In vitro study of antioxidant and antimicrobial potential of Moringa oleifera leaves as a green food preservative in chicken burger

Ali Raza Kashif

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus 37300 Pakistan

Saima Naz

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus 37300 Pakistan

Adil Usman

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus 37300 Pakistan

Nighat Javed

Department of Chemistry, Government College University, Faisalabad

Muhammad Usama Younas

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus 37300 Pakistan

Ashaan Zahoor

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus 37300 Pakistan

Received 25 Jan, 2024

Accepted 24 Mar, 2024

Published 15 Apr, 2024

Moringa oleifera L. (from the Moringaceae family) is highly valued for its rich nutritional profile, phytochemical composition, and abundant crucial vitamins and minerals. Due to its enormous medicinal and non-medicinal benefits, the Moringa oleifera L. is famous as a miracle tree or tree of life. This study aimed to investigate the effects of bioactive compounds from Moringa oleifera leaves on the antimicrobial properties and shelf life of chicken burgers. Five variants of chicken burgers were prepared, including a control group with no antioxidants and groups with 1% or 2% concentrations of Moringa oleifera polyphenol extract (MOPE) and whole Moringa oleifera powder (WMOP). Results showed that burgers treated with 1% and 2% concentrations of WMOP and MOPE had significantly lower total plate counts (TPCs) after a 7-day storage period than the control group. Additionally, burgers supplemented with WMOP and MOPE exhibited higher levels of total flavonoid, phenolic content, and antioxidants compared to the control, without affecting acceptability. These findings suggest that incorporating WMOP and MOPE at 1% and 2% concentrations could serve as effective natural preservatives in chicken burgers, potentially extending their shelf life while maintaining consumer satisfaction.