Antioxidant activity of crude extract from Algerian chemlal olive leaves and application in stored meat

Abstract

In this study an aqueous crude extract and oleuropein have been obtained from algerian olive leaves (variety chemlal). The antioxidant effect of these compounds was determined in stored meat by TBA-RS methods. These compounds were added to chicken meat at 500mg/kg. All meat samples have been stored in the aerobic conditions at 4±2°C for one week. The results showed that compounds of olive leave have a remarkable antioxidant activity throughout the storage phase. However, crude extract showed higher activity on lipid oxidation. The sensory analysis showed that meat „off-odour“ added to these compounds remains acceptable during storage.