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Natural Antioxidants in Poultry Products 183
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5.3.1.23 HONEY

Honey alters the water activity, thereby indirectly affecting oxidation rate.
Moreover, it facilitates the Maillard reaction during the cooking process
and thus the development of an antioxidative effect. Honey (15% wt/
wt) was reported to retard lipid oxidation in turkey and chicken meat.
However, it is also reported that incorporation of honey has imparted
a slightly darker color with lower lightness values but had no effect of
redness and yellowness values (McKibben & Engeseth, 2002; Hashim et
al., 1999).

5.3.1.24 MARJORAM

Marjoram (Origanum majorana L.) essential oil inhibits formation of
initial compounds during the oxidation of unsaturated fatty acids (conju-
gated di-enes) by 50% and the generation of secondary oxidation prod-
ucts of linoleic acid by 80% in a model system (Schmidt et al., 2008).
Wild marjoram has also been shown effective in refrigerated and chilled
meat patties, however, it has been reported that addition of salt or freezing
of samples results in loss of effect. A purified component isolated from
marjoram, T3b, a phenolic substance, is a better superoxide anion radical
scavenger than BHT, BHA, α-tocopherol, AA and a variety of polyphenolic
flavonoids epigallocatechin gallate, quercetin, epicatechin. The inhibi-
tory mechanism of T3b appears to depend on the action of an endogenous
enzyme (superoxide dismutase) which destroys the superoxide anion by
converting it to H O .
2 2

5.3.1.25 MINT

Spearmint or garden mint (Mentha spicata L), family Lamiaceae (Labi-
atae), is often added to several meat preparations as a color enhancer. It is a
rich source of polyphenolic compounds with strong antioxidant properties
(Dorman et al., 2003) but its application in meat is yet to be explored. Kanatt
et al. (2007) investigated that mint extract (ME) had good total phenolic and
flavonoid contents with high superoxide and hydroxyl-scavenging activity
but low iron-chelating ability.