Alchemilla vulgaris and Filipendula ulmaria extracts as potential natural preservatives in beef patties

Malaysian Journal of Analytical SciencesVolume 21, Issue 4, August 2017, Pages 986-995 (Article)(Open Access) [Ekstrak alchemilla vulgaris dan Filipendula ulmaria sebagai pengawet asli dalam burger daging] Hamid, K.H.A.a, Azman, N.A.M.aEmail Author, Sharaani, S.a, Zain, N.a, Ahmad, N.a, Sulaiman, A.Z.a, Chik, S.S.T.a, Ishak, W.F.W.a, Pablos, M.P.A.b View Correspondence (jump link) aChemical and Natural Resources Engineering Faculty, University Malaysia Pahang, Lebuhraya Tun Razak, Gambang, Pahang 26000, Malaysia bDepartment of Chemical Engineering, Technical University of Catalonia, Avigunda Diagonal 647, Barcelona, 08028, Spain Abstract View references (42) Alchemilla vulgaris (AV) and Filipendula ulmaria (FU) are European medicinal plants possess bioactive compounds that exhibit many pharmacological benefits in human. The present work aims to assess two plants ethanolic extract; AV and FU of their antioxidant activities as natural preservative in beef patties. All plant samples were analysed using total polyphenol content (TPC), their antioxidant activities using Trolox Equivalent Antioxidant Capacity (TEAC), Ferric Reducing Antioxidant Power (FRAP), color and TBARS (Thiobarbituric acid reactive substances) analysis to measure their potential as synthetic preservative in muscle food. The antioxidant activity of FU and AV extracts measured with TEAC were 88.46 and 68.21 mmol of Trolox (TE)/g Dry Weight (DW) respectively. Whereas, FRAP assay were 44.6 and 40.12 mmol of TE/g DW for FU and AV extracts. The effect of lipid oxidation of beef patties were measured with adding 0.1% (w/w) of lyophilise FU and AV and Butylated hydroxytoluene (BHT) packed in modified atmosphere (MAP) (80% v/v O2and 20% v/v CO2) for 14 days storages. FU and AV treated samples showed no significant different compared with BHT (p>0.05). Beef patties treated with 0.1% (w/w) FU showed minimum changes in red color and formation of metmyoglobin throughout storages (p<0.05). These results indicate that these edible plants extract are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products. © 2017, Malaysian Society of Analytical Sciences. All rights reserved.