Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage


Ergezer H., Serdaroglu M.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.12, no.2, pp.982-991, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 12 Issue: 2
  • Publication Date: 2018
  • Doi Number: 10.1007/s11694-017-9713-0
  • Title of Journal : JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Page Numbers: pp.982-991

Abstract

The present study was carried out to evaluate the antioxidant potential of artichoke byproducts extract (AE) and butylated hydroxyltoluene (BHT) in raw beef patties during refrigerated storage. Freshly minced beef was assigned to one of the following three treatments: (1) control (no antioxidant) (2) 27.3 mg AE phenolics/100 g meat (optimized by using response surface methodology), (3) 10 mg BHT/100 g meat. Total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, color values, iron content, primary oxidation products, secondary oxidation products and protein oxidation were evaluated during storage. Results showed that AE is rich sources of phenolic compounds and these compounds showed high efficiency as antioxidant against lipid oxidation during the storage. The AE treatment substantially inhibited (P < 0.05) lipid and protein oxidation in raw beef patties to a much greater extent than BHT treatment. The amount of carbonyls from protein oxidation significantly (P < 0.05) increased during storage, and this increase was significantly higher in the control patties than in their treated counterparts. a* values of refrigerated beef patties decreased with storage. It was concluded that AE have potential to be used as natural antioxidant when compared to BHT in meat products.