Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties

Abstract

Abstract:In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance (TBARS) values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower (p ≤ 0.05) in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p ≤ 0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

“…The results show that CD phenolics were effective in inhibiting the formation of hexanal in the oil-in-water emulsions. Similar results have been obtained by Gallego et al, (2015) [43] in a study of the extract of CD as a lipid oxidation inhibitor in beef hamburgers, finding a concentration of 0.5% of CD values around 6 ppm of hexanal well below the control (9 ppm). This is important because in order for an antioxidant to be effective, it must be able to inhibit the formation of volatile secondary lipid oxidation products that are perceived as off-flavours.…”

“…In previous studies of this plant in meat products, we have obtained very satisfactory results, protecting the meat against lipid oxidation. At a concentration of 0.5% of C. decapetala , the formation of TBARS was reduced to 1.7 mg malondialdehyde/kg sample after 11 days of study, which confirms the effectiveness of this plant as a source of natural antioxidants in spite of this being a very different food model [43]. These results were lower than those reported by Gallego et al, (2013) [15] for plants of the Lamiaceae family, where studies of rosemary and thyme leaves at 100 ppm concentration in O/W emulsions showed that thyme leaves reduced the formation of TBARS to 2.50 mg malondialdehyde/kg emulsion after three weeks and rosemary leaves 1.79 mg malondialdehyde/kg emulsion.…”

“…These generate unpleasant tastes and odours. One is hexanal, a sensitive indicator in lipid oxidation [43]. …”

Antioxidant and anti-inflammatory properties of selected polyherbal preparations: Oroki herbal, Swedish bitters and Yoyo bitters

“…Furthermore, Oroki herbal exhibited a higher capacity to neutralize the toxic end product of lipid peroxidation when compared with Swedish bitters and Yoyo bitters. Previous findings had also shown that plant extracts containing antioxidants could inhibit TBARS [18,19]. Free radical elicited membrane lipid peroxidation has been shown to be one of the events that occur during inflammation and oxidative stress mediated tissue damage [20,21].…”

Antioxidant properties of Enterobacter cloacae C3 lipopeptides in vitro and in model food emulsion

“…The effect of C3 lipopeptides on lipid oxidation of different prepared samples was evaluated using TBARS assay (Gallego, Gordon, Segovia, & Almajano, 2015). Each sample (1 g) was mixed with 0.5 ml EDTA (0.3%) to stop fat oxidation.…”