Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/10921
Title: Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties
Authors: Ergezer, Haluk
Kaya, H.I.
ŞiMşek, Ö.
Keywords: Escherichia coli
Listeria monocytogenes
Meat product
Natural antioxidant
Plant extract
Aerobic bacteria
Diseases
Food storage
Listeria
Plant extracts
1 ,1Diphenyl-2-picrylhydrazyl (DPPH) radicals
Anti-microbial activity
Concentration-dependent manners
Meat products
Natural antioxidants
Psychrophilic bacteria
Total phenolic content
Antioxidants
Publisher: Czech Academy of Agricultural Sciences
Abstract: The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system. © 2018 Czech Academy of Agricultural Sciences. All rights reserved.
URI: https://hdl.handle.net/11499/10921
https://doi.org/10.17221/179/2017-CJFS
ISSN: 1212-1800
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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