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Abstract
This study was performed to investigate the chemical and technological characteristics of eucalyptus, ginger, parsley, dill and ethanol extract of eucalyptus leaves as natural antioxidants compared to TBHQ as synthetic antioxidant, The aromatic plants were added to minced meat and fish to study their antioxidative activity during frozen storage time up to 6 months at – 8 C as spices, as well as their effect on the function of liver and kidney of rats that fed on hyperlipidemic diet according to biological assay and histopathological examination.
Different concentrations of the four aromatic plants powder of eucalyptus, ginger, mixture of parsley and dill (1:1) and 80% ethanol extract of eucalyptus leaves were added individually to beef meat and carp fish burger before formulation and compared to (0.1%) TBHQ. Different concentrations of the four aromatic plants powder of eucalyptus, ginger, mixture of parsley and dill (1:1) and 80% ethanol extract of eucalyptus leaves were added individually to beef meat and carp fish burger before formulation and compared to (0.1%) TBHQ. Samples were packaged and stored in home freezer up to 6 months at (– 8) °C and periodically withdrawn every month for the determination of the moisture content, ash, peroxide value, TBA value, PH meter, acid value, total protein and total lipids.
The antioxidant activity by DPPH of each aromatic plant that used, in comparison with TBHQ as the following order, Eucalyptus > Ginger > Basil > Parsley > Eruca > Dill > Leek > Coriander, respectively indicated that the eucalyptus powder and ginger powder had higher values as natural antioxidant than other aromatic plants. beef and carp fish burger with ethanol extract of eucalyptus leaves, eucalyptus powder and ginger powder as source of natural antioxidants had the highest moisture contents respectively, the highest ash content was recorded for treatments, ethanol extract of eucalyptus leaves, eucalyptus powder 2% and ginger powder 2%. All treatments of beef and carp fish burger throughout the frozen storage period, showed that the control followed by mixture of parsley and dill (1:1) samples were the lowest stability as indicated by the highest PV, TBA and PH and AV at the end of storage period. The highest total protein was recorded for treatments of beef and carp fish burger with ethanol extract of eucalyptus leaves, eucalyptus powder 2% and zingiber powder 2% (depends on dry weight) also had the highest total lipid while the lowest values were recorded for control sample and mixture of parsley & dill (1:1) respectively (depends on dry weight). The sensory evaluation of beef burger at the end of frozen storage with four aromatic plantsshowed that the best treatments were ginger powder (2%), followed by ethanol extract of eucalyptus leaves (0.1%), eucalyptus powder (1%), TBHQ (0.1%) and mixture of parsley & dill (1:1) 2% respectively.
The biological assay indicated that ginger powder 2%, eucalyptus powder 2% and ethanol extract of eucalyptus leaves 0.1% were more reduction of glucose, total cholesterol, triglycerides, HDL cholesterol, LDL cholesterol, VLDL cholesterol,AST, ALT, uric acid, and creatinine than other treatments.
The histopathologicall examination indicated that group of hyperlipaemic rats administrated eucalyptus powder had no fatty change noticed in the cytoplasm of the individual hepatocytes, group of hyperlipaemic rats administrated ginger powder had no harmful histopathological findings observed and the normal histological structure of the glomeruli and renal tubules.