Page 201 - Natural Antioxidants, Applications in Foods of Animal Origin

180 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir curry leaf powder and extract have been investigated for their use in chicken

mince and patties (Biswas et al., 2006). It has been reported that use of curry
leaf powder could reduce production of malondialdehyde content in raw and
precooked chicken meat patties.

5.3.1.14 DARK GREEN LEAFY VEGETABLES

Lutein is the main active compound from extracts of dark green leafy vege-
tables. It is an oxygenated carotenoid (xanthophylls) abundantly present
and is one of the most important dietary antioxidants for eye health. Lutein
significantly reduces the risk of age-related macular degeneration, athero-
sclerosis, and UV damage (O’Connell et al., 2008). AOA of lutein is based
on its singlet oxygen quenching ability.

5.3.1.15 DRIED PLUMS

Plum derived food ingredients, due to their flavonoid and polyphenol
content, are reported to function as antioxidants, antimicrobials, fat repla-
cents, and flavorants. The principal phytochemicals in dried plums are
phenolic acid derivatives, flavonoids, and coumarins. In addition, dried
plums also contain large amounts of neochlorogenic, chlorogenic, and
cryptochlorogenic acid. Chlorogenic acid isomers have a high AOA and
inhibit low-density lipoprotein oxidation. Nunez et al. (2008) concluded
that 2.5% dried plum or fresh plum juice concentrates or spray dried plum
powder can be used in roasts without any detrimental effects and with
potential benefit of reducing lipid oxidation and warmed over flavor. Simi-
larly, it has been observed that plum extract used at > 2% in turkey breast
rolls and irradiated at 3.0 kGy was effective in retarding oxidation and
enhancing juiciness (Lee & Ahn, 2005).

5.3.1.16 DRY SOYA SPROUTS

It possesses high total phenolics and flavonoids content, and also a little
amount of vit. C. Although reduction power is not good, 1, 1 diphenyl-2-pic-
rylhydrazyl (DPPH) radical scavenging activity was comparable to BHA,
and could be used as a cheap natural antioxidant source for meat and meat
products (Romero et al., 2008).