Alchemilla vulgaris and Filipendula ulmaria extracts as potential natural preservatives in beef patties
| Autor: | Mohd Azman Nurul Aini, Maria Pillar Almajano Pablos, Ahmad Normazlinah, Tuan Chik Syed Mohd Saufi, Mat Zain Norashikin, Abd Hamid Khadijah Husna, Sulaiman Ahmad Ziad, Wan Mohd Ishak Wan Mohd Faizal, Shaarani Shalyda |
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| Přispěvatelé: | Universitat Politècnica de Catalunya. Departament d'Enginyeria Química, Universitat Politècnica de Catalunya. ASQUAS - Agricultura Sostenible i Qualitat dels Aliments |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Polyphenol Preservative Antioxidant medicine.medical_treatment Trolox equivalent antioxidant capacity Enginyeria química::Química agrícola [Àrees temàtiques de la UPC] Alchemilla vulgaris Free radicals Antioxidants Analytical Chemistry 03 medical and health sciences chemistry.chemical_compound Lipid oxidation Medicinal plants Botany medicine TBARS Butylated hydroxytoluene Food science Botànica mèdica food and beverages 030104 developmental biology chemistry Filipendula ulmaria Trolox |
| Zdroj: | UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) Recercat. Dipósit de la Recerca de Catalunya instname |
| DOI: | 10.17576/mjas-2017-2104-26 |
| Popis: | Alchemilla vulgaris (AV) and Filipendula ulmaria (FU) are European medicinal plants possess bioactive compounds that exhibit many pharmacological benefits in human. The present work aims to assess two plants ethanolic extract; AV and FU of their antioxidant activities as natural preservative in beef patties. All plant samples were analysed using total polyphenol content (TPC), their antioxidant activities using Trolox Equivalent Antioxidant Capacity (TEAC), Ferric Reducing Antioxidant Power (FRAP), color and TBARS (Thiobarbituric acid reactive substances) analysis to measure their potential as synthetic preservative in muscle food. The antioxidant activity of FU and AV extracts measured with TEAC were 88.46 and 68.21 mmol of Trolox (TE)/g Dry Weight (DW) respectively. Whereas, FRAP assay were 44.6 and 40.12 mmol of TE/g DW for FU and AV extracts. The effect of lipid oxidation of beef patties were measured with adding 0.1% (w/w) of lyophilise FU and AV and Butylated hydroxytoluene (BHT) packed in modified atmosphere (MAP) (80% v/v O2 and 20% v/v CO2) for 14 days storages. FU and AV treated samples showed no significant different compared with BHT (p>0.05). Beef patties treated with 0.1% (w/w) FU showed minimum changes in red color and formation of metmyoglobin throughout storages (p |
| Databáze: | OpenAIRE |
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