Ataulfo Mango (Mangifera indica L.) Peel Extract as a Potential Natural Antioxidant in Ground Beef

Abstract

Total phenolic content (TPC), total flavonoid content (TFC), antioxidant and antimicrobial in vitro activity of ethanolic (EE) and hydroethanolic (HE) extracts of mango peel Ataulfo were evaluated. The highest TPC, TFC and antioxidant capacity were as shown in EE. Ethanolic extract was incorporated into ground beef at 1000 (BBEA) and 2000 mg/kg meat (BEEB) concentrations and then compared with 250 mg of sodium ascorbate/kg meat (ASC) along with a control (without antioxidant). The effects of adding EE on instrumental colour, metmyoglobin content, thiobarbituric acid reactive substances (TBARS), pH, microbial load and sensorial analysis of ground beef were evaluated for 11 days at 4 °C. BEEB added in raw ground beef improved colour stability while the lipid oxidation in raw and raw-cooked ground beef was inhibited with a greater antioxidant effect than ASC and a similar overall acceptability score (cooked ground beef). However, incorporating BEEB into ground beef did not show significant antimicrobial activity. Therefore, mango peel extracts could potentially be used as a natural antioxidant in ground beef.

Modeling and optimization of microwave-assisted extraction of total phenolics content from mango (Mangifera indica) peel using response surface methodology (RSM) and artificial neural networks (ANN)

“…criollo, 81.052 ± 4.246 mg GAE/g extract ( Ojeda, Sgroppo, Sánchez Moreno, & de Ancos Siguero, 2022 ), var. Ataulfo, 132.5 mg GAE/g extract ( Zafra Ciprián et al, 2023 ) and var. Criollo, Hilaza, and Corazon, with values between 78.91 ± 1.03 and 145.92 ± 1.75 mg GAE/g extract ( Vélez-Erazo et al, 2021 ), and less than the mango peel extract var.…”

“…These differences were obtained in the TPC and their antioxidant activity (ABTS) of the mango peel extract var. Tommy and Sugar and other mango varieties may be due to different factors such as type of solvent, extraction techniques, genetic base, environmental conditions, and harvest conditions ( Lastra Ripoll et al, 2021 ; Zafra Ciprián et al, 2023 ).…”

“…Keitt, Osten, and Sensacion, ellagic acid was not identified ( López-Cobo et al, 2017 ). These differences in the composition of phenolic acids may be due to different factors: genetic variety, solvents and extraction techniques used, post-harvest conditions, ripening state, among others ( Lastra Ripoll et al, 2021 ; Zafra Ciprián et al, 2023 ).…”

Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature

“…Moreover, with increased awareness among consumers and the change in the consumption pattern, the demand Foods 2024, 13, 676 2 of 11 for natural, "preservative-free" products during the last few decades has led the meat processing industry to consider the inclusion of natural preservatives in processed meat products. Recently, efforts have been made to utilize various plant parts, herbs, and spices in various forms such as powder, extract, and essential oils to extend the shelf life of the following products: fresh meat, meat emulsion, and/or meat products such as coriander extract with BHT in chicken patties for the reduction in lipid oxidation [4]; mushroom extract on chevon nuggets for evaluation of antioxidant and antimicrobial efficacy [2]; synergistic effects of plant extract and essential oils in chicken and pork products for the extension of shelf life [5]; betel leaf extract as an antioxidant in beef sausages [6]; mango peel extract on ground beef [7]. However, mango seed kernel as a natural preservative has not been explored much in meat products.…”

Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation

“…Mangiferin (a xanthone), one of the most abundant and potent antioxidants, has been identified in Mangifera indica L. var. (Zafra Ciprián et al, 2023). On the other hand, radish extract is reported to have strong antimicrobial activity (Maqbool et al, 2020).…”