Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers

Abstract

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.

Evaluation of the Effects of Whey Protein and Moringa Oleifera Leaves Extract Mixture on Osseointegration in Rabbits

“…control group, the implant threads were filled with woven bone, whereas in the experimental group, they were filled with mature bone, characterized by osteon formation. These observations can be attributed to the antioxidant properties of whey protein [ 27 ] and M. oleifera gel [ 28 ] , as suggested by previous researchers [ 29 - 33 ] . Whey protein and M. oleifera extracts are thought to be superior sources for free cysteine, which boosts the production of glutathione and regulates bone cell differentiation while accelerating bone formation and decreasing bone marrow volume.…”

Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products

“…In recent years, there has been an increasing interest in the food industry for the discovery and exploitation of plants and/or their by-products as a natural source of antioxidants [90][91][92][93]. Therefore, the chemical composition of olive products and by-products is of particular research interest, constituting rich sources of nutrients and bio-functional components, such as phenolic compounds [94].…”

Advances in Natural Antioxidants for Food Improvement

“…Extracts of moringa oleifera and olive olea europaea L. were assayed in chicken burgers, slowing the deterioration of the meat in terms of peroxide value and lipid oxidation. Olive leaves reduced protein hydrolysis and total volatile nitrogen content but moringa leaves had less impact on sensory attributes of chicken burgers [ 35 ].…”