Effect of bitter melon as antioxidant in chicken nuggets

Phenolics were extracted from bitter melon (Momordica charantia) with optimum conditions for maximal phenolic content. Aqueous ethanol extracts yielded more phenolic contents than aqueous extract alone. Antioxidant activity of ethanol and water extracts was determined by DPPH assay. Optimized conditions for maximum antioxidant activity from BM (bitter melon) leaf was 25% ethanol –75% water, for 30 min and at 40°C. The 1.0% concentration of BM-ethanol showed highest scavenging abilities (89% at 180 min) in comparison to BM-water extract (62.77% at 180 min) and BM- water and BM-25% ethanol extract (in BM 25% ethanol - with 0.5%, 0.25%, 0.1% 56.89%, 26.59% and 7.89%; and in water 59.15%, 22.72%, and 5.24% respectively). Bitter melon phenolic extracts contained natural antioxidant substances that could be used as antioxidant agents in the in poultry products. Accordingly, ethanol extracted BM was added in poultry nuggets.Nuggets were prepared using conventional formulation, except the addition of BM extract in concentration of 0.5%, 0.75%and 1.0%.The color and TBA value of the product was estimated on the day of processing and storage up to one week. The effect of addition of BM extract on color and TBA value were compared with control. Thiobarbituric acid (TBA) values demonstrated that level of 1.0% addition of BM extract were significantly (P<0.01) more effective in controlling the lipid oxidation as compared to 0.5% level of addition in chicken nuggets on storage. In conclusion, BM extract retarded the oxidation of lipid in chicken nuggets. So, it may be considered a rich source of natural antioxidant for food application. This study provides useful information for further optimization on the extraction of phenolic compounds from natural resources.