In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of LmFV alone and in combination with Lin on minced beef stored at 4 C for 14 days was evaluated using microbiological and physiochemical tests. LmFV at 4.6% alone significantly reduced microbial spoilage in ground meat (p < 0.05). The combination of LmFV (4.6%) and Lin (0.46%) was more effective than LmFV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of L. maritima more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative

Biopreservative effect of the tunisian halophyte lobularia maritima flavonoid fraction, used alone and in combination with linalool in stored minced beef meat / Ben Akacha, Boutheina; Garzoli, Stefania; Ben Saad, Rania; Brini, Faical; Mnif, Wissem; Kaˇcániová, Miroslava; Ben Hsouna, Anis. - In: METABOLITES. - ISSN 2218-1989. - 13:3(2023). [10.3390/metabo13030371]

Biopreservative effect of the tunisian halophyte lobularia maritima flavonoid fraction, used alone and in combination with linalool in stored minced beef meat

Stefania Garzoli
Secondo
;
2023

Abstract

In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of LmFV alone and in combination with Lin on minced beef stored at 4 C for 14 days was evaluated using microbiological and physiochemical tests. LmFV at 4.6% alone significantly reduced microbial spoilage in ground meat (p < 0.05). The combination of LmFV (4.6%) and Lin (0.46%) was more effective than LmFV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of L. maritima more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative
2023
chemical composition; flavonoid extract; linalool; antioxidant activity; synergistic effect; minced beef meat; microbial spoilage; multivariate analysis
01 Pubblicazione su rivista::01a Articolo in rivista
Biopreservative effect of the tunisian halophyte lobularia maritima flavonoid fraction, used alone and in combination with linalool in stored minced beef meat / Ben Akacha, Boutheina; Garzoli, Stefania; Ben Saad, Rania; Brini, Faical; Mnif, Wissem; Kaˇcániová, Miroslava; Ben Hsouna, Anis. - In: METABOLITES. - ISSN 2218-1989. - 13:3(2023). [10.3390/metabo13030371]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1673485
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