Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage

The aim of this study was to determine the antioxidant activity and apply the Nigella sativa seed extracts in chicken meatballs, to assess their ability to reduce the lipid oxidation. Water (WE) and ethanolic (EE) extracts were analyzed for total phenolic content (TPC), DPPH (2,2-diphenyl-1-picrylhydrazyl), and identification and quantification of polyphenols. Three treatments of chicken meatballs were prepared (MBC – control, MBWE – with addition of water extract, MBEE – with addition of ethanolic extract). WE and EE were used in the amount of 1.2 g/100 g of total amount of meat batter. Samples were vacuum packed and tested for color parameters, TBARS and oxidation induction time after 1, 7, and 14 days of refrigerated storage. The EE was characterized by significantly higher (p ≤ 0.05) phenolic content (35.72 mg GAE/gdm) and higher DPPH radical scavenging activity (28.68 μmol Trolox/gdm) than that of WE. Oxidative changes had slower course in MBEE than that of MBWE, which was indicated by lower TBARS values and the longest fats induction time. The more efficient restriction of lipid oxidation was associated with the higher content of polyphenol compounds in EE. Addition of extracts did not affect the color difference of meatballs.