Evaluation the Antimicrobial Activity of Artemisia and Portulaca Plant Extracts in Beef Burger

Al‐Moghazy, Marwa; Ammar, M. S.; Sief, Mohamed M.; Mohamed, Saleh A.

doi:10.22158/fsns.v1n1p31

Cited by 6 publications

(3 citation statements)

References 14 publications

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“…Table 1 illustrated the presence of alkaloids, flavonoids, steroids, saponins, and phenols and absence of tannins in ethanolic extracts of P. oleracea these findings in line with [45].…”

Section: Resultssupporting

confidence: 81%

Hepato-Renal protective Effects of Egyptian Purslane Extract against Experimental Cadmium Toxicity in Rats with Special Emphasis on the Functional and Histopathological Changes

et al. 2019

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“…Table 1 illustrated the presence of alkaloids, flavonoids, steroids, saponins, and phenols and absence of tannins in ethanolic extracts of P. oleracea these findings in line with [45].…”

Section: Resultssupporting

confidence: 81%

Hepato-Renal protective Effects of Egyptian Purslane Extract against Experimental Cadmium Toxicity in Rats with Special Emphasis on the Functional and Histopathological Changes

et al. 2019

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“…However, this may be due to the high polyphenol content of dill and celery seed extracts, which reduces taste and flavor Table (8). These outcomes agree with those of Al-Moghazy et al [44], who stated that the sensory evaluation of burgers treated with 1, 1.5% of portcula extract showed no differences between control and treated samples. The same small letters within the same column represent no significant differences between different treatments, while different small letters indicate significant differences between different treatments (P<0.05) by Duncan's multiple comparison test…”

Section: Beef Burger Sensory Evaluationsupporting

confidence: 86%

Antimicrobial Activity of Dill Seeds and Celery Seeds on Beef Burger

Ghoname,

Hassan,

Hammad

2023

EJNFS

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Medicinal plants possess compounds that can replace the conventional chemical preservatives utilized to preserve meat, which have adverse health effects on consumers. Many biochemical properties of dill and celery seeds as antimicrobial agents have been stated; thus, the present research aimed to determine the effect of employing dill and celery seed extracts as antimicrobial agents in beef burgers. In this study, dill and celery seed were extracted with methanol, ethanol, and acetone. Results showed that maximum yield was obtained from dill and celery seed extracts using methanol (58.4% and 55%). Total phenolic compound (TPC), total flavonoid (TF), total tannin contents (TTC), antioxidant activity, and the fraction of phenolic substances were identified in different extracts. Results showed that dill seed extract has the highest scores of TPC (8.22 mg/GAE/g), TFC (4.99 mgQE/g), and TTC (0.91%). The scavenging effects of dill and celery seed extracts on DPPH radicals were recorded (91.84%) in dill seed extract and (84.12%) in celery seed extracts. Additionally, antibacterial results showed that dill and celery seed extracts inhibited all tested microorganisms (Staphylococcus aureus, E. coli O157:H7, Salmonella typhimurium, Pseudomonas aeruginosa, and Listeria monocytogenes). At concentrations of 0.5%, 1.0%, and 1.5%, dill, and celery seed extracts were individually added to beef burgers as antimicrobials. Furthermore, by reducing the growth of bacteria throughout the preservation period, the treated burger had a substantially longer shelf life than the control sample. However, (TVN) Total volatile nitrogen, (TBA) Thiobarbituric acid, and total plate count in each sample containing dill and celery seed extracts were smaller than the control at zero time and rose over time in every specimen. However, beef burger samples containing extracts of dill and celery revealed a slower rate of increase relative to the control. All the parameters of sensory evaluation of cooked beef burger samples prepared by adding 0.5, 1, and 1.5 % of dill and celery seed extracts were acceptable. Results showed a slightly decreasing taste and flavor value obtained by 1.5 dill and celery seed extracts. Finally, extracts of dill and celery seed could be used as functional ingredients in meat-based foods.

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“…In sub-tropical countries such as Cameroon, aqueous decoctions of fresh banana pseudo stems are used locally as traditional crude drugs to treat various diseases. In fact, many plant extracts have specific biological and pharmacological activities, (antimicrobial, antitumor, antifungal, antioxidant …) [29][30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Water–soluble extracts from banana pseudo–stem as functional additives for polylactic acid: Thermal and mechanical investigations

Sango

Stoclet

Joly

et al. 2019

European Polymer Journal

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Evaluation the Antimicrobial Activity of Artemisia and Portulaca Plant Extracts in Beef Burger

Abstract: Medicinal plants contain substances can alternate the traditional chemical preservatives which

Cited by 6 publications

References 14 publications

Hepato-Renal protective Effects of Egyptian Purslane Extract against Experimental Cadmium Toxicity in Rats with Special Emphasis on the Functional and Histopathological Changes

Hepato-Renal protective Effects of Egyptian Purslane Extract against Experimental Cadmium Toxicity in Rats with Special Emphasis on the Functional and Histopathological Changes

Antimicrobial Activity of Dill Seeds and Celery Seeds on Beef Burger

Water–soluble extracts from banana pseudo–stem as functional additives for polylactic acid: Thermal and mechanical investigations

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