Preservative Effect of Newbouldia laevis (Boundary Tree) Leaf Extract on Shelf-Life of Fresh Chicken Meat under Tropical Conditions

Authors

  • Oluwabukola Rashidat Popoola Department of Animal Science, University of Ibadan, Oyo State, Nigeria;Agricultural Research and Biometrics Department, Thisavrous Pyrgos Int. Resources, Oyo State, Nigeria
  • Ibukun Olukorede Popoola Department of Animal Science, University of Ibadan, Oyo State, Nigeria; Agricultural Research and Biometrics Department, Thisavrous Pyrgos Int. Resources, Oyo State, Nigeria
  • Olubunmi Olusola Department of Animal Science, University of Ibadan, Oyo State, Nigeria

DOI:

https://doi.org/10.30564/jzr.v2i1.2015

Abstract

The shelf life of chicken meat has been rapidly reduced as a result of high environmental temperatures prevalent in the tropics which favored the activities of spoilage micro-organisms, and reactive oxygen species that function in oxidative damage. Newbouldia laevis (N. laevis) possess valuable antioxidant and antibacterial properties. However, information on the effect of aqueous extracts of dry and wet leaves of N. laevis on preservation of fresh chicken meat under tropical condition is scanty and thus, investigated. Broiler chicken meat (10kg weight) was obtained immediately after slaughter and were randomly allotted to three treatments (T1- control; T2- aqueous extract of wet leaves of N. laevis; and T3- aqueous extract of dry leaves of N. laevis) in a Randomized Complete Block Design. Tropical plant, such as Newbouldia laevis with relatively high resistance to heat stress, possesses viable bioactive compounds that can lower the growth of spoilage micro-organisms and activities of reactive oxygen species on fresh chicken meat under tropical conditions for 48 hours. Hence, poultry farmers in developing nations with fluctuating power supply can adopt the quick meat shelf life enhancement technique, while commercial poultry farmers across the globe can embark on product fortification using extracts of Newbouldia laevis.

Keywords:

Aqueous extracts, Antimicrobial, Broiler chicken, Newbouldia laevis, Meat quality, Heat stress

References

[1] Nychas G. J. E., Skandamis, P., and Tassou, C. C. (2003). Antimicrobials from herbs and spices. In: Roller S (ed.): Natural Antimicrobials for the Minimal Processing of Foods. Cambridge, Woodhead Publishing Limited. Pg. 176–200. (doi: 10.1533/9781855737037.176).

[2] Gray, J. I., Gomma, E. A., and Buckley, D. J. 1996. Oxidative quality and shelf-life of meats. Meat Science, 43:S111-S123.

[3] Mielnik, M. B., Semb, S., Egelandsdal, B., and Skrede, G. (2008). By-products from herbs essential oil production as ingredient in marinade for turkey thighs. LWT - Food Science and Technology, 41(1):93-100.

[4] Saggiorato, A. G., Gaioil Treichel, H, De olivera, D., Cichoski, A. J., and Cansian, R. L. (2012). Antifungal activity of basil essential oil (Occimum basilcumm (L): evaluation in vitro and on an Italian –type sausage surface. Food Biology process Technology, 5:378-384.

[5] Bell, R. G. (2001). Meat Packaging: Protection, Preservation and Presentation. In: Hui YH, Nip WK, Rogers RW, Young OA (ed.) Meat Sci and App, Marcel Dekker Inc., New York, 710 p.

[6] Pennacchia, C., Ercolini, D., and Villani, F. (2011). Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack. Food Microbiology, 28: 84-88.

[7] Hassan, S. W., Salawu, K., Ladan, M. J., Hassan, L. G., Umar, R. A. and Fatihu, M. Y. (2010). Hepato-Protective, Antioxidant and Phytochemical Properties of Leaf Extracts of Newbouldia laevis. International Journal of Pharm. Tech. Research, 2, 573-584.

[8] Ejele, A. E., Enenebaku, C. K., Akujobi, C. O. and Ngwu, S. U. (2012). Efffect of microbial spoilage on phytochemistry, antisickling and antimicrobial potential of Newbouldia leavis leaf extract. International Research Journal of Microbiology, 3(4): 113 – 116.

[9] A.O.A.C. (1990). Official Methods of Analysis of the Association of Analytical Chemists. Washington DC.

[10] Statistical Analysis System (2012) SAS Users Guide: Statistics. SAS Institute Inc., Cary, NC.

[11] Mittler, R. (2002). Oxidative stress, antioxidants and stress tolerance. Trends in Plant Science, 7(9): 405-410.

[12] Manda, G., Nechifor, M. T. and Neagu, T. M. (2009). Reactive oxygen species, cancer, and anti-cancer therapies. Current Chemical Biology, 3: 342 -366.

[13] Niki, E., Yoshida, Y., Saito, Y. and Noguchi, N. (2005). Lipid peroxidation: Mechanisms, inhibition, and biological effects. Biochemical and Biophysical Research Communications, 338(1): 668-676.

[14] Atmani, D., Nassima, C., Dina, A., Meriem, B., Nadjet, D., and Hania, B. (2009). Flavonoids in Human Health: From Structure to Biological Activity. Current Nutrition and Food Science, 5: 225-237.

[15] Cox S., Abu-Ghannam N., and Gupta S. (2010). An assessment of the antioxidant and antimicrobial activity of six species of edible Irish seaweeds. International Food Research Journal, 17: 205–220.

[16] Gill, C. O. and Molin, G. (1991). Modified atmospheres and vacuum packaging in food preservatives, eds. Russel, N.J. and Gould, G.W. Blackie and Son Ltd., Glasgow, U.K. Pages. 172-199.

[17] Silva, E. M., Souza, J. N. S., Rogez, H., Rees, J. F., and Larondelle, Y. (2007). Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region. Food Chemistry, 101: 1012-18.

[18] Harborne, J. B., and Tomas-Barberan, F. A. (1991). Ecological Chemistry and Biochemistry of Plant Terpenoids. Clarendon, Oxford.

Downloads

Issue

Vol. 2 , Iss. 1 (January 2020)

Article Type

Articles

License

Copyright and Licensing

The authors shall retain the copyright of their work but allow the Publisher to publish, copy, distribute, and convey the work.

Journal of Zoological Research publishes accepted manuscripts under Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0). Authors who submit their papers for publication by Journal of Zoological Research agree to have the CC BY-NC 4.0 license applied to their work, and that anyone is allowed to reuse the article or part of it free of charge for non-commercial use. As long as you follow the license terms and original source is properly cited, anyone may copy, redistribute the material in any medium or format, remix, transform, and build upon the material.

License Policy for Reuse of Third-Party Materials

If a manuscript submitted to the journal contains the materials which are held in copyright by a third-party, authors are responsible for obtaining permissions from the copyright holder to reuse or republish any previously published figures, illustrations, charts, tables, photographs, and text excerpts, etc. When submitting a manuscript, official written proof of permission must be provided and clearly stated in the cover letter.
The editorial office of the journal has the right to reject/retract articles that reuse third-party materials without permission.

Journal Policies on Data Sharing

We encourage authors to share articles published in our journal to other data platforms, but only if it is noted that it has been published in this journal.

Most read articles by the same author(s)