Comparative Study on In vitro and In vivo Evaluation of Antioxidant Potential of Apple Peel Extract and Aloe Vera Gel

Abstract

The present study was envisaged to assess and compare the in vitro and in vivo antioxidant potential of apple peel extract (APE) and aloe vera gel (AVG). In vitro efficacy was studied on the basis of total phenolics, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, superoxide anion scavenging activity and 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid radical cation activity. The in vivo assessment was done using enrobed goat meat bites as model meat system viz. unenrobed (control), enrobed without antioxidants, enrobed with 3% APE and enrobed with 3% AVG at 4 ± 1C and evaluated at 5-day intervals. In vitro assessment exhibited significantly (P < 0.05) higher antioxidant activity of AVG than APE. In vivo assessment depicted that oxidative and color stability was better maintained in AVG treated samples with lowest thiobarbituric acid reactive substances values and had higher sensory scores among all with storage. Results concluded that AVG has comparatively higher potential both in vitro and in vivo system. Practical Applications The present research is related to the efficacy of natural antioxidants in the meat system. The apple peel, a by-product of the apple juice industry, can be efficiently utilized to prepare anti-oxidative extracts and aloe vera is known worldwide to show antioxidant properties. Both have not been compared in fried meat modal system, so research had been carried out to study the viability of in vitro results in in vivo system. Moreover, the study meets the desires of consumers demanding more natural products nowadays.