Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Abstract

BACKGROUND Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH), 2,2'‐azinobis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed. RESULTS PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC50) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL–1, respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. CONCLUSION PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry

Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation

“…Similar results regarding the use of natural antioxidants have shown to prevent to prevent carbonyl formation during storage period in pork patties containing red pitaya extract (Bellucci et al, 2021), lamb burgers enhanced guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts (Carvalho et al, 2019), rabbit meat patties with purslane extract (Wang et al, 2020), UV-C irradiated sausages enhanced with rosemary extracts (Jongberg et al, 2013), and UV-C irradiated broiler meat added of pequi (Caryocar brasiliense) extract at 100 ppm (Frasão et al, 2018).…”

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat

“…Texture profile analysis (TPA) was performed using a TA‐XT plusC texture analyzer (Stable Micro System, Godalming, UK) to determine hardness, springiness, cohesiveness, chewiness and resilience. Cooked rabbit meat was cut into 1.0 cm 3 cubes. Each sample was immobilized between special stainless‐steel plates and then compressed, perpendicular to the muscle fiber orientation, using a cylindrical probe of 36 mm diameter (P/36R), the load cell capacity was set at 30 kg.…”

“…Rabbit meat is rich in polyunsaturated fatty acids (PUFAs), vitamins, protein and minerals and low in fat, sodium and cholesterol, which makes it of good edible and nutritional value 2 . However, the consumption of rabbit meat has overall declined in recent years, due to the higher price (comparison with poultry), animal welfare, and superimposed roles (livestock and pets), etc 3 . Furthermore, the lack of understanding of the nutritional value and processing methods are also important reasons inhibiting the rabbit meat industry.…”

“…2 However, the consumption of rabbit meat has overall declined in recent years, due to the higher price (comparison with poultry), animal welfare, and superimposed roles (livestock and pets), etc. 3 Furthermore, the lack of understanding of the nutritional value and processing methods are also important reasons inhibiting the rabbit meat industry. Therefore, it is of great significance to study the nutritional value and edible qualities of rabbit meat to encourage an increasing number of consumers to understand and accept rabbit meat.…”

Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage

“…To our best knowledge, there is no published research about PE on the preservation of rabbit meat patties. Only some studies investigated the natural antioxidants on quality changes in rabbit meat (Wang et al, 2020(Wang et al, , 2021. Thus, the purpose of this study is to determine the preservation effect of different concentrations of PE on rabbit meat patties under chilled storage and detect the change in quality indicators including total viable bacteria, total volatile basic nitrogen, pH, and color of rabbit meat patty.…”