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Foods 2019, 8(1), 10; https://doi.org/10.3390/foods8010010

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

1
Laboratoire de Qualité et Sécurité des Aliments (LQSA), Faculté des Sciences Biologiques et des Sciences Agronomiques, Université Mouloud MAMMERI, B.P. 17, 15000 Tizi-Ouzou, Algeria
2
Instituto Agroalimentario de Aragón—IA2 (Universidad de Zaragoza—CITA), Facultad de Veterinaria, C/Miguel Servet 177, 50013 Zaragoza, Spain
*
Author to whom correspondence should be addressed.
Received: 16 November 2018 / Revised: 18 December 2018 / Accepted: 21 December 2018 / Published: 26 December 2018
(This article belongs to the Special Issue Microbiological Safety of Foods)
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Abstract

Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a’hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 ± 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 ± 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB. View Full-Text
Keywords: wild olive tree; by-products; leaf extracts; High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD); Halal minced beef; retail/display; safety; Escherichia coli O157:H7; Salmonella enterica ser. Enteritidis; shelf-life wild olive tree; by-products; leaf extracts; High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD); Halal minced beef; retail/display; safety; Escherichia coli O157:H7; Salmonella enterica ser. Enteritidis; shelf-life
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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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Djenane, D.; Gómez, D.; Yangüela, J.; Roncalés, P.; Ariño, A. Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display. Foods 2019, 8, 10.

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