Study on the antioxidant properties of Moringa oleifera leaf aqueous extract and its effect on the sensory attributes of raw and cooked Japanese quail meat

Abstract

The study was conducted to standardise the concentration of Moringa leaf aqueous extract (MLE) as a natural antioxidant for applying on Japanese quail carcasses and its effect on the sensory attribute using semi-trained panellists. The concentration of the extract was selected initially on the basis of phytochemical and antioxidant activities of MLE. The total phenolics and flavonoid content of MLE was 72.16 ± 1.80mg GAE/mL and 12.65 ± 0.83 mg QE/mL of MLE. Analysis of the antioxidant activity of MLE was expressed in terms of IC50 (half maximal inhibitory concentration) value and four best concentrations having antioxidant activity greater than that of the IC50 concentration were selected. IC50 concentration obtained for MLE was 4.60 ±0.20 per cent and 5, 10, 15 and 20 per cents of MLE were selected, having antioxidant activities of 52.22± 1.09, 71.50± 2.23, 82.53± 1.84 and 87.30±1.46 per cents, respectively. Freshly prepared cold MLE solutions were used for dipping of quail carcass for five minutes against cold distilled water as negative control and cold water with synthetic antioxidants (BHA and BHT) as positive control. Sensory evaluation of the raw and cooked quail meat was conducted. No significant difference (p>0.05) was observed. between treatments and controls in the sensory parameters of raw quail carcasses. But there was a significant (p<0.05) difference in sensory attributes of cooked quail carcasses. Carcasses treated with 20 per cent MLE had lower flavour values and overall acceptability scores compared to other treatments and controls. The results indicated that dipping of quail carcasses in MLE (upto 15 per cent) had higher sensory scores and it can be used as a natural antioxidant without affecting the sensory quality.

Keywords

• moringa leaf aqueous extract
• antioxidant activity
• quail meat
• sensory attributes