In Vitro Antioxidant and Antimicrobial Activity of Moringa oleifera Leaf as a Natural Food Preservative in Chicken Burgers.
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i6.2711Abstract
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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References
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Melo, V., N. Vargas, T. Quirno, C.M.C. Calvo. 2013. Moringa oleifera L. An underutilized tree with macronutrients for human health. Emir J Food Agric.25; 785-789.
Moyo, B., P.J. Masika A. Hugo, V. Muchenje. 2011. Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves. Afr. J. Biotechnol. 10; 12925-12933.
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Velasco, V., and P. Williams. 2011. Improving meat quality through natural antioxidants. Chilean J. Agric. Res. 71; 313-322.
Vergara-Jimenez, M., M.M. Almatrafi, M.L. Fernandez. 2017. Bioactive components in Moringa oleifera leaves protect against chronic disease. Antioxidants. 6; 91.
Vieira da Silva, B., J. C. M. Barreira, B. P. P. Oliveira. 2016. Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies. Trends in Food Sci and Technol. 50; 144-158.
Zhang, H., J. Wu, X. Guo. 2016a. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Sci Hum Wellness. 5; 39-48.
Zhang, H., and R. Tsao. 2016b. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Curr. Opin. Food Sci.. 8; 33-42.
Amarowicz, R., R.B.Pegg, P. Rahimi-Moghaddam, B. Barl, J.A. Weil. 2004. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chem. 84:551-562.
Andrés, S., M.L. Tejido, R. Bodas, L. Morán, N. Prieto, C. Blanco, F.J. Giráldez. 2013. Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage. Meat Sci. 93: 207-212.
Aziz, M., and S. Karboune. 2018. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review. Crit. Rev Food Sci Nutr. 58: 486-511.
Babbar, N., H.S. Oberoi, D.S. Uppal, R.T.Patil. 2010. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Res Int. 44: 391-396.
Banerjee, R., A.K. Verma, A.K. Das, V. Rajkumar, A.A. Shewalkar, H.P.Narkhede. 2012. Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Sci. 91: 179-184
Basuny, A.M and A.M.Almarzouq. 2016. Biochemical Studies on Moringa Oleifera Seed Oil. Moj Food Process Technol. 2: 40-46.
Bukar, A., A. Uba, T. Oyeyi. 2010. Antimicrobial profile of moringa oleifera lam. Extracts against some food – borne microorganisms. Bayero J of Pure and Applied Sci. 3: 43-48.
Chhikara, N., A. Kaur, S. Mann, M. K. Garg, S. A. Sofi, A. Panghal. 2020. Bioactive compounds, associated health benefits and safety considerations of Maringa oleifera L: an update review. Nutr Food Sci. 51: 255-277.
Chibane, L. B., P. Degraeve, H. Ferbout, J. Bouajila, N. Oulahal. 2019. Plant antimicrobial polyphenols as potential natural food preservatives. J Sci Food Agric. 99: 1457-1474.
Ghomari, O., F. Sounni, Y. Massaoudi, J. Ghanam, L. B. Drissi Kaitouni, M. Merzouki, M. Benlemlih. 2019. Phenolic profile (HPLC-UV) of olive leaves according to extraction procedure and assessment of antibacterial activity. Biotechnol Rep. 23: e00347.
Giuffer, A.M., M. Caracciolo, C. Zappia, M. Capocasaie, M. Poiana. 2018. Effect of heating on chemical parameters of extra virgin olive oil, pomace olive oil, soybean oil and palm oil. J Food Sci. 30; 715-739.
Giuffè, A. M. 2019. Bergamot (Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy Juice. Antioxidant. 8; 221.
Han, Y., Z. Qiuqin, X. Xinglian, Z. Guanghong, X. Baocail, L. Junchang. 2009. Effect of high pressure processing on refrigerated shelf-life of sliced smoked cooked ham. Transactions of the Chinese Soci of Agri Engineering. 25; 305-311
Hadadi, Z., G. A. Nematzadeh, S. Chahari. 2020. A Study on the Antioxidant and Antimicrobial Activities in the Chloroformic and Methanolic Extracts of 6 Important Medicinal Plants Collected from North of Iran. BMC Chem.33; 14-33.
He, Y., Y. Lin, Q. Li, Y. Gu. 2020. The contribution ratio of various characteristic tea compounds in antioxidant capacity by DPPH assay. J Food Biochem. 44; e13270.
Ilaiyaraja, N., K.R. Likhith, G.R. Babu, F. Khanum. 2015. Optimisation of extraction of bioactive compounds from Feronia limonia (wood apple) fruit using response surface methodology (RSM). Food Chem. 173: 348–354.
Jayawardana, B. C., Liyanage, R. Liyanage, N. Lalantha, S. Iddamalgoda, P. Weththasinghe.
2015. Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages. LWT – Food Sci Technol. 64: 1204-1208.
Keeton, J. T. 1983. Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties. J. Food Sci. 48; 878-881
Lee, O.H., and B.Y.Lee. 2010. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technol. 101:3751-3754.
Leone, A., A. Spada, A. Battezzati, A. Schiraldi, J. Aristil, S.Bertoli. 2016. Moringa oleifera seeds and oil: Characteristics and uses for human health. Int. J. Mol. Sci. 17; 2141.
Lorenzo, J. M., R. Bermúdez, R. Domínguez, A. Guiotto, D. Franco, L. Purriños. 2015. Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Food Control. 15; 763-769.
Lorenzo, J. M., P.E.S. Munekata, B. Gómez, F.J. Barba, L. Mora, C. Pérez-Santaescolástica, F. Toldrá. 2018. Bioactive peptides as natural antioxidants in food products – A review. Trends Food Sci Technol. 79; 136-147.
Madane, P., A.K. Das, M. Pateiro, P.N. Nanda, S. Bandyopadhyay, P. Jagtap, F.J. Barba, A. Shewalkar, B. Maity, J.M.Lorenzo 2019. Drumstick (Moringa oleifera) flower as an antioxidant dietary fibre in chicken meat nuggets. Foods. 8; 307.
Mangale, S. M., S.G. Chonde, P.D. Raut. 2012. Use of Moringa oleifera (Drumstick) seed as natural Absorbent and Antimicrobial agent for River water treatment. Res J Recent.Sci. 1; 41-40.
Martirosyan, D., and E. Miller.2018. Bioactive Compounds: The Key to Functional Foods. Bioactive Compounds in Health and Disease J. 1; 36-39.
Melo, V., N. Vargas, T. Quirno, C.M.C. Calvo. 2013. Moringa oleifera L. An underutilized tree with macronutrients for human health. Emir J Food Agric.25; 785-789.
Moyo, B., P.J. Masika A. Hugo, V. Muchenje. 2011. Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves. Afr. J. Biotechnol. 10; 12925-12933.
Naz, R., H. Ayub, S. Nawaz, Z. U. Islam, T. Yasmin, A. Bano, A. Wakeel, S. Zia, T. H. Roberts. 2017. Antimicrobial Activity, Toxicity and Anti-Inflammatory Potential of Methanolic Extracts of Four Ethnomedicinal Plant Species from Punjab, Pakistan. BMC Complement Altern Med. 17; 302.
Okumu, M.O., J. M. Mbaria, L.W.Kanja, D.W. Gakuya, S.G. Kiama, F.O. Ochola. 2016. hytochemical profile and antioxidant capacity of leaves of Moringa oleifera (Lam) extracted using different solvent systems. J Pharmacogn Phytochem. 5; 302-308.
Ostertag, L. M., N. O’Kennedy, P.A. Kroon, G.G. Duthie, B. de Roos. 2010. Impact of dietary polyphenols on human platelet function--a critical review of controlled dietary intervention studies. Mol Nutr Food Res. 54; 60–81.
Papuc, C., G.V. Goran, C.N. Predescu, V. Nicorescu, G. Stefan. 2017. Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms. Compe. Rev. Food Sci. Food Saf. 16; 1243-1268.
Pereira, D., R.S. Pinheiro, L. F. S. Heldt, C. de Moura, M. Bianchin, J.de F. Almeida, A.S. dos Reis, I.S. Ribeiro, S.W.I. Haminiuk, S.T. Carpes. 2017. Rosemary as natural antioxidant to prevent oxidation in chicken burgers. Food Sci Technol. 37; 1590-1678.
Shahidi, F., and P. Ambigaipalan. 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review. J. Funct. Foods. 18; 820-897.
Shan, B., Cai, Y. Z., Brooks, J. D., & Corke, H. 2007. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int J Food Microbiol. 117; 112–119.
Sun, J., Y.F. Chu, X. Wu, R. H. Liu. 2002. Antioxidant and antiproliferative activities of common fruits. J. Agric. Food Chem.. 50; 7449–7454.
Tayengwa, T., O.C. Chikwanha, P. Gouws, M.E. R. Dugan, T. Mutsvangwa, C. Mapiye. 2020. Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life. Meat Sci. 162; 108029.
Velasco, V., and P. Williams. 2011. Improving meat quality through natural antioxidants. Chilean J. Agric. Res. 71; 313-322.
Vergara-Jimenez, M., M.M. Almatrafi, M.L. Fernandez. 2017. Bioactive components in Moringa oleifera leaves protect against chronic disease. Antioxidants. 6; 91.
Vieira da Silva, B., J. C. M. Barreira, B. P. P. Oliveira. 2016. Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies. Trends in Food Sci and Technol. 50; 144-158.
Zhang, H., J. Wu, X. Guo. 2016a. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Sci Hum Wellness. 5; 39-48.
Zhang, H., and R. Tsao. 2016b. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Curr. Opin. Food Sci.. 8; 33-42.
Published
2021-08-18
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.
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Research Article
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