{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T16:35:11Z","timestamp":1787243711011,"version":"build-2736575974"},"reference-count":36,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,5,26]],"date-time":"2022-05-26T00:00:00Z","timestamp":1653523200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006261","name":"Taif University","doi-asserted-by":"publisher","award":["TURSP-2020\/138"],"award-info":[{"award-number":["TURSP-2020\/138"]}],"id":[{"id":"10.13039\/501100006261","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>The potential radical scavenging, antioxidant activities (DPPH and ABTS) and bioactive constituents of several plant aqueous extracts (Curcuma longa, CL; Myristica fragrans, MF; Zingiber officinale, ZO; Cymbopogon citratus, CC and Thymus vulgaris, TV as well as their mixture) were investigated. The effect of these extracts on quality aspects (sensory characteristic, color traits, and Thiobarbituric acid) of rabbit meat during a 16-day cold (4 \u00b1 2 \u00b0C) storage were investigated. Total phenolics and flavonoid contents of all extracts ranged from 13.27 \u00b1 0.57 to 25.23 \u00b1 0.49 mg GAE\/g and 6.57 \u00b1 0.22 to 13.24 \u00b1 0.19 mg quercetin\/g, respectively. The aqueous extract of MF had the highest (p \u2264 0.05) ABTS scavenging activity (4.55 \u03bc mol Te\/g dry extract), whereas the highest (p &lt; 0.05) DPPH scavenging activity was detected in ZO extract (9.32 \u03bc mol Te\/g dry extract). Identification of extracts\u2019 bioactive compounds by GC-MS revealed that Eugenol (34.51%), Cinnamaldehyde (44.71%), Carvacrol (40.49%), Eicosane aldehyde (31.73%), and thymol (50.04%) are the first abundant bioactive compounds of CL, MF, ZO, CC, and TV aqueous extracts, respectively. Generally, the thiobarbituric acid reactive substances (TBARS) of all cold stored rabbit meat increased (p &lt; 0.05) by increasing the storage time. The lowest TBARS values were detected for the samples treated with 0.2% of plant extracts mixture, which increased the shelf life of cold-stored rabbits by 50%. Significant (p &lt; 0.05) increases in both L* and b* were observed with extended storage time. Meanwhile, the redness of the cold stored rabbit meat had an opposite trend. Treating the cold stored rabbit meat with 0.2% of the extract\u2019s mixture doubled the storage time with acceptable odor and taste. The results indicated that the studied plant extracts may be effective against rancidity and may be used as a natural antioxidant to prolong the shelf life of cold-stored rabbit meat.<\/jats:p>","DOI":"10.3390\/antiox11061056","type":"journal-article","created":{"date-parts":[[2022,5,26]],"date-time":"2022-05-26T08:50:22Z","timestamp":1653555022000},"page":"1056","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":38,"title":["Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1644-5528","authenticated-orcid":false,"given":"Huda Abdalrahman","family":"Al Jumayi","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4439-6508","authenticated-orcid":false,"given":"Ayman Younes","family":"Allam","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, Shibin El Kom 32511, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alaa El-Dein","family":"El-Beltagy","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eman Hassan","family":"Algarni","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9025-7306","authenticated-orcid":false,"given":"Samy F.","family":"Mahmoud","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amin Abd","family":"El Halim Kandil","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, Shibin El Kom 32511, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,5,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"417","DOI":"10.17582\/journal.aavs\/2019\/7.5.417.426","article-title":"Using natural antioxidants in meat and meat products as preservatives: A review","volume":"7","author":"Aminzare","year":"2019","journal-title":"Adv. Anim. Vet. 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