Antioxidant Activities of Eggplant (Solanummelongena) Powder with Different Drying Methods and Addition Levelsto Pork Sausages

摘要

The objective of this study was to evaluate antioxidant activities of eggplant(EP) powder with different drying methods and addition levels to pork sausagesto improve product quality. Antioxidant activities of EP with different dryingmethods, particle sizes, and solvents of extraction were determined. Freezedried (FD) EP extracted with 100% ethanol had higher2,2-diphenyl-1picrylhydrazyl radical-scavenging activities (DPPH-RSA) and totalphenolic content (TPC) values than other drying methods. FD500 had the highestiron chelating ability (ICA) value. Oven-dried (OD) EP at 60°C had thehighest reducing power. Dried EP was added to sausages of six groups: controlwithout EP, reference added with ascorbic acid, O1 and O2 added with0.25% and 0.5% OD EP, respectively, and F1 and F2 added with0.25% and 0.5% FD EP, respectively. Pork sausages added with O2had the lowest TBARS and TPC values. These values increased during storage.Purge loss (%), lightness (L*), and redness (a*) values of F2 were lowerthan those of other groups, whereas sausages containing F2 had the highestyellowness (b*). pH values of sausages added with EP were increased regardlessof the level of EP added. Hardness values of F2 were higher. However, there wereno significant differences in other textural characteristics. Sausages addedwith EP had higher moisture and protein contents (%), but lower fatcontents (%). These results indicate that EP powder could be used toretard lipid oxidation and inhibit microbial counts during storage time.