Antioxidative effect of Apium graveolens, Allium sativum, Curcuma domestica and Garcinia atroviridis on the storage stability of chicken balls
2002
Liew, S. W. | Alina A.R. | Chia, K.L. | Babji A.S. | Nulkirah M. (eds.), Kebangsaan Malaysia Univ. (UKM), 43600 UKM, Bangi, Selangor (Malaysia). Faculty of Science and Technology. School of Chemical Sciences and Food Technology
Extracts obtained from Garcinia atroviridis (asam gelugor), Allium sativum (garlic), Apium graveolens (celery) and Curcuma domestica (turmeric) were evaluated for the antioxidative effects of delaying lipid oxidation and rancidity in chicken ball during chilled storage (4°C) for ten days. Turmeric showed strong reducing power, followed by celery, asam gelugor, garlic at concentrations of 1000 ppm. Antioxidant activity increased with increasing concentrations up to 1000 ppm and decreased at 1200 ppm for four samples, whereby celery had the highest antioxidant activity (1.2373) followed by turmeric (1.2176), garlic (1.1176), asam gelugor (0.9294) and the combination of 50%BHA and 50%BHT (0.8196) at 1000 ppm. Total phenolic content is high in asam gelugor (1.21 mg/ g) followed by turmeric (0.40 mg/ g), celery (0.26 mg/ g) and garlic (0.22 mg/ g) indicating samples were strong antioxidants. Both thiobarbituric acid determination (TBA) and peroxide value (PV) tests showed that natural antioxidants are more effective in delaying lipid oxidation and rancidity in chicken balls. The values of TBA and PV tests for natural antioxidants are much lower than the control and BHA-BHT combination. Turmeric exhibited the highest antioxidant property in chicken ball followed by celery, asam gelugor, garlic, BHA-BHT.
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