Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Abstract

The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system.

Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage

“…By progress of storage time at 4 ± 1 °C, both of TPC and antioxidant activity significantly decreased in all samples from the five treatments (T1-T5). These results agreed with those obtained by Ergezer et al (2018) who reported a significant decrease in TPC and antioxidant activity during the cold storage of artichoke extract containing beef patties. Also, Nassar et al (2016) reported a similar decrease in beef burgers incorporated with orange peel powder, pomegranate peel powder or tomato pomace powder by progress of the storage time.…”

“…However, the results showed a high positive correlation between the addition level of MPE and both of TPC (r = 0.961) and antioxidant activity (r = 0.924) of stored beef burgers. These results agree with those reported in beef burgers and patties (Abdeldaiem and Ali, 2012;Nassar et al, 2016 andErgezer et al, 2018). Further, Nor Adilah et al ( 2018) observed an increase in TPC and free radicals scavenging activities of fish gelatin films at (3-5%) addition level of mango peel extract.…”

“…Also, Tseng &Tseng (1995) reported that both synthetic phenolic antioxidants BHA and BHT have also an antimicrobial effect against Penicillium islandicum. Several studies reported antimicrobial properties of natural extracts from some plants such as artichoke, Callistemon leaves, thyme, cinnamon, rosemary and green tea (Özvural et al, 2016;Gahruie et al, 2017;Fayemi et al, 2017 andErgezer et al, 2018). These evidences may explain the positive impact of BHA, BHT and MPE on suppression the developing of the microbial growth by progress of storage time in comparison to burgers of negative control (T1).…”

“…Recently, use of natural antioxidants extracted from plant sources including spices, herbs, fruits and vegetables, and even agro-food by-products for preventing lipid oxidation occurred in meat products is steadily increasing (Falowo et al, 2014). Pomegranate peel, Shirazi thyme, cinnamon, rosemary, green tea andartichoke extractsare examples of natural sources of antioxidants incorporated in processed meat products (Özvural et al, 2016;Gahruie et al, 2017;Turgut et al, 2017 andErgezer et al, 2018).…”

Optimization of Extraction Conditions of Bioactive Compounds by Ultrasonic-Assisted Extraction from Artichoke Wastes

“…4 In literature, the liver-protective properties, anticarcinogenic effects and cholesterol-lowering effects of artichokes were presented. 5 It has also been reported that artichoke is a good source of antioxidants due to the significant amount of caffeic acid it contains. It is known that caffeic acid derivatives are the main phenolic substances found in the heart of artichokes.…”