Acta Alimentaria
Volume/Issue:
Volume 54: Issue 1
Antioxidant effects of sorghum 3-deoxyanthocyanin on chilled pork meat
Authors:
L. Zang State Key Laboratory of Wheat Improvement, College of Life Sciences, Shandong Agricultural University, Tai'an, 271018, China

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X.-P. Jin State Key Laboratory of Wheat Improvement, College of Life Sciences, Shandong Agricultural University, Tai'an, 271018, China

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Y. Xu State Key Laboratory of Wheat Improvement, College of Life Sciences, Shandong Agricultural University, Tai'an, 271018, China

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D. Zhang State Key Laboratory of Wheat Improvement, College of Life Sciences, Shandong Agricultural University, Tai'an, 271018, China

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R.-R. Liang School of Food Science and Engineering, Shandong Agricultural University, Tai'an, China

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Y.-Y. Wu State Key Laboratory of Wheat Improvement, College of Life Sciences, Shandong Agricultural University, Tai'an, 271018, China

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https://orcid.org/0000-0002-9453-1093
Pages:
52–62
Online Publication Date:
21 Feb 2025
Publication Date:
14 Mar 2025
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2024.00158
Keywords:
sorghum; 3-deoxyanthocyanin; pork meat; lipid oxidation
Restricted access

Abstract

Sorghum is rich in phenolic compounds, such as phenolic acids, flavonoids, and anthocyanins. Among them, 3-deoxyanthocyanin (3-DXA) is a rare subclass of anthocyanins, which has not only antioxidant, anti-inflammatory, and anti-cancer functions, but also good thermal stability, colouring effect, as well as unique properties of acid and alkali resistance. In this study, we extracted 3-DXA from sorghum grains and analysed its composition. Component analysis indicated that the purified 3-DXA mainly contained apigenin and luteolin, with the contents of 1.46 μg g−1 and 1.38 μg g−1, respectively. The antioxidant activity of 3-DXA in vitro was between vitamin C (Vc) and rutin based on 1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) radical scavenging rate and Fe3+ reducing power. Different concentrations of purified 3-DXA were applied to pork meat stored at 4 °C. After 11 days of storage, physiological and biochemical indices related to antioxidant and meat quality were determined. The results showed that 0.02% 3-DXA had the best antioxidant effects on pork meat within 11 days of storage at 4 °C based on a* value, pH value, purge loss, TBARS value, and total number of bacteria. The results in this study are helpful for the application of 3-deoxyanthocyanin to maintain the quality of pork meat and prolong the storage time at 4 °C.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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