Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage

Juhaimi, Fahad Al; Shahzad, Syed Ali; Ahmed, Ali; Adiamo, Oladipupo Q.; Ahmed, Isam A. Mohamed; Ghafoor, Kashif

doi:10.1007/s13197-018-3094-1

Cited by 22 publications

(8 citation statements)

References 34 publications

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“…The lipid oxidation was reduced by the inclusion of CP in the beef burgers due to the phenolics present in the CP. This is in agreement with findings observed in meat patties containing clove extract [ 25 , 26 , 27 ], argel leaf water extract [ 12 ], baobab seed extract [ 16 ], Acacia nilotica seed extracts [ 14 ], and Moringa seed powder [ 9 ]. The presence of antioxidant compounds in the treated burgers is expected to control the oxidative processes in the beef burgers during the cold-storage period.…”

Section: Resultssupporting

confidence: 91%

“…Plant materials, such as spices and herbs, are rich in bioactive compounds, such as phenolics and flavonoids, which exhibit antioxidant and antibacterial properties [ 6 ]. For example, antioxidants derived from plants, such as Moringa oleifera seed powder [ 9 ], olive cake powder [ 1 ], pistachio seed hull extract [ 10 ], Argel leaf powder and extract [ 11 , 12 ], Acacia nilotica fruit and seed extracts [ 13 , 14 ], Ephedra alata extract [ 15 ], baobab ( Adansonia digitata ) seed extract [ 16 ], red pitaya extract [ 17 ]), and Colombian berry ( Vaccinium meridionale Sw.) extracts [ 18 ], have been found to maintain the quality properties and enhance the storage stability of meat products.…”

Section: Introductionmentioning

confidence: 99%

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Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

et al. 2022

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This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

et al. 2022

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“…The increase of TBARS contents might be put down to the denatured structure of the muscles during the storage ( Cao et al, 2013 ). These appreciable results showed that LBP presented stable in lipid oxidation of meatballs compared with the control ( Al-Juhaimi et al, 2018 ). However, the TBARS contents decreased in the 0.03% LBP-treated group from 3 to 6 weeks and in the control from 9 to 12 weeks (p<0.05).…”

Section: Resultsmentioning

confidence: 80%

Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage

Yu¹,

Guo²,

Liu³

et al. 2022

Food Sci Anim Resour

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The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at –18±1°C for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y 1 +0.29589Y 2 (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.

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“…It is the only known species in the genus, Solenostemma, subfamily Asclepiadoideae, and family, Apocynaceae. In traditional herbal medicine, S. argel plants are used to enhance immunity, support kidney and liver functions, and to treat anti-urinary tract infections; when used as an anti-rheumatic agent, it greatly increased all histopathological parameters (Al-Juhaimi et al, 2018;El-Shiekh et al, 2021), such as flavones (kaempferol, isorhamnetin, naringenin, and quercetin), phenols (trans-cinnamic acid, gallic acid, caffeic acid, and syringic acid), polyphenols (resveratrol and catechol), glycosylated flavonoids (apigenin-7-glucoside and quercetin-3rutinoside), pregnane, pregnenes, β-sitosterol, and β-carotene (Plaza et al, 2005;Ounaissia et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Integrated de novo Analysis of Transcriptional and Metabolic Variations in Salt-Treated Solenostemma argel Desert Plants

et al. 2021

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Solenostemma argel (Delile) Hayne is a desert plant that survives harsh environmental conditions with several vital medicinal properties. Salt stress is a major constraint limiting agricultural production around the globe. However, response mechanisms behind the adaptation of S. argel plants to salt stress are still poorly understood. In the current study, we applied an omics approach to explore how this plant adapts to salt stress by integrating transcriptomic and metabolomic changes in the roots and leaves of S. argel plants under salt stress. De novo assembly of transcriptome produced 57,796 unigenes represented by 165,147 transcripts/isoforms. A total of 730 differentially expressed genes (DEGs) were identified in the roots (396 and 334 were up- and down-regulated, respectively). In the leaves, 927 DEGs were identified (601 and 326 were up- and down-regulated, respectively). Gene ontology and Kyoto Encyclopedia of Genes And Genomes pathway enrichment analyses revealed that several defense-related biological processes, such as response to osmotic and oxidative stress, hormonal signal transduction, mitogen-activated protein kinase signaling, and phenylpropanoid biosynthesis pathways are the potential mechanisms involved in the tolerance of S. argel plants to salt stress. Furthermore, liquid chromatography-tandem mass spectrometry was used to detect the metabolic variations of the leaves and roots of S. argel under control and salt stress. 45 and 56 critical metabolites showed changes in their levels in the stressed roots and leaves, respectively; there were 20 metabolites in common between the roots and leaves. Differentially accumulated metabolites included amino acids, polyamines, hydroxycinnamic acids, monolignols, flavonoids, and saccharides that improve antioxidant ability and osmotic adjustment of S. argel plants under salt stress. The results present insights into potential salt response mechanisms in S. argel desert plants and increase the knowledge in order to generate more tolerant crops to salt stress.

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Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage

Cited by 22 publications

References 34 publications

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage

Integrated de novo Analysis of Transcriptional and Metabolic Variations in Salt-Treated Solenostemma argel Desert Plants

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