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 < 0.05) on the color attributes. The addition of ML extracts increased in the emulsion stability (total expressible fluid % and expressible fat %). Hence, GL, PL, and ML can be considered as a good source of natural antioxidants for enhancing the oxidative stability of meat systems without affecting other technological properties.
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