Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage

Abstract

The phytochemical composition and antioxidant activity of Argel leaf powder (ALP) and its effect on the quality attributes of camel patties were investigated. ALP contains substantial amounts of total phenolics (1,262.50 mg GAE/100 g), and anthocyanin (60.11 µmol/g) and possesses high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity (86.85%). The major phenolic compounds in ALP were isorhamnetin, (+)‐catechin, catechol, gallic acid, and protocatechuic acid. Increasing the concentration of ALP in camel patties improved (p ≤ .05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, DPPH, redness (a), yellowness (b), pH, and microbiological stability, while the dimensional shrinkage, TBARS, and lightness (L) were reduced. Throughout the storage period, the ALP formulated camel patties revealed better stability of the physicochemical, oxidation, microbiological, and sensory attributes compared to nonformulated patties. Generally, the findings of this study proved the antioxidant and antimicrobial potentials of 4–6% ALP as a functional additive to preserve patties. Practical applications Natural herbs play an important role in preserving sensitive foods. Camel meat is highly subjected to microbial and chemical spoilage as they are rich in essential nutrients. The adverse effects of different chemical preservatives attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of camel meat, new processing technologies and new ingredient systems that are associated with natural herbs are applied. These results showed that the potentiality of Argel powder in the development of novel healthy meat products with improved shelf life and superior product quality was high.

Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage

“…As shown in Table 5 , the pH values of the BHT- and LBP-treated groups before the 3rd week decreased significantly with increasing storage time (p<0.05). Reduction in pH could be related to the accumulation of acidic substances during storage ( Al-Juhaimi et al, 2017 ). However, pH values gradually increased (p<0.05) from 3 to 12 weeks in all groups, of which LBP-treated groups were more stable than the control and BHT-treated groups.…”

Hepato Effect of Argel Herb (Solenostemma argel) against Carbon Tetra Chloride Induced Liver damage in Albino Rats.

“…Results in table (1) shows that dried leaves argel had a high content of carbohydrate and protein (76.19 and 14.10 g/100g on dry weight) respectively. While, ash and fiber contents were 7.20 and 6.92 g/100g on dry weight), also total calories in 100g dried leaves argel was 374.75 Kcal.…”

“…Argel (Solenostemma argel) is a medicinal plant with several therapeutic properties, and its leaves, bark, and stems are used in traditional medicine for the treatment of coughs, gastrointestinal cramps, urinary tract infections, rheumatic pains, diabetes, cardiovascular disorders, kidney, inflammation, bronchitis, cold, gastrointestinal cramps and liver diseases .The Argel dried leaves or its extracts contains substantial quantities of a diverse range of phenolic compounds and possess antimicrobial and antioxidant activities. Argel leaves powder and extracts have been used to improve the oxidative stability of camel patties and chicken meatballs [1,2,3].…”

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

“…Plant materials, such as spices and herbs, are rich in bioactive compounds, such as phenolics and flavonoids, which exhibit antioxidant and antibacterial properties [ 6 ]. For example, antioxidants derived from plants, such as Moringa oleifera seed powder [ 9 ], olive cake powder [ 1 ], pistachio seed hull extract [ 10 ], Argel leaf powder and extract [ 11 , 12 ], Acacia nilotica fruit and seed extracts [ 13 , 14 ], Ephedra alata extract [ 15 ], baobab ( Adansonia digitata ) seed extract [ 16 ], red pitaya extract [ 17 ]), and Colombian berry ( Vaccinium meridionale Sw.) extracts [ 18 ], have been found to maintain the quality properties and enhance the storage stability of meat products.…”