Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

“…It is important to mention that the nitrogen-free extract was relatively high; that this extract is composed mainly by carbohydrates, and that polyphenols may compose such extract, as well. Ash and crude protein contents in Pitanga leaves were greater than in Rosemary leaves, whereas lipids in Rosemary samples were 3-fold higher than in Pitanga leaves ( 17 analyzed chlorophyll and carotenoid contents of ten edible plant extracts and observed chlorophyll a content ranging from 0.05 to 0.44 g kg -1 Dry Matter, which is below the contents found in the current study for Rosemary and Pitanga leaves. Chlorophyll is a sensitizer molecule that can lead to the formation of reactive oxygen species 18 , which in turn can oxidize important molecules in biological systems.…”

“…25 Since no difference was found among treatments, it is possible to state that the inclusion of 10% aqueous extracts of Rosemary and Pitanga leaves into raw beef patties was not able to maintain color attribute during cold storage. This result is in agreement with several studies, 17,[26][27][28] with no observed color stability after the inclusion of plant extracts in beef patties. Nevertheless, some research 17,27,28 reported lower overall a* values for the Negative control samples when compared to extract-added patties.…”

“…This result is in agreement with several studies, 17,[26][27][28] with no observed color stability after the inclusion of plant extracts in beef patties. Nevertheless, some research 17,27,28 reported lower overall a* values for the Negative control samples when compared to extract-added patties. Adversely, in our studies patties added of Pitanga extracts showed the lowest a* values when compared to Negative control or to samples added of Rosemary extracts (Table 3).…”

“…Carotenoids are excellent antioxidants because they have the ability to quench singlet oxygen, release the energy acquired during this reaction, and return to their original state. 18 The total carotenoid contents found in the present are even superior to the maximum range (0.18 g kg Dry Matter) found by Kim et al, 17 suggesting better antioxidant potential. Table 1 shows results for pH, soluble solid content and CIE Lab color parameters of Rosemary and Pitanga aqueous extracts.…”

In vitro antimicrobial activities of Bidens pilosa and Moringa oleifera leaf extracts and their effects on ground beef quality during cold storage

“…However, the potential of M. oleifera and B. pilosa as alternative natural preservatives in meat products has not been fully studied. The preservative effect of medicinal plants is apparently related to the presence of polyphenols in the plants (Kim et al, 2013). Therefore, the objective of this study was to evaluate the antimicrobial activities of M. oleifera and B. pilosa leaf extracts in ground beef.…”