Antioxidant properties of plant-based meatballs

This study was conducted to determine the antioxidant properties of plant-based meatballs. For this purpose, a total of 55 commercially available plant-based meatballs in Turkey were analyzed. Extracts obtained with different solvents (water, methanol, and ethanol) were evaluated for total phenolic content, flavonoid content, DPPH radical scavenging activity, total antioxidant capacity (TAS), total oxidant capacity (TOS), and oxidative stress index (OSI). In addition, thiobarbituric acid reactive substances (TBARS), an indicator of lipid oxidation, were analyzed. The methanol extracts showed higher DPPH radical scavenging activity (43.96%) and flavonoid content (1.25 mg rutin Eq/g) compared to the other solvents. TAS values were higher in water and methanol extracts, while TOS and OSI values were lower. The average TBARS value of plant-based meatballs was determined as 0.32 mg MDA/kg. Correlation analyses revealed that phenolic and flavonoid compounds were positively correlated with DPPH radical scavenging activity and TAS, but negatively correlated with OSI. The findings indicate that plant-based meatballs are rich in natural antioxidant compounds and may help maintain oxidative balance by suppressing lipid oxidation. The results of this study will be particularly beneficial for individuals following a vegan diet.