Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties

Abstract

In the present study, water, ethanolic, and methanolic extracts from seven selected wild fruits originally from the Mediterranean area, namely, strawberry tree ( Arbutus unedo L., AU), azarole ( Crataegus azarolus L., CA), common hawthorn ( Crataegus monogyna L., CM), blackthorn ( Prunus spinosa L., PS), dog rose ( Rosa canina L., RC), elm-leaf blackberry ( Rubus ulmifolius Schott, RU), and rowan ( Sorbus aucuparia L., SA), were analyzed for the total amount and profile of phenolic compounds and for the in vitro antioxidant activity against the DPPH and ABTS radicals (study 1). The seven fruits showed different chemical compositions, which consequently led to different antioxidant potentials. Among the seven fruits initially analyzed, AU, CM, RC, and RU had the highest amount of phenolic compounds and displayed the greatest antioxidant activity in vitro. Extracts from these four fruits were tested as inhibitors of lipid oxidation in raw pork burger patties subjected to refrigerated storage at 2 degrees C for 12 days (study 2). The quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), hexanal content, and color stability were used as indicators of oxidative reactions. The four selected fruits displayed intense antioxidant activity against lipid oxidation, which highlights the potential usage of these fruits as ingredients for the manufacture of healthy meat products. Among them, RC and AU were particularly efficient as their protective effect against lipid oxidation was more intense than that displayed by quercetin (230 mg/kg of burger patty).

Wild blackthorn (Prunus spinosaL.) and hawthorn (Crataegus monogynaJacq.) fruits as valuable sources of antioxidants

“…These variations justified the necessity of analyzing several batches of wild fruits, from different sites and years of collection, in order to take into account this natural variability in the final results. In general, we can consider that our results were coherent with those reported by other authors [26,27].…”

“…Applying the ABTS ·+ method, the values for fruits of C. monogyna ranged from (1.68 to 6.12) mmol Trolox Eq·100 g -1 of fresh fruit, which matches Ganhao et al, who provided 5.68 mM Trolox Eq·100 g -1 of fresh fruit [26], and are in accordance with the results of Froehlicher et al [30]. The values obtained by the FRAP method ranged from (3.28 to 10.99) mmol Trolox Eq·100 g -1 of fresh fruit.…”

“…The Crataegus monogyna fruits analyzed in our study showed values of (449.38 to 1438.52) mg gallic acid Eq·100 g -1 for FolinCiocalteu determination (table III), higher values than those reported by Ganhao et al [26] and Egea et al [29] [(450 and 216.61) mg gallic acid Eq·100 g -1 , respectively]. Applying the ABTS ·+ method, the values for fruits of C. monogyna ranged from (1.68 to 6.12) mmol Trolox Eq·100 g -1 of fresh fruit, which matches Ganhao et al, who provided 5.68 mM Trolox Eq·100 g -1 of fresh fruit [26], and are in accordance with the results of Froehlicher et al [30].…”

“…Prunus spinosa, which showed the highest phenolic compound content, was also found to have the highest antioxidant capacity by the Folin-Ciocalteu method, and ABTS ·+ and FRAP methods ( [26]. However, Jablonska-Rys et al gave a lower value for the FolinCiocalteu method (402.67 mg gallic acid Eq·100 g -1 ), and ABTS ·+ and FRAP methods [10].…”

Phytoconstituents, antimicrobial and antioxidant properties of the leaves of Persea americana Mill cultivated in Ghana

“…Using different methods for the investigation of antioxidant action of food related extracts permit a complete screening of their plausible antioxidant activities (Frankel and Meyer, 2000). Unrefined extracts of herbs, natural products, flavors, and other plant materials rich in phenolics are of expanding enthusiasm for the food industry on the grounds that they hinder the oxidative degradation of lipids, and thus enhance the quality and nutritional estimation of foods (Bastida et al, 2009;Ganhão et al, 2010).…”