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Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage

Pranav Chauhan (Department of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Bareilly, India)
Arun K. Das (Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata, India)
P.K. Nanda (Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata, India)
Vishal Kumbhar (Department of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Bareilly, India)
J.P. Yadav (Division of Veterinary Public Health, ICAR-Indian Veterinary Research Institute, Bareilly, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 12 February 2018

Abstract

Purpose

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.

Design/methodology/approach

Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.

Findings

Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.

Originality/value

BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

Keywords

Acknowledgements

This work was supported by the Indian Council of Agriculture Research, Govt. of India and the authors are thankful to the Director, ICAR-Indian Veterinary Research Institute, Bareilly, Izatnagar, India for providing necessary facilities for conducting this research work.

Citation

Chauhan, P., Das, A.K., Nanda, P.K., Kumbhar, V. and Yadav, J.P. (2018), "Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage", Nutrition & Food Science, Vol. 48 No. 1, pp. 2-15. https://doi.org/10.1108/NFS-02-2017-0031

Publisher

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Emerald Publishing Limited

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