Page 193 - Natural Antioxidants, Applications in Foods of Animal Origin

172 Natural Antioxidants: Applications in Foods of Animal Origin
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References (Zhang et al., 2007) (Packer et al., 2015) (Wanasundara and Shahidi, 2007) (Yadav et al., 2002) (Osman et al., 2004) (Sallam et al., 2004) (Brannan & Mah, 2007) (Ayerdi et al., 2009) (Ayerdi et al., 2009) (Tang et al., 2001) (Tang et al., 2000) (Antony et al., 2006)

Effective concentration (products) 0.5% in chicken wings 0.5 ml/kg in chicken meat 500 and 1000 ppm in chicken meat 2% in minced chicken meat 800 mg/kg in MDCM 300 µg extract/100g 50 g/kg in chicken sausages 9 g/kg in chicken sausages 0.06 g/kg in chicken sausages 0.1% in turkey 2% in chicken hamburger 60 part
Some Important Natural Antioxidant and Their Effective Concentration in Chicken Products.

Active component Flavones, lactones, phenolic acids – – Cinnamaldehyde, Eugenol, cinnamicaldehyde Polyphenols Phenolic compounds Allicin, diallyl sulfide and diallyl trisulfide – – Proanthocyaninidins Flavonoids – Catechins- epicatechins,-epigallo- catechin, epigallocatechin gallate, Epicatechin gallate – –

Ethanol extract Seed extract Cinnamon powder Leaves/extract Fresh garlic Garlic powder Peed extract (GSE) Pomace (dietary) Leaves/Extract

Part Leaves Lutein Garlic oil GADF (Dietary) –

TABLE 5.1 Name Plant sources Bamboo Beetroot Canola Cinnamon Cocoa Dark green leafy vegetables Garlic Grapes Green tea Honey