ANTIOXIDANT EFFECT OF AFRAMOMUM ANGUSTIFOLIUM SEED ESSENTIAL OIL IN FREEZE STORAGE OF LEAN MEAT
Essential oils are gaining attention as natural substitutes for synthetic antioxidant compounds due to uncertainties about their toxicity. In this study, lean meat (liver and kidney tissues) from beef, were freeze preserved after treatment with Aframomum angustifolium seed essential oil and butylated hydroxytoluene
dissolved in soya bean oil. Three sample groups were used for the study; essential oil treated group (test), butylated hydroxytoluene treated group (positive control) and soya bean oil group (normal control). At an interval of three days, malondialdehyde concentration was measured by spectrophotometry in the three groups for twenty-four days to ascertain the level of lipid peroxidation. The result of the study indicated a steady increase in malondialdehyde concentration in normal control and test groups of kidney tissue from day 3-15. The concentration peaked at 3.136 ng/g and 3.046 ng/g respectively. Positive control group peaked on day 9 at 3.115 ng/g. A decline was observed in all kidney tissue groups in the remaining days of the experiment. A similar trend was observed in the liver tissue. The essential oil demonstrated antioxidant capacity significantly higher (p<0.05) than butylated hydroxytoluene from day 3-9. Malondialdehyde concentration in the test and positive control groups peaked at 3.061 ng/g and 3.102 ng/g respectively on day 12. Normal control group peaked earlier at 3.37
ng/g on day 9. The results of this study indicate that Aframomum angustifolium seed essential oil has capacity to inhibit lipid peroxidation in freeze-stored lean meat.