The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

Abstract

The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extract/kg (GT10), 38 mg green tea extract/kg (GT38), 18.6 mg rosemary extract/kg (RO18), and 480 mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p>0.05) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p>0.05) to BHA20 (0.423 and 0.369 mg, resp.). Sensory acceptance did not differ (p>0.05) among the treatments throughout the storage period (p>0.05).

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

“…The addition of antioxidant in meat products is used to extend the shelf life, increase safety, and prevent damage caused by lipid oxidation (Trindade, Nunes, Contreras‐Castillo, & Felício, ). Synthetic antioxidants have been used to retard or minimize oxidative deterioration of food, but they have raised concerns regarding toxicological aspects and carcinogenic effects (Pires et al, ). In contrast, natural antioxidants have increased their demand in recent years to improve the oxidative stability of the products (Karpińska‐Tymoszczyk, ; Trindade et al, ; Yin, Xing, Zhou, & Zhang, ).…”

“…In contrast, natural antioxidants have increased their demand in recent years to improve the oxidative stability of the products (Karpińska‐Tymoszczyk, ; Trindade et al, ; Yin, Xing, Zhou, & Zhang, ). Herbs and spices such as rosemary, oregano, sage, green tea, clove, and thyme have been studied in fresh, boiled, fermented, and irradiated meat products (Pires et al, ; Ramalho & Jorge, ).…”

“…Moreover, it also presents great antioxidant and antibacterial functionality (Yin et al, ). Studies have shown that its antioxidant effect and its taste and aroma were well accepted in meat products (Pires et al, ; Yin et al, ). In this sense, the present work aims to evaluate the use of natural rosemary antioxidants in mixed hamburger (beef, chicken, and turkey) and to evaluate the physical‐chemical, microbiological, sensory, and structural characteristics of the product during the shelf life.…”

Inhibition Mechanism of Catechin, Resveratrol, Butylated Hydroxylanisole, and Tert‐Butylhydroquinone on Carboxymethyl 1,2‐Dipalmitoyl‐sn‐Glycero‐3‐Phosphatidylethanolamine Formation

“…BHA and TBHQ are traditional synthetic antioxidants (Pires et al., ). However, there are few studies on the inhibition of CM‐DPPE by antioxidants.…”

“…Arcanjo, Luna, Madruga, and Estevez () found that RES could react with GO in human serum, thereby reducing the accumulation of glycated proteins in the body. Butylated hydroxylanisole (BHA) and tert‐butylhydroquinone (TBHQ) are traditional synthetic antioxidants, and they have ability to remove OH· (Pires et al., ). Therefore, we speculate that EC, ECG, EGC, EGCG, RES, BHA, and TBHQ may inhibit the formation of CM‐DPPE by scavenging OH· or trapping GO.…”