Next Article in Journal
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
Next Article in Special Issue
Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E
Previous Article in Journal
Devil Is in the Details: Use of Wild Food Plants in Historical Võromaa and Setomaa, Present-Day Estonia
Previous Article in Special Issue
Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages
Open AccessArticle

Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat

1
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
2
Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 200-701, Korea
3
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
4
Hanmi Natural Nutrition Co., LTD 44-20, Tongil-ro 1888 beon-gil, Munsan, Paju, Gyeonggi 10808, Korea
5
H-FOOD, 108-66, 390 gil, Jingun Oh Nam-Ro, Nam Yang, Ju-Shi, Gyung Gi-Do 12041, Korea
*
Author to whom correspondence should be addressed.
Foods 2020, 9(5), 568; https://doi.org/10.3390/foods9050568
Received: 1 April 2020 / Revised: 13 April 2020 / Accepted: 15 April 2020 / Published: 4 May 2020
(This article belongs to the Special Issue Applications of Natural Products in Foods)
In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloroform extract exhibited strong antimicrobial and antioxidant activities. Hence, the phytochemical constitutions of the RC chloroform extract was examined by GC-MS analysis, and further, based on molecular docking analysis, revealed 2-Methoxy-4-vinylphenol and benzofuran as two major compounds found to be possessing higher degrees of interaction with DNA gyrase (4PLB; −8.63 Kcal.mol−1) and lipoprotein (LpxC−8.229 Kcal.mol−1), respectively, of the bacterial cell wall, which leads to higher antimicrobial efficacy. Further, it was confirmed with that the in vivo Caenorhabditis elegans model (but no cytotoxic effect) was exhibited in the MCF-7 cell line. Thus, we investigated the influence of this extract on the shelf life of meat under refrigeration storage. The physicochemical properties were observed periodically, and microbial analysis was conducted. The shelf life of the beef was enhanced (up to eight days) in terms of microbial and physiochemical properties, at 4 ± 2 °C when compared to control. We concluded that chloroform extract of RC has potential as a natural preservative in the meat processing industry. View Full-Text
Keywords: red cabbage (RC); phytochemicals; antimicrobial; C. elegans; cytotoxicity; beef preservation red cabbage (RC); phytochemicals; antimicrobial; C. elegans; cytotoxicity; beef preservation
Show Figures

Graphical abstract

MDPI and ACS Style

Rubab, M.; Chelliah, R.; Saravanakumar, K.; Barathikannan, K.; Wei, S.; Kim, J.-R.; Yoo, D.; Wang, M.-H.; Oh, D.-H. Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat. Foods 2020, 9, 568.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop