Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties

Abstract

This study evaluated the use of turmeric (Curcuma longa L.) flour as a natural antioxidant in chicken patties. Patties were prepared with different concentrations of turmeric flour: 0% (Control), 0.25% (TC 0.25% ), 0.50% (TC 0.50% ), and 0.75% (TC 0.75% ). A "treatment-as-usual" patty with 0.25% sodium erythorbate (SE) was prepared. Turmeric flour showed high contents of carbohydrates (78.12%), phenolic compounds (8.13 mg GAE g -1 ), and flavonoids (29.68 mg QE g-1 ), as well as high antioxidant activity, determined by DPPH (48.71% inhibition) and FRAP (9.11 mg QE g -1 ) assays. Patties were analyzed after 1, 15, 30 and 45 days of storage at -18 °C. The addition of turmeric resulted in less reddish, and darker, more yellowish patties. Changes in chemical composition, pH, or shrinkage percentage were not observed. TC 0.75% obtained the highest cooking yield (91.27%). TC 0.25% was the softest, while TC 0.75% and Control had the lowest cohesiveness. Differences in resilience between TC 0.25% , TC 0.75% , and Control were not observed. Changes in springiness and chewiness were not observed. Turmeric patties showed similar oxidative stability to the SE formulation, differing from Control throughout the entire storage period. Turmeric flour prevented lipid oxidation in chicken patties to the same extent as the synthetic antioxidant, demonstrating potential as a natural antioxidant.