Antimicrobial properties of onion and garlic extracts in beef and chicken
Synthetic antimicrobials are primarily used in recent years to hinder microbial spoilage in beef and chicken. However, their reported negative health implications on the consumers as well as the demand for natural preservatives with similar protection has increased. In this study, the antimicrobial...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003404 |
| _version_ | 1797382782277648384 |
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| author | Mutiat A. Balogun Olalekan S. Sobande Samson A. Oyeyinka |
| author_facet | Mutiat A. Balogun Olalekan S. Sobande Samson A. Oyeyinka |
| author_sort | Mutiat A. Balogun |
| collection | DOAJ |
| description | Synthetic antimicrobials are primarily used in recent years to hinder microbial spoilage in beef and chicken. However, their reported negative health implications on the consumers as well as the demand for natural preservatives with similar protection has increased. In this study, the antimicrobial activities of onion and garlic extracts in beef and chicken during cold storage (4 ± 1 °C) were evaluated in comparison with a synthetic antimicrobial (butylated hydroxyl toluene-BHT). Extracts of onion and garlic bulbs were prepared and examined for phenolic content, flavonoid content and antimicrobial activity. The instrumental colour and microbial quality of treated meat samples as affected by the storage period were also determined. The onion extract showed a higher phenolic content (57.36 mg GAE/g), and flavonoid content (69.57 mg RE/mL) compared to the garlic extract (38.06 mg GAE/g and 27.02 mg RE/mL, respectively). Both garlic and onion extracts demonstrated antimicrobial activities in beef and chicken during cold storage and were as effective as BHT. However, onion extract showed better antimicrobial activity than garlic extract. |
| first_indexed | 2024-03-08T21:10:26Z |
| format | Article |
| id | doaj.art-733ac8f6b76b431692ea9ea53c649325 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:10:26Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-733ac8f6b76b431692ea9ea53c6493252023-12-22T05:35:18ZengElsevierFood Chemistry Advances2772-753X2023-12-013100519Antimicrobial properties of onion and garlic extracts in beef and chickenMutiat A. Balogun0Olalekan S. Sobande1Samson A. Oyeyinka2Department of Home Economics and Food science, University of Ilorin, Ilorin, Kwara State, NigeriaDepartment of Home Economics and Food science, University of Ilorin, Ilorin, Kwara State, Nigeria; Federal Institute of Industrial Research, Oshodi, Lagos State, NigeriaCentre for Excellence in Agri-Food Technologies Building, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O Box 17011, Johannesburg, Gauteng 2028, South Africa; Corresponding author at: Centre for Excellence in Agri-Food Technologies Building, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK.Synthetic antimicrobials are primarily used in recent years to hinder microbial spoilage in beef and chicken. However, their reported negative health implications on the consumers as well as the demand for natural preservatives with similar protection has increased. In this study, the antimicrobial activities of onion and garlic extracts in beef and chicken during cold storage (4 ± 1 °C) were evaluated in comparison with a synthetic antimicrobial (butylated hydroxyl toluene-BHT). Extracts of onion and garlic bulbs were prepared and examined for phenolic content, flavonoid content and antimicrobial activity. The instrumental colour and microbial quality of treated meat samples as affected by the storage period were also determined. The onion extract showed a higher phenolic content (57.36 mg GAE/g), and flavonoid content (69.57 mg RE/mL) compared to the garlic extract (38.06 mg GAE/g and 27.02 mg RE/mL, respectively). Both garlic and onion extracts demonstrated antimicrobial activities in beef and chicken during cold storage and were as effective as BHT. However, onion extract showed better antimicrobial activity than garlic extract.http://www.sciencedirect.com/science/article/pii/S2772753X23003404Butylated hydroxyl tolueneGarlicMeatOnionSynthetic antimicrobials |
| spellingShingle | Mutiat A. Balogun Olalekan S. Sobande Samson A. Oyeyinka Antimicrobial properties of onion and garlic extracts in beef and chicken Food Chemistry Advances Butylated hydroxyl toluene Garlic Meat Onion Synthetic antimicrobials |
| title | Antimicrobial properties of onion and garlic extracts in beef and chicken |
| title_full | Antimicrobial properties of onion and garlic extracts in beef and chicken |
| title_fullStr | Antimicrobial properties of onion and garlic extracts in beef and chicken |
| title_full_unstemmed | Antimicrobial properties of onion and garlic extracts in beef and chicken |
| title_short | Antimicrobial properties of onion and garlic extracts in beef and chicken |
| title_sort | antimicrobial properties of onion and garlic extracts in beef and chicken |
| topic | Butylated hydroxyl toluene Garlic Meat Onion Synthetic antimicrobials |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23003404 |
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