A comparative study of bioactive compounds from apple peels and aloe vera gel and their effects on colour and oxidative stability of Turkey meat

Abstract

The aim of this study was to assess antioxidant activity of bioactive compounds of apple peel and aloe vera gel extracts and their effects on colour and oxidative stability of turkey meat sample stored at 4±1 °C. A total of 6 solvent extracts were prepared and the best extracts selected from each of apple peel and aloe vera gel were used at 0.5 % level in improvement of turkey meat quality. Results indicated that methanol extract of apple peel (MeAP) and ethanol extract of aloe vera gel (EhAG) had greatest ABTS +, DPPH and superoxide anionic scavenging activities. The EhAG had the highest total phenolic contents and that was lowest for MeAG sample. Lovibond tintometer colour values indicated that addition of MeAP and EhAG in turkey meat sample significantly influenced redness (α-value) and yellowness (β-value) values during storage. The pH, TBARS, FFAs and PVs were higher in control sample than treatment groups. EhAG and MeAP showed greater antioxidant potential which can be used as functional ingredients in improvement of raw turkey meat quality with added health beneficial effects.