Effect of Morus alba leaf extract dose on lipid oxidation, microbiological stability, and sensory evaluation of functional liver pâtés during refrigerated storage.

Agnieszka Bilska

doi:10.1371/journal.pone.0260030

Abstract

Mulberry (Morus alba L.), and above all the extract from the leaves of this plant, is a natural medicine that has been used in traditional medicine for hundreds of years. Mulberry leaves contains polyphenol compounds: flavonoids, coumarins, numerous phenolic acids, as well as terpenes and steroids. The antioxidant effect of these compounds may be beneficial to the fat fraction of meat products, thereby increasing their functional qualities. The aim of the study was to evaluate the effectiveness of the use of mulberry water leaf extract, as an additive limiting adverse fat changes and affecting the functionality in model liver pâtés. Pork pâtés were prepared by replacing 20% of animal fat with rapeseed oil (RO), and water extract of mulberry leaves was added in the proportion of 0.2%, 0.6% and 1.0%. It has been shown that the addition of mulberry leaf extract delayed the appearance of primary and secondary fat oxidation products. The most effective antioxidant effect during 15-day storage was observed in the sample with the addition of 0.6% and 1.0% water mulberry leaf extract. These samples also showed inhibiting activity against angiotensin-converting enzymes and cholinesterase’s. During storage, the tested pâtés had a high sensory quality with unchanged microbiological quality. Mulberry leaf extract can be an interesting addition to the production of fat meat products, delaying adverse changes in the lipid fraction and increasing the functionality of products.

Highlights

White mulberry (Morus alba L.) originates from China, Japan, and India
The peroxide value in samples with 20% animal fat replacement with rapeseed oil increased until day 12 after production (Table 2)
The presented work showed that mulberry contributed to a decrease in the peroxide value and TBARS index in sausages, which confirmed the benefits of using mulberry water leaf extract as a natural antioxidant

Summary

Introduction

White mulberry (Morus alba L.) originates from China, Japan, and India. There are reports in the literature about the beneficial effects of mulberry leaf and fruit preparations in such diseases as diabetes, hypertension, obesity, Parkinson’s disease, neurodegenerative diseases, atherosclerosis or cancer [1, 2]. This effect is due to the presence of many compounds with biological activity. Mulberry contains polyphenol compounds, including flavonoids, e.g., quercetin 3-(6-malonylglycoside), kaempferol 3- (6-malonylglycoside), rutin, isoquercetin, astragaline, moracetin derivatives and other glycosides. Mulberry is a source of tannins and coumarins (scopol and scimine).

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