Potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus leaf extract in minced pork

Abstract

Water solvent was an optimally appropriate solvent for <i>P. acidus</i> leaf extraction because of its ability to yield the highest amount of bio-active compounds and <i>in vitro</i> antioxidant property. Particularly, <i>P. acidus</i> crude water extract also strongly expressed the capacity to retard lipid oxidation, radical scavenging, radical cation decolorization and reducing power in minced pork. The results of this study indicated that <i>P. acidus</i> leaf extract could be used as natural antioxidant in the pork industry.