Browse > Article
http://dx.doi.org/10.5713/ab.21.0444

Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage  

Rakasivi, Kanita Galih Julia (Department of Animal Science, Chonnam National University)
Chin, Koo Bok (Department of Animal Science, Chonnam National University)
Publication Information
Animal Bioscience / v.35, no.8, 2022 , pp. 1279-1288 More about this Journal
Abstract
Objective: The aim of this study was to investigate antioxidant activities of cinnamon (Cinnamomum cassia) extracts (extracted with different solvents) at various concentrations and to determine product quality of raw chicken patties added with different levels of cinnamon powder (CP) and oyster mushroon powder (OMP) during storage. Methods: After cinnamon was made into oven dried CP and extracted with water and different levels (50%, 80%, and 100%) of ethanol, antioxidant activities of these extracts were determined. CP and OMP were combined at different levels and added to raw chicken patties. Physicochemical properties and microbial counts were measured during refrigerated storage. Results: Cinnamon ethanol (80%) extract showed the highest (p<0.05) by 2,2-diphenyl-1picrylhydrazyl-radical scavenging activity and reducing power. Cinnamon water extract (CWE) had the highest iron chelating ability (p<0.05), while CP 100% ethanol extract had the highest content of total phenolic compound. Then, CP and OMP were applied to chicken patties at different levels (0.1% to 0.2%). After the addition of CPs, pH, L* (lightness), 2-thiobarbituric acid reactive substance, and volatile basic nitrogen values were decreased, whereas a* (redness) and b* (yellowness) values were increased. Microbial counts of total bacteria and Enterobacteriaceace were decreased with the addition of CP 0.2% regardless of the OMP level. Conclusion: The addition of CP in combination with OMP can increase the shelf-life of chicken patties during storage.
Keywords
Cinnamon; Lipid Oxidation; Oyster Mushroom; Raw Chicken Patty;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Khuwijitjaru P, Nucha S, Suched S, Parinda P, Prasong S, Shuji A. Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum). J Oleo Sci 2012;61:345-55. https://doi.org/10.5650/jos.61.349   DOI
2 Nicoli MC, Anese M, Parpinel M. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol 1999;10:94-100. https://doi.org/10.1016/S0924-2244(99)00023-0   DOI
3 Dewanto V, Wu XZ, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 2002;50:3010-4. https://doi.org/10.1021/jf0115589   DOI
4 Goulas V, Manganaris GA, Exploring the phytochemical content and the antioxidant potential of citrus fruits grown in cyprus. Food Chem 2012;131:39-47. https://doi.org/10.1016/j.foodchem.2011.08.007   DOI
5 Krishnan KR, Babuskin S, Babu PAS, et al. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. Int J Food Microbiol 2014;171:32-40. https://doi.org/10.1016/j.ijfoodmicro.2013.11.011   DOI
6 Cuong TV, Chin KB. Evaluation of Cudrania tricuspidata leaves on antioxidant activities and physicochemical properties of pork patties. Korean J Food Sci Anim Resour 2018;38:889-900. https://doi.org/10.5851/kosfa.2018.e22   DOI
7 Singh N, Rajini PS, Free radical scavenging activity of an aqueous extract of potato peel. Food Chem 2004;85:611-6. https://doi.org/10.1016/j.foodchem.2003.07.003   DOI
8 Varalakshmi B, Vijaya AA, Vijayakumar K, Prasana R. In vitro antioxidant activity of Cinnamomum zeylanicum linn bark. Int J Sci Ins Pharm Life Sci 2012;2:118:125.
9 Georgieva L, Mihaylova D. Evaluation of the in vitro antioxidant potential of extracts obtained from Cinnamomum zeylanicum barks. Sci Work Russian Univer 2014;53:41-5.
10 Kamleshiya P, Meshram VG, Ansari AH. Comparative evaluation of antioxidant and free radical scavenging activity of aqueous and methanolic spice extracts. Int J Life Sci Pharm Res 2012;2:118-25. https://www.ijlpr.com/admin/php/uploads/108_pdf.pdf
11 Greene BA, Cumuze TH. Relationship between TBA numbers and inexperienced panelists' asessments of oxidized flavor in cooked beef. J Food Sci 1982;47:52-4. https://doi.org/10.1111/j.1365-2621.1982.tb11025.x   DOI
12 Byun JS, Min JS, Kim IS, Kim JW, Chung MS, Lee M. Comparison of indicators of microbial quality of meat during aerobic cold storage. J Food Prot 2003;66:1733-7. https://doi.org/10.4315/0362-028X-66.9.1733   DOI
13 Pacquit A, Lau KT, McLaughlin H, Frisby J, Quilty B, Diamond D. Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta 2006;69:515-20. https://doi.org/10.1016/j.talanta.2005.10.046   DOI
14 Balamatsia CC, Patsias A, Kontominas MG, Savvaidis IN. Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes. Food Chem 2007;104:1622-8. https://doi.org/10.1016/j.foodchem.2007.03.013   DOI
15 Gupta C, Garg AP, Prakash D, Goyal S, Gupta S. Comparative study of cinnamon oil & clove oil on some oral microbiota. Pharmacologyonline 2011;2:45-9.
16 Shan B, Cai YZ, Brooks JD, Corke H. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int J Food Microbiol 2007;117:112-9. https://doi.org/10.1016/j.ijfoodmicro.2007.03.003   DOI
17 Arbaayah HH, Umi KY. Antioxidant properties in the oyster mushroom (Pleurotus spp.) and spit gill mushroom (Schizophyllum commune) ethanolic extracts. Mycosphere 2013;4:661-73. https//doi.org/10.5943/mycosphere/4/4/2   DOI
18 Hoque MM, Bari ML, Juneja VK, Kawamoto S. Antimicrobial activity of cloves and cinnamon extracts against food borne pathogens and spoilage bacteria, and inactivation of Listeria monocytogenes in ground chicken meat with their essential oils. Rep Nat Food Resear Inst 2008;72:9-21.
19 Falowo AB, Fayemi PO, Muchenje V. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products. A review. Food Res Int 2014;64:171-81. https://doi.org/10.1016/j.foodres.2014.06.022   DOI
20 Bewer MS. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci Food Saf 2011;10:221-47. https://doi.org/10.1111/j.1541-4337.2011.00156.x   DOI
21 Widyawati PS, Tarsisius DWB, Fenny AK, Evelyn LW. Difference of solvent polarity to phytochemical content and antioxidant activity of Pluchea incicia less leaves extract. Int J Pharmacogn Phytochem Res 2014;6:850-5. http://impactfactor.org/PDF/IJPPR/6/IJPPR,Vol6,Issue4,Article29.pdf
22 Gahruie HH, Hosseini SMH, Taghavirad MH, Eskandari MH, Golmakani MT, Shad E. Lipid oxidation, color changes, and microbiological quality of frozen beef burgers incorporated with shirazi thyme, cinnamon, and rosemary extracts. J Food Qual 2017;2017:6350156. https://doi.org/10.1155/2017/6350156   DOI
23 Sun T, Ho CT. Antioxidant activities of buckwheat extracts. Food Chem 2005;90:743-9. https://doi.org/10.1016/j.foodchem.2004.04.035   DOI
24 Miyamura M, Nohara T, Tomimatsu T, Nishiokat I. Seven aromatic compounds from bark of Cinnamomum cassia. Phytochemistry 1983;22:215-8. https://doi.org/10.1016/S0031-9422(00)80092-8   DOI
25 Muchuweti M, Kativu E, Mupure CH, Chidewe C, Ndhlala AR, Benhura MAN. Phenolic compound and antioxidant properties of some spices. Am J Food Technol 2007;2:414-20. https://docsdrive.com/pdfs/academicjournals/ajft/2007/414-420.pdf   DOI
26 Xu DP, Li Y, Meng X, et al. Natural antioxidants in foods and medicinal plants: extraction, assessment and resources. Int J Mol Sci 2017;18:96. https://doi.org/10.3390/ijms18010096   DOI
27 Lin JY, Tang CY. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem 2007;101:140-7. https://doi.org/10.1016/j.foodchem.2006.01.014   DOI
28 Meng RG, Tian YC, Yang Y, Shi J. Evaluation of DPPH free radical scavenging activity of various extracts of Ligularia fischeri in vitro: a case study of Shaanxi region. Indian J Pharm Sci 2016;78:436-442. https://doi.org/10.4172/pharmaceutical-sciences.1000137   DOI
29 Huang SJ, Tsai SY, Mau JL. Antioxidant properties of methanolic extracts from Agrocybe cylindracea. LWT-Food Sci Technol 2006;39:378-87. https://doi.org/10.1016/j.lwt.2005.02.012   DOI
30 Gogavekar SS, Rokade SA, Ranveer RC, Ghosh JS, Kalyani DC, Sahoo AK. Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju. J Food Sci Technol 2014;51:1483-91. https://doi.org/10.1007/s13197-012-0656-5   DOI
31 Le K, Francis C, Ken N. Identification and quantification of antioxidants in Fructus lycii. Food Chem 2007;105:353-63. https://doi.org/10.1016/j.foodchem.2006.11.063   DOI
32 Mathew S, Abraham TE. In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaf extract assayed by different methodologies. Food Chem Toxicol 2006;44:198-206. https://doi.org/10.1016/j.fct.2005.06.013   DOI
33 Kim HS, Chin KB. Effects of drying temperature on antioxidant activities of tomato powder and storage stability of pork patties. Korean J Food Sci Anim Resour 2016;36:51-60. https://doi.org/10.1016/j.foodchem.2006.01.014   DOI
34 Sinnhuber RO, Yu TC. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J Japan Oil Chemist's Soc 1977;26:259-67. https://doi.org/10.5650/jos1956.26.259   DOI
35 Li WQ, Wang J, Sun JF, Li WQ, Wang YJ, Zhang GJ. Shelf-life prediction modeling of vacuum-packaged scallops on the kinetics of total volatile base nitrogen. Int J Food Sci Eng 2011;7:1-15. https://doi.org/10.2202/1556-3758.2359   DOI
36 Truong DH, Nguyen DH, Ta NTA, Bul AV, Do TH, Nguyen HC. Evaluation of the use of different solvents for phytochemical constituents, antioxidants, and in vitro anti-inflammatory activities of Severinia buxifolia. J Food Qual 2019;2019;8178294. https://doi.org/10.1155/2019/8178294   DOI
37 Dvorackova E, Snoblova M, Chromcova L, Hrdlicka P. Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts. Food Sci Biotechnol 2015;24:1201-7. https://doi.org/10.1007/s10068-015-0154-4   DOI
38 Abeyeskera WPKM, Premakumara GAS, Ratnasooriya WD. In vitro antioxidant properties of leaf and bark extracts of ceyclon cinnamon (Cinnamomum zeylanicum Blume). Trop Agric Res 2013;24:128-38.
39 Lu M, Yuan B, Zeng M, Chen J. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Res Int 2011;44:530-6. https://doi.org/10.1016/j.foodres.2010.10.055   DOI
40 Manchini-Filho J, Van- Koij A, Mancini DAP, Cozzolino FF, Torres RP. Antioxidant activity of cinnamon (Cinnamomum Zeylanicum, Breyne) extracts. Boll Chim Farm 1998;137:443-7.
41 El-Alim SSLA, Lugasi A, Hovari J, Dworschak E. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. J Sci Food Agric 1999;79:277-85. https://doi.org/10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S   DOI
42 Palmieri B, Sblendorio V. Oxidative stress tests: overview on reliability and use Part I. Eur Rev Med Pharmacol Sci 2007;11:309-42. http://www.europeanreview.org/wp/wp-content/uploads/456.pdf
43 Masniyom P, Benjakul S, Visessaguan W. Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. J Sci Food Agric 2002;82:873-80. https://doi.org/10.1002/jsfa.1108   DOI
44 Iwolakun BA, Usen UA, Otunba AA, Alukoya DK. Comparative phytochemical evaluation, antimicrobial and antioxidant properties of Pleurotus ostreatus. Afr J Biotechnol 2007;6:1732-9. https://doi.org/10.1016/j.ijfoodmicro.2007.03.003   DOI
45 Murcia MA, Egea I, Romojaro F, Parras F, Jimenez AM, Martinez-Tome M. Antioxidant evaluation in dessert spices compared with common food additives. influence of irradiation procedure. J Agric Food Chem 2004;52:1872-81. https://doi.org/10.1021/jf0303114   DOI