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dc.contributor.authorHamid, Khadijah Husna Abd
dc.contributor.authorAzman, Nurul Aini Binti Mohd
dc.contributor.authorMd Shaarani, Shalyda
dc.contributor.authorZain, Norashikin
dc.contributor.authorAhmad, Normazlinah
dc.contributor.authorSulaiman, Ahmad Ziad
dc.contributor.authorChik, Syed Saufi Tuan
dc.contributor.authorIshak, Wan Faizal Wan
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2017-10-25T10:09:27Z
dc.date.available2017-10-25T10:09:27Z
dc.date.issued2017-08-01
dc.identifier.citationHamid, K., Azman, A., Md Shaarani, S., Zain, N., Ahmad, N., Sulaiman, A., Chik, S., Ishak, W., Almajano, M. P. Alchemilla vulgaris and Filipendula ulmaria extracts as potential natural preservatives in beef patties. "Malaysian Journal of Analytical Sciences", 1 Agost 2017, vol. 21, p. 986.
dc.identifier.issn1394-2506
dc.identifier.urihttp://hdl.handle.net/2117/109129
dc.description.abstractAlchemilla 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.
dc.format.extent1 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria química::Química agrícola
dc.subject.lcshMedicinal plants
dc.subject.lcshAntioxidants
dc.subject.otherAlchemilla vulgaris
dc.subject.otherAntioxidant
dc.subject.otherFilipendula ulmaria
dc.subject.otherFree radicals
dc.subject.otherPolyphenol
dc.titleAlchemilla vulgaris and Filipendula ulmaria extracts as potential natural preservatives in beef patties
dc.typeArticle
dc.subject.lemacAntioxidants
dc.subject.lemacBotànica mèdica
dc.contributor.groupUniversitat Politècnica de Catalunya. ASQUAS - Agricultura Sostenible i Qualitat dels Aliments
dc.identifier.doi10.17576/mjas-2017-2104-26
dc.rights.accessOpen Access
drac.iddocument21554493
dc.description.versionPostprint (published version)
upcommons.citation.authorHamid, K., Azman, A., Md Shaarani, S., Zain, N., Ahmad, N., Sulaiman, A., Chik, S., Ishak, W., Almajano, María Pilar
upcommons.citation.publishedtrue
upcommons.citation.publicationNameMalaysian Journal of Analytical Sciences
upcommons.citation.volume21
upcommons.citation.startingPage986
upcommons.citation.endingPage986


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Except where otherwise noted, content on this work is licensed under a Creative Commons license: Attribution-NonCommercial-NoDerivs 3.0 Spain