Comparative antioxidant capacity of plant leaves and herbs with their antioxidative potential in meat system under accelerated oxidation conditions
2020
This study evaluated the comparative antioxidant effects of nine leaves extracts (pomegranate, PL; citrus, CL; kinnow, KL; mango, ML; guava, GL; peppermint, PM; oregano, OL; rosemary, RM; thyme, TL) in the meat system (MS) formulated with a healthier oil consisted of high level of polyunsaturated fatty acids. Total phenolic content of the extracts varied from 10.1 ± 1.44 to 98.8 ± 2.15 mg TAE/g; whereas, total flavonoid content varied from 1.6 ± 0.16 to 64.8 ± 0.41 mg CE/g. The DPPH scavenging activity of the extracts varied from 29.8 ± 0.87 to 58.5 ± 1.57% while BHT showed 77.1 ± 1.57% scavenging activity. Total antioxidant activity of extracts varied from 0.91 ± 0.14 to 3.90 ± 0.16 while the activity of BHT was 3.06 ± 0.14. The descending order for the antioxidant potential of the extracts (prepared at 70 °C) in the meat system was MS-GL70 = MS-PL70 = MS-BHT > MS-ML70 > MS-RM70 = MS-TL70 > MS-KL70 = MS-PM70 > MS-control. The addition of KL extract exerted negative effects (P < 0.05) on the color attributes. The addition of ML extracts increased in the emulsion stability (total expressible fluid % and expressible fat %). Hence, GL, PL, and ML can be considered as a good source of natural antioxidants for enhancing the oxidative stability of meat systems without affecting other technological properties.
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