Evaluation of antioxidant properties of Andrographis paniculata root extracts and their impact on the quality of minced beef
Antioxidant properties of Andrographis paniculata root extracts in minced beef
DOI:
https://doi.org/10.51200/jsffs.v2i1.6736Keywords:
Andrographis paniculata, antioxidant activity, DPPH, meat quality, minced beefAbstract
Lipid oxidation remains a major factor affecting the quality and shelf life of meat, leading to undesirable changes in flavour, colour, nutritional value, and consumer acceptance. Synthetic antioxidants such as butylated hydroxytoluene (BHT) are widely used to delay oxidation, their potential health risks have driven interest in natural alternatives. Andrographis paniculata (AP), commonly known as “King of Bitters,” is a medicinal herb rich in phenolics, flavonoids, and diterpenoids with strong antioxidant properties. Although AP leaves have been extensively studied, little is known about the bioactivity of its roots and their application in meat preservation. This study aimed to determine the antioxidant potential of AP root extracts and their effects on the quality of minced beef stored at 4°C for seven days. Root extracts were prepared using ultrasound-assisted extraction (UAE) with ethanol and distilled water as solvents. The antioxidant activity of the extracts and marinated beef samples was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, while meat quality was assessed based on pH stability and colour parameters (L*, a*, b*). Results demonstrated that ethanol extracts of AP roots exhibited significantly higher radical scavenging activity (95.38%) compared to distilled water extracts (88.38%). Minced beef marinated with AP extract showed improved antioxidant activity (11.49%) compared with the untreated control (7.74%), though lower than BHT (17.39%). Moreover, AP extract treatments maintained pH values closer to the desirable range, while altering colour characteristics by reducing redness (a*), and yellowness (b*). The findings highlight AP roots as a promising natural antioxidant source that can improve oxidative stability and sensory attributes of meat. Although less potent than BHT, their safety and consumer preference for natural food additives position AP as a valuable candidate for functional meat preservation strategies. Further research should explore optimization of extraction methods, dosage, and synergistic combinations with other plant-based antioxidants.
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