Antioxidant and antimicrobial properties of the extracts from Nitraria retusa fruits and their applications to meat product preservation

•Four different extracts of wild fruits juice of Nitraria retusa were prepared.•The extracts were tested for their in vitro antioxidant and antimicrobial properties.•Water extract showed the highest antioxidant and antibacterial activity.•Water extract was applied as a natural preservative in beef p...

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Bibliographic Details
Published in:Industrial crops and products 2014-04, Vol.55, p.295-303
Main Authors: Mariem, Chaâbane, Sameh, Maktouf, Nadhem, Sayari, Soumaya, Zouari, Najiba, Zeghal, Raoudha, Ellouze Ghorbel
Format: Article
Language:English
Subjects:
Antimicrobial properties
Antioxidant properties
Beef patties
Lipid oxidation
Nitraria retusa
Phenolic compounds
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Summary:•Four different extracts of wild fruits juice of Nitraria retusa were prepared.•The extracts were tested for their in vitro antioxidant and antimicrobial properties.•Water extract showed the highest antioxidant and antibacterial activity.•Water extract was applied as a natural preservative in beef patties.•A significant inhibition of the formation of the TBARS and microbial growth was obtained. Four different extracts methanol extract (ME), ethanol extract (ET), acetone extract (AC), and water extract (WA) of wild fruits juice of Nitraria retusa were investigated for their antioxidant and antimicrobial properties. Water extract containing the highest amount of total phenolics, flavonoids and anthocyanins showed high antioxidant and antibacterial activity in all used assays. In order to evaluate the performance of the aqueous extract in the conservation of beef patties, tests of enactment of the extract with doses ranging from 0.5% to 1% have been made. The microbial growth and the oxidation of lipids were monitored during 9 days of storage at 4°C. The results showed a significant (p
ISSN:0926-6690
1872-633X
DOI:10.1016/j.indcrop.2014.01.036