Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display
Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display
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DOI：
10.3390/foods8010010
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发表时间：
2019-01-01
期刊：
影响因子：
5.2
通讯作者：
Arino, Agustin
中科院分区：
文献类型：
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作者：
Djenane, Djamel;Gomez, Diego;Arino, Agustin
沙枣（野生橄榄树）副产品代表了生物多酚的可再生和低成本来源。阿尔及利亚沙枣（Olea europaea subsp.欧罗巴湾将1%和5%（v/w）的Sylvestris）应用于生的清真碎牛肉（HMB），以测试其在零售/展示期间的安全性和保质期延长。提取物中的总酚类化合物含量为198.7 +/- 3.6 mg没食子酸当量。采用高效液相色谱/二极管阵列检测器（HPLC/DAD）技术从西洋参中鉴定出10种化合物，其中橄榄苦苷含量最高（43.25%）。用5%丁香油浸提液处理的样品具有显著高于用1%丁香油浸提液处理的样品的抗微生物和抗氧化作用（p < 0.05）。添加sylv.OLE降低了嗜冷菌计数以及病原体水平（肠道沙门氏菌肠道血清型和产滋贺毒素大肠杆菌O 157：H7）。在对照样品中，在零售/陈列的六天期间，硫代巴比妥酸反应物质（TBARS）值达到2.42 +/-0.11，而添加5%的sylv.OLE使TBARS值降低58%（p < 0.05）。在测试浓度下，sylv.OLE的存在不会对HMB的总体可接受性和苦味产生负面影响。
Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a'hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 +/- 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 +/- 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB.