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Natural Antioxidants in Poultry Products 177
VetBooks.ir It has been theorized that AA functions to maintain a portion of the iron

in the reduced state. The amount of AA permitted in meat products varies
depending on the route of introduction: brine, incorporation, or surface
spray. A 10% AA solution can be applied as a spray to cure carcass surfaces.
Sodium ascorbate or erythorbate is also used as cure accelerator.

5.3.1.4 BAMBOO LEAVES

Dried bamboo leaves, yellow or brown colored powder, are commonly used
as antioxidant in various food systems. The antioxidative property is mainly
due to flavones, lactones, and phenolic acids. It can either inhibit lipid auto-
oxidation chain reaction, or chelate transition metal ions, and can be used as
primary or secondary antioxidant. Moreover, bamboo leaf powder can help
in eliminating the nitrites in cured meat. It inhibits the synthesis of N-nitro-
samine, and has anti-bacterial, bacteriostatic, deodorizing, aroma enhancing,
etc. functions (Zhang et al., 2007). It is commonly used in oil-containing
food, meat products, fishery products, expanded foods, etc.

5.3.1.5 BEETROOT EXTRACTS, CLOUDBERRY, WILLOW HERB
The AOA of these plant extracts in meat system has been investigated parallel
to pure quercetin, rutin, and caffeic acid. It is found that cloudberry extract
and quercetin are the most potent; caffeic acid intermediate and pure reutin
have the lowest AOA (Reya et al., 2005). Hexanal production was inhib-
ited by the high level of beetroot, but TBARS production was not, perhaps
because the red color of beetroot extract interfered with the determination of
the pink thiobarbituric acid chromogen.

5.3.1.6 CAMELINA MEAL

The phenolic composition in camelina meal was predominated by flavo-
nols (quercetin and glycosides), hydroxycinnamic acid derivatives (sinapine
and sinapic acids), flavanols, and tocopherols inhibiting hexanal formation
(≥ 80% inhibition). The lower efficacy of camelina meal than that of rapeseed
meal is due to lower sinapine and α-tocopherol (24 μg/g) content. Camelina
meal phenolics have potential effects in inhibiting the lipids oxidation of
broiler meat when incorporated in ration (Aziza et al., 2010).