Essential oil from pistachio by-product: potential biological properties and natural preservative effect in ground beef
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ORIGINAL PAPER
Essential oil from pistachio by‑product: potential biological properties and natural preservative effect in ground beef meat storage Fatma Krichen1 · Mariem Hamed1 · Wafa Karoud1 · Hajer Bougatef1 · Assaad Sila1,2 · Ali Bougatef1 Received: 16 April 2020 / Accepted: 30 June 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Essential oil was extracted for the first time from pistachio by-product (EOPB) by hydrodistillation then analysed by gas chromatography-mass spectrometry (GC–MS). Forty two different components were identified in EOPB. The major components were E-9-Octadecen-1-ol acetate, 11-Hexacosyne, 1-Eicosanol, 3-Eicosanol and 2-Methyl-EE-3,13-Octadecane. The antioxidant and antibacterial activities of EOPB were also investigated. Therefore, EOPB displayed high antioxidant activity, in terms of DPPH-radical scavenging effect (IC50 = 4.6 mg/ml), β-carotene bleaching inhibitory effect (IC50 = 2.7 mg/ ml) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging effect (IC50 = 0.2 mg/ml). The antibacterial activity of EOPB was also tested against eight strains. The results indicated that EOPB has the highest activity against Salmonella thyphi, Enterococcus faecalis and Escherichia coli at the concentration of 100 mg/ml. Finally, the EOPB applications as food preservatives were studied. Indeed, the effect of different percentages (0.1 and 0.5%, w/w) of EOPB on thiobarbituric acid reactive substances (TBARS), meat color, and microbiological parameters of ground beef meat stored at 4 °C for 9 days was evaluated. The findings showed a reduction in lipid oxidation, meat color stability and an inhibition of bacterial growth in minced beef meat containing EOPB. In summary, the results suggested that EOPB can be used as natural preservatives for future application in meats industries. Keywords Valorization · Pistachio by-product · Essential oil · Biological activities · Meat product preservation
Introduction Lipid oxidation in meat and meat products is one of the main reasons for the deterioration of product quality during storage. This oxidation is reflected by the presence of free radicals that lead to the production of aldehydes responsible for the development of rancid aromas and changes in the colour of meat [1]. The complex mechanism by which this oxidation takes place, apart from membrane phospholipids, also affects proteins. This may lead to loss of protein solubility, modification of texture characteristics, loss of colour and reduced nutritional value [2].
* Ali Bougatef [email protected] 1
Laboratory of Plants Improvement and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, 3038 Sfax, Tunisia
Department of Life Sciences, Faculty of Sciences of Gafsa, Gafsa University, 2112 Gafsa, Tunisia
2
One of the most strategies to overcome this issue is the incorporation of synthetic antioxidants. However, some antioxidants may additionally exhibit antibacterial act
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