Abstract
ABSTRACTThis study determined the activities of Bidens pilosa and Moringa oleifera leaf extracts on microbial count of ground beef during 6-day cold storage. Fresh ground beef sample was treated with butylated hydroxytoluene (BHT) (0.2 g/kg), M. oleifera (ML, 1 g/kg) and B. pilosa (BP, 1 g/kg) leaf extracts and compared with the control. The result of the phytochemical contents revealed that ML extract had higher phenolic and flavonoid contents than BP extract (p > 0.05). The antibacterial assay of the extracts revealed an appreciable broad-spectrum activity against tested bacteria with minimum inhibitory concentrations between 0.6 and 10.0 mg/mL. Addition of ML leaf extract to ground beef sample lowered total viable and lactic acid bacteria (p < 0.05) counts than control and BHT treatments at day 3 of storage. These results suggest that ML leaf extract could be used as potential sources of natural antimicrobial agent in meat products.
Highlights
Meat preservatives play important roles in the delivery of highquality and safe meat and meat products to consumers by acting as antimicrobials and antioxidants
Most consumers are looking for processed food without the addition of chemical preservatives, such as butylated hydroxytoluene (BHT), tertiary-butylhydroquinone and butylated hydroxyanisole, because of their toxicity and health-associated risk (Lobo, Patil, Phatak, & Chandra, 2010; NTP, 2011)
B. pilosa and M. oleifera leaf stalk were obtained from the University of Fort Hare farm (South Africa) and Moringa South Africa Ltd., respectively
Summary
Meat preservatives play important roles in the delivery of highquality and safe meat and meat products to consumers by acting as antimicrobials and antioxidants. The use of synthetic preservatives have been found to be either ineffective to completely delay microbial spoilage or eliminate important pathogens such as Listeria monocytogenes in meat products (Gutierrez, Barry-Ryan, & Bourke, 2009; Tajkarimi, Ibrahim, & Cliver, 2010). Numerous edible medicinal plants have been identified as alternative to chemical preservatives; these medicinal plants are known to exhibit secondary metabolites including antioxidant and antimicrobial compounds that promote good health (Jaberian, Piri, & Nazari, 2013). Recent studies on the use of medicinal plants as preservatives in meat and meat products have shown that they can extend meat shelf-life by reducing the growth of pathogenic and spoilage microorganisms (Kobus-Cisowska, Flaczyk, Rudzińska, & Kmiecik, 2014; Kozłowska, Ścibisz, Zaręba, & Ziarno, 2015)
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