THE IMPACT OF PHENOLIC COMPOUNDS EXTRACTED FROM THE DATE FRUITS PRE- MATURE STAGE (JAMRY STAGE) AND THE SEEDS OF DATE (PITS OF MATURE FRUITS) ON THE FAT OXIDATION IN BEEF SAUSAGE

Abstract

this study was conducted to determine the antioxidant activity and total phenol compounds of date fruit (Phoenix dactylifera L.) in the jamry stage (Pre-mature stage where the color green fruits ) and date seeds (pits of mature fruits) and the effect of phenolic compounds extracted from date fruits in the jamry stage and date seeds compared to butylated hydroxyl toluene (BHT as synthetic antioxidant) on lipid oxidation and sensory quality attributes of beef sausage during cold storage at 0.0±0.50C for up to 12 days. Extraction was achieved with four solvents water, water: ethanol (50:50), water: ethanol (20:80) and ethanol. The obtained results indicated that extraction by water: ethanol (20:80) had significantly the highest antioxidant activity and total phenolic compounds followed by extraction by water: ethanol (50:50) and ethanol, respectively. While the extraction by water gave the lowest antioxidant activity and total phenolic compounds. On the other hand, the antioxidant activity and total phenolic compounds of date seeds were higher than in the date in jamry stage. Addition of different concentrations of either the phenolic compound extracted and BHT (50, 75 and 100 mg/ kg of meat ) to beef sausage and evaluating it’s effect on the lipid oxidation of beef sausage during cold storage was studied . The obtained results indicated that all concentrations of the phenolic compounds extracted had antioxidative activity by estimating the TBA values compared to control samples. Concentration of the phenolic compounds extracted (100mg/kg) had significantly the highest effective antioxidant and prolonged the shelf life of thebeef sausage and had significantly the highest sensory evaluation scores (color, taste, odor, texture and overall acceptability) during storage period and at the end of the storage period. The results could suggest that phenolic compounds extracted can be successfully used as natural, cheap and available antioxidant to reduce or delay the oxidation processes in beef sausage