Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

Abstract

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

“…However, increasing RLE dose did not improve results. In other studies, lipid oxidation was inhibited when using different RLE in pork liver pâté [ 24 , 58 ], chicken pâté [ 5 ] or RWE in frozen salmon [ 18 ] and refrigerated sardines [ 26 ], confirming the present findings.…”

“…The intake of these two PUFA has been correlated with a lesser risk of cardiovascular diseases [ 2 ], neurodegenerative diseases and inflammatory disorders [ 3 ]. However, PUFA are particularly prone to oxidation and can be degraded during manufacturing and storage of fish pâté due to oxidising factors such as oxygen, iron, salt, heating and mechanical treatments [ 4 , 5 ]. Lipid oxidation can generate secondary compounds, such as malondialdehyde (MDA) and cholesterol oxidation products (COP), together with volatile organic compounds (VOC), including hydrocarbons, aldehydes, ketones and alcohols, among others, responsible for flavour and rancidity [ 6 ].…”

“…RLE has been authorised by the European Union (E392) as an antioxidant for fish products at maximum doses of 150 mg/kg (carnosic acid + carnosol) (European Union Regulation 1129/2011/EU) [ 22 ]. The antioxidant effectiveness of different rosemary extracts has been checked in food products such as chicken and beef burgers [ 11 , 23 ], pork and chicken liver pâté [ 5 , 24 , 25 ], frozen salmon [ 18 ], fish patties [ 16 ], sea bream [ 17 ] and sardines [ 26 ]. In general, rosemary extracts showed good antioxidant properties in muscle-based products, although their use has some technological limitations.…”

Comparison of Chemical and Antioxidant Properties of Mentha Piperita L., Salvia Officinalis L., Rosmarinus Officinalis L. and Lavandula Angustifolia L.

“…In a scientific study, it was observed that S. officinalis was higher in terms of antioxidant and total phenolic content compared to R. officinalis (Armatu et al, 2010). According to the results of another study, S. officinalis is rich in myricetin and p-coumaric acid, while R. officinalis is rich in components such as rutin catechin quercetin (Bianchin et al, 2020). Extra virgin olive oil deteriorates at 120 o C in about 5.68 hours, 5.90 hours when 2% lavender was added, 6.07 hours when sage was added in, 6.63 hours when rosemary was added, 6.43 hours when mint was added.…”

Functional and technological properties and methods of introduction of grain raw materials in the manufacture of meat and vegetable products

“…Taking into account the forecast of the global supply of the Earth's population with proteins, in modern conditions, ensuring the protein balance in food can only be achieved by combining plant and animal proteins. Therefore, many scientists are working on the development of new types of meat products, including those treated with ionizing radiation, with the use of dihydroquercetin in order to increase the stability of the properties of ghee in meat products, and their introduction to the consumer market [1][2][3][4][5][6][7][8][9][10].…”