Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

Abstract

The radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g )1 meat, respectively) and VC 50 (50 mg VC 100 g )1 meat). The RP exhibited significantly (P < 0.05) higher reducing power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly (P < 0.05) reduced the HunterLab L* values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 308 in control to 441 lg g )1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly (P < 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg )1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.

Antioxidant properties of some lichen species

“…However, at the present time, suspected that synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ) and propyl gallate (PG) have toxic and carcinogenic effects (Wei-Min Zhang et al 2009). For this reason, much attention has been devoted to natural antioxidants for their capacity to protect organisms from damage induced by oxidative stress (Naveena et al 2008). To find new natural sources of antioxidants, our attention was focused on lichens.…”

Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage

“…Synthetic antioxidants such as BHT (butrylhydroxytoluene), TBHQ (tert-butylhydroquinone) is limited due to their potential carcinogenic effects . Thus, in the processing of chicken meat products, there is increasing need for a natural way to minimize oxidative rancidity and extend shelf-life (Naveena et al, 2008).…”

Natural Antioxidant Ingredient From by-Products of Fruits

“…However, this antioxidant mechanism have confirmed as that reported for the antioxidant activity of plants extracts depends on the concentration of phenolic compounds (Farag et al, 1989). Naveena et al (2008) found that antioxidant power of peel pomegranate had linearly correlation with increase the concentration of phenolics contained reach to the level of 400 mg g −1 . In general, phenolic are the major plant compounds with high level of antioxidant activity, this activity could be due to their ability to adsorb, neutralize and to quench free radicals to protect the plant tissues against oxidative damage (Oyedemi et al, 2010;Duh et al, 1999).…”