Evaluation of Moringa and Lavandula extracts as natural antioxidants in tilapia fish burger

Abstract

The objective of this study was to evaluate the antioxidant effects of Moringa leaf and Lavandula extracts in refrigerated tilapia fish burgers. GC-MS analysis identified 12 compounds in the Lavandula extract. It also showed the highest DPPH scavenging capacity and total phenolic content. pH of fish burgers remained within neutrality. Fish burgers remained microbiologically safe and stable during storage. The products with plant extracts had higher malondialdehyde formation (TBARS) and lower overall impression at 7 days, compared to Control. Plant extracts did not reduce the lipid oxidation; however, the fish burgers maintained acceptable up to 7 days of refrigerated storage.