The use of spices in boiling of meat is a common phenomenon. The root of Glycyrrhiza glabra is used locally as spice for met. This work was design to determine the effect of ethanol extract of Glycyrrhiza glabra on malondialdehyde content, percentage Metmyoglobin content, acid value, Heme-iron content and peroxide value of beef stored at 4oc for a storage time of 0 to 18 hours was evaluated. Samples were taken at interval of 6 hours for analysis of the biochemical parameters under study. The statistical difference observed in Acid value, Malondialdehyde content, Heme iron content and peroxide value showed no significant difference, all having P≥0.05 in beef treated with ethanol extract of Glycyrrhiza glabra when compared to the control. On the other hand, the statistical difference in percentage metmyoglobin content when compared to the control at 0 hour interval was significant having P≤0.05, then at other distinct time interval showed no significant difference having P≥0.05. Thus, this study revealed that the extract of Glycyrrhiza glabra have a decreased antioxidant property against rancidity in beef samples and peroxide formation, although the stability of antioxidant, antimicrobial properties of Glycyrrhiza glabra decreases with storage time resulting in the variation of percentage Metmyoglobin values, Malondialdehyde values and Heme iron values, Acid value and peroxide value of beef, which indicates it may not be a good spice for beef
Background: Carica papaya is a member of the Caricaceae family. The ripe fruits are juicy and rich in nutrients. The unripe fruits are seldom consumed. There are several unverified claims of traditional usage of unripe C. papaya in phytotherapy. Ripe papaya is used to improve digestive and abdominal disorders, treat dyspepsia, hyperacidity, dysentery, and constipation. Extracts of unripe C. papaya contain considerable phytochemicals and it is applied to treat diuresis or can be used as a mild laxative and to stimulate lactation. Information on the consumption of raw unripe papaya is observed to be scarce. Objectives: The thrust of this study was to examine the possible outcome of consuming mature and unripe C. papaya on some antioxidant enzymes and lipid profiles in rats. To conduct this study, a 4 × 6 experiment was designed, comprising four groups of six rats per group. Control (Group A) was fed with standard feed. Group B received standard feed with unpeeled blend of C. papaya. Group C received standard feed with peeled blend of C. papaya, while Group D was given standard feed with boiled and unpeeled blend of C. papaya. The feed-papaya mix ratio was 80:20 in all cases. Feeding took 4-week duration, after which blood samples were harvested and processed for analysis. Materials and Methods: Nutrient composition of feed blends was done with Association of Official's Analytical Chemists methods. Serum total cholesterol (TC), triglyceride, and high-density lipoprotein (HDL) were determined with standard assay kits. Serum catalase activity, superoxide dismutase (SOD) activity, glutathione reductase (GR), and glutathione peroxidase (GPx) were assayed using standard procedures. Results: Weight gains were observed among all groups. There was significant (P < 0.05) TC reduction among test animals compared to control. Both HDL and low-density lipoprotein were reduced (P < 0.05) in comparison to their controls. There were significant (P < 0.05) variations among the antioxidant enzymes under the study. Conclusion: The import of these data is to the effect that matured and unripe C. papaya has the potential to reduce some risk factors in vascular disease in rats and challenge antioxidant enzymes according to their respective processing method.
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