Abstract
The aim of this study was to determine the potential for waste extracts from the pequi (Caryocar brasiliense) and juçara (Euterpe edulis) to reduce oxidatiove processes in antibiotic-free broiler meat. The use of natural antioxidants extracted from fruit-processing wastes has been neglected. Although these residues contain high amounts of these bioactive compounds, they are often discarded by industry. Meat samples were exposed previously submitted to UV-C radiation at 1.161 mW / cm2 for 10 minutes to accelerate the rancidity process. Pequi and juçara waste extracts were obtained by microwave-assisted extraction (MAE). A total of four conditions were tested using antibiotic-free broiler thighs and drumstick meat: BN–with no antioxidant (negative control), BP–with BHT (Butylated hydroxytoluene) (positive control), BE–with juçara extract, BC–with pequi extract. The color, pH, lipid and protein oxidation (days 0, 2, 4, 6, 8 and 10), antioxidant contents and activity (days 0 and 10), and proximal composition and fatty acid profile (day 0) were tested, followed by principal component analysis (PCA). Pequi waste extract presented the highest antioxidant content and activity. BE and BC treatments presented the highest total phenolic (TPC) and flavonoid (TFC) content, and BE presented the highest total monomeric anthocyanin content (TAC). TFC increased during storage in all treatments. The waste extracts of C. brasiliense presented the highest antioxidant activity against lipid oxidation in the antibiotic-free broiler meat. Moreover, both extracts presented high antioxidant activity against protein oxidation. Although the pequi peel extract had a better effect in terms of suppressing both types of oxidation, either this extract or the jussara waste extract could be used as a technological strategy to reduce the oxidative processes in antibiotic-free broiler meat for the poultry industry. Thus, waste extracts can be a potential technology to reduce the oxidative processes in antibiotic-free broiler meat.
Highlights
Oxidation is a major cause of chicken meat spoilage during storage [1]
Total phenolic content (TPC), total flavonoid content (TFC) and total monomeric anthocyanin content (TAC) of the E. edulis waste extracts and broiler treatments were estimated based on the Folin–Ciocalteu method at 765 nm [24], a colorimetric method at 415 and 700 nm [25], and the pH differential method at 520 and 700 nm [26], respectively
Unexposed meat (WI) showed lower initial values of lipid oxidation (p < 0.05) than the others (5I, 10 minutes (10I) and 15 minutes (15I)) (Fig 1A), which confirms that the pre-exposure of chicken meat to oxidation due to UV-C radiation caused oxidation
Summary
Oxidation is a major cause of chicken meat spoilage during storage [1]. Lipid and protein oxidation are directly related to deterioration and reduced shelf life in minced meat products. Lipid oxidation is initiated in the unsaturated fatty acids fraction and forms hydroperoxides, which are susceptible to oxidation [2]. This process produces changes in the meat quality parameters and decreases the nutritional value. Covalent modification of protein is induced either directly by reactive species or indirectly by reaction with secondary by-products of oxidative stress [3]. Oxidation in meat products can be controlled or minimized using food additives, such as antioxidants [4]
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