In Vitro Antioxidant Potential of Various Plant Extracts andApplication of the Extracts With the Highest AntioxidantActivity in Ground Beef for Enhancing the Quality andShelf Life

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Bayındır H., Kılıç B., Yıldız M.

FOOD SCIENCE & NUTRITION, cilt.13, sa.7, ss.1-10, 2025 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 7
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1002/fsn3.70709
  • Dergi Adı: FOOD SCIENCE & NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Greenfile, Directory of Open Access Journals
  • Sayfa Sayıları: ss.1-10
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Süleyman Demirel Üniversitesi Adresli: Evet

Özet

Plant extracts have gained attention in the meat industry for their potential to improve quality and safety. Limited information

is available on the antioxidant potential of purslane (P), arugula (AR), cress (CR), capers (CA), and linseed (L) extracts for

application in the meat industry. This study aimed to assess the in vitro antioxidant activity of P, AR, CR, CA, and L extracts,

then select those with the highest antioxidant activity (P and CA) and evaluate their influence on lipid oxidation, physico-chemical,

and microbiological features in cooked ground beef. The highest and lowest (p < 0.05) ferric reducing antioxidant

power (FRAP) were obtained in P (255.70 mM Fe2+/g) and L (55.66 mM Fe2+/g) respectively, whereas there was no FRAP difference

among others. P (18.54 mg GAE/g) and CA (18.52 mg GAE/g) exhibited the highest (p < 0.05) total phenolic content. IC50

of 1,1-diphenyl-

2-

picrylhydrazyl

(DPPH) scavenging values of P, CA, and AR were 0.02, 0.10, and 0.08 mg/mL, respectively, and

lower than those of L and CR (p < 0.05). Higher cooking loss was obtained in ground beef with 2% CA or P compared to control

(p < 0.05). The extract addition generally caused lower pH than control (p < 0.05). At the end of storage, both 2% CA and P reduced

thiobarbituric acid reactive substances (TBARS) by 55.70% and 37.37%, respectively, and lipid hydroperoxide (LPO) by 58.42%

and 51.11%, compared to control. 2% CA caused the lowest TBARS and LPO among all treatments (p < 0.05). CA or P generally

had no impact on color and textural features. Total mesophilic aerobic bacteria, coliforms, yeast, and mold were not determined

in any treatment. The findings indicated that incorporating CA or P extracts into ground beef effectively inhibited lipid oxidation

and could be utilized to enhance the quality and shelf life of meat products.