21 and 30 days of storage time. The results presented the leaves of plant that boiled in water for 30 mins gave the extracted solution with total phenolic compound content in the range of 946.2 ± 58.37 - 7342.4 ± 122.89 mg/100g. Phyllanthus emblica showed the maximum content of total phenolic compound, with IC50 as 4.41 mg/ml. All extracted solution of plants reduced the lipid oxidation reaction within 30 days of storage. Phyllanthus emblica extracts showed the best efficiency on retardation lipid oxidation in pork samples.