Antioxidant effects of broccoli powder extract in goat meat nuggets

The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in goat meat nuggets at three different levels 1, 1.5 and 2%, compared with control and butylated hydroxyl toluene (100 ppm BHT). Total phenolics in 5 mg broccoli powder was higher (P < 0.05) than 100 ppm BHT. Free radical scavenging activity of 2.25 mg and 3 mg broccoli powder was found similar to 50 and 100 ppm BHT. Reducing power of 10 mg broccoli powder was comparable to the 100 ppm BHT. Incorporation of 1.5 and 2% BPE decreased (P < 0.05) the pH value of the products. Total phenolics in product with 2% BPE was similar to BHT nuggets. Chroma value of products with 1.5 and 2% BPE was lower (P < 0.05) than control and BHT nuggets. Thiobarbituric acid reactive substances number of BPE nuggets was lower (P < 0.05) than control throughout the storage. Thus 2% BPE can be used as natural antioxidant in goat meat nuggets without affecting product acceptability.

► Broccoli powder extract (BPE) has good antioxidant potential.
► Addition of BPE in goat meat nuggets improved phenolics content.
► BPE did not affect products sensory characteristics.
► BPE incorporation in products reduced TBARS number.