Phytochemical Constituents and Antioxidant Activity of <i>Oudneya Africana</i> L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage
Five <i>Oudneya Africana</i> (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ±...
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| Main Authors: | , , , , , , , |
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| Format: | Book |
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MDPI AG,
2019-10-01T00:00:00Z.
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| Summary: | Five <i>Oudneya Africana</i> (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 ± 0.09 µg/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4-<i>O</i>-caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (<i>p</i> < 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, given by the lowest increase in Thiobarbituric Acid-reactive Substances (TBARS) values as compared to the (−) control with a significant difference between free thiols values. In addition, these two extracts appear to be effective (<i>p</i> < 0.05) for pH stability, color, and sensory parameters as compared to (+) and (−) controls and aqueous extract. Hamburger odour was considered as a dependent variable in multiple linear regression analysis, where the models results showed that physicochemical parameters determine more burger odour than sensorial ones. |
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| Item Description: | 2076-3921 10.3390/antiox8100442 |