In Vitro Antioxidant Properties of Berry Leaves and Their Inhibitory Effect on Lipid Peroxidation of Thigh Meat from Broiler Chickens

The present study is designed to evaluate the antioxidant compounds from bilberry, cranberry, and raspberry leaves in connection with their radical scavenging activities, and their potential in inhibiting the lipid peroxidation of thigh meat from broiler chickens. For this purpose, plant extracts ar...

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Bibliographic Details
Published in:European journal of lipid science and technology 2020-04, Vol.122 (4), p.n/a
Main Authors: Varzaru, Iulia, Untea, Arabela Elena, Saracila, Mihaela
Format: Article
Language:English
Subjects:
Animal nutrition
Antioxidants
Ascorbic acid
bilberry leaf extracts
Bioactive compounds
Biomarkers
broiler meat
Carotene
Chickens
Cranberries
cranberry leaf extracts
Fruits
Hydrogen peroxide
Hydroxyl radicals
Leaves
Lipid peroxidation
Lipids
Lutein
Meat
Nutrition
Oxidation
Peroxidation
Plant extracts
Polyphenols
Poultry
radical scavenging activity
raspberry leaf extracts
Scavenging
Superoxide
Thigh
Vitamin E
Zeaxanthin
β-Carotene
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Summary:The present study is designed to evaluate the antioxidant compounds from bilberry, cranberry, and raspberry leaves in connection with their radical scavenging activities, and their potential in inhibiting the lipid peroxidation of thigh meat from broiler chickens. For this purpose, plant extracts are analyzed regarding the content in bioactive compounds, antioxidant properties analysis including 1,1‐diphenyl‐2‐picrylhydrazyl, superoxide, hydrogen peroxide, and hydroxyl radical‐scavenging activities. Lipid peroxidation is induced by an Fe+3/ascorbic acid system and the inhibitory effects of plants extracts are assessed using thiobarbituric reactive substances (TBARS) as biomarkers for quantifying lipid oxidation in meat. The overview of the analyzed antioxidant compounds shows that cranberry leaves present the highest concentrations of vitamin E, β‐carotene, lutein and zeaxanthin, and polyphenols and a total antioxidant capacity with 52% higher than bilberry and 360% than raspberry. Bilberry leaves extract shows the strongest effect (p 
ISSN:1438-7697
1438-9312
DOI:10.1002/ejlt.201900384