Effect of Citrus Seed Extracts on Oxidative Stability of Raw and Cooked Chicken Meat

Transcription

1 Reserh Artile Effet of Citrus Seed Extrts on Oxidtive Stility of Rw nd Cooked Chiken Met K.D. Adeyemi 1*, O.A. Olorunsny 2 nd O.T. Ae 1 1 Deprtment of Animl Prodution, Fulty of Agriulture, University of Ilorin, Ilorin, Nigeri 2 Deprtment of Animl Siene, Irhim Bdmosi Bngid University, Lpi, Niger Stte, Nigeri Reeived on: 26 Jul 2011 Revised on: 31 Ot 2011 Aepted on: 4 Nov 2011 Online Pulished on: Mr 2013 *Correspondene E mil: deyemy@yhoo.om 2010 Copyright y Islmi Azd University, Rsht Brnh, Rsht, Irn Online version is ville on: The potentil of extrts prepred from seeds of three itrus speies (ornge, lemon nd grpefruit) to stilize lipid oxidtion of ooked nd rw roiler met under refrigertion storge ws evluted nd ompred with utylted hydroxyl nisole (BHA), syntheti ntioxidnt. The itrus seed extrts were seprtely pplied t rte of 1.5% of the weight of the met. There ws negtive ontrol without ny dditive nd positive ontrol with 0.01% of BHA. Eh smple ws divided into 28 prts of 12.5 g eh. Fourteen of these were ooked in mirowve oven for 1½ minutes while the other 14 smples were left rw. Both ooked nd rw smples were stored in refrigertor for 12 dys t temperture of 4 C. Oxidtive stility of the ooked nd rw smples ws monitored t 2 dy intervls using the Thiorituri id (TBA) ssy. The result shows tht ll the dditives nd BHA were le to redue lipid oxidtion in roiler met thn the negtive ontrol. Addition of itrus seed extrt ws effetive in reduing lipid oxidtion in oth ooked nd rw roiler met under refrigertion. Thus, oxidtive stility of hiken met n e prolonged for 12 dys with itrus seed extrts under refrigertion storge. KEY WORDS ntioxidnt, BHA, itrus, mined. INTRODUCTION Chiken met is n exellent soure of protein,however, its lipids re high in unsturted ftty ids whih mke it suseptile to oxidtive deteriortion. The need to ur redution in nutritionl qulity, inidene of off olor, off odor nd rnid tste or wrmed over flvor in met used y lipid oxidtion neessitte the use of ntioxidnts in food (Olorunsny et l. 2009). Antioxidnts re lssified sed on their soure s syntheti nd nturl ntioxidnts. Syntheti ntioxidnts suh s utylted hydroxyl nisole (BHA), Butylted hydroxyl toluene (BHT) nd terti utyl hydroxy quinone (TBHQ) hve een used extensively in met industry to ensure produt preservtion nd prolonged shelf life (Gry et l. 1996). Syntethi ntioxidnts re otined from inorgni hemil ompounds re very effetive. However, despite the effetiveness of these hemils, there re some prolems ssoited with their use (Co et l. 1997). Syntheti ntioxidnts re very sre, expensive nd pose helth hzrds to onsumers (Olorunsny et l. 2009). There is onern out the sfety nd toxiity of syntheti ntioxidnts in reltion to their metolism nd umultion in the ody orgns nd tissues (Co et l. 1997). Syntheti ntioxidnts re known mong other things to use impirment to lood lothing, lung dmge nd to t s tumor promoters. Therefore, onsumers prefer nturl ingredients nd there is growing interest in the potentil use of ntioxidnts from nturl soures (Kingstone et l. 1998). The need to find lterntive soures of ntioxidnts rought 195

2 Antioxidnt Effet of Citrus Seed Extrt on Broiler Met out the use of spies suh s ginger, tomto, grli et (Lodiks nd Lougovis, 1990). Phenoli extrts from hers nd spies (Adllh nd Roozen, 1999), erels nd legumes (Onyeneho nd Hiettirhhy, 1992) hve een reported to retrd lipid oxidtion in oils nd ftty foods. Phenoli ompounds exist in onsiderle mounts in itrus fruits, whih triggered sientifi interest (Rpsidr et l. 1999). Vitmin C in itrus is n effetive inhiitor of oxidtion, t levels greter thn 1000 mg/kg wheres t levels lower thn 1000 mg/kg, it hs een shown to inrese wrmed over flvor (Wng et l. 2007; Sto et l. 1973). Flvonoids re widely distriuted group of phenoli ompounds presents in itrus fruits with helth relted enefits, whih re sed on the ntioxidnt properties (Roerts nd Gordon, 2003). Flvones, flvnols nd flvonones re the flvonoids presents in itrus fruits (Roerts nd Gordon, 2003). The ojetive of this study ws to evlute the effetiveness of itrus speies tht re ommon in Nigerin mrkets in improving the shelf life of rw nd ooked roiler met under refrigertion. MATERIALS AND METHODS Met preprtion Ten roiler hikens t 8 weeks old weighing 2±0.35 kg were otined from Animl prodution pvilion, University of Ilorin, Nigeri. The roilers were slughtered y utting through the jugulr vein with shrp knife. They were slded mnully y dipping into oiled wter for minute, de-fethered, wshed, eviserted nd de-skinned. The rsses were ut into different prts. The rest, thigh nd drumstiks were mnully deoned using shrp knife, pooled nd mined together using food proessor (Ntionl MK-5080M). The mined met ws mixed thoroughly to form homogenous mixture. Citrus Seed proessing Citrus fruits inluding lemon (Citrus limonum), ornge (Citrus sinensis) nd grpefruit (Citrus prdisi) were otined from Ipt mrket within Ilorin metropolis. Seeds were tken from the fruits nd dried. Susequently, they were finely ground nd extrted with 100% methnol through soxhlet extrtor. Eh type of seed ws extrted seprtely. Tretments The mined met ws divided into five smple groups of 350 g. These smples were treted s follows: no dditive (Control), ddition of 1.5% itrus seed extrt from lemon, grpe or ornge, or ddition of 0.01% BHA. Eh of the treted met smples ws divided into 28 prts of 12.5g eh. Fourteen of these were ooked for 1½ minutes using mirowve oven (Ntionl-NN-55WF) while the other prts were left rw. Both ooked nd rw met smples were wrpped in foil pper with leling orresponding to the pplied tretments nd stored in refrigertor (HR-170T) for 12 dys t temperture of 4 C. The oxidtive stility ws monitored for the first time t dy 0 nd then t 2 dy intervl. Anlysis Lipid oxidtion in met The oxidtive stility ws monitored t two dy-intervls. Lipid oxidtion in the met smples ws evluted using the 2-thiorituri id (TBA) ssy. The thiorituri id retive sustne (TBARS) vlues were mesured on duplite 10g smples t eh smpling dy using the distilltion method of Trldgris et l. (1964). Ten grms of the met smple ws homogenized with 47.5 ml of distilled wter in speimen ottle using glss pestle. The homogenized mixture ws rinsed with 50 ml of distilled wter into round ottom flsk. Therefter, 2.5 ml of diluted hydrohlori id (0.02 M) ws dded nd the mixture ws distilled through ondensing ssemly to ollet out 15 ml of the distillte. five ml of the distillte ws mixed with 5 ml of TBA (0.02M) nd oiled for 35 minutes in oiled wter. Then, the mixture ws ooled for ten minutes under running tp wter for olor development. The duplite sorne redings were mesured t wvelength of 538 nm ginst lnk tht ontins 5 ml of hydrohlori id solution nd 5ml of TBA regent using spetrophotometer (COMSPEC-M105). The sorne vlues were multiplied y 7.8 (Trldgris et l. 1964) to otin the TBARS vlues in milligrm per mlonldehyde per kilogrm of smple (mg/mda/kg). Eh tretment ws replited four times. Sttistil Anlysis Dt were nlyzed s ftoril rrngement. Tretments were ntioxidnt tretments (Put nmes of 1, 2, 3, 4 nd 5), stte of met (rw nd ooked), nd storge dys (0, 2, 4, 8, 10, 12, 14 dys) respetively. Dt otined were sujeted to nlysis of vrine using Genstt 5 progrm pkge (Pyne et l. 1987). Differene etween tretment mens ws determined y Dunn multiple rnge test nd signifine ws defined t P<0.05. The Anlysis of vrine model ws s follow: Y ijkl = µ + α i + β j + γ k + (αixβj) + (α i xγ k ) + (β j xγ k ) + (αixβjxγ k ). Y ijkl denotes the i th oservtion rising from level i of ntioxidnt tretment, level j of stte of met nd level k of storge dys. 196

3 µ: overll men. α i : effet of level i of ntioxidnt tretment. β j : effet of level j of stte of met. γ k : effet of level k of storge dys. (αi βj): intertion effet of ntioxidnt nd stte of met. (α i γ k ): intertion effet of ntioxidnt nd storge dys. (β j γ k ): intertion effet of stte of met nd storge dys. (αi βj γ k ): intertion effet of ntioxidnt, stte of met nd storge dys. l: replite. RESULTS AND DISCUSSION The mined met treted with itrus seed extrts nd BHA hve lower (P<0.05) TBARS vlues thn the ontrol tretment (Tle 1). Tle 1 Min effets of ntioxidnt tretments nd stte of met on oxidtive stility of roiler met Ftor TBARS Antioxidnt tretment Control (0%) BHA LSE GSE OSE SEM Stte of met Cooked Rw SEM 0.22 The mens within the sme row with t lest one ommon letter, do not hve signifint differene (P>0.05). There ws no differene (P>0.05) in the TBARS vlue etween lemon seed extrt, grpe seed extrt nd BHA. This thus shows tht lemon seed extrt nd grpefruit seed extrt re eqully potent s onventionl BHA. This result is in line with the report given y Roerts nd Gordon, (2003) tht itrus y-produts represents rih soure of nturlly ourring flvonoids whih possesses signifint ntioxidnt properties. The TBARS vlues in rw met smples were less thn tht of the ooked smples. This result grees with the generl oservtions of oxidtion in ooked met (Asghr et l. 1988; Rhee, 1999; Cotelle et l. 1996). Cooking ws reported to disrupt lipid memrne system using n intertion of hemils suh s oxygen nd moleulr weight metl with unsturted ftty ids resulting in the genertion of free rdils nd propgtion of oxidtive retions (Tims nd Wtts, 1958; Asghr et l. 1988). In rw met smples, there ws no differene (P>0.05) in the ntioxidnt poteny of grpefruit seed extrt, ornge seed extrt, lemon seed extrt nd BHA (Tle 2). The ntioxidnt properties of the itrus speies my e due to the presene of phenoli ompounds suh s flvonoids, phenol nd tnnin. In ooked met smples, the ontrol smples hd the highest TBARS vlue, whih ws signifintly different from the dditives nd BHA. At storge dys 2, 4 nd 6, there ws no signifint differene in the TBARS vlue of ll dditives nd BHA (Tle 3). Tle 2 Intertion effet of ntioxidnt tretment nd stte of met on oxidtive stility of roiler met Stte TBARS (mg/mda/kg) Control (0%) BHA LSE GSE OSE Rw 3.80 x 2.78 x 2.85 x Cooked 5.60 y 3.20 y 3.90 y SEM 0.13,, : the mens within the sme row with t lest one ommon letter, do not hve signifint differene (P>0.05). x, y: the mens within the sme olumn with t lest one ommon letter, do not hve signifint differene (P>0.05). The TBARS vlue of the ontrol smples ws higher thn the other tretments. This grees with the report of Brnen, (1975) whih sserted tht BHA ould redue lipid oxidtion in ftty foods. Bnon et l. (2007) lso stte tht grpefruit seed extrts hve etter potentil s shelf life extending ntioxidnt in ooked met systems. At storge dy 8, there ws no signifint differene in the TBARS vlue of smples treted with grpefruit seed extrt nd lemon seed extrts. After 10 dys of storing smples in refrigertor shrp redution in TBARS vlue for ll the tretment levels were ourred. This ws unexpeted euse lipid oxidtion hs een reported to inrese s storge dys inreses (Dwson nd Shierhotz, 1976). At storge dy 12, there ws no signifint differene in the TBARS vlue of ll the dditives nd BHA. In fresh smples, the TBARS vlues for ll tretments inluding ooked nd rw met smples were not signifintly different (Tle 4). At storge dy 2, there ws no signifint differene in the rw smples. In the ooked smples, the ontrol tretment hd the highest TBARS vlue tht ws signifintly different (P>0.05) from other tretments. BHA nd the dditives re not signifintly different (P>0.05). At storge dy 4, there ws no signifint differene mong the tretments in the rw stte. In the ooked smples, grpefruit seed extrt nd lemon seed extrt hd TBARS vlue of 3.70 nd 3.00 respetively, whih ws signifintly different from the TBARS vlue of other tretments. The TBARS vlue of BHA ws high nd not signifintly different from the ontrol smples. The high TBARS vlue of BHA ws unexpeted nd nnot e explined. This is euse BHA hs een reported not to loose it ntioxidnt properties during ooking (Kirk-othner, 1979). At storge dy 6, in the rw smples, there ws no signifint differene (P>0.05) mong the tretments. 197

4 Antioxidnt Effet of Citrus Seed Extrt on Broiler Met Tle 3 Intertion effet of ntioxidnt tretment nd storge dys on oxidtive stility of roiler met Antioxidnt tretment Storge dys Control (0%) BHA LSE GSE OSE x 2.35 x y 4 TBARS (mg/mda/kg) 5.10 y 2.60 x 3.40 x 3.70 y y 3.00 x 3.80 y z 5.80 y 3.50 x 5.70 z x z SEM 0.74,, : the mens within the sme row with t lest one ommon letter, do not hve signifint differene (P>0.05). x, y, z: the mens within the sme olumn with t lest one ommon letter, do not hve signifint differene (P>0.05). Tle 4 Intertion effet of ntioxidnt, storge dys nd stte of met on the oxidtive stility of roiler met TBARS (mg/mda/kg) Stte of met Antioxidnt tretment Storge dys Control (0%) 2.90 x 4.10 y 6.70 y BHA 3.10 x 3.50 x Rw LSE 1.50 x 2.95 x 1.99 x GSE 3.80 x 2.65 x 1.92 x OSE 2.85 x 2.55 x 4.20 y Control (0%) 5.40 y 7.40 z 5.25 z 7.10 z 2.90 x 6.30 y BHA 7.40 z 1.98 x 3.90 x Cooked LSE 4.00 y 3.90 x GSE 2.25 x 3.00 x OSE 4.80 y 5.20 z 6.90 z 3.63 x SEM 0.56,, : the mens within the sme row with t lest one ommon letter, do not hve signifint differene (P>0.05). x, y, z: the mens within the sme olumn with t lest one ommon letter, do not hve signifint differene (P>0.05). In the ooked smples, the TBARS vlue of ornge seed extrt ws not signifintly different (P>0.05) from the ontrol smples. The TBARS vlue of BHA, lemon seed extrt nd grpefruit seed extrt were not signifintly different (P>0.05). At storge dy 8, there ws no signifint differene in the ntioxidnt poteny of BHA, grpefruit seed extrt nd lemon seed extrt in oth ooked nd rw smples. At storge dy 10, there ws no signifint differene mong the tretments in the ooked nd rw smples. At storge dy 12, in oth ooked nd rw smples, there ws no signifine differene in the TBARS vlue of BHA nd ll the dditives. The ontrol smples hd the highest TBARS vlue, whih ws signifintly different (P<0.05) from other tretments. CONCLUSIONI Citrus seed extrts were effetive in lowering lipid oxidtion in oth ooked nd rw met smples. They were s effetive s BHA. Although, their ntioxidnt effet ws more pronouned in rw met smples thn ooked met smples. The hep nd ommonly ville itrus seed extrts ould therefore e good soure of nturl ntioxidnts for extending the shelf life of hiken met. REFERENCES Adllh A.E. nd Roozen J.P. (1999). Effet of plnt extrts on the oxidtive stility of sunflower oil nd emulsion. J. Agri. Food Chem. 64, Asghr A., Gry J.L., Bukley D.J., Person A.M. nd Booren A.M. (1988). Perspetives in wrmed-over flvor. Food Tehnol. 42(6), Bnon S., Diz P., Rodriquez M., Grrido M.D. nd Prie A. (2007). Asorte, green te nd grpe seed extrts inrese the shelf life of low sulphite eef ptties. J. Met. Si. 77(4), Brnen A.L. (1975). Toxiology nd iohemistry of utylted hydroxyl nisole nd utylted hydroxyl toluene. J. Oil. hem. Si. 52, Co G., Sofi E. nd Prior R.L. (1997). Antioxidnt nd prooxidnt ehvior of flvonoids: Struture-tivity reltionship. Free Rdi. Biol. Med. 22, Cotelle N., Bernier J.L., Ctteu J.P., Pommery J., Wllet J.C. nd Gydou E.M. (1996). Antioxidnt properties of hydroxylflvones. Free. Rdil. Biol. Med. 20(1), Dwson L.E. nd Shierhotz K. (1976). Influene of grinding, ooking nd refrigerted storge on lipid stility in turkey. J. Poult. Si. 55, Gry S.S., Gomne E.A. nd Bukley D.J. (1996). Oxidtive qulity nd shelf life of met. J. Met. Si. 42,

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