Exploring the impact of acorn extract on the quality and taste of beef meat burgers

Abstract

This study aimed to investigate the effects of extracts obtained from valonia (Quercus ithaburensis), sessile (Quercus petraae) Biotecnologia / Biotechnology and holy oak (Quercus ilex) acorns on the total phenolic content and antioxidant activity (DPPH radical scavenging activity), physicochemical (color,245 pH,Modelaolipidande la proteinbiodegraciooxidation)eandbiorreactosensory es dpropertieslodos ofde rawhidocarbuosrefrigeratedtotalsbeef dlmeatpetroloburgers stored at 2oC for 14 days. Incorporation of acorn extracts significantly increased pH values of the meat burgers on every analysis day (except day 7) (p<0.05). Color values of the burgers did not change with the addition of extracts. The phenolic contents int mperizados en suelos y sedimentos and antioxidant activities of the samples containing acorn extracts were significantly higher than that of the control samples (B ode adati d li of lud bi ea s f t tal p t l um hydr carb s h i in soi throughout the storage (p<0.05). Acorn extracts were found to be effective in preventing lipid and protein oxidation. It was concluded that the extracts of acorn fruits have the potential to be used as natural antioxidants to minimize oxidation problems and sedim nts) in the meat burgers.