The Effect of Syrup Prepared from Elaeis guineensis jacq. (African Oil Palm) Sap and Honey on the Oxidation of Cooked Ground Beef during Short Term Storage
This study examined the performance of an oil palm syrup preparation and honey as antioxidant ingredients for the prevention of oxidation in cooked ground beef during storage at 4oC for 13 days. Antioxidant capacity of the oil palm syrup and honey was assessed by determination of their total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and β-carotene bleaching activity. Their performance as antioxidant preservatives in cooked ground beef was evaluated by determination of the thiobabituric acid reactive substances (TBARS) content of the beef. Both syrup and honey exhibited high oxidation inhibitory activity by the final day of the storage period (64.85±1.06 and 67.07±3.63 respectively), with higher activity than α-tocopherol (45.62±2.84) or butylated hydroxytoluene (59.37±3.45). The results of this study indicated that oil palm syrup and honey (each at a concentration of 7.5 g/kg) were suitable for use as antioxidant preservatives for cooked ground beef during short term storage in the refrigerator.
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