Detection of active compounds in ginger and coriander extract using HPLC technique and studying their effect on improving the properties of frozen meat slices

The study included the possibility of using local plants that are inexpensive and rich in active compounds, namely ginger and coriander, to improve meat qualities. The yield percentage of ginger extract was higher than that of coriander extract, reaching 12.40%, while it was 7.10% in coriander extract. When separating and characterizing the extracts using HPLC technology, it was found that the ginger extract contained the active compounds Gallic Acid, Qurcetine, Caffeic Acid, Pyrogallol, P-Coumaric, Hydrobenzoic acid, Ferulic Acid, while the coriander extract contained some compounds and lacked others. Among the compounds found in the extract are Caffeic Acid, P-Coumaric, Gallic Acid, Ferulic Acid. The results also showed when estimating the value of peroxide PV, thiobarbituric acid TBA, free fatty acids FFA, and total volatile nitrogen TVN, that each of them decreased by using plant extracts compared to the control sample, while it increased slightly with the continued storage period up to 30 days.