Specification :

Active Ingredient: alpinin
Specification: 10: 1
Test Method TLC

galangal Root extract Alpinia galanga galangine, alpinin

Raw and cooked minced beef samples containing commercial antioxidants or galangal ( Alpinia galanga) extract were evaluated for storage stability at 4 ¡ À 1 ¡ ã C. Thiobarbituric acid ( TBA) values of raw and cooked samples containing galangal extract at 5 and 10% ( w/ w) were significantly ( p < 0.05) lower than those of the controls. In raw beef, galangal extract at 10% ( w/ w) was as effective as -tocopherol at 0.10% ( w/ w) and butylated hydroxytoluene ( BHT) at 0.02% ( w/ w) in inhibiting/ minimising lipid oxidation. Galangal extract also delayed the induction period of lipid oxidation in cooked beef but was again observed to be effective at a higher concentration than the commercial antioxidants studied. No difference in total plate count was observed in raw beef, but samples with galangal extract had higher Hunter a ( redness) and chroma ( colourfulness relative to the brightness of the surroundings) values. However, cooked beef treated with galangal extract or antioxidants had lower Hunter a values and total microbial counts than the control. Thus galangal extract may be a possible natural antioxidant source for meat and meat products.