Page 124 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 103
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3.5.1.1 BAEL

The bael fruit (Aegle marmelos L. Correa) is known in India since pre-historic
times. This fruit is native to Northern India but widely found throughout the
Indian Peninsula (Rahman & Pravin, 2014). Bael fruit pulp contains many
functional and bioactive compounds such as dietary fiber, carotenoids, pheno-
lics, alkaloids, coumarins, flavonoids, terpenoids, and other antioxidants
(Suvimol & Anprung, 2008). Major antioxidants in bael fruit are phenolics,
flavonoids, carotenoids, and vitamin C (Roy & Khurdiya, 1995). Bael fruit
is rich in carbohydrates, fibers and is also a good source of protein, vitamins,
and minerals (Ramulu & Rao, 2003). Kamalakkannan and Prince (2003a,
2003b) reported that the aqueous extract of the bael fruit pulp possesses potent
antioxidant effects. Abdullakasim et al. (2007) also reported that the bael
fruit drink was found to possess high quantities of total phenolic compounds
(83.89/37.6 mg gallic acid equivalents/100 mL) and was also a good anti-
oxidant in both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and photochemilumi-
nescence assays. Das et al. (2014) had reported the antioxidant potential of
bael pulp residue (BPR), a by-product of bael fruit pulp in goat meat nuggets.
BPR was found to be a rich source of phenolic compounds and contained
15.16 mg GAE/g dry weight (DW) total phenolics. Incorporation of BPR
(0.25, 0.5%) in goat meat nuggets improved the lightness and redness values,
whereas yellowness value remained unaffected. The lighter and redder goat
meat nuggets looked very much appealing and could be helpful in attracting
the consumers. Lower thiobarbituric acid reactive substances (TBARS) value
was recorded in BPR treated nuggets; lowest value was observed in 0.5%
treatment. Incorporation of BPR may enrich meat products with dietary fiber
and antioxidants, and can be helpful in enhancing their physiological and
functional values as well as oxidative stability.

3.5.1.2 BEARBERRY

Bearberries also known as Uva Ursi, is a member of genus Arctostaphylos
and is one of the lesser-studied source of natural antioxidants. Tradition-
ally, the astringent leaves of bearberry plant have been used in the treat-
ment of bladder infections and other afflictions of the urinary tract. The plant
contains arbutin, ursolic acid, tannic acid, gallic acid, some essential oils
(EOs), hydroquinones, phenolic glycosides, and flavonoids (Hansel et al.,
1992). O'Brien et al. (2006) investigated the antioxidant activity of several
plant extracts under oxidative stress in cells and found bearberry to be a