Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties

Molecules

Maria G. Gallego²  Michael H. Gordon¹  Francisco J. Segovia²  Mar໚ P. Almajano² 

[1] Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK; E-Mail:;Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain; E-Mails:

关键词: C. decapetala;    antioxidant;    polyphenol;    free radicals;    TBARS;   

DOI  :  10.3390/molecules200813913

来源: mdpi

【 摘 要 】

In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance (TBARS) values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower (p ≤ 0.05) in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p ≤ 0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.