Rosemary as natural antioxidant to prevent oxidation in chicken burgers

Abstract

Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 -control, without addition of synthetic antioxidant BHT: butylated hydroxytoluene or RLE), T2 -with addition of BHT, and T3 -experimental, containing RLE). The high contents of total phenolic compounds (40.91 mg GAE g -1 : Gallic Acid Equivalent) and total flavonoids (24.26 mg QE g -1 : Quercetin Equivalents) were found in RLE. Rutin was the major phenolic compound identified in the RLE. The RLE showed strong antioxidant capacity and inhibited 48.29% of lipid oxidation (21 days of storage) in comparison to the control (T1), with low production of malonaldehyde, which has potential to be used in chicken burgers.Keywords: lipid oxidation; antioxidant assays; TBARS; HPLC; Rosmarinus officinalis.Practical Application: The replacing antioxidant synthetic for Rosemary extracts provide good alternatives to get healthy foods.

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

“…Numerous studies have indicated that antioxidants are useful compounds to reduce lipid oxidation [105]. Many types of plants that naturally contain antioxidants (polyphenols), such as grape seeds, are used as a source of antioxidant incorporated in food products [106], as well as ginger [107], rosemary [108], cinnamon [109], nutmeg [110][111][112], ginger [113] and galangal [114]. The antioxidant activity of spices has been studied as potential and additional sources of natural antioxidants.…”

Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

“…The analysis of phenolic compounds in rosemary and sage extract through high performance liquid chromatography was carried out using a Dionex Ultimate 3000 (Dionex, Idstein, Germany) system chromatograph including an colunn (Acclaim ® 120 C18) at 40 °C with and a photodiode array detector (HPLC/PDA). The condition of mobile phases were carried out according to Pereira et al [1] and the data analysis were processed with Chromeleon software. Extracts were filtered through a 0.22 µm filter nylon syringe (Millipore, São Paulo, Brazil) and the injection volume was 10 µL with a flow rate of 1.0 mL min -1 .…”

“…In fact, the rosemary essential oil and lyophilized rosemary extract exhibited an excellent inhibitory effect on lipid oxidation of pork sausage with high acceptance rate [2]. In another study, Pereira et al [1] reported that the rosemary extract had strong anti-oxidative effects in chicken burgers at 21 days of storage at refrigerated temperature. In addition, according to Estevéz et al [4], a mix of sage and rosemary essential oils inhibited oxidative deterioration of liver pâtés to a higher extent than BHT did.…”

“…Rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) are plant of the Lamiaceae family, and both are native to the Mediterranean, however grows in many parts of the world and have adapted easily in Brazil. Several researchers reported that the rosemary and sage demonstrate excellent antioxidant potential [1,2]. The antioxidant activity of rosemary can be attributed to the presence of phenolic compounds, mainly rosmarinic acid, carnosol, rosmanol, isorosmanol, rosmadiol, and carnosic acid [3].…”

Optimization of Acid Hydrolysis of Myricetin-3-O-rhamnoside Using Response Surface Methodology

“…[11][12][13][14][15] Lipophilic derivatives of phenolic compounds generally maintain their antioxidant activity and, in some cases, exhibit novel bioactivities that are not found in the original phenolic compounds. [16][17][18] To potentiate the use of polyphenolic antioxidants from natural sources, in addition to the extraction and purification of these compounds, it is necessary to use a process that separates the aglycones (more apolar) from the carbohydrates, such as acid hydrolysis. Acid hydrolysis is a chemical reaction in which an organic molecule undergoes decomposition caused by water, where the acid acts as a catalyst.…”