Inhibition of Myoglobin Oxidation Using Food-Grade Green Tea and Acerola Botanical Formulations

This study explores the ability of green tea and acerola extracts to protect myoglobin from oxidation. The extracts were analyzed for their antioxidant activity using DPPH and ORAC assays, followed by an assessment of their inhibitory effects on myoglobin oxidation at 25 and 35 °C. Acerola showed a quick inhibitory effect at low concentrations at 25 °C, likely due to its high ascorbic acid content. By contrast, green tea was more effective at 35 °C, probably because its polyphenolic compounds are activated with temperature. The kinetics and thermodynamics analyses revealed differences in activation energy (E_a) and free energy of activation (ΔG^‡) between acerola and green tea, shedding light on their mechanism of action at different temperatures. These results suggest that acerola and green tea could be natural alternatives to synthetic antioxidants in food products and ingredients susceptible to oxidation.