Study on the antioxidant properties of Moringa oleifera leaf aqueous extract and its effect on the sensory attributes of raw and cooked Japanese quail meat
| Autor: | K. Anjitha Jose, A. Irshad, T. Sathu, C.S. Suja, V.N. Vasudevan, C. Hridhya Vijay, V.V. Akhila, M. Manasa, B. Sunil |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Journal of Veterinary and Animal Sciences, Vol 54, Iss 2, Pp 610-615 (2023) |
| Druh dokumentu: | article |
| ISSN: | 0971-0701 2582-0605 |
| DOI: | 10.51966/jvas.2023.54.2.610-615 |
| Popis: | The study was conducted to standardise the concentration of Moringa leaf aqueous extract (MLE) as a natural antioxidant for applying on Japanese quail carcasses and its effect on the sensory attribute using semi-trained panellists. The concentration of the extract was selected initially on the basis of phytochemical and antioxidant activities of MLE. The total phenolics and flavonoid content of MLE was 72.16 ± 1.80mg GAE/mL and 12.65 ± 0.83 mg QE/mL of MLE. Analysis of the antioxidant activity of MLE was expressed in terms of IC50 (half maximal inhibitory concentration) value and four best concentrations having antioxidant activity greater than that of the IC50 concentration were selected. IC50 concentration obtained for MLE was 4.60 ±0.20 per cent and 5, 10, 15 and 20 per cents of MLE were selected, having antioxidant activities of 52.22± 1.09, 71.50± 2.23, 82.53± 1.84 and 87.30±1.46 per cents, respectively. Freshly prepared cold MLE solutions were used for dipping of quail carcass for five minutes against cold distilled water as negative control and cold water with synthetic antioxidants (BHA and BHT) as positive control. Sensory evaluation of the raw and cooked quail meat was conducted. No significant difference (p>0.05) was observed. between treatments and controls in the sensory parameters of raw quail carcasses. But there was a significant (p |
| Databáze: | Directory of Open Access Journals |
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