ANTIOXIDANT COMPOSITION OF MORINGA OLEIFERA LEAF POWDER AND ITS EFFECT ON THE LIPID OXIDATION OF SOUTH AFRICAN PORK DROËWORS

MUKUMBO, FELICITAS E.; ADRIANA M. DESCALZO; SERVENT, ADRIEN; ARNAUD ELODIE; COLLIGNAN, ANTOINE; HOFFMAN LOWRENS; MUCHENJE, VOSTER

Bankok

Congreso; 62nd International Congress of Meat Science and Technology, 14-19th August 2016, Bangkok, Thailand; 2016

International Congress of Meat Science and Technology

The study assessed the effect of using Moringaoleifera leaf powder (MLP) to minimise lipidoxidation in the processing and storage of droëwors,a traditional South African dried meat product. Theβ-carotene, α-tocopherol and total phenoliccompounds (TPC) of MLP were determined. Fourbatches of pork droëwors, containing 0, 0.5, 1 and2% MLP were produced and sampled during dryingand after 7 days of storage for analysis ofthiobarbuturic acid reactive substances (TBARS).The MLP was found to contain substantial levels ofβ-carotene (23.2 ± 2.8 mg/100 g), α-tocopherol (76.7± 1.9 mg/100 g) and TPC (7.5 ± 0.2 mg gallic acideq/g). Lipid oxidation occurred more rapidly whenMLP was not added and TBARS were significantly(P < 0.05) higher in the control from 72 hrs. Noeffect of MLP level was observed, indicating thatMLP inclusion at 0.5% is sufficient to inhibit lipidoxidation.Key Words ? Lipid oxidation, Moringa Oleifera,pork, droëwors.