Q) The effect of clove buds deodorized aqueous extract (CDAE, 200 ppm), ascorbic
ID: 300566 • Letter: Q
Question
Q) The effect of clove buds deodorized aqueous extract (CDAE, 200 ppm), ascorbic acid (200 ppm), BHA:BHT (1:1, 200 ppm), compared to a control treatment were compared in chicken meatballs.Thiobarbituric acid reactive substances (TBARS) were measured in the study. The CDAE was shown to be a good source of phenolic compounds.Refer to the figure below in answering the following questions.
a.Discuss the effects of the CDAE and BHA-BHT treatments on the TBARS values. How do each of these compounds function?
b. Suggest another natural antioxidant (other than CDAE) that could be effective in the chicken meatballs. Discuss the mechanism of this antioxidant.
Explanation / Answer
Answer (A) The effects of the CDAE abd BHA-BHT treatments on the TBARS values demonstrate that CDAE showed higher TBARS inhibitory action than ascorbic acid and BHA/BHT at a similar level i.e (200 ppm) concentrartion, conceiving that CDAE may contain preventative/secondary antioxidant compounds which are proficient to inhibit the decomposition of hydroperoxides in a more usefull manner and up to longer timeframe.
Phenolics and flavonoids are abundantly present in the CDAE at (200ppm) concentration, therefore they are highly capable than synthetic antioxidants (BHA and BHT) in preventing the lipid oxidation and decolorization of chicken meatball, without adding any significant breakage to sensory properties.
Answer (b) The another natural antioxidant which could be effective in the chicken meatballs is Canola Extract.
Canola oil is rich in alpha-Linolenic acid. It has a substential amount (8-12%) of linolenic acid (C18:3) compared to other vegetable oils which makes it as unique.
It works on the simple mechanism of retarting oxidative breakdown of lipids. Its has natural phenolic which include phenolic acids, they're natural antioxidants which prevent oxidative breakdown of lipids.
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