Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties

NEGRÃO, Isabela Dante Alves; MENDONÇA, Fernanda Jéssica; PAVANELLO, Ana Clara Longhi; SOARES, Adriana Lourenço

doi:10.1590/fst.53222

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Food Science and Technology

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Brazil

Português Español

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.53222 copy

Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study evaluated the use of turmeric (Curcuma longa L.) flour as a natural antioxidant in chicken patties. Patties were prepared with different concentrations of turmeric flour: 0% (Control), 0.25% (TC_0.25%), 0.50% (TC_0.50%), and 0.75% (TC_0.75%). A “treatment-as-usual” patty with 0.25% sodium erythorbate (SE) was prepared. Turmeric flour showed high contents of carbohydrates (78.12%), phenolic compounds (8.13 mg GAE g^-1), and flavonoids (29.68 mg QE ^g-1), as well as high antioxidant activity, determined by DPPH (48.71% inhibition) and FRAP (9.11 mg QE g^-1) assays. Patties were analyzed after 1, 15, 30 and 45 days of storage at -18 °C. The addition of turmeric resulted in less reddish, and darker, more yellowish patties. Changes in chemical composition, pH, or shrinkage percentage were not observed. TC_0.75% obtained the highest cooking yield (91.27%). TC_0.25% was the softest, while TC_0.75% and Control had the lowest cohesiveness. Differences in resilience between TC_0.25%, TC_0.75%, and Control were not observed. Changes in springiness and chewiness were not observed. Turmeric patties showed similar oxidative stability to the SE formulation, differing from Control throughout the entire storage period. Turmeric flour prevented lipid oxidation in chicken patties to the same extent as the synthetic antioxidant, demonstrating potential as a natural antioxidant.

Keywords:
phenolic compounds; color; lipid oxidation; texture profile

Parameter	Turmeric flour
Moisture (g 100 g^-1)	9.98 ± 0.21
Proteins (g 100 g^-1)	5.20 ± 0.03
Lipids (g 100 g^-1)	1.22 ± 0.78
Ash (g 100 g^-1)	5.48 ± 0.19
Carbohydrates (g 100 g^-1)	78.12 ± 0.15
Total phenolic compounds (mg GAE g^-1)	8.13 ± 1.12
Total flavonoid compounds (mg QE g^-1)	29.68 ± 0.83
FRAP (mg QE g ^-1)	9.11 ± 0.70
DPPH (% inhibition)	48.71 ± 3.57
L*	62.34 ± 0.86
a*	11.32 ± 0.31
b*	53.32 ± 1.13

Parameter	Chicken patty formulation
Parameter	Control	SE	TC_0.25%	TC_0.50%	TC_0.75%
Moisture (g 100 g^-1)	71.13^a ± 0.30	71.16^a ± 0.50	69.81^a ± 0.59	69.60^a ± 0.79	70.66^a ± 0.61
Proteins (g 100 g^-1)	15.64^a ± 0.42	15.92^a ± 0.37	16.00^a ± 0.72	16.02^a ± 1.45	16.02^a ± 0.46
Lipids (g 100 g^-1)	9.59^a ± 0.29	9.34^a ± 0.57	10.10^ab ± 0.85	10.98^b ± 0.70	9.53^a ± 0.72
Ash (g 100 g^-1)	2.69^a ± 0.01	2.71^a ± 0.06	2.74^a ± 0.14	2.80^a ± 0.05	2.78^a ± 0.04
Carbohydrates (g 100 g^-1)	0.94^a ± 0.15	0.87^a ± 0.59	1.35^a ± 0.42	1.34^a ± 1.97	1.01^a ± 0.20
pH	6.10^a ± 0.05	6.07^a ± 0.04	6.00^a ± 0.09	6.04^a ± 0.05	6.11^a ± 0.03

Parameter	Period (days)	Chicken patty formulation
Parameter	Period (days)	Control	SE	TC_0.25%	TC_0.50%	TC_0.75%
	1	83.61^dA ± 0.45	88.92^abA ± 0.67	86.81^cA ± 0.41	89.45^aA ± 0.52	87.47^bcA ± 0.48
Cooking yield (%)	15	83.66^bA ± 0.98	84.39^bB ± 0.50	86.63^abA ± 0.66	88.26^aAB ± 0.81	86.02^abA ± 1.43
	30	73.80^bB ± 0.58	74.92^abC ± 0.80	78.11^abC ± 1.41	79.81^abC ± 1.07	84.34^aA ± 7.01
	45	83.89^bcA ± 0.72	82.87^cB ± 1.16	82.13^cB ± 0.32	87.11^bB ± 0.23	91.27^aA ± 0.72
Shrinkage (%)	1	12.92aA^± 0.84	13.35^aA ± 0.97	13.53^aA ± 1.86	13.06^aA ± 1.07	11.35^aA ± 0.82
	15	13.93^aA ± 0.30	13.06^aA ± 1.15	13.46^aA ± 1.93	12.84^aA ± 1.18	13.20^aA ± 0.86
	30	15.97^aB ± 0.42	15.74^aA ± 0.94	15.99^aA ± 1.39	15.16^aA ± 0.50	13.10^aA ± 2.79
	45	13.31^aA ± 0.99	13.30^aA ± 1.41	14.87^aA ± 1.08	14.64aA^± 1.03	11.35^aA ± 0.57

Parameter	Period (days)	Chicken patty formulation
Parameter	Period (days)	Control	SE	TC_0.25%	TC_0.50%	TC_0.75%
L*	1	57.30^abA ± 3.37	58.25^aA ± 1.18	57.07^abA ± 1.83	56.11^abA ± 1.88	54.51^bA ± 2.33
	15	56.12^aA ± 1.14	56.75^aA ± 1.85	55.23^abAB ± 1.83	53.60^bB ± 1.59	54.48^abA ± 2.60
	30	55.56^abA ± 1.66	56.31^aA ±1.85	54.49^bcB ± 1.94	53.09^cB ± 0.42	54.58^bcA ± 0.83
	45	57.44^aA ± 0.87	54.38^bB ± 1.65	54.21^bB ± 1.16	54.31^bB ± 0.64	54.64^bA ± 1.06
a*	1	6.14^bA ± 1.17	7.72^aA ± 1.09	5.33^bcA ± 0.84	4.18^cdAB ± 0.65	3.75^dA ± 0.97
	15	6.12^bA ± 0.42	7.41^aA ± 1.17	4.37^cAB ± 0.72	3.12^cB ± 0.38	4.06^cA ± 0.99
	30	5.48^bA ± 0.26	7.40^aA ± 0.48	4.83^bcAB ± 0.53	4.76^bcA ± 0.76	4.29^cA ± 0.99
	45	6.62^aA ± 1.07	6.71^aA ± 0.82	3.94^bB ± 1.27	3.96^bAB ± 0.90	3.92^bA ± 0.89
b*	1	11.84^bA ± 2.12	13.65^bA ± 1.44	20.24^aA ± 0.80	22.18^aA ± 2.96	22.94^aA ± 2.05
	15	11.30^cA ± 1.61	12.73^cA ± 0.94	17.16^bB ± 1.33	20.25^aAB ± 2.05	22.42^aA ± 2.24
	30	10.24^cA ± 1.64	12.84^cA ± 1.98	17.02^bB ± 1.99	19.46^abAB ± 2.94	21.95^aA ± 3.45
	45	11.65^cA ± 1.17	10.16^cB ± 2.19	15.47^bB ± 2.57	18.80^aB ± 2.09	21.00^aA ± 2.93

Parameter	Period (days)	Control	SE	TC_0.25%	TC_0.50%	TC_0.75%
Hardness (N)	1	12.40^aB ± 1.77	10.39^bcB ± 1.34	9.35^cB ± 1.11	11.56^abB ± 0.48	12.47^aA ± 0.71
	15	15.62^aA ± 2.33	11.14^bcB ± 0.51	9.26^cB ± 0.81	14.93^aA ± 2.63	11.97^bAB ± 0.65
	30	11.73^bB ± 1.19	14.9a^aA ± 2.20	9.63^cB ± 1.07	12.47^bAB ± 1.42	11.12^bcB ± 1.02
	45	11.59^aB ± 0.84	12.04^aB ± 1.66	11.69^aA ± 1.31	12.47^aB ± 2.31	10.06^aC ± 0.62
Springiness (mm)	1	6.41^aA ± 0.10	6.45^aA ± 0.04	6.45^aA ± 0.06	6.41^aA ± 0.08	6.37^aA ± 0.08
	15	6.39^aA ± 0.06	6.46^aA ± 0.03	6.41^aA ± 0.09	6.38^aA ± 0.09	6.41^aA ± 0.06
	30	6.33^aA ± 0.06	6.42^aA ± 0.06	6.43^aA ± 0.07	6.10^bB ± 0.18	6.38^aA ± 0.10
	45	6.38^abA ± 0.08	6.45^aA ± 0.04	6.41^aA ± 0.08	6.27^bAB ± 0.10	6.42^aA ± 0.06
Cohesiveness	1	0.87^dB ± 0.02	1.00^aA ± 0.03	1.01^aA ± 0.02	0.96^bA ± 0.02	0.91^cB ± 0.01
	15	0.89^cB ± 0.01	0.97^aA ± 0.02	0.95^abB ± 0.05	0.88^cB ± 0.03	0.92^bcAB ± 0.01
	30	0.89^abB ± 0.01	0.86^bB ± 0.02	0.91^aB ±0.03	0.85^bB ± 0.03	0.87^abC ± 0.04
	45	0.95^abA ± 0.02	0.99^aA ± 0.03	0.92^bB ± 0.02	0.97^abA ± 0.05	0.95^abA ± 0.02
Chewiness (N mm)	1	69.99^aA ± 3.41	62.96^aA ± 3.58	61.32^aA ± 8.40	70.93^aA ± 1.70	70.93^aA ± 5.59
	15	74.28^aA ± 10.09	69.84^aA ± 3.81	63.13^aA ± 4.38	73.75^aA ± 8.08	69.23^aA ± 3.93
	30	65.86^aA ± 3.04	75.78^aA ± 12.73	62.04^aA ± 2.92	69.71^aA ± 7.55	62.33^aA ± 1.82
	45	68.62^aA ± 5.29	67.27^aA ± 5.11	67.62^aA ± 6.50	70.56^aA ±13.97	61.98^aA ± 2.86
Resilience	1	0.44^bcA ± 0.01	0.48^aA ± 0.02	0.45^abcA ± 0.03	0.46^abA ± 0.01	0.42^cA ± 0.02
	15	0.43^bA ± 0.01	0.46^aA ± 0.01	0.43^bAB ± 0.02	0.42^bB ± 0.01	0.43^bA ± 0.02
	30	0.40^bcB ± 0.01	0.43^aB ± 0.02	0.41^abB ± 0.01	0.39^cdC ±0.00	0.38^dB ± 0.01
	45	0.44^abA ± 0.01	0.45^aAB ± 0.02	0.42^bAB ± 0.01	0.45^aA ± 0.02	0.44^abA ± 0.01

Period (days)	Control	SE	TC_0.25%	TC_0.50%	TC_0.75%
1	0.47^aB ± 0.02	0.27^bB ± 0.01	0.27^bA ± 0.03	0.23^bcB ± 0.02	0.21^cC ± 0.03
15	0.51^aB ± 0.20	0.28^aB ±0.05	0.40^aA ± 0.09	0.42^aAB ± 0.05	0.35^aAB ± 0.01
30	2.52^aA ± 0.17	0.38^bA ± 0.07	0.48^bA ± 0.04	0.45^bAB ± 0.06	0.36^bA ± 0.05
45	1.27^aB ± 0.64	0.33^bAB ± 0.01	0.62^abA ± 0.34	0.59^abA ± 0.28	0.28^bB ± 0.01

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[1] *Corresponding author: isadante.nutricionista@gmail.com