Volume: 54 Issue: 2
Year: 2023, Page: 610-615, Doi: https://doi.org/10.51966/jvas.2023.54.2.610-615
Received: Nov. 15, 2022 Accepted: Feb. 14, 2023 Published: June 30, 2023
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<0.05) difference in sensory attributes of cooked quail carcasses. Carcasses treated with 20 per cent MLE had lower flavour values and overall acceptability scores compared to other treatments and controls. The results indicated that dipping of quail carcasses in MLE (upto 15 per cent) had higher sensory scores and it can be used as a natural antioxidant without affecting the sensory quality.
Keywords: Moringa leaf aqueous extract, antioxidant activity, quail meat, sensory attributes
Abd El-Rahman, A., Eman, S., Abdulla, G., El-Araby, G.M., El-Nemr, S.E. and El-Shourbagy, G.A. 2019. Effect of Moringa leaves (Moringa oleifera Lam.) extract addition on luncheon meat quality. Zagazig J. Agric. Res. 46: 2307-2316.
Abo El-Fadl, S., Osman, A., Al-Zohairy, A.M., Dahab, A.A. and Abo El Kheir, Z.A. 2020. Assessment of total phenolic, flavonoid content, antioxidant potential and HPLC profile of three moringa species leaf extracts. Sci. J. Flowers Ornam. Plants, 7: 53-70.
Aravind, A., Simon, S., Jayakumar, C., Abhilash ,R.S .,Venkatachalapathy,R.T., Raji,K. and Ajith, K.S. 2022. Effect of feeding Moringa oleifera leaves on growth, haematobiochemical profiles and puberty in Malabari doelings. J. Vet. Anim. Sci. 53: 522-528
Castro, L.D.S., Bracht, L., Comar, J.F., Peralta, R.M. and Bracht, A. 2017. A reappraisal of the proposed metabolic and antioxidant actions of butylated hydroxytoluene (BHT) in the liver. J. Biochem. Mol. Toxicol. 31: 21924.
Chakraborty, J., Nath, S., Chowdhury, S. and Dora, K.C. 2017. Influence of Moringa oleifera leaf extract on microbial and quality parameters of (Pangasius hypophthalmusmince) under frozen storage. Biochem. Cell. Arch. 17: 201-209.
Das, A.K., Rajkumar, V., Verma, A.K. and Swarup, D. 2011. Moringa oleiferia leaves extract: A natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. Int. J. Food Sci. Technol. 47: 585-591.
Hussain, A., Yangchan, J., Tundup, P., Spaldon, S. and Dolkar, D. 2022. Organoleptic evaluation of Ladakhi churpe enriched with apricot and spinach. J. Vet. Anim. Sci. 53: 214-225.
Iqbal, S. and Bhanger, M.I. 2006. Effect of season and production location on antioxidant activity of Moringa oleifera leaves grown in Pakistan. J. Food Compos. Anal. 19: 544-555.
Lin, M., Al‐Holy, M., Mousavi‐Hesary, M., Al‐Qadiri, H., Cavinato, A.G. and Rasco, B.A. 2004. Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600–1100 nm). Lett. Appl. Microbiol. 39:148-155.
Mashau, M.E., Ramatsetse, K.E. and Ramashia, S.E. 2021. Effects of adding Moringa oleifera leaves Powder on the nutritional properties, lipid oxidation and Microbial growth in ground beef during cold storage. Appl. Sci. 11: 2944.
Moawad, R.K., El-Banna, H.A., Mohamed, O.S.S. and Ibrahim, W.A. 2018. Improving the quality and shelf-life of refrigerated Japanese quail (Coturnix coturnix japonica) carcasses by oregano/citrate dipping. J. Biol. Sci. 18: 389-398.
Muthukumar, M., Naveena, B.M., Vaithiyanathan, S., Sen, A.R. and Sureshkumar, K. 2014. Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties. J. Food Sci. Technol. 51: 3172-3180.
Prabakaran, M., Kim, S.H., Sasireka, A., Chandrasekaran, M. and Chung, I. 2018. Polyphenol composition and antimicrobial activity of various solvent extracts from different plant parts of Moringa oleifera. Food Biosci. 26: 23-29.
Sankhalkar, S. and Vernekar, V. 2016. Quantitative and qualitative analysis of phenolic and flavonoid content in Moringa oleifera Lam. and Ocimum tenuiflorum L. Pharmacogn. Res. 8: 16.
Sreelatha, S. and Padma, P.R. 2009. Antioxidant activity and total phenolic content of moringa oleifera leaves in two stages of maturity. Plant Foods Hum. Nutr. 64: 303-311.
Swain, B.K., Sundaram, R.N.S., Chakurkar, E.B. and Barbuddhe, S.B. 2006. Feeding value of broken rice for Japanese quail layers. Indian J. Anim. Nutr. 23: 193-195.
Wong, S.P., Leong, L.P. and Koh, J.H.W. 2006. Antioxidant activities of aqueous extracts of selected plants. Food chem. 99: 775-783.
© 2023 Jose et al. This is an open access article distributed under the terms of the Creative CommonsAttribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Jose, K. A., Irshad, A., Sathu, T., Suja, C.S., Vasudevan, V.N., Hridhya Vijay C., Akhila, V.V., Manasa, M. and Sunil, B. 2023. 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. J. Vet. Anim. Sci. 54(2):610-615
DOI: https://doi.org/10.51966/jvas.2023.54.2.610-615