No abstract

The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (skin, seed and flesh), and to evaluate the efficiency of using cantaloupe skin wastes methanolic extracts at concentrations of 200, 400 and 600 ppm, respectively by compared with BHA on oxidative stability of mayonnaise incubated at 40°C to accelerate the oxidation for 60 days. The flesh extract give the highest yield (62.87±2.3 g extract/100 g powder) whilst the lowest yield was obtained from the seed (2.866±0.06 g extract/100 g powder) (p < 0.05). The skin extract showed the highest total phenolic content (8.47±0.21mg GAE/g extract) and total flavonoid content (5.23±1.32 µg RE/g extract) accompanied with best antioxidant activity through antioxidant assay (p < 0.05). For mayonnaise stability show sample treated with CSE at level 400 ppm showed the lowest value for acid value (0.296±0.00 mg KOH/g fat) and peroxide value (6.56±0.07 meq.O2/kg fat) at the end day of storage 60 day. There is no significant between it and BHA at 60 day. Thus, these results suggest that methanolic extracts of skin cantaloupe may serve as a potential source of natural antioxidant for food, nutraceutical application and could be used to retard fat auto-oxidation.

Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf powder and crude extracts of both Moringa oleifera and olive in chicken burgers were studied for their antioxidant potential in preventing fat oxidation during storage. Antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl). The results showed the highest DPPH radical scavenging with IC50 values of 2.397 ± 0.10 mg/mL in the Moringa leaf. Total phenolic content (TPC) was crude olive extract > crude Moringa extract > olive leaf > Moringa leaf. The total flavonoid content (TFC) was significantly higher in the olive leaf and its crude extract than in the Moringa leaf and its crude extract. The pH, total volatile nitrogen, and sensory properties were affected by the addition of olive and Moringa (leaf and crude extracts) to chicken burgers refrigerated for 20 days. The addition of Moringa and olive leaf powder decreased lipid oxidation and PV after 10 days of storage. In general, Moringa and olive leaf treatments slowed the deterioration of meat, suggesting their use as preservatives to extend the shelf-life of chicken burgers.