Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat
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Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I. Control (meat + 2% salt), II.BHT (meat + 2% salt + 0.1% BHT), III. BPE (meat + 2% salt + 2% banana peel extract) and IV. SPE (meat + 2% salt + 2% sapodilla/chikoo peel extract) were compared for changes in colour and lipid oxidation during 8 days refrigerated storage (4 ± °C). The average phenolic content was 550.2 and 550.8 mg gallic acid equivalent per 10 g peel in BPE and SPE respectively. Free radical scavenging activity was 66.9 and 67.8% in BPE and SPE respectively. Banana peel extract had significantly (P < 0.05) higher reducing activity (1.6) as compared to sapodilla peel extract (0.91). During refrigerated storage period, all color parameters decreased significantly in all treatments. Observation on lipid oxidation showed a significantly (P < 0.05) higher TBARS values in control than other three treatments. The increase in TBARS from initial day of storage to last day of storage was highest in control (514.3%) as compared to BHT (387.7%), BPE (370.6%) and SPE (383.7%). Both synthetic antioxidants and natural extracts significantly decreased the TBARS. The average decrease in TBARS values during 8 days of storage was 56.8%, 38.3% and 37.2% values in BHT, BPE and SPE treatments respectively. Therefore, it was concluded that water extracts obtained from banana and sapodilla peels could be explored as natural antioxidants in poultry meat and meat products.
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The preservative potential of the mentioned extracts has been proven to be similar to synthetic preservatives like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA).
“The preservative potential of the mentioned extracts has been proven to be similar to synthetic preservatives like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) [118,119].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [118]
The Results and discussion and Conclusion (article pp. 387–391) report that banana and sapodilla peel extracts reduced lipid oxidation in refrigerated chicken meat, with an antioxidant effect comparable to BHT. BHA is mentioned in the Introduction as a synthetic antioxidant, but the study did not compare the extracts with BHA, so that part of the claim is not established by this paper. (LLM, conf=0.88)
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References 22 · Cited by 51
Research works printed but not linked: 1
- Hunter RS, Harold RW (1987) The measurement of appearance. Wiley, New York
- Authors
- Devatkal, S. K., Kumboj, R., & Paul, D.
- Affiliations
- Central Institute of Post-Harvest Engineering and Technology (IN)
- Corresponding author
- Devatkal, Suresh K.
- ORCID
- Devatkal, Suresh K.
- Venue
- Journal of Food Science and Technology
- Published
- 2011-09-02
- Volume
- 51
- Issue
- 2
- Pages
- 387-391
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC3907657
- OpenAlex
- W2020377705
- Cited by
- 51
- References
- 22
- Citations by year
- 2026: 1 · 2025: 6 · 2024: 6 · 2023: 6 · 2022: 7 · 2021: 7 · 2019: 5 · 2018: 2 · 2017: 3 · 2016: 1 · 2015: 4 · 2013: 1 · 2012: 2
- FWCI
- 1.61
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- banana peel extract, natural antioxidants, butylated hydroxytoluene, chicken patties, lipid oxidation, TBARS, meat color, phenolic content, free radical scavenging, cold storage, meat products
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