Antioxidant activity of alginic acid in minced pork meat

Abstract

In this study, the antioxidant activity of edible polysaccharides such as alginic acid, chitosan and pectin were estimated using four antioxidant assay systems: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, ferric ion reducing activity power (FRAP), oxygen radical absorbance capacity (ORAC) assays, in minced pork meat as the storage test. Alginic acid had the strongest antioxidant ability to scavenge free radicals and reduce ferrous ion among all polysaccharides tested. Alginic acid inhibited the production of hydroperoxides and secondary oxidation products of lipids in minced pork meats during storage.