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Abstract
Food is an essential commodity in every part of the world, but it’s quality and shelf life is vulnerable to oxidation. Antioxidants play a very important role in maintaining the stability and nutritional value of food. This study aimed to evaluate the suitability of the phosphomolybdenum assay as a tool for determining the total antioxidant capacity (TAC) of cured and uncured foods. Using the phosphomolybdenum assay, I measured the TAC of cured and uncured goat meat oil samples and compared the results. My findings showed that the phosphomolybdenum assay is a sensitive and well grounded method for evaluating the TAC of food. The cured and processed goat meat oil samples exhibited significantly higher values than the uncured sample and the sample that was cured only, specifying the effectiveness of the curing process and food processing in enhancing the antioxidant capacity of the oil.
This study denotes the potential of the phosphomolybdenum assay as a rapid and effective tool for evaluating the TAC of goat meat oil, providing valuable insights into its quality and shelf life.
