STUDYING THE ANTIOXIDANT ACTIVITY OF OREGANO AND MAUI ROSE POWDERS AND THEIR EFFECT ON LIPID OXIDATION INDICATORES OF COLD-PRESERVED BEEF LUNCHEON

Authors

  • Sajja Adnan Abdul Hamid Al-Zaidan, Khadeeja Sadiq Jaffer Al- Hussainy Department of Food Sciences - College of Agriculture - University of Basrah

Keywords:

Luncheon, oregano, maui rose, antioxidant activity, chemical indicatores, cooling preservation, condiment, peroxide value, percentage of free fatty acids, thiobarbutyric acid value.

Abstract

This study included the purchase of fresh beef taken from the thigh area and vegetable herbs (oregano Origanum vulgare and maui rose Borago officinalis) from the local markets of the city of Basrah, and the meat was finely chopped, As for the botanical herbs, they were finely ground and kept in the refrigerator at 4 °C in tightly closed containers until use. Aqueous extracts of the botanical herbs were made and the antioxidant activity was evaluated by the free radical capture method (DPPH) and compared to the with the industrial antioxidant BHT .

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Published

2023-02-23

How to Cite

Sajja Adnan Abdul Hamid Al-Zaidan, Khadeeja Sadiq Jaffer Al- Hussainy. (2023). STUDYING THE ANTIOXIDANT ACTIVITY OF OREGANO AND MAUI ROSE POWDERS AND THEIR EFFECT ON LIPID OXIDATION INDICATORES OF COLD-PRESERVED BEEF LUNCHEON. British Journal of Global Ecology and Sustainable Development, 13, 87–100. Retrieved from https://journalzone.org/index.php/bjgesd/article/view/240

Issue

Vol. 13 (2023)

Section

Articles

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