Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage

Abstract

The present study aimed to investigate the bioactive compounds in artichoke (Cynara scolymus) powder, having antioxidant and antimicrobial activity, and to determine the effectiveness of artichoke (C. scolymus) powder extract within the minced meat. C. scolymus was extracted using two different methods. The method incorporating high phenolic and flavonoid content levels was used in other analyses and the phenolic and flavonoid contents in C. scolymus extract was determined using LC-QTOF-MS. Antioxidant, antimicrobial, and metmyoglobin (metMb) reducing activities and pH values of the extract-added minced meat samples were measured for 10 days during storage. DPPH, FRAP, and ABTS were used in the antioxidant analyses. The antimicrobial activity of C. scolymus extract was evaluated on five different food pathogens by using the disc diffusion method. The most resistant bacterium was found to be Listeria monocytogenes (18.05 mm ± 0.24). The amount of metMb was measured in the minced meat sample that was added to the extract during storage (p < 0.05). MetMb formation and pH value on the sixth day of storage were found to be at lower levels than in the control group. In conclusion, C. scolymus exhibited a good antimicrobial and antioxidant effect and can be used in storing and packaging the food products, especially the meat and meat products.

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

“…Lipid oxidation is also a chemical reaction that lowers the nutritional value of other food products [ 14 , 15 ]. The quality attributes of meat and meat products are largely affected by lipid oxidation during processing and storage [ 14 , 15 ].…”

“…Lipid oxidation is also a chemical reaction that lowers the nutritional value of other food products [ 14 , 15 ]. The quality attributes of meat and meat products are largely affected by lipid oxidation during processing and storage [ 14 , 15 ]. Interestingly, according to a recent report, sesame oil may be a potentially effective natural additive to fresh meat products for prolonging shelf life during cold storage [ 15 ].…”

“…Interestingly, according to a recent report, sesame oil may be a potentially effective natural additive to fresh meat products for prolonging shelf life during cold storage [ 15 ]. There are also questions concerning the safety of synthetic antioxidants [ 14 ]. As a result, there is an intense search for safe and natural antioxidants that can slow the oxidative deterioration of lipids, improve their quality and keep their nutritional worth.…”

Metabolite Profiling of “Green” Extracts of Cynara cardunculus subsp. scolymus, Cultivar “Carciofo di Paestum” PGI by 1H NMR and HRMS-Based Metabolomics

“…Globe artichokes contain a very little amount of fats and high levels of minerals (potassium, sodium, phosphorus), vitamin C, fiber, inulin and polyphenols, hydroxycinnamates, and flavones [ 8 , 9 ]. The functional properties of the artichoke are related to its high levels of polyphenolic compounds and inulin [ 10 , 11 , 12 ]. In artichoke flower heads, the most abundant phenolic substances are caffeoylquinic acid derivatives, especially chlorogenic acid, cynarin, and flavonoids, mainly apigenin and luteolin, both present as glucosides and rutinosides [ 3 ].…”

Phenolic Compounds in Food: Characterization and Health Benefits

“…The article of Demir and Agaoglu deals with the identification of bioactive compounds of artichoke ( Cynara scolymus ) powder and the characterization of its antioxidant-, antimicrobial-, and metmyoglobin-reducing activity when added to minced meat during frozen storage [ 19 ]. The phenolics and flavonoids content was determined using LC-QTOF-MS. Nineteen phenolic compounds were identified via LC-QTOF-MS, with quercetin, chlorogenic acid, luteolin, catechin, and caffeic acid as the most abundant phenolics.…”