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Open AccessArticle

Phytochemical Constituents and Antioxidant Activity of Oudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage

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Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Department of Microbiology, Faculty of Pharmacy, University of Monastir, Avicenne Street 5000, Tunisia
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Research Unit Valorization and Optimization of Resource Exploitation (UR16ES04), Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Campus University Agricultural City—Sidi Bouzid 9100, Tunisia
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Regional Center of Agricultural Research (CRRA) Sidi Bouzid, Gafsa Road Km 5, PB 357, Sidi Bouzid 9100, Tunisia
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Range Ecology Laboratory, Arid Region Institute, University of Gabes, El-Jorf Road Km 22.5, Medenine 4119, Tunisia
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Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia
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Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain
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College of Science and Arts in Baljurashi, Al Baha University, Al Baha, P.O.Box (1988), Saudi Arabia
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(10), 442; https://doi.org/10.3390/antiox8100442
Received: 24 July 2019 / Revised: 5 September 2019 / Accepted: 6 September 2019 / Published: 1 October 2019
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)
Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 ± 0.09 µg/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4-O-caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (p < 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, given by the lowest increase in Thiobarbituric Acid-reactive Substances (TBARS) values as compared to the (−) control with a significant difference between free thiols values. In addition, these two extracts appear to be effective (p < 0.05) for pH stability, color, and sensory parameters as compared to (+) and (−) controls and aqueous extract. Hamburger odour was considered as a dependent variable in multiple linear regression analysis, where the models results showed that physicochemical parameters determine more burger odour than sensorial ones. View Full-Text
Keywords: Oudneya africana; antioxidant activity; HPLC-MS phenolic analysis; beef burgers; TBARS; protein thiols groups; sensory analysis Oudneya africana; antioxidant activity; HPLC-MS phenolic analysis; beef burgers; TBARS; protein thiols groups; sensory analysis
MDPI and ACS Style

Hajlaoui, H.; Arraouadi, S.; Mighri, H.; Chaaibia, M.; Gharsallah, N.; Ros, G.; Nieto, G.; Kadri, A. Phytochemical Constituents and Antioxidant Activity of Oudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage. Antioxidants 2019, 8, 442.

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