In Vitro Antioxidant Properties of Berry Leaves and Their Inhibitory Effect on Lipid Peroxidation of Thigh Meat from Broiler Chickens

Abstract

The present study is designed to evaluate the antioxidant compounds from bilberry, cranberry, and raspberry leaves in connection with their radical scavenging activities, and their potential in inhibiting the lipid peroxidation of thigh meat from broiler chickens. For this purpose, plant extracts are analyzed regarding the content in bioactive compounds, antioxidant properties analysis including 1,1‐diphenyl‐2‐picrylhydrazyl, superoxide, hydrogen peroxide, and hydroxyl radical‐scavenging activities. Lipid peroxidation is induced by an Fe+3/ascorbic acid system and the inhibitory effects of plants extracts are assessed using thiobarbituric reactive substances (TBARS) as biomarkers for quantifying lipid oxidation in meat. The overview of the analyzed antioxidant compounds shows that cranberry leaves present the highest concentrations of vitamin E, β‐carotene, lutein and zeaxanthin, and polyphenols and a total antioxidant capacity with 52% higher than bilberry and 360% than raspberry. Bilberry leaves extract shows the strongest effect (p < 0.0001) in inhibiting meat lipid peroxidation. Practical Applications: The results demonstrate the positive effect of the selected berry leaves in the oxidative stability of broiler chicken meat under in vitro conditions, and may be suggested as an alternative source of natural antioxidants for animal nutrition, with benefits in inhibiting and delaying oxidation, and also enhancing the nutritional value of meat.

Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

“…The effect of berry extracts on lipid oxidation has been investigated mostly on meat products [21][22][23][24]. Ganhão et al [22], performing research on several Mediterranean berries, demonstrated that the berries extracts were effective in inhibiting lipid oxidation in raw, cooked and cooked and chilled porcine burger patties.…”

“…Ganhão et al [22], performing research on several Mediterranean berries, demonstrated that the berries extracts were effective in inhibiting lipid oxidation in raw, cooked and cooked and chilled porcine burger patties. Varzaru et al [23] reported that extracts obtained from bilberry, cranberry and raspberry leaves had an inhibitory effect on lipid peroxidation on chickens' meat. Burri et al [24] proved that bilberry and red currant extracts, are efficient in lipid oxidation inhibition in a processed meat model system.…”

Nutritional characterization of some natural plants used in poultry nutrition

“…vit E) per gram of dried sample. For turmeric, cumin and rosemary was used the DPPH radical-scavenging activity method as described by Varzaru et al, (2020). The absorbance of the solution was recorded at 517 nm using a spectrophotometer (Jasco V-530, Japan Servo Co. Ltd., Japan).…”

“…The content of lutein and zeaxanthin was determined using a highperformance liquid chromatograph (Perkin Elmer 200 series, Shelton, CT, USA) equipped with UV detector (445 nm). Chromatographic determination was performed under isocratic conditions according to the method described by Varzaru et al, (2020). The results were expressed as as µg/g of dried sample.…”

“…Chromatographic determination was performed under isocratic conditions according to the method described in Regulation (EC) no. 152/2009 and by Varzaru et al, (2020). The results were expressed as µg/g of dried sample.…”