1. Evaluation of the antioxidant activity of chaya leaves meal (Cnidoscolus aconitifolius Mill.) in turkey meat burgers.

Abstract

Synthetic antioxidants are commonly used to minimize oxidative changes in meat products; however, due to growing concerns about their negative effects on human health there is a growing need to replace them with natural sources of antioxidants. The present essay aimed to evaluate three concentrations (0.5, 1.0 and 1.5 %) of chaya leaves meal on the changes in pH, color and antioxidant activity in turkey meat burgers during a 12-day storage period. The burgers (100 g) were prepared according to a standard formulation that included turkey meat, common salt and chaya leaves meal. pH and colour (CIEL*a*b*) were measured every third day during the storage period (days 0, 3, 6, 9 and 12). The antioxidant activity was determined by the DPPH and ABTS+ methods, as well as by the quantification of total polyphenols. A significant effect (P ≤ 0.05; P ≤ 0.001) was observed for both the concentration of chaya leaves meal and the storage period on the pH, which increased during the storage. Likewise, all the color parameters were significantly affected by the evaluated factors, except chromao . The burgers added with 1.0 and 1.5 % chaya leaves meal presented the highest antioxidant activity and total polyphenol content, compared to the untreated burgers. Overall, the addition of chaya leaves meal slowed the spoilage of turkey burger meat, suggesting its potential to prolong the shelf life in meat products.