Evaluation of Antioxidant Activity, Radical Scavenging, and Reducing Power of Clove Oil and Clove Oleoresin in Comparison with Natural and Synthetic Antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat

Khudsia Sultana; K. Jayathilakan; M. C. Pandey

doi:10.14429/dlsj.3.12016

Khudsia Sultana Freeze drying and Animal Products Technology Division, DRDO-Defence Food Research Laboratory, Mysuru - 570 019, India
K. Jayathilakan Defence Food Research Laboratory, Mysore-570019.
M. C. Pandey Defence Food Research Laboratory, Mysore-570019

DOI: https://doi.org/10.14429/dlsj.3.12016

Keywords: Clove oil, Clove oleoresin, Antioxidant potential, Reducing power, Meat

Abstract

The antioxidant effects of clove oil (CO) and oleoresin (OR) in two species of meat i.e. chicken and chevon during refrigerated storage (4±1°C) were investigated. The antioxidant potential (AOP) and radical scavenging activities were compared with natural (α-Tocopherol & L-ascorbic acid) and synthetic antioxidants (BHA & TBHQ). CO & TBHQ, BHA & OR and L-ascorbic acid and α-Tocopherol produced 84-79%, 68-77% and 68-59% AOP respectively in both species. DPPH and ABTS methods of scavenging assay established better scavenging capability of CO and TBHQ in comparison with other treatments. Significant reduction (p<0.05) in FRAP values was observed in CO & TBHQ in both species of meat. The order of antioxidant potential, scavenging activity and reducing power was in the order of CO>TBHQ>OR>BHA>Tocopherol>L-ascorbic acid. All the antioxidant assays analysed demonstrated a very significant correlation (p<0.05) between each other. The results suggest that CO and OR through their antioxidant effects are potentially useful in preserving meat products.

Author Biographies

Khudsia Sultana, Freeze drying and Animal Products Technology Division, DRDO-Defence Food Research Laboratory, Mysuru - 570 019, India

Mrs Khudsia Sultana obtained her MSc (Food Science) from University of Mysuru. Presently working as a Technical Officer ‘A’ in DRDO-Defence Food Research Laboratory, Mysuru. Her current research interests include: Development of light weight meat products and freeze dried probiotic juice powders. She is a co-author of 1 patent and published 12 research articles in journals/conferences.

K. Jayathilakan, Defence Food Research Laboratory, Mysore-570019.

Dr K. Jayathilakan obtained his MSc (Chemistry) from University of Calicut, in 1982 and PhD in Chemistry from University of Mysuru, in 2008. He is presently working as Scientist ‘E’ in DRDO-Defence Food Research Laboratory, Mysuru. His area of specialisation is meat science and technology, food chemistry, freeze drying, radiation processing and development of meat and poultry products using innovative processing technologies. He has published more than 45 research articles journals, four book chapters and six patents to his credit.

M. C. Pandey, Defence Food Research Laboratory, Mysore-570019

Dr M.C. Pandey, has obtained his BTech (Agricultural Engineering), MTech (Process Engineering) and PhD (Process and Food Engineering) from GB Pant University. Presently working as Head of Freeze Drying and Animal Products Technology Division at DRDO-Defence Food Research Laboratory, Mysuru. He has experience in statistical design and optimisation of food processing parameters, frying kinetics of optimally processed foods, freeze drying of functional foods for high altitudes, optimisation and standardisation of ready-to-eat frozen foods, and development of convenient strip based testing kits.