{"id":3062,"date":"2024-06-10T21:30:00","date_gmt":"2024-06-10T21:30:00","guid":{"rendered":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/?p=3062"},"modified":"2026-10-24T15:31:31","modified_gmt":"2026-10-24T15:31:31","slug":"anst-0124","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2024\/06\/10\/anst-0124\/","title":{"rendered":"In vitro study of Antioxidant and Antimicrobial Potential of Moringa oleifera Leaves as a Green Food Preservative in Chicken Burger"},"content":{"rendered":"\t\t
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Research Article | Open Access<\/strong><\/div>\n
Volume 4 | Issue 1-2  | Paper 01 |  https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p01<\/a><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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In vitro Study of Antioxidant and Antimicrobial Potential of Moringa oleifera Leaves as a Green Food Preservative in Chicken Burger<\/h4>\n

Ali Raza Kashif<\/strong><\/p>\n

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus, 37300 Pakistan.<\/p>\n

Saima Naz<\/a><\/strong><\/p>\n

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus, 37300 Pakistan.<\/p>\n

Adil Usman<\/strong><\/p>\n

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus, 37300 Pakistan.<\/p>\n

Nighat Javed<\/strong><\/p>\n

Department of Chemistry, Government College University, Faisalabad<\/p>\n

Muhammad Usama Younas<\/strong><\/p>\n

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus, 37300 Pakistan.<\/p>\n

Ashaan Zahoor<\/strong><\/p>\n

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Faisalabad campus, 37300 Pakistan.<\/p>\n

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Received<\/strong>
25 Jan, 2024<\/td>\n		Accepted<\/strong>
24 Mar, 2024<\/td>\n		Published<\/strong>
15 Apr, 2024<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Moringa oleifera<\/em> L. (from the Moringaceae<\/em> 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<\/em> L. is famous as a miracle tree or tree of life. This study aimed to investigate the effects of bioactive compounds from Moringa oleifera<\/em> 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<\/em> polyphenol extract (MOPE) and whole Moringa oleifera<\/em> 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.<\/p>\n

How to Cite this paper?<\/h3>\n

APA-7 Style<\/strong>
Kashif, A.R., Naz, S., Usman, A., Javed, N., Younas, M.U., Zahoor, A. (2024). In vitro<\/em> study of antioxidant and antimicrobial potential of Moringa oleifera<\/em> leaves as a green food preservative in chicken burger. Journal Advances of Nutrition Science and Technology<\/em>, 4(1-2), 1-8<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.P01<\/a><\/p>\n

ACS Style<\/strong>
Kashif, A.R.; Naz, S.; Usman, A.; Javed, N.; Younas, M.U.; Zahoor, A. In vitro<\/em> study of antioxidant and antimicrobial potential of Moringa oleifera<\/em> leaves as a green food preservative in chicken burger. J. Adv. Nutri. Sci. Tech.<\/em> 2024, 4, 1-8<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.P01<\/a><\/p>\n

AMA Style<\/strong>
Kashif AR, Naz S, Usman A, Javed N, Younas MU, Zahoor A. In vitro<\/em> study of antioxidant and antimicrobial potential of Moringa oleifera<\/em> leaves as a green food preservative in chicken burger. Journal Advances of Nutrition Science and Technology<\/em>. 2024; 4(1-2): 1-8<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.P01<\/a><\/p>\n

Chicago\/Turabian Style<\/strong>
Kashif, Ali, Raza, Saima Naz, Adil Usman, Nighat Javed, Muhammad Usama Younas, and Ashaan Zahoor. 2024. \u201cIn vitro<\/em> study of antioxidant and antimicrobial potential of Moringa oleifera<\/em> leaves as a green food preservative in chicken burger\u201d Journal Advances of Nutrition Science and Technology<\/em> 4, no. 1-2: 1-8<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.P01<\/a><\/p>\n

This work is licensed under a Creative Commons Attribution 4.0 International License<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Research Article | Open Access Volume 4 | Issue 1-2  | Paper 01 |  https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p01 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3062","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nIn vitro study of Antioxidant and Antimicrobial Potential of Moringa oleifera Leaves as a Green Food Preservative in Chicken Burger - The Journal Advances of Nutrition Science and Technology<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2024\/06\/10\/anst-0124\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In vitro study of Antioxidant and Antimicrobial Potential of Moringa oleifera Leaves as a Green Food Preservative in Chicken Burger - The Journal Advances of Nutrition Science and Technology\" \/>\n<meta property=\"og:description\" content=\"Research Article | Open Access Volume 4 | Issue 1-2  | Paper 01 |  https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p01 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. 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