The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM)

Polypenols were extracted from young cocoa leaves (CL) and analysed for their total phenols (Folin-Ciocalteau method), catechin composition (HPLC method) and reducing power (Fe3+ reduction). The extracts (at different concentrations) were tested for their anti-oxidation potential in a model meat system, based on mechanically deboned chicken meat (MDCM). The anti-oxidation characteristics were compared against a 1:1 butylated hydroxyl anisole (BHA)/butylated hydroxyl toluene (BHT) mixture (200 mg/kg) and green tea extract (GT) (200 mg/kg). The MDCMs containing the various antioxidants were cooked, stored at 4 °C and samples were analysed for their peroxide value, thiobarbituric acid reactive substance and hexanal generation. Although, the best antioxidation characteristics was shown by the BHA/BHT mix, the performance was closely matched by the natural polyphenols from GT and 800 mg/kg CL. At lower concentrations of 200 and 400 mg/kg, the antioxidation potential of CL extracts were about 50-80% of the BHA/BHT.