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Open AccessArticle

Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties

Research Unit “Nutrition et Métabolisme Azotés et Protéines de Stress” (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia
Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(8), 305;
Received: 25 June 2019 / Revised: 5 August 2019 / Accepted: 5 August 2019 / Published: 14 August 2019
(This article belongs to the Special Issue Protein and Lipid Oxidation in Meat and Meat Products)
PDF [2897 KB, uploaded 14 August 2019]


The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of A. indica on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh A. indica leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that A. indica limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as Staphylococcus aureus and Micrococcus luteus, among others. These results support the involvement of A. indica in the food industry as a natural antioxidant that could replace synthetic ones. View Full-Text
Keywords: Azadirachta indica; antimicrobial activity; antioxidants; lipid oxidation; beef meat Azadirachta indica; antimicrobial activity; antioxidants; lipid oxidation; beef meat

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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).

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Ouerfelli, M.; Villasante, J.; Ben Kaâb, L.B.; Almajano, M. Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties. Antioxidants 2019, 8, 305.

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