Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties

Abstract

Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I. Control (meat +2% salt), II.BHT (meat +2% salt +0.1% BHT), III. CLE (meat +2% salt +2% curry leaves extract) and IV. FLE (meat +2% salt +2% fenugreek leaves extract) were compared for lipid oxidation during eight days refrigerated storage. The average phenolic content was 59.2 and 52.8 mg/g gallic acid equivalent in CLE and FLE respectively. Free radical scavenging activity was 61.4 and 64.2% in CLE and FLE, respectively. CLE had significantly (P < 0.05) higher reducing activity (2.4) as compared to FLE (2.2). Observation on lipid oxidation showed a significant (p < 0.05) higher TBARS values in control patties than other patties containing BHT, CLE and FLE. Overall percent increase during storage period was highest in control followed by BHT, CLE and FLE. Both synthetic antioxidants and natural extracts significantly (p < 0.05) decreased the TBARS values. The average percent decrease in TBARS values during storage was 18, 25.5 and 27.5 in BHT, CLE and FLE treatments, respectively. Therefore, it was concluded that water extracts obtained from curry leaves and fenugreek leaves could be explored as natural antioxidants in poultry meat and meat products.

Evaluation of commonly used herbs to enhance shelf life of ghee against oxidative deterioration

“…The radical scavenging activity of different herbs evaluated in the study was more or less within the range reported in the literature (Abbasi et al, ; Al‐Juhaimi & Ghafoor, ; Basak et al, ; Devatkal et al, ; Gruyal, ; Gul et al, ; Jaiswal et al, ; Pawar, ; Rahman et al, ; Sonara & Saralaya, ). However, some deviations might be attributed to variations in chemical composition of the different herbs with respect to phenolics and other antioxidants as well as pro‐oxidants content (Bouayed & Bohn, ; Fukumoto & Mazza, ; Kaur & Mondal, ; Sengul, Yildiz, Gungo, Cetin, & Eser, ; Tupe, Kemse, & Khaire, ).…”

“…The total phenolics content of different herbs evaluated in the study was more or less within the range reported in the literature (Abbasi, Khodadadi, Tavilani, & Goodarzi, ; Al‐Juhaimi & Ghafoor, ; Basak, Mallick, Mazumder, & Verma, ; Devatkal, Thorat, Manjunatha, & Anurag, ; Gruyal, ; Gul, Ahmad, Kondapi, Qureshi, & Ghazi, ; Jaiswal, Patel, Saxena, & Naik, ; Pawar, ; Rahman et al, ; Sonara & Saralaya, ). However, some deviations might be attributed to variations variety of the herbs (Abdulkadir, Zawawi, & Jahan, ; Benabdallah, Rahmoune, Boumendjel, Aissi, & Messaoud, ; Wangcharoen & Gomolmanee, ), prevailing agroclimatic conditions of the area in which herb is grown (Jaiswal et al, ), agronomic practises followed in the herb farming (Azhar, Hussain, Ashraf, & Abbasi, ; Pakade, Cukrowska, & Chimuka, ), maturity of the herb at the stage of harvesting (Jinesh, Jaishree, Badami, & Shyam, ), method followed for postharvest processing of the herb (Al‐Juhaimi & Ghafoor, ; Pakade et al, ; Vijayalakshmi & Shourie, ), the type and concentration of solvent (Gul et al, ; Hasim, Falah, Ayunda, & Faridah, ; Wangcharoen & Gomolmanee, ) as well as polarity of solvent (Basak et al, ; Rahman et al, ;) used for analysis, the method followed for the estimation of the total phenolics content (Jinesh et al, ; Rahman et al, ; Wangcharoen & Gomolmanee, ), etc.…”

“…The radical scavenging activity of different herbs evaluated in the study was more or less within the range reported in the literature (Abbasi et al, 2016;Al-Juhaimi & Ghafoor, 2011;Basak et al, 2014;Devatkal et al, 2012;Gruyal, 2014;Gul et al, 2013;Jaiswal et al, 2014;Pawar, 2011;Rahman et al, 2013;Sonara & Saralaya, 2012).…”

Glycemic index lowering effect of different edible coatings in foxtail millet

“…20,21 This seed also has a hypoglycaemic activity due to the presence of alkaloids, flavonoids, salicylate, nicotinic acid and polyphenols. 15 In India, curry leaf is used as a traditional spice in many food preparations. There is also a practice of using curry leaf in folk medicine for treating different metabolic and infectious diseases.…”

“…14 Gum acacia, fenugreek (Trigonella foenum-graecum L) seeds, curry leaf (Murraya koenigii) and aloe vera (Aloe barbadensis) gel are common hypoglycaemic and antioxidant rich ingredients. [15][16][17][18][19][20][21] The edible coatings that have been used in the study are natural and so are considered safe. It is envisaged that coating the foxtail millet with these edible substances may improve the glycemic index (GI) along with its keeping quality, nutritional value and antioxidant activity.…”