In vitro antioxidant effect of groundnut leaf and shell extracts on cooked and raw broiler meat

Abstract

Antioxidant effect of Groundnut Leaf Extract (GLE) and Groundnut Shell Extract (GSE) on broiler meat was evaluated and compared with butylated hydroxyl anisole (BHA), a synthetic antioxidant in a 4x2x7 factorial design. To a separate 350g of minced broiler meat, each extract was applied separately at the rate of 1.5%, a control without additive and 0.01% of BHA, which serve as positive control. Each sample was divided into 28 parts of 12.5g each. Fourteen (14) of these were cooked in microwave oven for 1½ minutes while the other 14 parts were left raw. Both cooked and raw samples were stored in a refrigerator for 12 days at a temperature of 4±1⁰C. Oxidative stability of the samples was monitored at 2-day interval using the Thiobarbituric acid (TBA) assay. The result shows that all the additives and BHA were able to reduce lipid oxidation in broiler meat. This was shown by lower TBARS values in treated broiler meat samples compared to the control samples (meat without additives). The results indicate that the antioxidant potency of GLE and GSE is not significantly different (P>0.05) from that of BHA. Treated raw meat samples have a lower TBARS values than the cooked meat samples. Addition of GLE and GSE was effective in reducing lipid oxidation in both cooked and raw broiler meat under refrigeration. 

Keywords: Groundnut leaf; Groundnut shell; Broiler meat; Butylated Hydroxy Anisole; Thiobarbituric acid.