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Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Author

Listed:
  • Haluk ERGEZER
  • Halil Ibrahim KAYA

    (Department of Food Engineering, University of Pamukkale, Denizli, Turkey)

  • Ömer ŞIMŞEK

    (Department of Food Engineering, University of Pamukkale, Denizli, Turkey)

Abstract

The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system.

Suggested Citation

  • Haluk ERGEZER & Halil Ibrahim KAYA & Ömer ŞIMŞEK, 2018. "Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(2), pages 154-162.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:179-2017-cjfs
    DOI: 10.17221/179/2017-CJFS
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