Evaluation of the Effect of Antioxidant Moringa Oleifera

Abstract

Due to the high content of lipids that present in their nutritional composition, meat are highly susceptible to lipid oxidation food. One way to inhibit or retard oxidative deterioration process is the use of antioxidants, which may be natural or synthetic. In view of the concern of the population to the risks that synthetic antioxidants can cause to health, greater attention has been given to the use of antioxidants obtained from nature. Among the natural, there is Moringa oleifera plant, known for its antioxidant properties. Therefore, this study aimed to evaluate the antioxidant effect of Moringa oleifera leaf extracts when applied on beef. Four treatments were elaborated: Treatment T1 (control - without addition of extract); Treatment T2 (30g leaves / L of water); Treatment T3 (60g of leaves / L of water); Treatment T4 (90g of leaves / L of water). Analysis of pH, color, lipid oxidation (TBARS) and microbiological were made in all treatments. The results obtained for TBARS confirm the ability of the extracts at the three concentrations applied to act as antioxidants to day 7 of storage. The pH values found are within the acceptable range for this type of food. The color analysis showed that the parameters L *, a * and b *, although with significant differences in the level of 5%, were not enough to visually change the color of the samples. Microbiological analysis in turn, demonstrated that the effectiveness of the extract with a concentration of 90g / L minimize coliforms at 35 °C in 7 days storage.