Comparative antioxidant capacity of plant leaves and herbs with their antioxidative potential in meat system under accel
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Comparative antioxidant capacity of plant leaves and herbs with their antioxidative potential in meat system under accelerated oxidation conditions Yogesh Kumar1 · Vinay Kumar1 · Sangeeta1 Received: 26 May 2020 / Accepted: 19 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study evaluated the comparative antioxidant effects of nine leaves extracts (pomegranate, PL; citrus, CL; kinnow, KL; mango, ML; guava, GL; peppermint, PM; oregano, OL; rosemary, RM; thyme, TL) in the meat system (MS) formulated with a healthier oil consisted of high level of polyunsaturated fatty acids. Total phenolic content of the extracts varied from 10.1 ± 1.44 to 98.8 ± 2.15 mg TAE/g; whereas, total flavonoid content varied from 1.6 ± 0.16 to 64.8 ± 0.41 mg CE/g. The DPPH scavenging activity of the extracts varied from 29.8 ± 0.87 to 58.5 ± 1.57% while BHT showed 77.1 ± 1.57% scavenging activity. Total antioxidant activity of extracts varied from 0.91 ± 0.14 to 3.90 ± 0.16 while the activity of BHT was 3.06 ± 0.14. The descending order for the antioxidant potential of the extracts (prepared at 70 °C) in the meat system was MS-GL70 = MS-PL70 = MS-BHT > MS-ML70 > MS-RM70 = MS-TL70 > MS-KL70 = MS-PM70 > MS-control. The addition of KL extract exerted negative effects (P TL > RM > OL ≈ PM > KL > CL. The increase in the extraction temperature (37 v/s 70 °C) led to an increase in the total phenolic content of all the samples except OL samples. Total flavonoid content varied between
Fig. 1 a Total phenolic content, b total flavonoid content of pomegranate leaves extract (PL), citrus leaves extract (CL), kinnow leaves extract (KL), mango leaves extract (ML), guava leaves extract (GL), peppermint leaves extract (PM), oregano leaves extract (OL), rosemary leaves extract (RM) and thyme leaves extract. Bars indicate the standard error. Bars with no common superscript differ significantly (P GL > ML > OL > KL ≈ PL > CL. Similar to total phenolic content, the increase in the extraction temperature led to an increase in the total flavonoid content of most of the extracts. However, temperature had no significant (P > 0.05) effect on total flavonoid content of PL, KL and OL extracts. Moreover, total flavonoid content of TL70 sample was significantly (P ML > KL > TL > RM > P M > CL > OL (Fig. 2). BHT samples showed 77.1 ± 1.53% scavenging activity at the similar concentration. The increase in the extraction temperature (37 v/s 70 °C) led to an increase in the scavenging activity of all the samples. Total antioxidant activities (TAA) varied (P BHT > ML > PL > KL > PM > RM > TL > CL > OL (Fig. 2). GL samples showed higher (P 0.05) TAA was observed for ML and BHT samples. The increase in the extraction temperature (37 v/s 70 °C) led to an increase in the TAA of PL, CL, KL, ML, GL, PM, and OL samples whereas no significant increase was observed for RM and TL samples. Reducing power varied (P PL > RM > PM > OL > TL > GL > ML > KL > CL (Fig. 2). The increase in the extraction temperature (3
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