Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage.

Rey Vargas-Sánchez,José Lorenzo,Gastón Torrescano-Urrutia,Mirian Pateiro,Brisa Torres-Martínez,Armida Sánchez-Escalante

doi:10.3390/foods8120614

Rey Vargas-Sánchez, José Lorenzo + Show 4 more

Open Access

https://doi.org/10.3390/foods8120614

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Abstract

The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH● radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced (p < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage.

Highlights

Meat is an important source of dietary nutrients for human metabolic processes such as lipids, proteins, vitamins, and minerals [1]
The current findings demonstrated an interesting phenolic composition of propolis ethanol extract (PEE), as well as high reducing power ability (RPA) and FRSA
The addition of PEE (2%) to raw beef and pork patties reduced Lipid oxidation (Lox) and protein oxidation (Pox) effectively, as well as the color changes that occur during the storage of meat

Summary

Introduction

Meat is an important source of dietary nutrients for human metabolic processes such as lipids, proteins, vitamins, and minerals [1]. Synthetic antioxidants have been widely used in the meat industry to reduce Lox and Pox process. There have been efforts to obtain natural antioxidants capable of preserving meat and meat products against undesirable changes caused by oxidation processes [6,7,8]. Based on their high phenolic composition, natural antioxidant sources, such as fruits

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