Next Article in Journal
Cordyceps militaris (L.) Link Fruiting Body Reduces the Growth of a Non-Small Cell Lung Cancer Cell Line by Increasing Cellular Levels of p53 and p21
Previous Article in Journal
Aspects of a Distinct Cytotoxicity of Selenium Salts and Organic Selenides in Living Cells with Possible Implications for Drug Design
Article Menu

Export Article

Open AccessArticle
Molecules 2015, 20(8), 13913-13926; doi:10.3390/molecules200813913

Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties

1
Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain
2
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 20 May 2015 / Revised: 13 July 2015 / Accepted: 24 July 2015 / Published: 31 July 2015
(This article belongs to the Section Metabolites)
View Full-Text   |   Download PDF [1107 KB, uploaded 31 July 2015]   |  

Abstract

In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance (TBARS) values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower (p ≤ 0.05) in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p ≤ 0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products. View Full-Text
Keywords: C. decapetala; antioxidant; polyphenol; free radicals; TBARS C. decapetala; antioxidant; polyphenol; free radicals; TBARS
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Gallego, M.G.; Gordon, M.H.; Segovia, F.J.; Almajano, M.P. Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties. Molecules 2015, 20, 13913-13926.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top