FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The influence of extracts of fennel, coltsfoot, rosemary, horsetail, sage and thyme on oxidation inhibition of lipids extracted from breast tissue of chickens and turkeys


The aim of this study was to determine antioxidant activity of extracts of fennel, coltsfoot, rosemary, horsetail, sage and thyme added to lipids extracted from fresh and frozen chicken and turkey breast muscle. The muscles were stored at –25°C for 6 months. Antioxidant activity of plant extracts in relation to lipids was determined on the basis of colorimetric changes of samples during heating from 10 to 60 minutes in 50°C. It was stated that among analyzed plant extracts the best antioxidant protective properties for lipids extracted from fresh breast muscle had extracts of fennel and coltsfoot for chicken and coltsfoot, rosemary and horsetail for turkey. Antioxidant activity of analyzed plant extracts added to lipids obtained from chicken and turkey breast muscle tissue after their frozen storage was decreased. Antioxidant properties with relation to lipids extracted from turkey muscle were preserved only by extracts of fennel, rosemary and thyme, and extracted from chicken muscle – by none of them. Obtained results show that used antioxidants for lipids obtained from frozen storied poultry breast muscle are characterized by decrease of their antioxidant activity.


plant extracts, antioxidant activity, frozen storage, chicken, turkey