The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models

Abstract

In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant.

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

“…With this study, it was stated that the scavenging activity of the extract can be measured by the decrease in the intensity of the formed adduct bands (DMPO–OCH 3 ) in the EPR spectrum. Similar results have been obtained by Aini et al, (2015) [16] in their EPR study with the extract from the plant Convolvulus arvensis , which exhibited a strong scavenging activity against the methoxy radical produced by the Fenton reaction. In another study with Quillaja saponin extract, an antioxidant effect was shown by the EPR test, with the extract showing antioxidant activity towards hydrophilic and hydrophobic radicals [38].…”

“…Radical scavenging activity was measured by electron paramagnetic resonance (EPR) following the method of Azman et al, (2015) [16]. The extraction was executed in MeOH in 1:10 ( w / v ), and the soluble concentration of CD was determined as the procedure above.…”

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

“…Azman, Segovia, Martínez-Farré, Gil, and Almajano (2014) reported that the formation of metmyoglobin is proportional to the oxidation rate measured by TBARS assay. Figure 5 shows the percentage of metmyoglobin in all samples increased through- to metmyoglobin (brown pigment) which results in the discoloration of meat during storage (Azman et al, 2015). Several findings observed that the fresh meat packaged with antioxidant film could inhibit metmyoglobin formation throughout the storage (Gallego et al, 2016;Lorenzo, Batlle, & Gómez, 2014;Nerín, Tovar, & Salafranca, 2008;Xu et al, 2010).…”

“…to metmyoglobin (brown pigment) which results in the discoloration of meat during storage (Azman et al, 2015). Several findings observed that the fresh meat packaged with antioxidant film could inhibit metmyoglobin formation throughout the storage (Gallego et al, 2016;Lorenzo, Batlle, & Gómez, 2014;Nerín, Tovar, & Salafranca, 2008;Xu et al, 2010).…”

“…Lipid oxidation that occurred in food model (meat patties) over the storage period was measured using thiobarbituric acid reactive substance (TBARS) method as described by Azman, Gallego, Julià, Fajari, and Almajano (2015). One gram of sample (meat patties) was mixed with 3 g/L of aqueous EDTA and immediately mixed with 5 ml of 0.375% (w/v) of TBA reagent using Ultra-Turrax (IKA, Germany) at 32,000 rpm until the mixture became homogeneous.…”