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. 2025 Feb;104(2):104839.
doi: 10.1016/j.psj.2025.104839. Epub 2025 Jan 20.

Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability

Ngassa J Mussa  1 , Porntip Thongkam  2 , Chantira Wongnen  1 , Worawan Panpipat  3 , Warangkana Kitipipit  4 , Ling-Zhi Cheong  5 , Manat Chaijan  1
Affiliations

Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability

Ngassa J Mussa et al. Poult Sci. 2025 Feb.

Abstract

This study evaluated the antioxidant potential of Mon-Pu (Glochidion wallichianum Mull. Arg.) leaf extract (MPLE) as a natural antioxidant in Ligor chicken meat gels. The investigation focused on the impacts on gelation functionality and oxidative stability during refrigerated storage. MPLE with 21.16 mg/100 g of extractable phenolic compounds and antioxidant potency (DPPH• scavenging activity, ABTS•+scavenging activity, and ferric reducing antioxidant power (FRAP) at 2.79, 21.13, and 3.20 mmole TE/g, respectively) was applied during thermal-induced gel preparation at different concentrations (0 %, 0.01 %, 0.1 %, and 1 %) in comparison with 1 % gallic acid, a reported key phenolic compound in MPLE, based on the total weight of the meat sample. MPLE at concentrations of 0.1-1 % effectively reduced lipid oxidation in Ligor meat gel during storage. Additionally, MPLE at 0.1 % inhibited protein oxidation, preserving the physical and textural qualities of meat gels during processing and refrigerated storage. Notably, MPLE at 0.1 % proved to be the most beneficial, retaining gel properties, enhancing water-holding capacity, stabilizing color, and reducing oxidative degradation. These findings indicate that MPLE, at an optimal concentration of 0.1 %, has significant potential as a natural preservative, providing a safer and more effective alternative to synthetic additives for maintaining gel properties and preserving oxidative stability of chicken meat products, particularly Ligor chicken meat gel.

Keywords: Chicken; Gel; Meat preservation; Natural antioxidant; Oxidative stability.

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Conflict of interest statement

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig 1
Fig. 1
Appearances of fresh Mon-Pu leaves (a), dried Mon-Pu leaves (b), dried Mon-Pu leaf powder before extraction (c) and powder of Mon-Pu leaf extract (MPLE; d).
Fig 2
Fig. 2
Total extractable phenolic content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ferric reducing antioxidant power (FRAP) of Mon-Pu leaf extract (MPLE). Bars represent standard deviations from triplicate measurements. GAE = gallic acid equivalent. TE = Trolox equivalent.
Fig 3
Fig. 3
Effect of Mon-Pu leaf extract (MPLE) at different levels and 1 % gallic acid (GA) on peroxidative value (PV) (a) and thiobarbituric acid reactive substances (TBARS) (b) of Ligor chicken meat gel during storage at 4 °C for 7 days. Bars represent the standard deviations from triplicate measurements. MDA = malondialdehyde.
Fig 4
Fig. 4
Effect of Mon-Pu leaf extract (MPLE) at different levels and 1 % gallic acid (GA) on the protein carbonyl content of Ligor chicken meat gel during storage at 4 °C for 7 days. Bars represent the standard deviations from triplicate measurements.
Fig 5
Fig. 5
Effect of Mon-Pu leaf extract (MPLE) at different levels and 1 % gallic acid (GA) on the whiteness of Ligor chicken meat gel during storage at 4 °C for 7 days. Gel discoloration is shown by a decrease in its whiteness. Bars represent the standard deviations from triplicate measurements.
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