Effect of Neem ( Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties

The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of ( ) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of on ground...

Full description

Saved in:
Bibliographic Details
Published in:Antioxidants 2019-08, Vol.8 (8), p.305
Main Authors: Ouerfelli, Manel, Villasante, Juliana, Ben Kaâb, Leila Bettaieb, Almajano, MaríaPilar
Format: Article
Language:English
Subjects:
Aliments
Antimicrobial activity
Antimicrobial agents
Antioxidants
Azadirachta indica
Beef
Beef meat
Cold storage
Color
Consumers
Enginyeria química
Food
Food industry
Fruits
Hexanal
Lipid oxidation
Lipid peroxidation
Lipids
Lípids
Meat
Meat products
Meat quality
Microorganisms
Neem
Oxidació
Oxidation
pH effects
Plant extracts
Polyphenols
Shelf life
Àrees temàtiques de la UPC
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of ( ) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as and , among others. These results support the involvement of in the food industry as a natural antioxidant that could replace synthetic ones.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox8080305