Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages

Abstract

The dry-fermented sausages are under high risk of microbial cross-contamination and physical impurities come from ground spices because they are not subjected to heat treatment. So, the objective of this study was to investigate the replacement of 3 g/kg ground black pepper (Piper nigrum L.), and cumin (Cuminum cyminum) with their aliquots of tetrafluoroethane extracts on oxidation stability in dry-fermented sausages. The influence of 0.2 g/kg added antioxidants: Dihydroquercetin from Siberian larch (Larix sibirica Ledeb), rosemary (Rosmarinus officinalis L.) extract, or butylated hydroxytoluene on the antioxidant activity was studied too. For this purpose the acid value (AV), conjugated dienes and trienes, peroxide value (POV), TBARS, and fatty acid composition of Bulgarian-type dry-fermented sausages sudjuk Sadowski, were determined. The replacement of ground black pepper and cumin with tetrafluoroethane essential oil extracts in sudjuk effectively decrease the rate of lipolysis and lipid oxidation during processing and 30 days storage at 0-4°C. In comparison with control samples the AV was reduced by more than 38%, POV with 50.8%, conjugated dienes with 8.82%, conjugated trienes with 39.3%, and TBARS with approximately 39%. A strong linear correlation between TBARS and POV (R 2 > 0.94); AV and POV (R 2 > 0.89), and AV and TBARS (R 2 > 0.83) was obtained.Practical applications: The black pepper and cumin tetrafluoroethane essential oil extracts or addition of 0.02% of natural antioxidants, such as dihydroquercetin and rosemary powder extract can be used in the composition of the Bulgarian type dry-fermented sausages such as sudjuk. They show strong antioxidant capacity with beneficial effect on lipolytical changes and lipid oxidation stability during 30 days vacuum storage at 0-4°C. In general, results suggest that black pepper and cumin tetrafluoroethane essential oil extracts with the combination of dihydroquercetin or rosemary powder extract can be successfully applied to protect dry-fermented sausages from lipid oxidation.

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

“…The first group includes free radical scavengers, such as α-tocopherol or phenolic compounds incl. butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), rosmarinic acid, quercetin, and dihydroquercetin [ 252 , 253 , 254 ]. Their effect is due to their free hydroxyl groups [ 255 ].…”

“…A notable property of polyphenols is their ability to maintain effectiveness at high temperatures [ 247 ]. Phenolic antioxidants are found in various spices and herbs such as rosemary, cinnamon, black pepper, nutmeg, liquorice, anise, cassia bark, fennel, prickly ash, round cardamom, basil, black coriander, and ginger [ 145 , 253 , 254 , 255 ] and plant extracts like grape pomace [ 145 , 262 ], basil [ 263 , 264 ], sage [ 265 , 266 ], oregano [ 266 ], thyme [ 265 , 267 ], and artemisia [ 268 ]…”

“…The combined use of two antioxidants with different mechanisms of action demonstrates a strong synergistic effect [ 144 ]. Synergistic effects are enhanced when the two inhibitors are used to act as peroxide scavengers or chelators, facilitating the interaction between free radicals and thus terminating the chain reaction [ 20 , 254 , 317 ]. Synergists can also include compounds that lack antioxidant properties or exhibit very weak antioxidant activity [ 318 , 319 , 320 ].…”

Antioxidative effect of dry distilled rose petals extract in traditional Bulgarian dry fermented sausages with reduced nitrate content

“…As a standard of the rate of lipolysis the AV of the extracted lipids was measured following EN ISO 660:2020 procedure (Dragoev et al 2016).…”

Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

“…Spices have a long history for culinary application as seasoning ingredients in various cultures, e.g., garlic, onion, cinnamon, anise, clove, and red pepper are preferred seasoning agents of Chinese culture while coriander and black pepper are likely consumed in the East Indian region [1]. Spice extracts and essential oils have been extensively explored for shelf stability of raw and processed chicken [2,3], shallow and deep-fried meat [4], fermented meat [5], meat sausages [6], and dried cured meat [7].…”