{"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":"2025-11-14T20:45:17","modified_gmt":"2025-11-14T20:45:17","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>
Volume 4 | Issue 1-2\u00a0 | Paper 01 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p01<\/a><\/span><\/div><\/td><\/tr><\/tbody><\/table>

In vitro Study of Antioxidant and Antimicrobial Potential of Moringa oleifera Leaves as a Green Food Preservative in Chicken Burger<\/h4>

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

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

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

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

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

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

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

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

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

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

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

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

Received<\/strong>
25 Jan, 2024<\/td>		Accepted<\/strong>
24 Mar, 2024<\/td>		Published<\/strong>
15 Apr, 2024<\/td><\/tr><\/tbody><\/table>

Moringa oleifera<\/em>\u00a0L. (from the\u00a0Moringaceae<\/em>\u00a0family) is highly valued for its rich nutritional profile, phytochemical composition, and abundant crucial vitamins and minerals.\u00a0Due to its enormous medicinal and non-medicinal benefits, the\u00a0Moringa oleifera<\/em>\u00a0L.\u00a0is famous as a miracle tree or tree of life.\u00a0This study aimed to investigate the effects of bioactive compounds from\u00a0Moringa oleifera<\/em>\u00a0leaves on the antimicrobial properties and shelf life of chicken burgers.\u00a0Five variants of chicken burgers were prepared, including a control group with no antioxidants and groups with 1% or 2% concentrations of\u00a0Moringa oleifera<\/em>\u00a0polyphenol extract (MOPE) and whole\u00a0Moringa oleifera<\/em>\u00a0powder (WMOP).\u00a0Results 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\u00a0acceptability. 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>

How to Cite this paper?<\/h3>

APA-7 Style<\/strong>
Kashif, A.R., Naz, S., Usman, A., Javed, N., Younas, M.U., Zahoor, A. (2024).\u00a0In vitro<\/em>\u00a0study of antioxidant and antimicrobial potential of\u00a0Moringa oleifera<\/em>\u00a0leaves as a green food preservative in chicken burger.\u00a0Journal Advances of Nutrition Science and Technology<\/em>, 4(1-2), 1-8<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.P01<\/p>

ACS Style<\/strong>
Kashif, A.R.; Naz, S.; Usman, A.; Javed, N.; Younas, M.U.; Zahoor, A.\u00a0In vitro<\/em>\u00a0study of antioxidant and antimicrobial potential of\u00a0Moringa oleifera<\/em>\u00a0leaves as a green food preservative in chicken burger.\u00a0J. Adv. Nutri. Sci. Tech.<\/em>\u00a02024, 4, 1-8<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.P01<\/p>

AMA Style<\/strong>
Kashif AR, Naz S, Usman A, Javed N, Younas MU, Zahoor A.\u00a0In vitro<\/em>\u00a0study of antioxidant and antimicrobial potential of\u00a0Moringa oleifera<\/em>\u00a0leaves as a green food preservative in chicken burger.\u00a0Journal 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<\/p>

Chicago\/Turabian Style<\/strong>
Kashif, Ali, Raza, Saima Naz, Adil Usman, Nighat Javed, Muhammad Usama Younas, and Ashaan Zahoor. 2024. \u201cIn vitro<\/em>\u00a0study of antioxidant and antimicrobial potential of\u00a0Moringa oleifera<\/em>\u00a0leaves as a green food preservative in chicken burger\u201d\u00a0Journal Advances of Nutrition Science and Technology<\/em>\u00a04, no. 1-2: 1-8<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.P01<\/p>

This work is licensed under a\u00a0Creative Commons Attribution 4.0 International License<\/a>.<\/p><\/div><\/div><\/div><\/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 AccessVolume 4 | Issue 1-2\u00a0 | Paper 01 |\u00a0 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 Naz […]<\/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 AccessVolume 4 | Issue 1-2\u00a0 | Paper 01 |\u00a0 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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