Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

Kim, Sung Jin; Cho, Ah Reum; Han, Jaejoon

doi:10.1016/j.foodcont.2012.05.060

Cited by 212 publications

(161 citation statements)

References 32 publications

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“…25 Since no difference was found among treatments, it is possible to state that the inclusion of 10% aqueous extracts of Rosemary and Pitanga leaves into raw beef patties was not able to maintain color attribute during cold storage. This result is in agreement with several studies, 17,[26][27][28] with no observed color stability after the inclusion of plant extracts in beef patties. Nevertheless, some research 17,27,28 reported lower overall a* values for the Negative control samples when compared to extract-added patties.…”

Section: Ph and Color Variation Of Beef Pattiessupporting

confidence: 94%

“…This result is in agreement with several studies, 17,[26][27][28] with no observed color stability after the inclusion of plant extracts in beef patties. Nevertheless, some research 17,27,28 reported lower overall a* values for the Negative control samples when compared to extract-added patties. Adversely, in our studies patties added of Pitanga extracts showed the lowest a* values when compared to Negative control or to samples added of Rosemary extracts (Table 3).…”

Section: Ph and Color Variation Of Beef Pattiessupporting

confidence: 94%

“…Besides that, as reported by Kim et al, 27 extracts' color may have influenced beef patties color in our experiments. Extracts from Rosemary leaves were 2 fold redder than extracts from Pitanga leaves (Table 1), occasioning the patties added with Rosemary leaf extract to be redder than patties added of Pitanga extracts.…”

Section: Ph and Color Variation Of Beef Pattiessupporting

confidence: 78%

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Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

Vargas

Arantes-Pereira

Costa

et al. 2016

Braz. arch. biol. technol.

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Section: Ph and Color Variation Of Beef Pattiessupporting

confidence: 94%

Section: Ph and Color Variation Of Beef Pattiessupporting

confidence: 94%

Section: Ph and Color Variation Of Beef Pattiessupporting

confidence: 78%

See 1 more Smart Citation

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

Vargas

Arantes-Pereira

Costa

et al. 2016

Braz. arch. biol. technol.

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“…As natural antioxidant, plant extract can donate hydrogen ions to inhibit free radical formation and/or interrupt propagation of autoxidation in muscle food (Falowo, Fayemi, & Muchenje, 2014). As potential preservative agents, plant extract possesses huge bioactive compounds which are capable of disrupting and degrading the cytoplasmic membrane and cell wall of spoilage microorganisms (Kim, Cho, & Han, 2013;Radha Krishnan et al, 2014) and also improve the physicochemical qualities of processed meat products (Shah, Don Bosco, & Mir, 2015;Velasco & Williams, 2011).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Falowo

Muchenje

Hugo

et al. 2016

CyTA - Journal of Food

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The study examined the leaf extracts of Moringa oleifera and Bidens pilosa for presence of bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of fresh ground beef during 6 days cold storage. The results revealed that B. pilosa leaf extract contained higher amount of bioactive compounds and antioxidant contents (p < 0.05) than M. oleifera leaf extract. The extract of B. pilosa leaf exhibited higher antiradical activity against 2,2-Diphenyl-2-picrylhydrazyl and 2,2íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals than M. oleifera leaf extract and standard butylated hydroxytoluene (BHT) (p < 0.05). Addition of M. oleifera and B. pilosa leaf extracts (0.5 and 1 g/kg) to fresh ground beef were found to lower the pH and thiobarbituric acid-reactive substances values compared with control and BHT treatments (0.2 g/kg) during the storage period (p > 0.05). The antioxidant activities of the extracts indicate that M. oleifera and B. pilosa leaf can be used as nutraceuticals or preservative agents in food industry.Actividades antioxidantes de extractos de hoja de Moringa oleifera L. y Bidens pilosa L. y sus efectos en la estabilidad oxidativa de ternera cruda picada durante el almacenamiento en frío RESUMEN Este estudio examinó extractos de hoja de Moringa oleifera y Bidens pilosa para detectar la presencia de fitoquímicos bioactivos y sus actividades antioxidantes en el pH y la oxidación lipídica de ternera fresca picada durante 6 días de almacenamiento en frío. Los resultados revelaron que el extracto de B. pilosa contenía una mayor cantidad de compuestos bioactivos y contenido antioxidante (p < 0,05) que el extracto de M. oleifera. El extracto de B. pilosa exhibió una mayor actividad antiradical frente a los radicales DPPH y ABTS que el extracto de M. oleifera y BHT estándar (p < 0,05). La adición de extracto de hoja de M. oleifera y B. pilosa (0,5 y 1 g/kg) a la ternera fresca picada se encontró que obtuvo unos valores menores de pH y TBARS en comparación con la muestra control y los tratamientos BHT (0,2 g/kg) durante el periodo de almacenamiento (p > 0,05). Las actividades antioxidantes de los extractos indican que las hojas de M. oleifera y B. pilosa pueden ser utilizadas como agente nutracéutico o conservante en la industria alimentaria. ARTICLE HISTORY

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“…Finally, Kim, Cho, and Han [38] evaluated ten leafy green vegetables commonly consumed in East Asia were evaluated and the reducing power of the leafy green vegetables correlated well with TPC.…”

Section: Reducing Power (Rp) Of Fresh Vegetablesmentioning

confidence: 99%

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

García-Rodríguez¹,

Romero‐Rodríguez²,

Vázquez‐Odériz³

2018

JFNR

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Evidence from epidemiological studies has strongly suggested that diets rich in fruits and vegetables play a vital role in disease prevention. The aim of this study was to determine total phenolic content (TPC) and reducing power (RP) for nine vegetables that are normally consumed in Atlantic and Mediterranean diets. In this study vegetables were analyzed when fresh, and then again after heat processes (cooking in boiling water and steam) were applied for different lengths of time. The vegetable showing highest total phenolic content was the Brussels sprout; while zucchini had the lowest content. Green beans presented the highest reducing power, while peppers and cauliflower presented the lowest values. Heat treatment significantly reduced the concentration of total phenolic content and reducing power in all of tested vegetables; however, steam cooking resulted in lower losses. The loss of the total phenolic content and reducing power were higher when heat processes were applied for longer amounts of time. From a nutritional standpoint, it is advisable to use the least aggressive method (steaming) for as short a time as possible

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Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

Cited by 212 publications

References 32 publications

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

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