Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat

Abstract

The potential radical scavenging, antioxidant activities (DPPH and ABTS) and bioactive constituents of several plant aqueous extracts (Curcuma longa, CL; Myristica fragrans, MF; Zingiber officinale, ZO; Cymbopogon citratus, CC and Thymus vulgaris, TV as well as their mixture) were investigated. The effect of these extracts on quality aspects (sensory characteristic, color traits, and Thiobarbituric acid) of rabbit meat during a 16-day cold (4 ± 2 °C) storage were investigated. Total phenolics and flavonoid contents of all extracts ranged from 13.27 ± 0.57 to 25.23 ± 0.49 mg GAE/g and 6.57 ± 0.22 to 13.24 ± 0.19 mg quercetin/g, respectively. The aqueous extract of MF had the highest (p ≤ 0.05) ABTS scavenging activity (4.55 μ mol Te/g dry extract), whereas the highest (p < 0.05) DPPH scavenging activity was detected in ZO extract (9.32 μ mol Te/g dry extract). Identification of extracts’ bioactive compounds by GC-MS revealed that Eugenol (34.51%), Cinnamaldehyde (44.71%), Carvacrol (40.49%), Eicosane aldehyde (31.73%), and thymol (50.04%) are the first abundant bioactive compounds of CL, MF, ZO, CC, and TV aqueous extracts, respectively. Generally, the thiobarbituric acid reactive substances (TBARS) of all cold stored rabbit meat increased (p < 0.05) by increasing the storage time. The lowest TBARS values were detected for the samples treated with 0.2% of plant extracts mixture, which increased the shelf life of cold-stored rabbits by 50%. Significant (p < 0.05) increases in both L* and b* were observed with extended storage time. Meanwhile, the redness of the cold stored rabbit meat had an opposite trend. Treating the cold stored rabbit meat with 0.2% of the extract’s mixture doubled the storage time with acceptable odor and taste. The results indicated that the studied plant extracts may be effective against rancidity and may be used as a natural antioxidant to prolong the shelf life of cold-stored rabbit meat.

Effect of Grinding Process Parameters and Storage Time on Extraction of Antioxidants from Ginger and Nutmeg

“…The TPC results of the ground ginger rhizome and nutmeg extracts were in agreement with some previously published data (TPC = 101.6–2314.0 mg GA/100 g and 49.82–268.0 mg GA/100 g for ginger and nutmeg, respectively) [ 35 , 36 , 37 , 38 , 39 , 40 ]. However, these authors [ 36 , 37 , 39 ] found significantly lower radical scavenging capacities of ginger and nutmeg against DPPH radical (0.922 mmol TE/100 g and 0.844 mmol TE/100 g, respectively) and ABTS radical cations (0.348 mmol TE/100 g and 0.455–19.1 mmol TE/100 g, respectively) compared with DPPH and ABTS values for the studied extracts of the two spice powders. Discrepancies in the antioxidant properties of spices can be explained by the influences of genetic, agronomic, and environmental factors, as well as different solvents and techniques used in the preparation of spice samples, which would affect the antioxidant contents.…”

Ameliorative role of β-Caryophyllene on antioxidant biomarkers in Paroxetine induced erectile dysfunctional rats

“…The degree of color change corresponds with the sample's antioxidant activity (Sen Gupta & Ghosh, 2013). However, at higher concentrations, potential color interference by β-CBP may result in a lower measured DPPH activity (Miguel, 2010;Al Jumayi, 2022), as evident in the results and IC50 value (Fig. 1e and Table 1 The alkaline DMSO, used as a superoxide-generating system, reacts with NBT to yield colored diformazan .…”

Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging

“…Synthetic preservatives have been used in meat industries to prevent spoilage and improve safety. Recently, growing consumer awareness of natural bioactive compounds is palpable, as these compounds could be valid alternatives to partially replace synthetic compounds and avoid harmful side effects on human health [6]. Moreover, due to their beneficial effects on digestive function and growth, and their antimicrobial and antioxidant properties, the use of spices and herbs containing bioactive molecules, such as polyphenols, as feed supplements in animal production has been investigated in the last decade to improve rabbit health and meat quality attributes [7,8].…”