Page 205 - Natural Antioxidants, Applications in Foods of Animal Origin

184 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir

5.3.1.26 OLIVE LEAF

Olive leaves extract is known to have antioxidative, antimicrobial, and anti-
inflammatory properties and to protect low-density lipoprotein from oxida-
tion, the capacity to lower blood pressure in animals and to inhibit lipid
oxidation. Carpenter et al. (2006) found that olive leaf extract (50 µg/ml)
strongly protects cells against oxidative stress.

5.3.1.27 ONION
Onion (Allium cepa L.) is much valued for its flavoring components and
has high quercetin content (284–486 mg/kg). Quercetin, a flavonoid belongs
to a group of plant phenolics, known to control rancidity in cooked ground
turkey, cooked ground lamb, and oven-cooked turkey breast (Younathan et
al., 1980; Karastogiannidou, 1999; Tang & Cronin, 2007). It may be possible
to further enhance the antioxidant role of quercetin by using a juice from a
high quercetin-yielding onion variety.

5.3.1.28 OREGANO

Oregano (Origanum vulgare L.) extracts contain high concentrations of
phenols, primarily rosmarinic acid, which can prevent color deterioration
(Hernandez et al., 2009). Phenolic carboxylic acids and glycosides are also
particularly antioxidative and effectively scavenge superoxide anion radi-
cals. It delays surface discoloration, that is, metmyoglobin formation in
ground meat. Camo et al. (2008) compared the effects of direct addition
of oregano and rosemary to the use of active films containing oregano and
rosemary on the display life of lamb. Active films containing oregano were
significantly more efficient than those with rosemary, extending fresh odor
and color from 8 to 13 days. Similarly, Grobbel et al. (2006) used oregano
in combination with AA in polyvinyl chloride (PVC) film in a high-oxygen
modified atmosphere environment.

5.3.1.29 POMEGRANATE
Pomegranate fruit parts have bioactive compounds which are known to
possess enormous AOA. Pomegranate juice is effective in prevention of