Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Background: Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers concern about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used because of their health safety compared with synthetic antioxidant. The present research was conducted to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups, namely, control (without extract), butylated hydroxytoluene BHT (with 0.02 % BHT, w/w), and the different concentrations of PE (0.1%, 0.3%, and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE, and 0.5% PE groups, respectively. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation, and protein oxidation were determined, and kinetic models were employed.

Results: PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (IC50) of DPPH and ABTS radicals were 5.112±0.384 and 12.607±2.130 μg/mL, respectively. Samples treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation.

Conclusion: PE showed a preservative effect on exerting a protective effect against lipid and protein oxidation under chilled storage condition. Our findings demonstrated the strong potential of PE as a natural antioxidant in meat and meat products. This article is protected by copyright. All rights reserved.

Keywords: Antioxidant activity; Kinetic models; Lipid oxidation; Protein oxidation; Purslane extract; Rabbit meat patties.