In vitro Antioxidant Activity of Eucalyptus Leaf Polyphenols and Improvement of Broiler Thigh Muscle Meat Quality
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Abstract:
In order to develop the functional components from eucalyptus leaves, the polyphenols in eucalyptus leaves (PE) were used as the research object. The total content, composition and in vitro antioxidant activity of the polyphenols, and their abilities to improve broiler thigh muscle meat quality were investigated. The results showed that low temperature continuous phase extraction led to the yield of PE as 25.78%, and the total polyphenol content as 312.55 mg/g. The results of HPLC analysis indicated that PE had oenothein B as the major component, along with gallic acid, 1,2,3,6-tetragalloyl-β-D-glucopyranose, ethyl gallate and hyperoside. PE exhibited relatively high in vitro superoxide anion (O2·) scavenging ability, total antioxidant capacity and reducing ability, with a dose-effect relationship. In addition, in vivo experiments also showed that 0.9 g/kg PE treatment significantly increased the contents of myoglobin 6.53 mg/g and guanylate 0.34 mg/g in the broiler thigh muscle (p< 0.05), while 1.2 g/kg PE treatment enhanced the phenylalanine content 4.47 mg/g (p< 0.05), indicating that the PE treatment significantly improved meat quality. Thus, it can be concluded that PE are novel and highly active polyphenols and have important research prospects and application value.
