Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork

The antioxidant potential of selected plant extracts was assessed in vitro and in vivo experiments on pork. In the in vitro experiment, the anti-oxidative capacity of ethanol–water extract of Melissa officinalis (MW), ethanol–propylene–glycol extracts of M. officinalis (MP), Origanum vulgaris (O) and Salvia officinalis (S) at different dilutions was analysed. Furthermore a 2% essential oil concentrate was added to Origanum (OSi) and Salvia (SSi). In the two in vivo experiments in total 104 Slovak White Meaty pigs were fed with plant extracts (MW and O) at different doses with/without additional vitamin E. in vitro experiment Melissa (MW) showed a higher antioxidant potential compared to Origanum and Salvia assessed by TEAC assay. Addition of essential oil to Origanum improved substantially the anti-oxidative capacity. in vivo experiment the highest muscle anti-oxidative effect was obtained by feeding 60 ml Origanum. Small improvement in muscle antioxidant potential was observed by feeding Melissa or Origanum in combination with vitamin E. By feeding 10 ml Melissa, Origanum or Salvia the meat quality parameters such as pH1 and pH24, drip loss and shear force was not affected. After 5 days storage of meat the redness value was positively affected.