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Natural Antioxidants in Poultry Products 181
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5.3.1.17 DRUMSTICK LEAF

Drumstick leaf (Moringa oleofera) is characterized by high antioxidant
potential as they are rich in phenolic compounds. Mature leaves of this plant
contain 0.68 g total phenolic per 100 g portion, high amount of β-carotene,
iron (Fe), potassium (K), calcium (Ca), and vit. C. Drumstick leaf has
the highest amount of essential amino acids and significant quantities of
minerals (Moyo et al., 2012). AOA of drumstick leaves has been reported in
meat and meat products.

5.3.1.18 EVENING PRIMROSE

Evening primrose extract contains phenolics which inhibit the formation of
conjugated dienes, hexanal, and total hydrogen peroxide (H O ), hydroxyl
2
2
radical ( OH), and superoxide radical (O ) by 43.6 and 72.6% when used at
•
•-
2
1 and 2%; w/w, respectively, in cooked comminuted meat products.
5.3.1.19 GARLIC

It is used as a flavor enhancer and known to have medicinal properties due to
wide spectrum of actions such as antibacterial, antiviral, antifungal, and anti-
protozoal. It also has beneficial effects on the cardiovascular and immune
systems (Leuschner & Ielsch, 2003). Besides its medicinal effects, garlic showed
effective AOA in-vivo and in-vitro due to organic sulfur compounds and
their precursors, allicin, diallyl sulfide, and diallyl trisulfide. Garlic is used
as fresh, powder, and oil forms in food systems. Sallam et al. (2004) graded
the AOA of the various materials in the following order fresh garlic > garlic
powder > BHA > garlic oil in raw chicken sausage during cold storage
(3 °C); however, their activity is concentration dependent. In higher concen-
tration it has very strong flavor and cannot be acceptable to the consumers.

5.3.1.20 GINGER

The AOA of ginger relies on 6-gingerol and its derivatives. Ginger extract at
2.5% has been found effective as tenderizing, antioxidant, and antimicrobial
in smoked spent hen meat (Naveena & Mendiratta, 2001) and 2, 4, and 6%
ginger paste as an antioxidant in spent hen meat balls (Rongsensusang et al.,
2005).