Characterization and application of Croton blanchetianus Baill extract for lamb ribs preservation. (30th March 2022)

• Record Type: Journal Article
• Authors: de Figueiredo, Maria José; Grisi, Cristiani Viegas Brandão; Santiago, Ângela Maria; Vieira, Erica de Andrade; Cordeiro, Angela Maria Tribuzy de Magalhães; Vilela, Anderson Ferreira; Viana, Arianne Dantas; de Sousa, Solange; Conrado, Líbia de Sousa
• Is Part Of: Food chemistry. Volume 373:Part A(2022)
• Publication Date: 2022-03-30
• Subjects: Antimicrobials -- Detoxification -- Plant extracts -- Lipid peroxidation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131404
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlight: There were correlations between extract toxicity and some phenolic compounds. The toxicity of Croton blanchetianus Baill extract was reduced by thermal processes. The thermally treated extract proved to be safe for use in food system. Lamb ribs shelf life was enhanced by the Croton blanchetianus Baill extract. Abstract: This research evaluated the antioxidant, antimicrobial and toxicity potential of the leaf extract of Croton blanchetianus Baill (ExCb) and its effect on the conservation of lamb ribs. The ExCb (control treatment) revealed higher concentration of 2, 5-dihydroxybenzoic acid (190.10 mg/g), catechin (84.10 mg/g), rosmarinic acid (56.01 mg/g), 4-hydroxybenzoic acid (52.05 mg/g) and myricetin (40.00 mg/g). And it showed high phenolic content (204.05 mg GAE/g), antioxidant potential (11.78 µg/mL by DPPH and 140.40 mmol Sulf Fer/g by FRAP) and antimicrobial activity with inhibition for Staphylococcus aureus, Listeria innocua, Salmonella enterica, Escherichia coli and Aspergillus flavus . However, it showed toxicity against brine shrimp (Artemia Salina) (LD50 of 66.26 μg/mL). The 2, 5-dihydroxybenzoic acid was indicated as the main compound responsible for the toxicity of ExCb. After treatment in an oven at 110 °C for 15 min, the toxicity of ExCb was reduced by over 7 times, the compound 2, 5-dihydroxybenzoic acid was not identified, and still maintained the phenolic compounds content of 94.35% and antioxidant activity compared to the control (without thermal treatment). The application of absorbent containing 50 mg/mL of ExCb added to the packaging maintained the quality and prevented the lipid oxidation of lamb ribs during 10 days of refrigerated storage.