Olive Leaves Extract from Algerian Oleaster ( Var. ) on Microbiological Safety and Shelf-life Stability of Raw Minced Beef During Display

Overview

Journal Foods

Specialty Biotechnology

Date 2018 Dec 28

PMID 30587798

Citations 15

Authors

Djamel Djenane

Diego Gomez

Javier Yanguela

Pedro Roncales

Agustin Arino

Affiliations

Soon will be listed here.

Abstract

Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called ( subsp. var. ), were applied at 1 and 5% (v/w) to raw 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 ( < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens ( ser. Enteritidis and Shiga toxin-producing 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% ( < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB.

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