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Comparative antioxidant capacity of plant leaves and herbs with their antioxidative potential in meat system under accelerated oxidation conditions

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Abstract

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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Acknowledgements

The authors would like to extend special thanks to Indian Council of Agricultural Research (ICAR) for financial support to this study (Institute Project Number IXX12120).

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  1. ICAR-Central Institute of Post-Harvest Engineering and Technology (CIPHET), Ludhiana, 141004, India

    Yogesh Kumar, Vinay Kumar &  Sangeeta

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Correspondence to Yogesh Kumar.

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Kumar, Y., Kumar, V. & Sangeeta Comparative antioxidant capacity of plant leaves and herbs with their antioxidative potential in meat system under accelerated oxidation conditions. Food Measure 14, 3250–3262 (2020). https://doi.org/10.1007/s11694-020-00571-5

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