title: Antioxidant and antimicrobial activity of commercial propolis extract in beef patties.
abstract: The objective of this study was to evaluate the efficacy of propolis extract (PE) to reduce lipid oxidation and microbial growth on beef patties during refrigerated storage. Beef patties were manufactured by incorporating PE in 4 different treatments: (1) Control (no PE addition); (2) commercial propolis 1 (2% w/w; CP1); (3) commercial propolis 2 (2% w/w; CP2); and (4) noncommercial propolis (2% w/w; NCP). Raw patties were wrapped with polyvinyl chloride and stored at 2 °C for 8 d. Total phenolic content (TPC), free-radical scavenging activity (FRS), and polyphenolic content of the PE were evaluated using high-performance liquid chromatography (HPLC). Lipid oxidation (thiobarbituric acid-reactive substances (TBARS), conjugated dienes (CnDs), metmyoglobin (MetMb%), pH variation, and color (L*, a*, b*, C*, and h*), and microbial growth (mesophilic and psychrotrophic bacteria) of patty samples were measured. NCP treatment demonstrated the highest FRS (64.8% at 100 μg/mL), which correlated with TPC and the presence of polyphenolic compounds. Lipid oxidation (78.54%, TBARS; 45.53%, CnD; 58.57%, MetMb) and microbial mesophilic and psychrotrophic growth (19.75 and 27.03%, respectively) values were reduced by NCP treatment in refrigerated samples after 8 d. These results indicate that PE has great potential as a natural antioxidant and antimicrobial additive to extend the shelf life of beef patties.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD). Carretera a La Victoria Km. 0.6, Hermosillo Sonora, 83000, Mexico.
authors.forename: Rey D
authors.initials: RD
authors.lastname: Vargas-Sánchez
authors.forename: Gastón R
authors.initials: GR
authors.lastname: Torrescano-Urrutia
authors.forename: Evelia
authors.initials: E
authors.lastname: Acedo-Félix
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Carvajal-Millán
authors.forename: Aarón F
authors.initials: AF
authors.lastname: González-Córdova
authors.forename: Belinda
authors.initials: B
authors.lastname: Vallejo-Galland
authors.forename: María J
authors.initials: MJ
authors.lastname: Torres-Llanez
authors.forename: Armida
authors.initials: A
authors.lastname: Sánchez-Escalante
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000032:analysis* / Q000494:pharmacology; D000975:Antioxidants / Q000008:administration & dosage* / Q000494:pharmacology; D002417:Cattle; D003116:Color; D005520:Food Preservatives / Q000032:analysis / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects; D008460:Meat / Q000032:analysis*; D008786:Metmyoglobin / Q000032:analysis; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis / Q000494:pharmacology; D011429:Propolis / Q000737:chemistry*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D005520:Food Preservatives; D010636:Phenols; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin; D011429:Propolis
keywords: antimicrobial activity; antioxidant activity; propolis