Quality and Oxidative Changes of Minced Cooked Pork Incorporated with Moringa oleifera Leaf and Root Powder

Nobuhle S. Lungu, Anthony J. Afolayan, Ronald S. Thomas and Emrobowansan M. Idamokoro
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Nobuhle S. Lungu: Department of Botany, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa
Anthony J. Afolayan: Department of Botany, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa
Ronald S. Thomas: Agricultural Research Council-Animal Production Institute (Nutrition Building), Private Bag X 2, Irene 0062, South Africa
Emrobowansan M. Idamokoro: Department of Economic and Business Sciences, Faculty of Commerce and Administration Vision, Walter Sisulu University, Private Bag X 1, Mthatha 5117, South Africa

Sustainability, 2021, vol. 13, issue 18, 1-19

Abstract: Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of M. oleifera root and leaf powder on the oxidative stability and quality of cooked minced pork during eight days of refrigerated storage at 4 °C. The leaves contained significantly higher ( p ˂ 0.05) concentrations of total phenols (50.08 ± 0.01 mg GAE/g), while the roots contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocyanidins (132.62 ± 0.4 mg CE/g). Both plant parts demonstrated good 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2 íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging activity. Minced cooked pork incorporated with M. oleifera leaf and root powder had significantly lower pH and thiobarbituric acid-reactive substances (TBARS) values compared to the control ( p < 0.05). The ferric reducing antioxidant power (FRAP) was also significantly higher in the samples that incorporated antioxidants compared to the control ( p < 0.05). Findings from this study suggest that M. oleifera leaves and roots are potent antioxidant sources which can be incorporated in meat to improve quality attributes during storage.

Keywords: natural antioxidants; meat; consumer health; shelf-life (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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