Skip to main content
SpringerLink
Log in

Effects of Aloe, Green Tea, and Amla Extracts on Microbiological and Oxidative Parameters of Refrigerated Raw Meat Batter

  • Full-Length Research Article
  • Published:
Agricultural Research Aims and scope Submit manuscript

Abstract

The antioxidant competence of aloe vera, green tea, and amla extracts were estimated and compared with existing synthetic antioxidant like butylated hydroxytoluene (BHT). The antimicrobial and antioxidative effectiveness of these extracts in raw meat batter during 12 days refrigerated (4 ± 1 °C) storage was evaluated. Total antioxidant activities, radical scavenging activities and reducing powers of green tea and amla extracts were as good as tannic acid, ascorbic acid and BHT which might be due to presence of higher phenolic and flavonoid contents in these extracts. Amla showed significantly (P < 0.05) higher antimicrobial activity followed by green tea. Aloe treatment resulted in lesser microbial inhibition in raw meat batter. Inhibition by thiobarbituric acid-reactive substances and free fatty acids was observed more in treated sample during storage (4 ± 1 °C) and this inhibition was comparable to positive control samples. In conclusion, green tea and amla extract showed good antimicrobial and antioxidative effect in raw meat batter without compromising other properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

Abbreviations

AAE:

Ascorbic acid equivalent

Am:

Amla

AV:

Aloe vera

BHT:

Butylated hydroxytoluene

CE:

Catechin equivalent

DPPH:

2, 2-diphenyl-1-picrylhydrazyl or 1, 1-diphenyl-2-picrylhydrazyl radical

EGC:

Epigallocatechin

EGCG:

Epigallocatechin gallate

F–C:

Folin–Ciocalteus

FFA:

Free fatty acids

gdw:

Gram dry weight

GT:

Green tea

LDPE:

Low-density polyethylene

SA:

Scavenging activity

TF:

Total flavonoids

TAA:

Total antioxidant activities

TAE:

Tannic acid equivalent

TBA:

2-Thiobarbituric acid

TBARS:

Thiobarbituric acid-reactive substances

TP:

Total phenolics

WHC:

Water-holding capacity

References

  1. Aguirrezábal MM, Mateo J, Domínguez MC, Zumalacárregui JM (2000) The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Sci 54(1):77–81

    Article  PubMed  Google Scholar 

  2. Almajano MP, Carbó R, Jiménez JAL, Gordon MH (2008) Antioxidant and antimicrobial activities of tea infusions. Food Chem 108(1):55–63

    Article  CAS  Google Scholar 

  3. APHA (1984) Recommended methods for microbiological examination of foods. American Public Health Association, New York

    Google Scholar 

  4. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28(1):25–30

    Article  CAS  Google Scholar 

  5. Camo J, Beltrán JA, Roncalés P (2008) Extension of the display life of lamb with an antioxidant active packaging. Meat Sci 80(4):1086–1091

    Article  CAS  PubMed  Google Scholar 

  6. Chen X, Jo C, Lee JI, Ahn DU (1999) Lipid oxidation, volatiles and color changes of irradiated pork patties affected by antioxidants. J Food Sci 64(1):16–19

    Article  CAS  Google Scholar 

  7. Duh P-D, Tu Y-Y, Yen G-C (1999) Antioxidant activity of water extract of harng jyur (Chrysanthemum morifolium ramat). LWT Food Sci Technol 32(5):269–277

    Article  CAS  Google Scholar 

  8. Escarpa A, González MC (2001) Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Anal Chim Acta 427(1):119–127

    Article  CAS  Google Scholar 

  9. Fasseas MK, Mountzouris KC, Tarantilis PA, Polissiou M, Zervas G (2008) Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem 106(3):1188–1194

    Article  CAS  Google Scholar 

  10. Ferro VA, Bradbury F, Cameron P, Shakir E, Rahman SR, Stimson WH (2003) In vitro susceptibilities of Shigella flexneri and Streptococcus pyogenes to inner gel of Aloe barbadensis miller. Antimicrob Agents Chemother 47(3):1137–1139

    Article  PubMed Central  CAS  PubMed  Google Scholar 

  11. Gramza A, Korczak J (2005) Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems. Trends Food Sci Technol 16(8):351–358

    Article  CAS  Google Scholar 

  12. Hamilton-Miller JMT, Shah S (1999) Disorganization of cell division of methicillin-resistant Staphylococcus aureus by a component of tea (Camellia sinensis): a study by electron microscopy. FEMS Microbiol Lett 176(2):463–469

    Article  CAS  PubMed  Google Scholar 

  13. Jayaprakasha GK, Singh RP, Sakariah KK (2001) Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem 73(3):285–290

    Article  CAS  Google Scholar 

  14. Koniecko EK (1979) Handbook for meat chemists. Avery Publishing Group Inc., Wyne

    Google Scholar 

  15. Kumar GS, Nayaka H, Dharmesh SM, Salimath PV (2006) Free and bound phenolic antioxidants in amla (Emblica officinalis) and turmeric (Curcuma longa). J Food Compost Anal 19(5):446–452

    Article  CAS  Google Scholar 

  16. Kumudavally KV, Phanindrakumar HS, Tabassum A, Radhakrishna K, Bawa AS (2008) Green tea—a potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C). Food Chem 107(1):426–433

    Article  CAS  Google Scholar 

  17. Lee EJ, Ahn DU (2003) Effect of antioxidants on the production of off-odor volatiles and lipid oxidation in irradiated turkey breast meat and meat homogenates. J Food Sci 68(5):1631–1638

    Article  CAS  Google Scholar 

  18. Mallavadhani UV, Sudhakar AVS, Satyanarayana KVS, Mahapatra A, Li W, vanBreemen RB (2006) Chemical and analytical screening of some edible mushrooms. Food Chem 95(1):58–64

    Article  CAS  Google Scholar 

  19. Mayachiew P, Devahastin S (2008) Antimicrobial and antioxidant activities of Indian gooseberry and galangal extracts. LWT Food Sci Technol 41(7):1153–1159

    Article  CAS  Google Scholar 

  20. Nagendra Prasad K, Yang B, Yang S, Chen Y, Zhao M, Ashraf M, Jiang Y (2009) Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds. Food Chem 116(1):1–7

    Article  CAS  Google Scholar 

  21. Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem 269(2):337–341

    Article  CAS  PubMed  Google Scholar 

  22. Reynolds T, Dweck AC (1999) Aloe vera leaf gel: a review update. J Ethnopharmacol 68(1–3):3–37

    Article  CAS  PubMed  Google Scholar 

  23. Shan B, Cai Y-Z, Brooks JD, Corke H (2007) Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. J Agric Food Chem 55(14):5484–5490

    Article  CAS  PubMed  Google Scholar 

  24. Shan B, Cai YZ, Sun M, Corke H (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 53(20):7749–7759

    Article  CAS  PubMed  Google Scholar 

  25. Shen Z, Chauser-Volfson E, Hu Z, Gutterman Y (2001) Leaf age, position and anatomical influences on the distribution of the secondary metabolites, homonataloin and three isomers of aloeresin in Aloe hereroensis (Aloaceae) leaves, vol 2. Foundation for Education, Science and Technology, Pretoria

    Google Scholar 

  26. Si W, Gong J, Tsao R, Kalab M, Yang R, Yin Y (2006) Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract. J Chromatogr A 1125(2):204–210

    Article  CAS  PubMed  Google Scholar 

  27. Siddhuraju P, Becker K (2003) Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera lam.) leaves. J Agric Food Chem 51(8):2144–2155

    Article  CAS  PubMed  Google Scholar 

  28. Singh RP, Chidambara Murthy KN, Jayaprakasha GK (2002) Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J Agric Food Chem 50(1):81–86

    Article  CAS  PubMed  Google Scholar 

  29. Wardlaw FB, McCaskill LH, Acton JC (1973) Effect of postmortem muscle changes on poultry meat loaf properties. J Food Sci 38(3):421–423

    Article  Google Scholar 

  30. Witte VC, Krause GF, Bailey ME (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35(5):582–585

    Article  CAS  Google Scholar 

  31. Wojdyło A, Oszmiański J, Czemerys R (2007) Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem 105(3):940–949

    Article  Google Scholar 

  32. Wu S-C, Yen G-C, Wang B-S, Chiu C-K, Yen W-J, Chang L-W, Duh P-D (2007) Antimutagenic and antimicrobial activities of pu-erh tea. LWT Food Sci Technol 40(3):506–512

    Article  CAS  Google Scholar 

  33. M-c Yin, W-s Cheng (2003) Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Sci 63(1):23–28

    Article  Google Scholar 

  34. Zhishen J, Mengcheng T, Jianming W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64(4):555–559

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Livestock Products Technology, Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, 41004, India

    Yogesh Kumar

  2. Master of Technology, Agriculture Process and Food Engineering, Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, 141004, India

    Bilal A. Langoo

Authors
  1. Yogesh Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Bilal A. Langoo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yogesh Kumar.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kumar, Y., Langoo, B.A. Effects of Aloe, Green Tea, and Amla Extracts on Microbiological and Oxidative Parameters of Refrigerated Raw Meat Batter. Agric Res 5, 81–88 (2016). https://doi.org/10.1007/s40003-015-0182-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s40003-015-0182-6

Keywords

Search

Navigation