Protective effect of black cumin oil against peroxidation of camel meat during refrigerated storage

Barka Kaoutar, Tabite Rabab, Farh Mohamed, El Abbadi Najia, Riad F., Tahri El Hassan, Abouhafs Rachid, Faye Bernard, El Khasmi Mohammed. 2018. Protective effect of black cumin oil against peroxidation of camel meat during refrigerated storage. In : Recent advances in camelids biology, health and production : Proceedings of the 5th conference ISOCARD 2018. Sghiri Abdelmalek (ed.), Kichou Faouzi (ed.). Laâyoune : ISOCARD, Résumé, 561. ISBN 978-9920-36-565-9 Conference of the international society of camelid research and development ISOCARD 2018 "Recent advances in camelids biology, health and production". 5, Laâyoune, Maroc, 12 Novembre 2018/15 Novembre 2018.

Résumé : During cold storage of meat, the balance between antioxidants and prooxidants may be affected. This leads to the establishment of oxidative stress. This imbalance is due to an exaggerated formation of reactive oxygen species in front of an antioxidant system that is not effective. The main sources of antioxidants are vegetable oils, polyphenols, flavonoids, and vitamins capable of preserving the organoleptic characteristics of meat. In our investigation, we evaluated the protective effect of pretreatment of camel meat by Nigella oil against its hydrogen peroxide induced peroxidation during refrigerated storage. This effect was evaluated by analysis of malondialdehyde (MDA) and catalase activity (CAD. Seven apparently healthy dromedaries belonging to the municipal abattoirs of Casablanca in Morocco for consumption were used. Muscle samples (external abdominal oblique) were collected and divided into 4 parts: the first and second parts were pre-treated respectively with nigella oil and corn oil (0.03 ml/g), then these parts were treated by hydrogen peroxide (2 mM). The third part was treated with hydrogen peroxide (0.5; 2 and 8 mM), while the fourth part was not treated. At the end of the treatment, all samples were stored in the refrigerator at 4 °C for 10 days. Extracts were prepared in days O (3h), 1, 5 and 10 for analysis of protein and MDA content, and CTA activity. By comparison to meat treated with hydrogen peroxide alone, meat treated by nigella oil and hydrogen peroxide showed lower(P<0.05) levels of MDA and higher(P<0.05) activity. Our results suggested that nigella oil could beused as an effective exogenous antioxidant during storage of camel meat in the cold.

Auteurs et affiliations

• Barka Kaoutar, Université Hassan II de Casablanca (MAR)
• Tabite Rabab, Université Hassan II de Casablanca (MAR)
• Farh Mohamed, Université Hassan II de Casablanca (MAR)
• El Abbadi Najia, CNESTEN (MAR)
• Riad F., Université Hassan II de Casablanca (MAR)
• Tahri El Hassan, Université Hassan II de Casablanca (MAR)
• Abouhafs Rachid, Service vétérinaire préfectoral de Casablanca (MAR)
• Faye Bernard, CIRAD-ES-UMR SELMET (FRA)
• El Khasmi Mohammed, Université Hassan II de Casablanca (MAR)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/590976/)

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