Abstract
In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant.
Highlights
Free radicals produced in the human body result from natural biochemical reactions and, together with external attacks due to stress, smoke and unbalanced diets, among other factors, could cause an imbalance between oxidants and antioxidants
Convolvulus arvensis Linn (CA) extracted with 50% ethanol showed higher phenolic content and antioxidant activity values in oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP) and TEAC
Our results showed that the total phenolic content correlated with the antioxidant activity determined by the assays
Summary
Free radicals produced in the human body result from natural biochemical reactions and, together with external attacks due to stress, smoke and unbalanced diets, among other factors, could cause an imbalance between oxidants and antioxidants. For this reason, it is necessary to supplement the diet with antioxidant based food. The incorporation of natural antioxidants such as herbs could be an economical strategy to develop healthier meat products They can improve technological properties, as well as increase the eco-efficiency [5] in the food industry. The combination of natural preservatives and biodegradable plastic into one food packaging formulation is a promising approach to extending product shelf life [6]
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