Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Said, Tarig M. A.; Elgasim, Elgasim A.; Eltilib, Hager H. A. B.; Bekhit, Alaa El-Din A.; Al-Juhaimi, Fahad Y.; Mohamed Ahmed, Isam A.
• Is Part Of: CyTA: journal of food. Volume 16:Issue 1(2018)
• Page Start: 642
• Page End: 649
• Publication Date: 2018-01-01
• Subjects: Ambrosia maritima -- Damsissa leaf powder extract -- lipid stability -- microbial spoilage -- minced beef; Ambrosia maritima -- extracto en polvo de la hoja de Damsissa -- estabilidad de lípidos -- deterioro microbiano -- carne de res picada; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2018.1448456
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: The antioxidant and antimicrobial effect of Damsissa leaf powder extract (DLPE) for application to cold-stored minced beef was investigated. DLPE exhibited inhibition zones of 14.0 and 12.7 mm against Escherichia coli and Staphylococcus aureus, respectively. Total polyphenol and flavonoid contents of DLPE were 188.06 mg gallic acid equivalent (GAE)/g and 2.56 mg catechin equivalent (CE)/g, respectively. DLPE exhibited a concentration-dependent increase ( P ≤ 0.05) in total reducing power ability (TRPA), scavenging of H2 O2, and chelation of Fe 2+ ions. Incorporation of different concentrations of DLPE in minced beef significantly ( P ≤ 0.05) enhanced the physicochemical characteristics, sensory features, and microbial quality of the minced beef during cold storage (4°C). DLPE (2.5%) was effective ( P ≤ 0.05) in delaying lipid oxidation and preventing microbial growth in stored minced beef. Therefore, DLPE at 2.5% concentration is recommended as a useful preservative to prolong the shelf-life of minced beef during cold storage.