Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties

Abstract

Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose TM ) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content. A synergetic antioxidant effect of carnosol on carnosic acid content was also noticed to an extent of 1:1 (w/w) ratio, and further increase in carnosol content showed no improvement in the antioxidant efficacy. Finally, stabilized paprika and optimized rosemary extract containing carnosic acid and carnosol in 1:1 (w/w) ratio was successfully applied to produce naturally colored meat suitable for storage at 4 ± 1°C.

Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage

“…These results agree with those of Liotta et al [ 7 ] in pigs fed a diet supplemented with rosemary extract, suggesting that there was a significant loss of phenolic compounds as lipid oxidation progressed since the extract would be eliminated in the urine or perhaps it biotransformed into forms not available within the digestive system. Although there are numerous studies on the antioxidant activity of rosemary, in which such activity was attributed to various polyphenolic compounds (carnosic acid, carnosol, rosmarinic acid, rosmanol, and ursolic acid) which accumulate in the lipid membranes of the cells and contribute to retarding the autoxidation rate [ 8 , 9 , 28 ].…”

“…Twenty-one castrated male Chato Murciano pigs were randomly selected from a commercial population belonging to the Integrated Center of Formation and Agrarian Experiences located in Lorca (CIFEA, Murcia, Spain), and randomly assigned to two treatment groups according to the feeding system. During the fattening stage, the Control group (C, n = 10) was fed exclusively with commercial feed (S.A.T La Rambla N° 1.932, Totana, Murcia, Spain, Table 1 ), while the animals in the Rosemary extract group (R, n = 11) were fed the same feed but containing 1000 ppm of deodorized rosemary extract (Ingrenat S.L., Santa Ana, Murcia, Spain) according to existing literature [ 3 , 9 ].…”

“…Most constituents of rosemary are phenolic diterpenes that are considered natural-functional ingredients [ 8 ]. Moreover, the main phenolic compound is carnosic acid, whose antioxidant activity is approximately seven times higher than that of synthetic antioxidants [ 9 ]. However, the use of rosemary as an additive is often limited due to its characteristic odour, which makes it unsuitable in certain foods (e.g., meat and fish).…”

Rosemary extract as a natural source of bioactive compounds

“…The shelf-life of samples containing rosemary extract was almost doubled compared with the remaining samples and the best antimicrobial and antioxidative effects were obtained from the combination of rosemary with mint extract. A recent study was undertaken by Rajeev et al (2017) to evaluate the efficacy of a deflavored and decolorized rosemary extract for preservation of naturally colored fresh beef patties. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems to compare the antioxidant performance of rosemary extract with BHA.…”