Antioxidant Activities of Murraya koenigii (L.) Spreng Berry Extract: Application in Refrigerated (4 ± 1 °C) Stored Meat Homogenates

Abstract

The antioxidant activity of extract of berries of Spreng (curry tree), Murraya koenigii (L.), was estimated by DPPH free radical scavenging activity method. Total phenolics, total flavonoids, and reducing power were also estimated. The additional study was carried out to evaluate the antioxidant potential of curry berry extract (CBE) in raw chicken meat homogenate during refrigerated (4 ± 1 °C) storage. Total phenolics in CBE were 9.5 ± 0.03 mg TAE/gdw and total flavonoid contents were 11.9 ± 0.66 mg CE/gdw. CBE also showed remarkable DPPH radical scavenging activity (20.9 ± 0.15 %) and reducing power. During refrigerated storage, the TBARs (mg malonaldehyde/Kg), FFA (%), and odor scores at all stages were significantly (P < 0.01) more in control than CBE treated groups. Thus, curry tree berries may be a good natural source of antioxidative compounds to prevent oxidative damage of meat and meat products.