{"title":"洋葱生态提取物的保护潜力:防止鸡肉饼氧化变质。","authors":"Safa Rguez, Iness Bettaieb Rebey, Walid Yeddes, Taycir Grati Affes, Emna Chaabani, Gabsi Sirine, Hafiene Sabrine, Kamel Msaada, Olfa Frouja, Ibtissem Hamrouni Sellami","doi":"10.1080/09603123.2024.2382900","DOIUrl":null,"url":null,"abstract":"<p><p>Onions contain valuable phytochemical compounds, including quercetin derivatives. This study explores the potential of onion extract as a natural additive in chicken patties. The optimized conditions involved sonication at 80% for 5 min with a 75% ethanol concentration. The onion extract exhibited total phenolic and flavonoid compound values of 255.63 mg GAE g-1 DR and 196.87 mg QE g-1 DR, respectively. The antioxidant activity of the onion extract was characterized by an IC50 of 12.74 µg/mL. This onion extract was dominated by quercetin derivatives (quercetin 4'-O-β-glycoside and quercetin-3-O-β-glycoside and quercetin-3,4'-O-β-diglycoside). Chicken patties treated with 2% onion extract exhibited superior pH stability, lowest thiobarbituric acid reactive substances level (0.40 mg/kg) and peroxide index (0.77 mEq O2/kg meat) and maintained color stability. Comparative analysis with BHT demonstrated the efficacy of onion extract in reducing lipid oxidation. These findings highlight the potential of a 2% onion extract as effective ingredient for enhancing the quality of chicken products.</p>","PeriodicalId":14039,"journal":{"name":"International Journal of Environmental Health Research","volume":null,"pages":null},"PeriodicalIF":2.2000,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Protective potential of onion eco-extract: safeguarding chicken patties from oxidative deterioration.\",\"authors\":\"Safa Rguez, Iness Bettaieb Rebey, Walid Yeddes, Taycir Grati Affes, Emna Chaabani, Gabsi Sirine, Hafiene Sabrine, Kamel Msaada, Olfa Frouja, Ibtissem Hamrouni Sellami\",\"doi\":\"10.1080/09603123.2024.2382900\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Onions contain valuable phytochemical compounds, including quercetin derivatives. This study explores the potential of onion extract as a natural additive in chicken patties. The optimized conditions involved sonication at 80% for 5 min with a 75% ethanol concentration. The onion extract exhibited total phenolic and flavonoid compound values of 255.63 mg GAE g-1 DR and 196.87 mg QE g-1 DR, respectively. The antioxidant activity of the onion extract was characterized by an IC50 of 12.74 µg/mL. This onion extract was dominated by quercetin derivatives (quercetin 4'-O-β-glycoside and quercetin-3-O-β-glycoside and quercetin-3,4'-O-β-diglycoside). Chicken patties treated with 2% onion extract exhibited superior pH stability, lowest thiobarbituric acid reactive substances level (0.40 mg/kg) and peroxide index (0.77 mEq O2/kg meat) and maintained color stability. Comparative analysis with BHT demonstrated the efficacy of onion extract in reducing lipid oxidation. These findings highlight the potential of a 2% onion extract as effective ingredient for enhancing the quality of chicken products.</p>\",\"PeriodicalId\":14039,\"journal\":{\"name\":\"International Journal of Environmental Health Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-07-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Environmental Health Research\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1080/09603123.2024.2382900\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Environmental Health Research","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1080/09603123.2024.2382900","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
Protective potential of onion eco-extract: safeguarding chicken patties from oxidative deterioration.
Onions contain valuable phytochemical compounds, including quercetin derivatives. This study explores the potential of onion extract as a natural additive in chicken patties. The optimized conditions involved sonication at 80% for 5 min with a 75% ethanol concentration. The onion extract exhibited total phenolic and flavonoid compound values of 255.63 mg GAE g-1 DR and 196.87 mg QE g-1 DR, respectively. The antioxidant activity of the onion extract was characterized by an IC50 of 12.74 µg/mL. This onion extract was dominated by quercetin derivatives (quercetin 4'-O-β-glycoside and quercetin-3-O-β-glycoside and quercetin-3,4'-O-β-diglycoside). Chicken patties treated with 2% onion extract exhibited superior pH stability, lowest thiobarbituric acid reactive substances level (0.40 mg/kg) and peroxide index (0.77 mEq O2/kg meat) and maintained color stability. Comparative analysis with BHT demonstrated the efficacy of onion extract in reducing lipid oxidation. These findings highlight the potential of a 2% onion extract as effective ingredient for enhancing the quality of chicken products.
期刊介绍:
International Journal of Environmental Health Research ( IJEHR ) is devoted to the rapid publication of research in environmental health, acting as a link between the diverse research communities and practitioners in environmental health. Published articles encompass original research papers, technical notes and review articles. IJEHR publishes articles on all aspects of the interaction between the environment and human health. This interaction can broadly be divided into three areas: the natural environment and health – health implications and monitoring of air, water and soil pollutants and pollution and health improvements and air, water and soil quality standards; the built environment and health – occupational health and safety, exposure limits, monitoring and control of pollutants in the workplace, and standards of health; and communicable diseases – disease spread, control and prevention, food hygiene and control, and health aspects of rodents and insects. IJEHR is published in association with the International Federation of Environmental Health and includes news from the Federation of international meetings, courses and environmental health issues.