EFFECTS OF ADDING SELECTED SPICE

EXTRACTS ON THE OXIDATIVE STABILITY &

SENSORY ACCEPTABILITY OF CHICKEN
MEATBALLS

CHAN KIM WEI

Food Science Programme,
School of Chemical Sciences & Food Technology,
Faculty of Science & Technology, Universiti Kebangsaan Malaysia,
34600 UKM, Bangi, Selangor Darul Ehsan, MALAYSIA.

Email: chankw_antioxidant@yahoo.com.

INTRODUCTION

Lipid Oxidation In Muscle Food

Phase I

ROS, lipid peroxidation mechanism & antioxidant defense

system in living animal.

Phase II

: Oxidative damage occurs during the immediate postslaughtering period (pre-slaughtering stress & early post
slaughtering).

Phase III

: Lipid oxidation during post-slaughter handling, processing,

storage, cooking & subsequent refrigeration storage.

Continued..
Accelerators:

Fat unsaturation
Temperature
O2 pressure / contact surface
Cooking/ reheating
Meat restructuring
Light
Pro-oxidant (metals, enzymes)
Irradiation

PRIMARY OXIDATION

SECONDARY OXIDATION

Free Radical Oxidation

O2

Initiation

Chain cleavage oxidation products

L

Alkanals, 2- alkenals, alkanes, 2,4-Alkadienals,

alkatrienals, -Hydroxyaldehydes, alkenes, 4Hydroxyaldehydes, ketones, malonaldehyde

LOO
propagation

Di- & polymerization products

Initiator
LH

Dimers & polymer linked by ether (-o-), carbon

(-c-c-) & / or peroxy (-o-o-) bridges.

LOOH
E

Rearrangement & successive products:

Sensitizerreduced

Hydroxyacids, ketoacids

Sensitizer excited
hv

O2

Sensitizer ground
Photooxidation

O2

LH

Oxidative
Rancidity

LOO

Effects of Lipid Oxidation In Food

Oxidized products
ROS, free radicals

Advantage
Generate desirable aroma/ flavour

Food system

Disadvantages
Characteristic changes

oxidation

Development of rancidity customer

Ingestion

complaint & economic loss

Food Lipid

Nutritional quality
Destruction of nutrients

Biological system
Intoxication

Oxidative stress

Aging & Diseases Development

DEATH

Food Antioxidants
Antioxidant is defined as any substance that able to retard the
initiation of oxidation or slow down the reaction rate of oxidation.
Divided into 3 categories:

Primary Antioxidant (chain-breaking antioxidant)

Secondary Antioxidant (preventative antioxidant)

Synergist

Food Antioxidants
Primary

Phenols
Gallates,
Hydroquinone

Secondary

Thiopropionic Acid
(TDPA)

Synergistic

O2 Scavenger
Erythorbic Acid Ascorbic
Acid, Ascorbyl palmitate

HinderedPhenols

Chelating Agents

BHA, BHT, TBHQ,

Tocopherol,
Tocotrienols

EDTA, Polyphosphates,
Citric acid, lecithin

Micellaneous
Trolox-C, Flavoniods,
Herbs & Spices Extracts,
Carotenoids, Lignans,
Ascorbate

Micellaneous
Amino acids, Flavoniods,
Tea & Spices Extracts,
Carotenoids, Lignans,
Ascorbate, Zn, Se

Continued..

SYNTHETIC or NATURAL?

Culinary

Food
preservation

Medicine

Cosmetics
Formulation

1.

OBJECTIVES
Evaluate the antioxidant activities of 15 spice aqueous
extracts, which are commonly found in Malaysian curry blends

2. Investigate the effects of adding selected spice extracts

on the oxidative stability and sensory acceptability of
chicken meatballs.

Significances
1.

Lipid oxidation ~ Quality of food ~ Health ~ Economic loss

2. Meat : excellent channel to deliver phytochemicals to the community.

Source : FAO (2001)

MATERIALS & METHODS

RESULT & DISCUSSION

Continued..

Antioxidant Activities Screening

Oxidative Stability Evaluation

Sensory Evaluation

Antioxidant Activities Screening

Coriandrum sativum

Piper nigrum

Cuminum
cyminum

Illicium verum

Capsicum annuum

Zingiber officinale

Curcuma longa

Foeniculum vulgare

Eugenia caryophylata Brassica negra

Elettaria cardamomum Trigonella-foenum-graecum Cinnamomum verum Papayer somniferum Murraya koenigii

Continued..
Dry Spice Powder : Freshly Boiled H2O = 1 : 20
Hot Water Extraction
Total

DPPH Free Radicals

Ferric Reducing

Phenolic Compound

Scavenging Activities

Power Test

mg GAE/ g extract

EC50 (mg/ml)

Best Spice Extracts (2)

Oxidative Stability Evaluation

EC50 (mg/ml)

Antioxidant Activities Screening

RESULT

Effective concentration 50 (EC50)

DPPH Scavenging Activity

Total Phenolic Compounds

mg GAE/g
extract

Ranking

BHA BHT
(50%-50%)

Ascorbic acid

Ferric Reducing Power

mg/ml

Ranking

mg/ml

Ranking

0.083 a

0.110 a

0.108 b

0.123 a

Cinnamon bark

315.31 a

0.254 c

0.331 c

Clove buds

271.85 a

0.268 c

0.236 b

Curry leaves

127.81 b

1.309 d

1.220 d

Star anise

68.77 c

1.494 d

1.257 d

Black pepper

37.50 de

4.367 g

10

2.986 e

Fennel seed

35.12 d

2.770 e

3.113 ef

Cumin seed

30.00 e

5.080 h

11

5.031 g

11

Mustard seed

29.73 def

4.136 g

2.825 e

Coriander seed

22.42 f

3.564 f

3.272 f

10

Fenugreek

10.12 g

10

12.700 k

15

11.010 j

16

Ginger

9.73 gh

11

6.732 i

12

5.520 h

13

Red Chili

7.50 hi

12

12.653 jk

14

5.493 gh

12

Cardamom

6.35 hi

13

11.145 j

13

8.074 i

14

Turmeric

6.08 i

14

13.132 jk

16

8.382 i

15

Poppy seed

4.35 j

15

19.944 l

17

15.878 k

17

a-l

: Different letter within the same column indicates significant difference (P<0.05)

1-17

: 1 : extract with highest total phenolic compounds / antioxidant activity

17 : extract with lowest total phenolic compounds / antioxidant activity

Oxidative Stability Evaluation

Chicken Meatball Formulation

- 65% chicken breast meat
- 20%palm fat
- 6.5% water

- 6% potato starch
- 1.5% sunflower oil
- 1% salt.

Treatments:-

C : control meatball;
T1:meatball +200 ppm cinnamon bark extract;
T2:meatball + 200 ppm clove buds extract;
T3:meatball + 100 ppm clove buds extract + 100 ppm cinnamon bark extract
T4:meatball + 200 ppm ascorbic acid;
T5:meatball + 100 ppm BHA+100 ppm BHT

Continued..
Chicken Meatballs Processing
Ingredients Mixing
Meatball formation : 15g
Flash Fried : 190C ; 30 sec
Forced Draught Oven : 250 C ; 4 min
Chilling (2-5C)
Packaging (O2 semi-permeable PVC film)
Storage : 81 C; 12 days; dark (IFST, 1993).

C : control meatball;
T1:meatball +200 ppm cinnamon bark extract;
T2: meatball + 200 ppm clove buds extract;
T3: meatball + 100 ppm clove buds extract + 100 ppm cinnamon bark extract ;
T4: meatball + 200 ppm ascorbic acid;
T5: meatball + 100 ppm BHA+100 ppm BHT

Continued..
Oxidative Stability Analyses

Primary Oxidation: -

Peroxide Values (POV) Determination (AOAC 1984)

Secondary Oxidation : -

Thiobarbituric Acid Reactive Substances (TBARS) Analysis

Oxidative Stability Evaluation

RESULT

Peroxide Values (POV) Determination

C : control meatball;
T1:meatball +200 ppm cinnamon bark extract;
T2: meatball + 200 ppm clove buds extract;
T3: meatball + 100 ppm clove buds extract + 100 ppm cinnamon bark extract ;
T4: meatball + 200 ppm ascorbic acid;
T5: meatball + 100 ppm BHA+100 ppm BHT

Thiobarbituric Acid Reactive Substances (TBARS) Analysis

C : control meatball;
T1:meatball +200 ppm cinnamon bark extract;
T2: meatball + 200 ppm clove buds extract;
T3: meatball + 100 ppm clove buds extract + 100 ppm cinnamon bark extract ;
T4: meatball + 200 ppm ascorbic acid;
T5: meatball + 100 ppm BHA+100 ppm BHT

Sensory Evaluation

7 scaled hedonic test

70 untrained panelists

Attributes : Colour , Aroma, Taste, Texture, Overall Acceptability

Sensory Evaluation

RESULT

CONCLUSION
Antioxidant Activities Screening:
~ Cinnamon bark, clove buds, curry leaves & star anise extracts
exhibited high antioxidant activities.

Oxidative Stability Evaluation

~ Clove buds and cinnamon bark extracts :

a) GOOD & HEAT-RESISTANCE natural dietary antioxidants in meat

system.
b) COMPARABLE to ascorbic acid and synthetic antioxidants (BHABHT) even at the SAME level of concentration (200ppm).
c) However, no synergistic antioxidant activity was observed in the
combination of clove buds and cinnamon bark extracts (1: 1).

Continued..

Sensory

Evaluation
~ Addition of clove buds extract, cinnamon bark extract and their
combination DID NOT AFFECT the sensory acceptability of chicken
meatballs.
IN THE NUT SHELL .
Clove buds & cinnamon bark extracts possess TREMENDOUS POTENTIAL
as natural antioxidants that might be able to replace the usage of synthetic
antioxidants entirely in the future.

ACKNOWLEDGEMENT

The Ministry of Science, Technology and Innovation, Malaysia

under
IRPA project : 03 -02 -02-0072-EA 262.

ACKNOWLEDGEMENT

UNIVERSITI KEBANGSAAN MALAYSIA

NATIONAL UNIVERSITY OF MALAYSIA

ACKNOWLEDGEMENT

Prof. Dr. Abdul Salam Babji

Dr. Norrakiah Abdullah Sani

Project Supervisor

Project Co-supervisor

Rate of Hydroperoxides Decomposition

C : control meatball;
T1:meatball +200 ppm cinnamon bark extract;
T2: meatball + 200 ppm clove buds extract;
T3: meatball + 100 ppm clove buds extract + 100 ppm cinnamon bark extract ;
T4: meatball + 200 ppm ascorbic acid;
T5: meatball + 100 ppm BHA+100 ppm BHT

Calculation for rate of hydroperoxides

decomposition (HDR)

HDRa to b (mg MDA formed/meq hydroperoxide/kg sample/day)

=[(TBARSb-TBARSa)/POVa] / storage duration (days)

 ANTIOXIDANT PARADOX

The solubility characteristics of phenolic antioxidants

is also crucial towards their activity. Porter (1993) first
described the `antioxidant paradox' as a phenomenon
where hydrophillic free radical scavengers (FRS) were
more effective antioxidants than hydrophobic FRS in
bulk oils while hydrophobic FRS were more effective in
emulsified oils.

E.A. Decker. 1998. Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize
oxidative stability. Trends in Food Science & Technology :241-248

OIL

Fried Chicken Meatball

(Emulsion)

1.

Pin-Der Duh. 1999. Antioxidant activity of water extract of four Harng Jyur (Chrysanthemum
morifolium Ramat) varieties in soybean oil emulsion. Food Chemistry 66 : 471- 476.

2.

Anna Gramza & Jozef Korczak. 2005. Tea constituents (Camellia sinensis L.) as antioxidants
in lipid systems. Trends in Food Science & Technology 16 : 351358.

3.

Bektas Tepe, Dimitra Daferera, Atalay Sokmen, Munevver Sokmen & Moschos Polissiou.
2005. Anti-microbial and antioxidant activities of the essential oil and various extracts of
Salvia tomentosa Miller (Lamiaceae). Food Chemistry 90 : 333340

4. L.M. Cheung, Peter C.K. Cheung. 2005 Mushroom extracts with antioxidant activity against
lipid peroxidation.Food Chemistry 89 : 403409
5.

Jeong-Sook Lee. 2004 Supplementation of Pueraria radix water extract on changes of

antioxidant enzymes and lipid profile in ethanol-treated rats. Clinica Chimica Acta,347(12):121-128

6.

lhami Glin, . Gngr at, kr Beydemir, Mahfuz Elmasta and . rfan Kfrevio lu 2004.
Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender
(Lavandula stoechas L.).Food Chemistry, 87 (3) : 393-400 .

7. E. Czinner, K. Hagymsi, A. Blzovics, . Kry, . Sz ke and . Lemberkovics. 2001. The in

vitro effect of Helichrysi flos on microsomal lipid peroxidation. Journal of Ethnopharmacology,
77( 1) : 31-35

CORRELATION

LIGHTNESS

REDNESS

YELLOWNESS

pH

WATER ACTIVITY

SENSORY

NOTE

Pengenalpastian jenis dan kuantiti flavonoid yang terkandung

dalam ekstrak air kayu manis dan bunga cengkih tidak pernah
dilaporkan setakat ini. Walau bagaimanapun, Shan et al. (2005)
melaporkan bahawa flavonoid utama yang terkandung dalam
ekstrak polar (metanol) kayu manis adalah terbitan katekin
(flavan-3-ol) (452.2 mg/100 g berat kering) manakala flavonoid
utama yang terkandung dalam ekstrak metanol bunga cengkih
adalah terdiri daripada kuersetin, kaempferol dan sebahagian
flavonoid yang tidak dapat dikenalpasti (flavonol glukosida)
(28.4, 23.8 dan 366.5 mg/100 g berat kering masing). Selain itu,
Nassar (2006) juga menemui 2 jenis apigenin triglikosida
(flavonoid triglikosida) baru daripada ekstrak etanol bunga
cengkih kebelakangan ini.

 FAO

(1997) melaporkan bahawa purata

pengambilan daging ayam-itik sedunia telah
meningkat daripada 6.34 kg/orang/tahun
pada tahun 1985 kepada 9.45 kg/orang/tahun
pada tahun 1995. Gillin (2001) pula
melaporkan bahawa pengambilan daging
ayam-itik telah mencecah 10.8
kg/orang/tahun pada tahun 2000.

Malaysia merupakan negara yang

mempunyai kadar pengambilan daging ayam
per kapita yang tertinggi di dunia iaitu
sebanyak 35 kg/tahun. (USDA/FAS 2005).