Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Efficiency on Lipid Oxidation Inhibition and Physicochemical Properties in Cooked Ground Beef During Refrigerated Storage

IF 4.6 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Applied Bio Materials Pub Date : 2024-03-26 DOI:10.17113/ftb.62.02.24.8244

A. Soyuçok, B. Kılıç, Gülden Başyiğit Kılıç

{"title":"Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Efficiency on Lipid Oxidation Inhibition and Physicochemical Properties in Cooked Ground Beef During Refrigerated Storage","authors":"A. Soyuçok, B. Kılıç, Gülden Başyiğit Kılıç","doi":"10.17113/ftb.62.02.24.8244","DOIUrl":null,"url":null,"abstract":"Research background. Ginseng is a medicinal herb that has anti-inflammatory, anti-diabetic, anti-cancer, anti-obesity, cardio protective, antioxidant and antimicrobial features. However, there is lack of information in previous reports regarding effects of ginseng extract (GE) on the shelf life and quality features of muscle foods. Thus, it is essential to determine the effects of GE on meat model system to provide a valuable insight for improving the shelf life and quality in muscle foods. \nExperimental approach. After determining in vitro antioxidant activity of GE, the antioxidant effect of GE on cooked ground beef was investigated. In vitro antioxidant activity was assigned by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyzes, whereas lipid oxidation formation, chemical, microbiological and textural changes were determined during 30 days storage. Cooking loss (CL), proximate composition and textural features were measured after thermal processing. pH, CIE color parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold counts were evaluated during refrigerated storage. \nResults and conclusions. The mean FRAP ((4.66±0.21) mmol Fe+2/g GE), DPPH (IC50=(12.11±0.09) mg/mL) and TPC ((146.00±2.40) mg GAE/g GE) values of GE exhibited potential antioxidant capacity. GE addition increased CL (p<0.05). GE incorporation did not influence the proximate composition of ground beef. GE addition caused a decline in pH (p<0.05). Ground beef samples containing 1 % or higher GE had lower TBARS in comparison with control (p<0.05). Furthermore, LPO levels of ground beef containing GE were found to be lower than those found in control after 30 days storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold were not evidenced in all groups except control which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. \nNovelty and scientific contribution. Results revealed that GE has an important activity in controlling lipid oxidation and may be implemented in the meat industry to provide prolonged shelf life and microbial stability.","PeriodicalId":2,"journal":{"name":"ACS Applied Bio Materials","volume":"85 5","pages":""},"PeriodicalIF":4.6000,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS Applied Bio Materials","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17113/ftb.62.02.24.8244","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MATERIALS SCIENCE, BIOMATERIALS","Score":null,"Total":0}

引用次数: 0

Abstract

Research background. Ginseng is a medicinal herb that has anti-inflammatory, anti-diabetic, anti-cancer, anti-obesity, cardio protective, antioxidant and antimicrobial features. However, there is lack of information in previous reports regarding effects of ginseng extract (GE) on the shelf life and quality features of muscle foods. Thus, it is essential to determine the effects of GE on meat model system to provide a valuable insight for improving the shelf life and quality in muscle foods. Experimental approach. After determining in vitro antioxidant activity of GE, the antioxidant effect of GE on cooked ground beef was investigated. In vitro antioxidant activity was assigned by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyzes, whereas lipid oxidation formation, chemical, microbiological and textural changes were determined during 30 days storage. Cooking loss (CL), proximate composition and textural features were measured after thermal processing. pH, CIE color parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold counts were evaluated during refrigerated storage. Results and conclusions. The mean FRAP ((4.66±0.21) mmol Fe+2/g GE), DPPH (IC50=(12.11±0.09) mg/mL) and TPC ((146.00±2.40) mg GAE/g GE) values of GE exhibited potential antioxidant capacity. GE addition increased CL (p<0.05). GE incorporation did not influence the proximate composition of ground beef. GE addition caused a decline in pH (p<0.05). Ground beef samples containing 1 % or higher GE had lower TBARS in comparison with control (p<0.05). Furthermore, LPO levels of ground beef containing GE were found to be lower than those found in control after 30 days storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mold were not evidenced in all groups except control which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. Novelty and scientific contribution. Results revealed that GE has an important activity in controlling lipid oxidation and may be implemented in the meat industry to provide prolonged shelf life and microbial stability.

查看原文本刊更多论文

评估人参提取物的体外抗氧化能力及其对冷藏期间熟牛肉脂质氧化抑制作用和理化性质的影响

研究背景。人参是一种药材，具有抗炎、抗糖尿病、抗癌、抗肥胖、保护心血管、抗氧化和抗菌等功能。然而，关于人参提取物（GE）对肌肉食品保质期和质量特性的影响，以往的报告中缺乏相关信息。因此，有必要确定人参提取物对肉类模型系统的影响，以便为改善肌肉食品的保质期和质量提供有价值的见解。实验方法。在确定了通用电气的体外抗氧化活性后，研究了通用电气对熟碎牛肉的抗氧化效果。体外抗氧化活性通过铁还原抗氧化能力（FRAP）、1,1-二苯基-2-苦基肼（DPPH）清除和总酚含量（TPC）分析来确定，而脂质氧化形成、化学、微生物和纹理变化则在 30 天的贮藏期间进行测定。在冷藏贮藏期间，对 pH 值、CIE 颜色参数、硫代巴比妥酸活性物质（TBARS）、脂质过氧化物（LPO）、需氧中温菌总数、大肠菌群总数、酵母和霉菌计数进行了评估。结果和结论通用电气的平均 FRAP 值（（4.66±0.21）毫摩尔 Fe+2/克通用电气）、DPPH 值（IC50=（12.11±0.09）毫克/毫升）和 TPC 值（（146.00±2.40）毫克 GAE/克通用电气）显示出潜在的抗氧化能力。添加通用电气会增加 CL（p<0.05）。添加 GE 不会影响碎牛肉的近似成分。添加 GE 会导致 pH 值下降（p<0.05）。与对照组相比，含 1% 或更高 GE 的碎牛肉样品 TBARS 更低（p<0.05）。此外，贮藏 30 天后，发现含 GE 的碎牛肉的 LPO 水平低于对照组（p<0.05）。除对照组在贮藏结束时有 3.35 log CFU/g 的需氧中嗜性细菌外，其他各组均未发现需氧中嗜性细菌、总大肠菌群、酵母菌和霉菌。新颖性和科学贡献。研究结果表明，GE 在控制脂质氧化方面具有重要活性，可用于肉类行业，以延长保质期和微生物稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

ACS Applied Bio Materials Chemistry-Chemistry (all)

CiteScore

9.40

自引率

2.10%

发文量

464

期刊介绍： ACS Applied Bio Materials is an interdisciplinary journal publishing original research covering all aspects of biomaterials and biointerfaces including and beyond the traditional biosensing, biomedical and therapeutic applications. The journal is devoted to reports of new and original experimental and theoretical research of an applied nature that integrates knowledge in the areas of materials, engineering, physics, bioscience, and chemistry into important bio applications. The journal is specifically interested in work that addresses the relationship between structure and function and assesses the stability and degradation of materials under relevant environmental and biological conditions.