Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential

Abstract

Antioxidants play a vital role in food preservation. They ensure that food keeps its taste and color and stays edible over a longer period. In this study, the oxidative stability of Frozen beef incorporated with Moringa oleifera leaves was evaluated. Antioxidant activities were investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and Phosphomolybdate assay. Whereas the effect of tested extract on frozen beef quality was monitored using Thiobarbituric acid reactive substance (TBARS) lipid oxidation assay and organoleptic evaluation. Our results indicated that methanol extract of Moringa oleifera is the most active extract with IC50 of 22.52 µg/mL against DPPH free radical and 32.47 µg/mL against phosphomolybdate ion. Methanol extract also showed a considerable inhibition of lipid per oxidation along with some positive organoleptic effect, which indicates the presence of compounds with preservative effect on frozen beef. The GC-MS analysis of this extract resulted in the identification of 41 compounds. These identified compounds should be further purified and tested individually in order to indicate agents that have potential to be used commercially as natural meat preservatives.

Keywords

• <i>Moringa oleifera</i>
• ground beef
• antioxidant