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Antioxidant status of thyme and rosemary leaf powders and their effect on lipid oxidation of minced meat during cold storage

Yıl 2025, Cilt: 34 Sayı: 1, 34 - 39

Andrew Falowo

https://doi.org/10.38042/biotechstudies.1637783

Öz

This study examined the antioxidant capacities of rosemary and thyme leaf powders and their impact on lipid oxidation in minced beef during refrigerated storage. Five types of minced beef were prepared: Control (meat without additives), TLP 0.2 (meat + 0.2% thyme leaf powder), TLP 0.4 (meat + 0.4% thyme leaf powder), RLP 0.2 (meat + 0.2% rosemary leaf powder) and RLP 0.4 (Meat + 0.4% rosemary leaf powder), and stored at 4oC for seven days. Results revealed that RLP exhibited higher (P < 0.05) phenol (398.75 mg GAE/g), flavonoid (172.30 mg QE/g) and vitamin C (82.05 mg/g) contents than TLP (297.61 mgGAE/g, 65.72 mgQE/g and 52.56 mg/g, respectively). Extracts of RLP demonstrated higher (P < 0.05) antiradical activity than TLP. During day zero of storage, there was no significant effect of leaf powders on the minced beef. However, on day three, both RLP and TLP at 0.2% and 0.4% significantly reduced lipid oxidation in the minced beef than the control group. Also on day seven, the lipid oxidation of RLP and TLP minced beef was greatly reduced (P > 0.05) compared to the control group. Thus, application of RLP and TLP could serve as effective preservatives, inhibiting lipid oxidation in meat products.

Anahtar Kelimeler

Antioxidant Lipid oxidation Meat products Rosemary leaf Thyme leaf

Teşekkür

The author thanks all the staff of Department of Animal Science AAUA for providing facilities to carry out the experiment.

Kaynakça

  • Albuquerque, B. R., Heleno, S. A., Oliveira, M. B. P., Barros, L., & Ferreira, I. C. (2021). Phenolic compounds: Current industrial applications, limitations, and future challenges. Food & Function, 12(1), 14–29. https://doi.org/10.1039/D0FO02324H.
  • Amaral, A.B., Silva, M.V.D., & Lannes, S.C.D.S. (2018 Lipid oxidation in meat: Mechanisms and protective factors—A review. Food Science and Technology, 38, 1–15. https://doi.org/10.1590/1678-457X.2017.3085.
  • Aryal, S., Baniya, M. K., Danekhu, K., Kunwar, P., Gurung, R., & Koirala, N. (2019). Total phenolic content, flavonoid content, and antioxidant potential of wild vegetables from Western Nepal. Plants, 8(4), 96. https://doi.org/10.3390/plants8040096.
  • Bao, J., Cai, Y., Sun, M., Wang, G., & Corke, H. (2005). Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability. Journal of Agricultural and Food Chemistry, 53(6), 2327–2332. https://doi.org/10.1021/jf048068b.
  • Benderitter, M., Maupoli, V., Vergely, C., Dalloz, F., Briot, F., & Rochette, L. (1998). Studies by electron paramagnetic resonance of the importance of iron in the hydroxyl scavenging properties of ascorbic acid in plasma: Effects of iron chelators. Fundamental & Clinical Pharmacology, 12(5), 510–516. https://doi.org/10.1111/j.1472-8206.1998.tb00985.x.
  • Dumbrava, D. G., Moldovan, C., Raba, D. N., & Popa, M. V. (2012). Vitamin C, chlorophylls, carotenoids, and xanthophylls content in some basil (Ocimum basilicum L.) and rosemary (Rosmarinus officinalis L.) leaf extracts. Journal of Agroalimentary Processes and Technologies, 18(3), 253–258.
  • Essid, I., Smeti, S., & Atti, N. (2018). Effect of rosemary powder on the quality of dry ewe sausages. Italian Journal of Food Science, 30(4), 680–691. https://doi.org/10.14674/IJFS-1113.
  • Falowo, A. B. (2022). Potential of medicinal plants as hypocholesterolemic agents in chicken meat production. Science Letter, 10(1), 24–31.
  • Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014). Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Research International, 64, 171–181. https://doi.org/10.1016/j.foodres.2014.06.022.
  • Falowo, A. B., Muchenje, V., Hugo, A., Aiyegoro, O. A., & Fayemi, P. O. (2017). Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage. CyTA–Journal of Food, 15(2), 249–256. https://doi.org/10.1080/19476337.2016.1262185.
  • Gyamfi, M. A., Yonamine, M., & Aaniya, Y. (1999). Free radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally induced liver injuries. General Pharmacology, 32(4), 661–667. https://doi.org/10.1016/S0306-3623(98)00238-7.
  • Hendrawan, Y., Sabrinauly, S., Hawa, L. C., Argo, B. D., & Rachmawati, M. (2019). Analysis of the phenol and flavonoid content from basil leaves (Ocimum americanum L.) extract using pulsed electric field (PEF) pre-treatment. Agricultural Engineering International: CIGR Journal, 21(2), 149–158.
  • Horbańczuk, O. K., Kurek, M. A., Atanasov, A. G., Brnčić, M., & Rimac Brnčić, S. (2019). The effect of natural antioxidants on quality and shelf life of beef and beef products. Food Technology and Biotechnology, 57(4), 439–447. https://doi.org/10.17113/ftb.57.04.19.6256.
  • Jaworska, D., Rosiak, E., Kostyra, E., Jaszczyk, K., Wroniszewska, M., & Przybylski, W. (2021). Effect of herbal addition on the microbiological, oxidative stability, and sensory quality of minced poultry meat. Foods, 10(7), 1537. https://doi.org/10.3390/foods10071537.
  • Lorenzo, J. M., Munekata, P. E. S., Pateiro, M., Domínguez, R., Alaghbari, M. A., & Tomasevic, I. (2021). Preservation of meat products with natural antioxidants from rosemary. IOP Conference Series: Earth and Environmental Science, 854(1), 012053. https://doi.org/10.1088/1755-1315/854/1/012053.
  • Lourenço, S. C., Moldão-Martins, M., & Alves, V. D. (2019). Antioxidants of natural plant origins: From sources to food industry applications. Molecules, 24(22), 4132. https://doi.org/10.3390/molecules24224132.
  • Mashau, M. E., Ramatsetse, K. E., & Ramashia, S. E. (2021). Effects of adding Moringa oleifera leaf powder on the nutritional properties, lipid oxidation, and microbial growth in ground beef during cold storage. Applied Sciences, 11(7), 2944. https://doi.org/10.3390/app11072944.
  • Meng, X., Wu, D., Zhang, Z., Wang, H., Wu, P., Xu, Z., Gao, Z., Mintah, B.K. & Dabbour, M., (2022). An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Science & Nutrition, 10(6), 1961–1974. https://doi.org/10.1002/fsn3.2805
  • Nieto, G.. (2020). A review on applications and uses of Thymus in the food industry. Plants, 9(8), 961. https://doi.org/10.3390/plants9080961.
  • Oyeyinka, B. O., & Afolayan, A. J. (2020). Comparative and correlational evaluation of the phytochemical constituents and antioxidant activity of Musa sinensis L. and Musa paradisiaca L. fruit compartments (Musaceae). The Scientific World Journal, 2020, 4503824. https://doi.org/10.1155/2020/4503824.
  • Rajurkar, N. S., & Hande, S. M. (2011). Estimation of phytochemical content and antioxidant activity of some selected traditional Indian medicinal plants. Indian Journal of Pharmaceutical Sciences, 73(2), 146–151. https://doi.org/10.4103/0250-474X.93507.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C.A. (1999). Antioxidant activity applying an improved ABTS radical cation decolourising assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3.
  • Ricardo-Rodrigues, S., Rouxinol, M.I., Agulheiro-Santos, A.C., Potes, M.E., Laranjo, M. & Elias, M. (2024). The antioxidant and antibacterial potential of thyme and clove essential oils for meat preservation—An overview. Applied Biosciences, 3(1), 87–101. https://doi.org/10.3390/appliedbiosciences3010008.
  • Shahar, B., Indira, A., Santosh, O., Dolma, N., & Chongtham, N. (2023). Nutritional composition, antioxidant activity, and characterization of bioactive compounds from Thymus serpyllum L.: An underexploited wild aromatic plant. Measurement: Food, 10, 100092. https://doi.org/10.1016/j.meafoo.2023.100092.
  • Trinh, P. C., Thao, L. T. T., Ha, H. T. V., & Nguyen, T. (2020). DPPH-scavenging and antimicrobial activities of Asteraceae medicinal plants on uropathogenic bacteria. Evidence-Based Complementary and Alternative Medicine, 2020, 1–10. https://doi.org/10.1155/2020/1234567.
  • Wolfe, K., Wu, X., & Liu, R. H. (2003). Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry, 51(3), 609–614. https://doi.org/10.1021/jf020782a.
  • Xia, X., Kong, B., Liu, J., Diao, X., & Liu, Q. (2012). Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT - Food Science and Technology, 46(1), 280–286. https://doi.org/10.1016/j.lwt.2011.10.008.
  • Yin, X., Chen, K., Cheng, H., Chen, X., Feng, S., Song, Y., & Liang, L. (2022). Chemical stability of ascorbic acid integrated into commercial products: A review on bioactivity and delivery technology. Antioxidants, 11(1), 153. https://doi.org/10.3390/antiox11010153.
  • Zejli, H., El Amrani, B., Metouekel, A., Bousseraf, F. Z., Fitat, A., Taleb, M., & Abdellaoui, A. (2024). Comparative assessment of total phenolics content and in vitro antioxidant capacity variations of leaf extracts of Origanum grossii and Thymus pallidus. Moroccan Journal of Chemistry, 12(1), 12–21. https://doi.org/10.48317/IMIST.PRSM/morjchem.v12i1.12345.

Yıl 2025, Cilt: 34 Sayı: 1, 34 - 39

Andrew Falowo

https://doi.org/10.38042/biotechstudies.1637783

Öz

Kaynakça

  • Albuquerque, B. R., Heleno, S. A., Oliveira, M. B. P., Barros, L., & Ferreira, I. C. (2021). Phenolic compounds: Current industrial applications, limitations, and future challenges. Food & Function, 12(1), 14–29. https://doi.org/10.1039/D0FO02324H.
  • Amaral, A.B., Silva, M.V.D., & Lannes, S.C.D.S. (2018 Lipid oxidation in meat: Mechanisms and protective factors—A review. Food Science and Technology, 38, 1–15. https://doi.org/10.1590/1678-457X.2017.3085.
  • Aryal, S., Baniya, M. K., Danekhu, K., Kunwar, P., Gurung, R., & Koirala, N. (2019). Total phenolic content, flavonoid content, and antioxidant potential of wild vegetables from Western Nepal. Plants, 8(4), 96. https://doi.org/10.3390/plants8040096.
  • Bao, J., Cai, Y., Sun, M., Wang, G., & Corke, H. (2005). Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability. Journal of Agricultural and Food Chemistry, 53(6), 2327–2332. https://doi.org/10.1021/jf048068b.
  • Benderitter, M., Maupoli, V., Vergely, C., Dalloz, F., Briot, F., & Rochette, L. (1998). Studies by electron paramagnetic resonance of the importance of iron in the hydroxyl scavenging properties of ascorbic acid in plasma: Effects of iron chelators. Fundamental & Clinical Pharmacology, 12(5), 510–516. https://doi.org/10.1111/j.1472-8206.1998.tb00985.x.
  • Dumbrava, D. G., Moldovan, C., Raba, D. N., & Popa, M. V. (2012). Vitamin C, chlorophylls, carotenoids, and xanthophylls content in some basil (Ocimum basilicum L.) and rosemary (Rosmarinus officinalis L.) leaf extracts. Journal of Agroalimentary Processes and Technologies, 18(3), 253–258.
  • Essid, I., Smeti, S., & Atti, N. (2018). Effect of rosemary powder on the quality of dry ewe sausages. Italian Journal of Food Science, 30(4), 680–691. https://doi.org/10.14674/IJFS-1113.
  • Falowo, A. B. (2022). Potential of medicinal plants as hypocholesterolemic agents in chicken meat production. Science Letter, 10(1), 24–31.
  • Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014). Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Research International, 64, 171–181. https://doi.org/10.1016/j.foodres.2014.06.022.
  • Falowo, A. B., Muchenje, V., Hugo, A., Aiyegoro, O. A., & Fayemi, P. O. (2017). Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage. CyTA–Journal of Food, 15(2), 249–256. https://doi.org/10.1080/19476337.2016.1262185.
  • Gyamfi, M. A., Yonamine, M., & Aaniya, Y. (1999). Free radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally induced liver injuries. General Pharmacology, 32(4), 661–667. https://doi.org/10.1016/S0306-3623(98)00238-7.
  • Hendrawan, Y., Sabrinauly, S., Hawa, L. C., Argo, B. D., & Rachmawati, M. (2019). Analysis of the phenol and flavonoid content from basil leaves (Ocimum americanum L.) extract using pulsed electric field (PEF) pre-treatment. Agricultural Engineering International: CIGR Journal, 21(2), 149–158.
  • Horbańczuk, O. K., Kurek, M. A., Atanasov, A. G., Brnčić, M., & Rimac Brnčić, S. (2019). The effect of natural antioxidants on quality and shelf life of beef and beef products. Food Technology and Biotechnology, 57(4), 439–447. https://doi.org/10.17113/ftb.57.04.19.6256.
  • Jaworska, D., Rosiak, E., Kostyra, E., Jaszczyk, K., Wroniszewska, M., & Przybylski, W. (2021). Effect of herbal addition on the microbiological, oxidative stability, and sensory quality of minced poultry meat. Foods, 10(7), 1537. https://doi.org/10.3390/foods10071537.
  • Lorenzo, J. M., Munekata, P. E. S., Pateiro, M., Domínguez, R., Alaghbari, M. A., & Tomasevic, I. (2021). Preservation of meat products with natural antioxidants from rosemary. IOP Conference Series: Earth and Environmental Science, 854(1), 012053. https://doi.org/10.1088/1755-1315/854/1/012053.
  • Lourenço, S. C., Moldão-Martins, M., & Alves, V. D. (2019). Antioxidants of natural plant origins: From sources to food industry applications. Molecules, 24(22), 4132. https://doi.org/10.3390/molecules24224132.
  • Mashau, M. E., Ramatsetse, K. E., & Ramashia, S. E. (2021). Effects of adding Moringa oleifera leaf powder on the nutritional properties, lipid oxidation, and microbial growth in ground beef during cold storage. Applied Sciences, 11(7), 2944. https://doi.org/10.3390/app11072944.
  • Meng, X., Wu, D., Zhang, Z., Wang, H., Wu, P., Xu, Z., Gao, Z., Mintah, B.K. & Dabbour, M., (2022). An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Science & Nutrition, 10(6), 1961–1974. https://doi.org/10.1002/fsn3.2805
  • Nieto, G.. (2020). A review on applications and uses of Thymus in the food industry. Plants, 9(8), 961. https://doi.org/10.3390/plants9080961.
  • Oyeyinka, B. O., & Afolayan, A. J. (2020). Comparative and correlational evaluation of the phytochemical constituents and antioxidant activity of Musa sinensis L. and Musa paradisiaca L. fruit compartments (Musaceae). The Scientific World Journal, 2020, 4503824. https://doi.org/10.1155/2020/4503824.
  • Rajurkar, N. S., & Hande, S. M. (2011). Estimation of phytochemical content and antioxidant activity of some selected traditional Indian medicinal plants. Indian Journal of Pharmaceutical Sciences, 73(2), 146–151. https://doi.org/10.4103/0250-474X.93507.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C.A. (1999). Antioxidant activity applying an improved ABTS radical cation decolourising assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3.
  • Ricardo-Rodrigues, S., Rouxinol, M.I., Agulheiro-Santos, A.C., Potes, M.E., Laranjo, M. & Elias, M. (2024). The antioxidant and antibacterial potential of thyme and clove essential oils for meat preservation—An overview. Applied Biosciences, 3(1), 87–101. https://doi.org/10.3390/appliedbiosciences3010008.
  • Shahar, B., Indira, A., Santosh, O., Dolma, N., & Chongtham, N. (2023). Nutritional composition, antioxidant activity, and characterization of bioactive compounds from Thymus serpyllum L.: An underexploited wild aromatic plant. Measurement: Food, 10, 100092. https://doi.org/10.1016/j.meafoo.2023.100092.
  • Trinh, P. C., Thao, L. T. T., Ha, H. T. V., & Nguyen, T. (2020). DPPH-scavenging and antimicrobial activities of Asteraceae medicinal plants on uropathogenic bacteria. Evidence-Based Complementary and Alternative Medicine, 2020, 1–10. https://doi.org/10.1155/2020/1234567.
  • Wolfe, K., Wu, X., & Liu, R. H. (2003). Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry, 51(3), 609–614. https://doi.org/10.1021/jf020782a.
  • Xia, X., Kong, B., Liu, J., Diao, X., & Liu, Q. (2012). Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT - Food Science and Technology, 46(1), 280–286. https://doi.org/10.1016/j.lwt.2011.10.008.
  • Yin, X., Chen, K., Cheng, H., Chen, X., Feng, S., Song, Y., & Liang, L. (2022). Chemical stability of ascorbic acid integrated into commercial products: A review on bioactivity and delivery technology. Antioxidants, 11(1), 153. https://doi.org/10.3390/antiox11010153.
  • Zejli, H., El Amrani, B., Metouekel, A., Bousseraf, F. Z., Fitat, A., Taleb, M., & Abdellaoui, A. (2024). Comparative assessment of total phenolics content and in vitro antioxidant capacity variations of leaf extracts of Origanum grossii and Thymus pallidus. Moroccan Journal of Chemistry, 12(1), 12–21. https://doi.org/10.48317/IMIST.PRSM/morjchem.v12i1.12345.
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Bitki Biyokimyası, Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Andrew Falowo 0000-0002-4712-0398

Erken Görünüm Tarihi 11 Şubat 2025
Yayımlanma Tarihi
Gönderilme Tarihi 19 Ocak 2024
Kabul Tarihi 27 Ocak 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 34 Sayı: 1

Kaynak Göster

APA Falowo, A. (2025). Antioxidant status of thyme and rosemary leaf powders and their effect on lipid oxidation of minced meat during cold storage. Biotech Studies, 34(1), 34-39. https://doi.org/10.38042/biotechstudies.1637783


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