Analytical Study of Mallow (Malva Sylvestris) Toula Plant and its Antioxidant Potential in Meat Processing
Nareman Adeem Shnaa Aljazy, Alya Jameel Ali Alsaad,
Heba Ali Yousef Shaat
The mallow (Malva parviflora) plant is one of the unique plants rich in mineral elements and compounds known for their antioxidant properties. The mallow herb, or what is called “Toula” in Iraq, was described as the food of the poor, especially in the countryside. The study aimed to identify these active compounds and the possibility of including them in meat mixtures when processing them as a natural preservative that delays oxidation in the fat and prolongs the preservation period. These compounds were identified from the aqueous and alcoholic extracts of the Mallow plant by gas chromatography coupled to mass spectrometry (GC-MS). The antioxidant power determined by destroying free radicals through hydrogen sacrifice was estimated for all extracts, the results showed that the mallow plant contain several active compounds, the antioxidant activity by free radicals estimated by hydrogen donation for all extracts, The results showed that mallow extracts contains many active compounds such as oxime-, methoxy-phenyl , Silanediol, dimethyl, 2,4-Di-tert-butylphenol, 9,12,15-octadecatrienoic acid, in aqueous and alcoholic extracts. Mallow extracts showed a unique ability to destroy DPPH free radicals by sacrificing hydrogen, and the results differed significantly in the percentage of destruction of the extracts, which amounted to 81% and 84% for aqueous and ethanol extract at a concentration of 125 mg/ml. The results showed that the mallow plant had an excellent percentage of potassium, calcium, zinc, and magnesium. Chemical and sensory changes showed the unique potential of mallow plant when used as a preservative in meat processing.
Keywords: Mallow, Toula, Antioxidants, GC-MS, DPPH
