Antioxidant activities of mamao luang (Antidesma thwaitesianum Müll. Arg.) fruit: Extraction and application in raw chicken patties

Abstract

Extraction of mamao luang (hereafter called mamao) with different solvents and varying solid to liquid (S:L) ratio was conducted to verify its antioxidant activities. Total phenolic content (TPC), total flavonoid content, total monomeric anthocyanin content, and antioxidant activities, namely, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) of the unrefined extracts, were analyzed. The extraction with 70% acetone and 70% methanol and the S:L ratio of 1:30 seemed to be more appropriate and gave significantly (P < 0.05) higher values of the previously mentioned properties. Whole ground fruits were then incorporated into the blended chicken patties to compare their antioxidant and antimicrobial properties with butylated hydroxyanisole (BHA). During refrigeration storage of 20 days, the highest level (1,000 mg TPC/kg meat) could retard lipid oxidation relatively comparable to the efficiency of BHA (200 ppm). However, when microbiological aspect was considered together, a limited storage of 12 days was consequently suggested. Practical Application Mamao fruit is a splendid source of phenolic compounds. The antioxidant properties have been demonstrated using DPPH and FRAP assay. The suitable type of solvent and S:L ratio were provided for the extraction. Our findings have shown that addition of mamao, a source of natural antioxidants, especially at the highest level increased oxidative stability of chicken patties. The research outcomes identify the potential bioactive compound and provide beneficial information related to the feasibility of incorporation of mamao phenolics as antioxidant agents in suitable food matrices. However, further investigation is still required for successful application in meat and meat products.

A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts

“…The inhibitory effects of spice extracts on TBARS formation were as followed: Cloves ≈ allspice ≈ black seed ≥ nutmeg ≈ caraway ≈ bay leaf > cardamom > control. Our findings confirmed the results of other authors who had added various plant extracts and thereby inhibited the development of lipid oxidation in chicken raw meat [9,[11][12][13]29,36,41].…”

“…The CD concentrations of the samples increased with time, reaching the highest values on the 12th day of storage at 4 • C, apart from the sample with nutmeg for which the maximum CD content was observed after 10 days ( Figure 1). The results are in agreement with [36], as an increase of CD concentration of the raw chicken patties with mamao luang fruit was observed during 12 days of storage at 4 • C and also [13], reported an increase of CDs during chilled storage of raw ground pork samples. Others indicated that the CD content of the control sample of raw chicken patties was picked on 7th day of storage and dropped thereafter [36] and that the maximum CD concentration in the control sample of cooked chicken thigh was observed on the 2nd day of 5 days of chilled storage [37].…”

“…The results are in agreement with [36], as an increase of CD concentration of the raw chicken patties with mamao luang fruit was observed during 12 days of storage at 4 • C and also [13], reported an increase of CDs during chilled storage of raw ground pork samples. Others indicated that the CD content of the control sample of raw chicken patties was picked on 7th day of storage and dropped thereafter [36] and that the maximum CD concentration in the control sample of cooked chicken thigh was observed on the 2nd day of 5 days of chilled storage [37]. The decrease of CD level at the later stage of storage could be explained by the dissociation of conjugated hydroperoxides to secondary lipid oxidation products of lower molecular weight [36].…”

“…For clove treatment, the protective effect on lipid stability was observed from the 7th day of storage (Figure 1). Increased oxidative stability of lipids, expressed as CD marker, was observed in precooked chicken nuggets after addition of grape seed powder [39], cooked chicken thigh containing oregano, sage and honey [37], raw ground pork with persimmon peel extract [38] and raw chicken patties with mamao luang [36]. The data on the beneficial effects of black seed in muscle food system are scarce [11,13].…”

“…Others indicated that the CD content of the control sample of raw chicken patties was picked on 7th day of storage and dropped thereafter [36] and that the maximum CD concentration in the control sample of cooked chicken thigh was observed on the 2nd day of 5 days of chilled storage [37]. The decrease of CD level at the later stage of storage could be explained by the dissociation of conjugated hydroperoxides to secondary lipid oxidation products of lower molecular weight [36]. In this study, CD concentrations in all treated samples were significantly lower compared to control (Figure 1) with the black seed and cardamom extracts being the most potent antioxidant treatments.…”