Comparison Of Antioxidant, Bacteriostatic And Antiviral Activities Of Several Spice Extracts

Meat is rich in nutrients and easy to spoilage.At the same time,animals are easy to carry pathogenic bacteria and viruses,these may contaminate meat.Thus preservation of meat and meat safety insurance are primary task for meat science and technology workers and the meat industry.In order to make base for development of safe and effective natural food preservative,this paper mainly studied the antioxidant,antibacterial and antiviral the ginger activities of six spice extracts:ginger,Angelica dahurica,star anise,clove,pepper and black pepper.The in vitro antioxidant study showed that through the tests of DPPH radical scavenging rate and ferric reducing-antioxidant power:pepper>cloves>star anise>ginger>black pepper>Angelica dahurica.All the spice extracts had different lipid oxidation inhibination effects on fresh minced meat.The in vitro antibacterial research showed that,through the inhibition zone and MIC,MBC test,these six kinds of spices had different inhibitory effects on Escherichia coli,Staphylococcus aureus and Escherichia coli O157:H7.Pepper and black peper showed better antibacterial effects.Except Angelica dahurica and black pepper,other spice extracts had significantly antibacterial effect on fresh minced meat.The antiviral investigation showed that,aniseed,clove and pepper had different degrees of inhibition on JEV virus through three ways(directly inactivation effect,inhibition of virus adsorption and proliferation).As for EMCV inhibition,except clove and star anise had directly inactivation effect,the other spices extracts had no effects.