In Vitro Antioxidant and Antimicrobial Activity of Moringa oleifera Leaf as a Natural Food Preservative in Chicken Burgers.


  • Randah Miqbil Alqurashi Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
  • Huda Mohammed Aldossary Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia



Moringa oleifera Lam (Moringaceae) is a highly valued plant its content phytochemicals, rich in vitamin and minerals and high nutritional value. The objective of this study was to investigate the effect of bioactive compounds in Moringa oleifera (MO) leaves and their potential as antimicrobial agents for use as natural food additives to increase the shelf-life of chicken burgers. Seven types of chicken burger were prepared including a control (without antioxidant), with 0.5 % MO polyphenol extract (MOPE) added, 1 % MOPE, 2 % MOPE, 0.5 % whole MO powder (WMOP), 1 % WMOP, and 2 % WMOP. The results showed that chicken burgers treated with MOPE and WMOP at concentrations of 0.5 %, 1 %, and 2 % had significantly (p < 0.05) lower total plate counts (TPCs) at the end of the storage period (6 days) compared to the control. Burgers with added MOPE and WMOP had significantly (p < 0.05) higher total phenolic content, flavonoids content, and antioxidant activity compared to the control. Acceptability of chicken burger was not affected by the addition of MOPE or WMOP. Our findings suggest that adding MOPE and WMOP at concentrations of 1 % and 2 % could be an effective natural food preservative in chicken burgers.


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How to Cite

Alqurashi, R. M., and H. M. Aldossary. “In Vitro Antioxidant and Antimicrobial Activity of Moringa Oleifera Leaf As a Natural Food Preservative in Chicken Burgers”. Emirates Journal of Food and Agriculture, vol. 33, no. 6, Aug. 2021, pp. 450-7, doi:10.9755/ejfa.2021.v33.i6.2711.



Research Article