The antioxidant epazote effect (Chenopodium ambrosioides L.) on raw ground beef

Nacameh

Luz H. Villalobos-Delgado¹  Joaquin T. Santiago-Castro¹  Alma Yadira Salazar-Govea¹  Edith G. Gonzalez-Mondragon¹  Juana Ramirez-Andrade¹ 

[1] Universidad Tecnológica de la Mixteca;

关键词: Chenopodium ambrosioides L.;    Epazote;    Natural antioxidants;    Beef;    Lipids oxidation;    Color;   

DOI  :  

来源: DOAJ

【 摘 要 】

For this paper, solid-liquid extractions of epazote (Chenopodium ambrosioides L.) were carried out using water (IE) and ethanol (EtOHE) as solvents, with the objective of evaluating its antioxidant effect on raw ground beef stored at 4 °C for 9 days. The analysis was carried out under the following treatments: CTL (meat without antioxidants), CIE (meat with infusion of epazote), CEtOHE (meat with ethanolic extract of epazote) and ASC (meat with sodium ascorbate solution). The characteristics determined for both IE and EtOHE before being added to the meat were pH, antioxidant activity (AA), total polyphenols (TP) and total flavonoids (TF). The antioxidant effect on the ground beef was evaluated using the thiobarbituric acid reactive substances (TBARS) method and instrumental color. EI showed the highest TF content. Meat with IE and EtOHE treatments had lower TBARS values than control meat, and higher of L* and b* values, which indicate greater clarity in both treatments. In conclusion, under these conditions, epazote has potential as a natural antioxidant in order to extend the shelf life of meat and meat products.

【 授权许可】

Unknown