Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties
The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to fol...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2018-04-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201802-0007_antioxidant-and-antimicrobial-potential-of-artichoke-cynara-scolymus-l-extract-in-beef-patties.php |
| _version_ | 1797899642619297792 |
|---|---|
| author | Haluk ERGEZER Halil İbrahim KAYA Ömer ŞİMŞEK |
| author_facet | Haluk ERGEZER Halil İbrahim KAYA Ömer ŞİMŞEK |
| author_sort | Haluk ERGEZER |
| collection | DOAJ |
| description | The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system. |
| first_indexed | 2024-04-10T08:33:14Z |
| format | Article |
| id | doaj.art-e953cad1ecf34bd7923e8b732502ce78 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:14Z |
| publishDate | 2018-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-e953cad1ecf34bd7923e8b732502ce782023-02-23T03:28:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172018-04-0136215416210.17221/179/2017-CJFScjf-201802-0007Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef pattiesHaluk ERGEZERHalil İbrahim KAYA0Ömer ŞİMŞEK1Department of Food Engineering, University of Pamukkale, Denizli, TurkeyDepartment of Food Engineering, University of Pamukkale, Denizli, TurkeyThe antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system.https://cjfs.agriculturejournals.cz/artkey/cjf-201802-0007_antioxidant-and-antimicrobial-potential-of-artichoke-cynara-scolymus-l-extract-in-beef-patties.phpescherichia colilisteria monocytogenesmeat productnatural antioxidantplant extract |
| spellingShingle | Haluk ERGEZER Halil İbrahim KAYA Ömer ŞİMŞEK Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties Czech Journal of Food Sciences escherichia coli listeria monocytogenes meat product natural antioxidant plant extract |
| title | Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties |
| title_full | Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties |
| title_fullStr | Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties |
| title_full_unstemmed | Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties |
| title_short | Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties |
| title_sort | antioxidant and antimicrobial potential of artichoke cynara scolymus l extract in beef patties |
| topic | escherichia coli listeria monocytogenes meat product natural antioxidant plant extract |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201802-0007_antioxidant-and-antimicrobial-potential-of-artichoke-cynara-scolymus-l-extract-in-beef-patties.php |
| work_keys_str_mv | AT halukergezer antioxidantandantimicrobialpotentialofartichokecynarascolymuslextractinbeefpatties AT halilibrahimkaya antioxidantandantimicrobialpotentialofartichokecynarascolymuslextractinbeefpatties AT omersimsek antioxidantandantimicrobialpotentialofartichokecynarascolymuslextractinbeefpatties |