Biopreservative Effect of the Tunisian Halophyte <i>Lobularia maritima</i> Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat
In the present study, <i>Lobularia maritima</i> (<i>Lm</i>) flavonoid extract (<i>Lm</i>FV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed...
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MDPI AG
2023-03-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/13/3/371 |
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| author | Boutheina Ben Akacha Stefania Garzoli Rania Ben Saad Faical Brini Wissem Mnif Miroslava Kačániová Anis Ben Hsouna |
| author_facet | Boutheina Ben Akacha Stefania Garzoli Rania Ben Saad Faical Brini Wissem Mnif Miroslava Kačániová Anis Ben Hsouna |
| author_sort | Boutheina Ben Akacha |
| collection | DOAJ |
| description | In the present study, <i>Lobularia maritima</i> (<i>Lm</i>) flavonoid extract (<i>Lm</i>FV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of <i>Lm</i>FV alone and in combination with Lin on minced beef stored at 4 °C for 14 days was evaluated using microbiological and physiochemical tests. <i>Lm</i>FV at 4.6% alone significantly reduced microbial spoilage in ground meat (<i>p</i> < 0.05). The combination of <i>Lm</i>FV (4.6%) and Lin (0.46%) was more effective than <i>Lm</i>FV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of <i>L. maritima</i> more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative. |
| first_indexed | 2024-03-11T06:11:52Z |
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| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-11T06:11:52Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-f0ffe75702414cb99e332a07480746462023-11-17T12:36:33ZengMDPI AGMetabolites2218-19892023-03-0113337110.3390/metabo13030371Biopreservative Effect of the Tunisian Halophyte <i>Lobularia maritima</i> Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef MeatBoutheina Ben Akacha0Stefania Garzoli1Rania Ben Saad2Faical Brini3Wissem Mnif4Miroslava Kačániová5Anis Ben Hsouna6Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, University of Sfax, Sfax 3018, TunisiaDepartment of Chemistry and Technologies of Drug, Sapienza University, 00185 Rome, ItalyLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, University of Sfax, Sfax 3018, TunisiaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, University of Sfax, Sfax 3018, TunisiaDepartment of Chemistry, College of Sciences, University of Bisha, P.O. Box 199, Bisha 61922, Saudi ArabiaInstitute of Horticulture, Faculty of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, University of Sfax, Sfax 3018, TunisiaIn the present study, <i>Lobularia maritima</i> (<i>Lm</i>) flavonoid extract (<i>Lm</i>FV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of <i>Lm</i>FV alone and in combination with Lin on minced beef stored at 4 °C for 14 days was evaluated using microbiological and physiochemical tests. <i>Lm</i>FV at 4.6% alone significantly reduced microbial spoilage in ground meat (<i>p</i> < 0.05). The combination of <i>Lm</i>FV (4.6%) and Lin (0.46%) was more effective than <i>Lm</i>FV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of <i>L. maritima</i> more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative.https://www.mdpi.com/2218-1989/13/3/371chemical compositionflavonoid extractlinaloolantioxidant activitysynergistic effectminced beef meat |
| spellingShingle | Boutheina Ben Akacha Stefania Garzoli Rania Ben Saad Faical Brini Wissem Mnif Miroslava Kačániová Anis Ben Hsouna Biopreservative Effect of the Tunisian Halophyte <i>Lobularia maritima</i> Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat Metabolites chemical composition flavonoid extract linalool antioxidant activity synergistic effect minced beef meat |
| title | Biopreservative Effect of the Tunisian Halophyte <i>Lobularia maritima</i> Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat |
| title_full | Biopreservative Effect of the Tunisian Halophyte <i>Lobularia maritima</i> Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat |
| title_fullStr | Biopreservative Effect of the Tunisian Halophyte <i>Lobularia maritima</i> Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat |
| title_full_unstemmed | Biopreservative Effect of the Tunisian Halophyte <i>Lobularia maritima</i> Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat |
| title_short | Biopreservative Effect of the Tunisian Halophyte <i>Lobularia maritima</i> Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat |
| title_sort | biopreservative effect of the tunisian halophyte i lobularia maritima i flavonoid fraction used alone and in combination with linalool in stored minced beef meat |
| topic | chemical composition flavonoid extract linalool antioxidant activity synergistic effect minced beef meat |
| url | https://www.mdpi.com/2218-1989/13/3/371 |
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