Page 200 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants in Poultry Products 179
VetBooks.ir cooked ground meat patties and on the formation of heterocyclic aromatic

amines (HAAs) in the fried patties were investigated. TBARS values and
cholesterol oxidation for raw and cooked ground patties containing cherry
tissue were significantly lower than those for the control samples. The
formation of mutagenic/carcinogenic HAAs during frying of the patties
was inhibited by components in the cherry tissue. The concentrations of
2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP), the principal
HAA in cooked muscle foods, were reduced 93 and 87 % by cherry tissue,
respectively.

5.3.1.11 CLOVE

It has been observed that 1 and 2% clove oil have very good antioxidant and
antimicrobial effects in chicken frankfurters (Mytle et al., 2006); 0.2 and 0.5
% clove oleoresin in chicken meat marination (Carlos & Harrison, 1999);
clove powder as phyto-preservative and antimicrobial in chicken nuggets
(Kumar & Tanwar, 2011). Hao et al. (1998) applied eugenol to meat slices
or cooked chicken and it was proved that eugenol inhibited the growth of
Aeromonas hydrophila and Listeria monocytogenes.

5.3.1.12 COCOA LEAVES

These are effective antioxidant as green tea polyphenols (Osman et al.,
2004). These can be used as extract and it has lower astringency and bitter-
ness. Therefore extracts of cocoa leaves can be used in higher concentra-
tions, for higher effectiveness as antioxidant.

5.3.1.13 CURRY LEAF

Curry leaf (Murray koenigii) is native from East-Asian countries and mostly
used as a color ingredient in variety of products. The extract contains
monoterpene hydrocarbons and monoterpene-derived alcohols which have
recently been recognized for their efficacy in providing significant AOA
to the human foods (Ningappa et al., 2008). However, AOA of curry leaf
extracts may vary depending on extraction methods, purity, types, and quan-
tity of active compounds present according to climate, soil composition,
plant organ, age, and stage in the vegetative cycle. Antioxidant effects of