Antioxidant Activity of <i>Allium ampeloprasum</i> as Affected by Different Oven Temperatures and Its Application to Pork Patties during Refrigerated Storage

This study was performed to evaluate the antioxidant activity of Allium ampeloprasum powder (AAP) dried at various oven drying temperatures, namely, 60C (OD60), 80C (OD80), and 100C (OD100), and its effect on the physicochemical properties and antioxidant activities of pork patties.The total phenolic compounds in the OD100 powder were observed to be higher than those in OD60 and OD80 (P<0.05).There was no difference in the iron chelating ability among the three powders.OD100 powder had the highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and displayed levels similar to those of ascorbic acid.The pork patties were manufactured with OD100 powder at different concentrations (0.251.0%).No differences in the pH and lightness (L * ) values were observed, but redness (a * ) decreased and yellowness (b * ) increased as the amount of OD100 powder added increased.The lipid oxidation of the pork patties was retarded by the addition of OD100 powder during storage.Since the OD100 AAP powder showed antioxidant activity in this study, it can be used as a natural antioxidant in several meat products during storage.