Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid
The effect of green coffee addition on the physicochemical attributes, fatty acid profile, and volatiles of beef meatballs was investigated. Five batches were prepared; no antioxidant (control), ascorbic acid (Asc, 500 ppm), and three concentrations of green coffee (GC) powder (250, 500, and 1000 pp...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522001341 |
| _version_ | 1811343518383210496 |
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| author | Heba Sayed Mostafa Eman Fawzy El Azab |
| author_facet | Heba Sayed Mostafa Eman Fawzy El Azab |
| author_sort | Heba Sayed Mostafa |
| collection | DOAJ |
| description | The effect of green coffee addition on the physicochemical attributes, fatty acid profile, and volatiles of beef meatballs was investigated. Five batches were prepared; no antioxidant (control), ascorbic acid (Asc, 500 ppm), and three concentrations of green coffee (GC) powder (250, 500, and 1000 ppm), then aerobically stored onto polypropylene trays at 4 °C for 14 days. The physicochemical properties (pH, color, metmyoglobin, and antioxidant stability) were assessed at 0, 3, 7, and 14 days. Free fatty acids and hydrocarbons were detected by GC–MS as well. GC addition, compared with control and Asc samples, significantly (p < 0.05) improved the oxidative stability and scavenging ability, decreased the microbial count by 30.8 %, and negatively affected the redness and metmyoglobin content. Remarkably, at ≥ 500 ppm, GC outperformed ascorbic acid in lowering the aliphatic hydrocarbons (877% reduction). Under the conditions tested, GC at 1000 ppm could be recommended to inhibit meat deterioration, particularly fat oxidation. |
| first_indexed | 2024-04-13T19:30:29Z |
| format | Article |
| id | doaj.art-da7bf84e5fe047e6a03af9d72d64fb65 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-13T19:30:29Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-da7bf84e5fe047e6a03af9d72d64fb652022-12-22T02:33:11ZengElsevierFood Chemistry: X2590-15752022-06-0114100336Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acidHeba Sayed Mostafa0Eman Fawzy El Azab1Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; Corresponding author.Department of Clinical Laboratories Sciences, College of Applied Medical Sciences at Al Qurayyat, Jouf University, Al Qurayyat 77454, Saudi Arabia; Biochemistry Department, Faculty of Science, Alexandria University, Alexandria, EgyptThe effect of green coffee addition on the physicochemical attributes, fatty acid profile, and volatiles of beef meatballs was investigated. Five batches were prepared; no antioxidant (control), ascorbic acid (Asc, 500 ppm), and three concentrations of green coffee (GC) powder (250, 500, and 1000 ppm), then aerobically stored onto polypropylene trays at 4 °C for 14 days. The physicochemical properties (pH, color, metmyoglobin, and antioxidant stability) were assessed at 0, 3, 7, and 14 days. Free fatty acids and hydrocarbons were detected by GC–MS as well. GC addition, compared with control and Asc samples, significantly (p < 0.05) improved the oxidative stability and scavenging ability, decreased the microbial count by 30.8 %, and negatively affected the redness and metmyoglobin content. Remarkably, at ≥ 500 ppm, GC outperformed ascorbic acid in lowering the aliphatic hydrocarbons (877% reduction). Under the conditions tested, GC at 1000 ppm could be recommended to inhibit meat deterioration, particularly fat oxidation.http://www.sciencedirect.com/science/article/pii/S2590157522001341Natural antioxidantMalonaldehydeHydrocarbonsFFA profile |
| spellingShingle | Heba Sayed Mostafa Eman Fawzy El Azab Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid Food Chemistry: X Natural antioxidant Malonaldehyde Hydrocarbons FFA profile |
| title | Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid |
| title_full | Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid |
| title_fullStr | Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid |
| title_full_unstemmed | Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid |
| title_short | Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid |
| title_sort | efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid |
| topic | Natural antioxidant Malonaldehyde Hydrocarbons FFA profile |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522001341 |
| work_keys_str_mv | AT hebasayedmostafa efficacyofgreencoffeeasanantioxidantinbeefmeatballscomparedwithascorbicacid AT emanfawzyelazab efficacyofgreencoffeeasanantioxidantinbeefmeatballscomparedwithascorbicacid |