Antioxidant effects of sorghum 3-deoxyanthocyanin on chilled pork meat

Zang, L. and Jin, X.-P. and Xu, Y. and Zhang, D. and Liang, R.-R. and Wu, Y.-Y. (2025) Antioxidant effects of sorghum 3-deoxyanthocyanin on chilled pork meat. ACTA ALIMENTARIA, 54 (1). pp. 52-62. ISSN 0139-3006

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Abstract

Sorghum is rich in phenolic compounds, such as phenolic acids, flavonoids, and anthocyanins. Among them, 3-deoxyanthocyanin (3-DXA) is a rare subclass of anthocyanins, which has not only antioxidant, anti-inflammatory, and anti-cancer functions, but also good thermal stability, colouring effect, as well as unique properties of acid and alkali resistance. In this study, we extracted 3-DXA from sorghum grains and analysed its composition. Component analysis indicated that the purified 3-DXA mainly contained apigenin and luteolin, with the contents of 1.46 μg g1 and 1.38 μg g1 , respectively. The antioxidant activity of 3-DXA in vitro was between vitamin C (Vc) and rutin based on 1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), 2,20 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTSþ) radical scavenging rate and Fe3þ reducing power. Different concentrations of purified 3-DXA were applied to pork meat stored at 4 8C. After 11 days of storage, physiological and biochemical indices related to antioxidant and meat quality were determined. The results showed that 0.02% 3-DXA had the best antioxidant effects on pork meat within 11 days of storage at 4 8C based on ap value, pH value, purge loss, TBARS value, and total number of bacteria. The results in this study are helpful for the application of 3-deoxyanthocyanin to maintain the quality of pork meat and prolong the storage time at 4 8C.

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