Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

Abstract

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g )1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical-scavenging activity of 1, 1-diphenyl 2 picrylhydrazyl (DPPH). The IC 50 value of MOL extract for 2, 2-diphenyl-1-picrylhydrazyl radical scavenging was 18.54 lg mL )1 . Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract-treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg ⁄ 100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

“…The results of the proximate composition indicated that MLP had a high protein content (293.7 g/kg) with considerable amounts of crude fiber (94.2 g/kg), ash (87.5 g/kg), moisture (82.8 g/ kg), fat (70.0 g/kg), total phenolics (2010.3 mg GAE/kg), and flavonoids (48.0 mg CE/kg). These findings are slightly different from those reported previously for moringa leaves of different origin (Das, Rajkumar, Verma, & Swarup, 2012;Moyo, Masika, Hugo, & Muchenje, 2011;Shah et al, 2015). Although the observed differences in chemical composition of moringa leaves between these studies are minor, they could be attributed to the variation in the environmental conditions, mainly temperature and soil fertility, agronomic practices such as irrigation, fertilization, harvest, and postharvest and extraction conditions (methods and solvents) and the maturity stage of moringa leaves.…”

“…Reduction of peroxide values may be due to inhibition of lipid peroxidation by MLP, which contains polyphenols and flavonoids, which have antioxidant effects (Jayawardana et al, 2015). Similarly, several reports revealed that incorporation of moringa leaf and seed extracts in meat products significantly inhibited lipid oxidation (Al-Juhaimi et al, 2016a;Das et al, 2012;Muthukumar et al, 2014;Shah et al, 2015). From the results of the present study, total phenols and flavonoids of MLP have antioxidant activity, which could have led to the observed peroxide value reduction of chicken patties during the storage period.…”

“…However, Das et al (2012) stated that treating goat patties with 0.1% moringa leaves did not have any negative effect on the sensory attributes. Moreover, Muthukumar et al (2014) did not observe any changes in the sensory attributes of cooked pork patties following the incorporation of moringa leaf extract.…”

Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef

“…Das et al (2012) reported the total phenolics of aqueous extract of MLE were 48.36 mg GAE/g. while according to Sreelatha and Padma (2009), the total phenolics of MLE were 45.81 mg GAE/g Since polyphenols are responsible for the antioxidant activity, the high phenolic content in the MLE indicates its high antioxidant activity.…”

“…M. oleifera leaves have been used to extend the shelf life of ghee as these leaves are rich in several types of natural antioxidant compounds such as ascorbic acid, carotenoids and phenolic substances (Siddhuraju & Becker, 2003). M. oleifera leaf extract (MLE) showed antioxidant properties as revealed by the following determinations: the Total Antioxidant Activity (TAA), 2,2-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity and reducing power (Sreelatha & Padma, 2009), MLE was used as a natural preservative in goat meat patties (Das, Rajkumar, Verma, & Swarup, 2012) and pork patties (Muthukumar et al, 2012). The objective of this paper was to investigate the effect of M. oleifera leaf extract on physicochemical properties of modified atmospheric packaged raw beef stored at refrigerated temperature.…”