Antioxidant Effects of Walnut Leaves and Sweet Cherry Stems on Color, Lipid Oxidation and Sensory Quality of Cooked Pork Patties


  • Andrei Iulian BORUZI ‘Dunărea de Jos’ University of Galați, Faculty of Food Science and Engineering, 111 Domnească Street, 800201 Galați (RO)
  • Violeta NOUR University of Craiova, Department of Horticulture and Food Science, 13 A.I. Cuza Street, 200585 Craiova (RO)



antioxidant activity, cherry stems, discoloration, lipid oxidation, meat products, walnut leaves


The effects of walnut leaf powder (WLP), walnut leaf extract (WLE) and cherry stem extract (CSE) on the oxidative and color stability of cooked pork patties were determined and compared with 0.01% butylated hydroxytoluene (BHT) and control (without antioxidant). Instrumental color, pH, total phenolic content, antioxidant activity, thiobarbituric acid reactive substances (TBARS) and sensory attributes were determined on manufactured patties initially (time 0) and after 5, 10 and 15 days of refrigerated storage. Addition of walnut leaf extract to pork patties was more effective than cherry stem extract in controlling lipid oxidation and color changes during cold storage, in agreement with results from the in vitro antioxidant activity. The natural additives significantly (p<0.05) increased phenolic content and antioxidant activity in cooked pork patties as compared to control and BHT treated samples, throughout the storage period. After 15 days, the TBARS values were significantly (p<0.05) reduced from 3.01 in control patties to 2.43, 1.58, 1.83 and 1.19 mg malondialdehyde per kg samples in patties with BHT, WLE, CSE and WLP, respectively. Addition of extracts showed positive effects on sensory attributes, the highest scores being achieved by WLP treated samples.


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How to Cite

BORUZI, A. I., & NOUR, V. (2019). Antioxidant Effects of Walnut Leaves and Sweet Cherry Stems on Color, Lipid Oxidation and Sensory Quality of Cooked Pork Patties. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(3), 763–771.



Research Articles
DOI: 10.15835/nbha47311458

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