Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers
The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (<i>Sambucus nigra</i>) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4...
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| Format: | Article |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/776 |
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| author | Kristina Jonušaite Petras Rimantas Venskutonis Gines Benito Martínez-Hernández Amaury Taboada-Rodríguez Gema Nieto Antonio López-Gómez Fulgencio Marín-Iniesta |
| author_facet | Kristina Jonušaite Petras Rimantas Venskutonis Gines Benito Martínez-Hernández Amaury Taboada-Rodríguez Gema Nieto Antonio López-Gómez Fulgencio Marín-Iniesta |
| author_sort | Kristina Jonušaite |
| collection | DOAJ |
| description | The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (<i>Sambucus nigra</i>) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (<i>p</i> < 0.05) for SNE and OEO. Both essential oils showed a similar IC<sub>50</sub> and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products. |
| first_indexed | 2024-03-10T12:36:32Z |
| format | Article |
| id | doaj.art-31ba97363db04376ac447ad02f93345f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:36:32Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-31ba97363db04376ac447ad02f93345f2023-11-21T14:13:33ZengMDPI AGFoods2304-81582021-04-0110477610.3390/foods10040776Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon BurgersKristina Jonušaite0Petras Rimantas Venskutonis1Gines Benito Martínez-Hernández2Amaury Taboada-Rodríguez3Gema Nieto4Antonio López-Gómez5Fulgencio Marín-Iniesta6Department of Food, Science & Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, LithuaniaDepartment of Food, Science & Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, LithuaniaFood Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, SpainFood Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, SpainThe antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (<i>Sambucus nigra</i>) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (<i>p</i> < 0.05) for SNE and OEO. Both essential oils showed a similar IC<sub>50</sub> and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.https://www.mdpi.com/2304-8158/10/4/776<i>Sambucus nigra</i>lipid peroxidationantimicrobialplant essential oilsalmon burger |
| spellingShingle | Kristina Jonušaite Petras Rimantas Venskutonis Gines Benito Martínez-Hernández Amaury Taboada-Rodríguez Gema Nieto Antonio López-Gómez Fulgencio Marín-Iniesta Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers Foods <i>Sambucus nigra</i> lipid peroxidation antimicrobial plant essential oil salmon burger |
| title | Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers |
| title_full | Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers |
| title_fullStr | Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers |
| title_full_unstemmed | Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers |
| title_short | Antioxidant and Antimicrobial Effect of Plant Essential Oils and <i>Sambucus nigra</i> Extract in Salmon Burgers |
| title_sort | antioxidant and antimicrobial effect of plant essential oils and i sambucus nigra i extract in salmon burgers |
| topic | <i>Sambucus nigra</i> lipid peroxidation antimicrobial plant essential oil salmon burger |
| url | https://www.mdpi.com/2304-8158/10/4/776 |
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