Effect of Bamboo (Bambusa valgaris) and Elephant grass (Pennisetum purpureum) leaf extracts on Oxidative Stability of Cooked and Raw Broiler Meat

  • AO Olorunsanya
  • KD Adeyemi
  • IA Babatunde


Antioxidant potential of bamboo and elephant grass leaf extracts were evaluated in cooked and raw broiler meat stored under refrigeration at 3±20C. To a separate 350g of minced broiler meat, 1.5% bamboo leaf extract (BLE) or elephant grass extract (EGE) was added. There was a negative control without additive while a positive reference control was prepared with 0.01% of Butylated Hydroxyl Anisole (BHA) in 350g of the minced meat. Each sample was divided into 28 parts of 12g each. Fourteen (14) of these were cooked in microwave oven for 1½ minutes while the other 14 parts were left raw. Both cooked and raw samples were stored in a refrigerator for 12 days. Oxidative stability of the cooked and raw samples were monitored at 2-day interval using the Thiobarbituric Acid (TBA) test. The results showed that raw meat samples had lower TBARS values than their cooked counterparts. Addition of 1.5% of BLE and EGE was effective in reducing lipid oxidation however, not as effective as BHA.

Key words: Bamboo leaf extract, elephant grass leaf extract, BHA, Broiler meat.


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eISSN: 1596-5511