Evaluation of Antioxidant Activity, Radical Scavenging, and Reducing Power of Clove Oil and Clove Oleoresin in Comparison with Natural and Synthetic Antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat

The antioxidant effects of clove oil (CO) and clove oleoresin (COR) in two species of meat i.e. chicken and chevon during refrigerated storage (4±1°C) were investigated. The antioxidant potential (AOP) and radical scavenging activities were compared with natural (α-Tocopherol and L-ascorbic acid) and synthetic antioxidants (BHA and TBHQ). CO & TBHQ, BHA and COR and L-ascorbic acid and α-Tocopherol produced 84-79 per cent, 68-77 per cent, and 68-59 per cent AOP respectively in both species. DPPH and ABTS methods of scavenging assay established better scavenging capability of CO and TBHQ in comparison with other treatments. Significant reduction (p<0.05) in FRAP values was observed in CO & TBHQ in both species of meat. The order of antioxidant potential, scavenging activity and reducing power was in the order of CO>TBHQ>COR>BHA>Tocopherol>Lascorbic acid. All the antioxidant assays analysed demonstrated a very significant correlation (p<0.05) between each other. The results suggest that CO and COR through their antioxidant effects are potentially useful in preserving meat products.