Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.

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Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage

Coatings ◽

10.3390/coatings9120827 ◽

2019 ◽

Vol 9 (12) ◽

pp. 827 ◽

Cited By ~ 1

Author(s):

Saraí Chaparro-Hernández ◽

Saul Ruiz-Cruz ◽

Enrique Márquez-Ríos ◽

José de Jesús Ornelas-Paz ◽

Carmen L. Del-Toro-Sánchez ◽

...

Keyword(s):

Antioxidant Capacity ◽

Plant Extract ◽

Tomato Plant ◽

Microbial Population ◽

Phenolic Content ◽

Antimicrobial Properties ◽

Edible Coating ◽

Total Phenolic ◽

Natural Extracts ◽

Microbiological Analyses

The aim of this study was to evaluate the effectiveness of chitosan–tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.

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Phytochemical and antimicrobial evaluation of methanolic extracts of selected Zingiberaceae taxa from Peren district, Nagaland, Northeast India

The EuroBiotech Journal ◽

10.24190/issn2564-615x/2017/04.11 ◽

2017 ◽

Vol 1 (4) ◽

pp. 337-344

Author(s):

Kizukala Jamir ◽

Seshagirirao Kottapalli

Keyword(s):

Radical Scavenging Activity ◽

Curcuma Longa ◽

Radical Scavenging ◽

Antimicrobial Properties ◽

Zingiber Officinale ◽

Antimicrobial Activities ◽

Northeast India ◽

Total Phenolic ◽

Promising Source

Abstract The methanolic extract of ten Zingiberaceae taxa were evaluated for their phytochemical constituents, total phenolic and flavonoid contents along with in-vitro antioxidant and antimicrobial activities. Among the extracts, Kaempferia parviflora and Zingiber montanum were the most potent reducing agents, while Zingiber officinale exhibited strong free radical-scavenging activity. The high phenolic content observed in Z. montanum, Z. officinale and Curcuma longa may be attributed to the strong antioxidant activity. Furthermore, the extracts of C. longa, K. parviflora and Z. montanum effectively inhibite the growth of test pathogenic microbes. This study suggest that the ginger species are promising source of natural of antioxidant with strong antimicrobial properties.

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Anacyclus pyrethrum var. pyrethrum (L.) and Anacyclus pyrethrum var. depressus (Ball) Maire: Correlation between Total Phenolic and Flavonoid Contents with Antioxidant and Antimicrobial Activities of Chemically Characterized Extracts

Plants ◽

10.3390/plants10010149 ◽

2021 ◽

Vol 10 (1) ◽

pp. 149

Author(s):

Fatima Zahra Jawhari ◽

Abdelfattah E. L. Moussaoui ◽

Mohammed Bourhia ◽

Hamada Imtara ◽

Hamza Saghrouchni ◽

...

Keyword(s):

Antioxidant Activities ◽

Antimicrobial Properties ◽

Antimicrobial Activities ◽

Total Phenolic ◽

Chemical Compositions ◽

Antioxidant Power ◽

Phenolic And Flavonoid ◽

Antioxidant And Antimicrobial Activities ◽

Different Parts

In this work, two varieties of Anacyclus pyrethrum (L.) including Anacyclus pyrethrum var. pyrethrum (L.) and Anacyclus pyrethrum var. depressus (Ball) Maire were evaluated for their mineral and chemical compositions, total phenolic and flavonoid contents, and antimicrobial and antioxidant activities using hydroalcoholic extracts from their different parts (leaves, capitula, roots, and seeds). The phytochemical and mineral compositions were carried out using standard methods. The antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2-azino-bis 3-ethylbenzothiazolin-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) tests. The antimicrobial activity was assayed using the agar diffusion, minimum inhibitory concentration, and minimum bactericidal concentration methods. The results of the chemical analysis showed that both varieties contained interesting mineral and chemical compositions with potentially active compounds; among them, N-isobutyl-2,4-heptadiene-6-monoynamide and cinnamic acid were detected in the Anacyclus pyrethrum var. pyrethrum (L.) only while thiadiazolo [5,4-d] pyrimidin-7-amine and N-isobutyl-2,4-undecadiene-8,10-diynamide compounds were limited to the Anacyclus pyrethrum var. depressus (Ball) Maire. In vitro antioxidant and antimicrobial activities of the two varieties demonstrated that the different parts had prominent antioxidant and antimicrobial properties. The principal component analysis (PCA) showed great similarity in the activity of the leaves, capitula, and seeds of both plants and a high difference in roots. Anacyclus pyrethrum var. pyrethrum roots were characterized by a high content in phenols and flavonoids and better antibacterial activities compared to Anacyclus pyrethrum var. depressus (Ball) Maire roots, which were characterized by better antioxidant activities. From this study, it can be concluded that the two varieties of Anacyclus pyrethrum (L.) showed promising mineral and chemical compositions with antioxidant and antimicrobial properties.

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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Foods ◽

10.3390/foods10092094 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2094

Author(s):

Paulo E. S. Munekata ◽

Mirian Pateiro ◽

Rubén Domínguez ◽

Marise A. R. Pollonio ◽

Néstor Sepúlveda ◽

...

Keyword(s):

Beta Vulgaris ◽

Meat Product ◽

Meat Products ◽

Human Consumption ◽

Food Labels ◽

Nitrate Sources ◽

Muscle Foods ◽

Swiss Chard ◽

Cured Meat ◽

Nitrate And Nitrite

Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.

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Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”

Antioxidants ◽

10.3390/antiox10020180 ◽

2021 ◽

Vol 10 (2) ◽

pp. 180

Author(s):

Lorena Martínez Zamora ◽

Rocío Peñalver ◽

Gaspar Ros ◽

Gema Nieto

Keyword(s):

Protein Oxidation ◽

Antioxidant Properties ◽

Meat Product ◽

Control Sample ◽

Meat Products ◽

Total Phenolic ◽

Life Study ◽

Color Development ◽

Cured Meat ◽

Lipid And Protein Oxidation

The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HTs, HTo, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, aw, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HTo was the most unpalatable (extract flavor apparition), while HTs and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HTs in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.

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In Vitro Assessment of Antioxidant, Thrombolytic, Antimicrobial Activities of Medicinal Plant Pandanus odoratissimus L. Leaves Extract

Journal of Scientific Research ◽

10.3329/jsr.v12i3.44225 ◽

2020 ◽

Vol 12 (3) ◽

pp. 379-390

Author(s):

F. I. Penu ◽

S. M. Ivy ◽

F. Ahmed ◽

J. Uddin ◽

M. S. Hossain ◽

...

Keyword(s):

Soluble Fraction ◽

Blood Clot ◽

Folk Medicine ◽

Maximum Level ◽

Antimicrobial Activities ◽

Total Phenolic ◽

Thrombolytic Activity ◽

Standard Drug ◽

Pandanus Odoratissimus

The present study was carried out to investigate phytochemical, antioxidant; antimicrobial, thrombolytic activity and estimate total phenolic, total flavonoid content of Pandanus odoratissimus (p.odoratissimus) leaves of methanol extract. In thrombolytic activity, aqueous soluble fraction (AQSF) exhibited highest percentage (46.58 %) of potential to lyse blood clot compared to standard drug streptokinase (69.52 %). In antimicrobial assay, dichloromethane soluble fraction (DCMSF) explored the highest diameter of clear zone of inhibition against both gram positive (19.60 ± 0.12 mm) and gram negative (20.00 ± 0.20 mm) bacteria compared to standard antibiotic, Kanamycin (50.00 ± 0.19). Levels of antioxidant were determined by DPPH assay followed by calculated IC50 values of different Kupchan extracts. The methyl soluble fraction (MSF) showed the lowest level of IC50 value (36.70 ± 0.32 µg/mL) in comparison to ascorbic acid (12.48 ± 0.09 µg/mL) while MSF disclosed the maximum level (62.19 ± 0.26 mg of GAE/g of extract) of total phenolic content in the extracts of P. odoratissimus. This study was conducted to validate the P. odoratissimus leaves used as a folk medicine such as, antioxidant, thrombolytic, and antimicrobial potential.

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A unique phenolic extraction method from olive oil macerate of Hypericum perforatum using DMSO: Assessment of in vitro anticancer activity, LC-MS/MS profile, total phenolic content and antioxidant capacity

South African Journal of Botany ◽

10.1016/j.sajb.2021.01.015 ◽

2021 ◽

Vol 139 ◽

pp. 6-11

Author(s):

Erdal Eroglu ◽

Seyda Nur Girgin

Keyword(s):

Antioxidant Capacity ◽

Olive Oil ◽

Anticancer Activity ◽

Total Phenolic Content ◽

Extraction Method ◽

Hypericum Perforatum ◽

Phenolic Content ◽

Total Phenolic ◽

Phenolic Extraction

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Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types

Molecules ◽

10.3390/molecules26154399 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4399

Author(s):

Norhasnida Zawawi ◽

Pei Juin Chong ◽

Nurul Nadhirah Mohd Tom ◽

Nurkhairina Solehah Saiful Anuar ◽

Salma Malihah Mohammad ◽

...

Keyword(s):

Antioxidant Capacity ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Natural Antioxidants ◽

Total Phenolic ◽

Flavonoid Content ◽

Extrinsic Factors ◽

Biochemical Compounds ◽

Phenolic And Flavonoid

Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules’ availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey’s antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey’s antioxidant activity.

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Chemical analysis and evaluation of antioxidant and antimicrobial activities of fruit fractions ofMauritia flexuosaL. f. (Arecaceae)

PeerJ ◽

10.7717/peerj.5991 ◽

2018 ◽

Vol 6 ◽

pp. e5991 ◽

Cited By ~ 7

Author(s):

Carla de Fatima Alves Nonato ◽

Débora Odília Duarte Leite ◽

Rafael Caldas Pereira ◽

Aline Augusti Boligon ◽

Jaime Ribeiro-Filho ◽

...

Keyword(s):

Ethyl Acetate ◽

Antimicrobial Properties ◽

Antimicrobial Activities ◽

Antifungal Drugs ◽

Resistant Bacteria ◽

Array Detector ◽

Chloroform Fraction ◽

Standard Samples ◽

Antioxidant And Antimicrobial Activities

BackgroundFruit consumption is currently considered beyond the nutritional aspects because of the important roles in disease prevention and benefits to health. The objective of this study was to characterize the chemical profile and evaluate the antioxidant and antimicrobial properties of different fractions obtained from fruit pulps ofMauritia flexuosa(MFFs).MethodsInitially, chloroform, ethyl acetate and ethanol fractions were obtained from the pulps. Quantifications of total phenols and flavonoids were performed using the methods of Folin-Ciocalteu and complexation with aluminum chloride, respectively. Standard samples were used to identify and quantify phenolic acids and flavonoids using high-performance liquid chromatography with a diode-array detector (HPLC-DAD). The antioxidant capacity of the fractions was verified by sequestration of the free radical 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and iron chelating activity. The antimicrobial activity was determined using the microdilution method and the modulating activity was determined using sub-inhibitory concentrations of the fractions in association with antibiotics.ResultsThe chemical analyzes revealed the presence of catechin, caffeic acid, rutin, orientin, quercetin, apigenin, luteolin and kaempferol, where all are present in the ethyl acetate fraction. The fractions exhibited moderate antioxidant and antimicrobial activities against Gram-positive andCandidastrains in addition to modulating the activity of conventional antibiotics. The most expressive result was obtained from the association of the chloroform fraction with cefotaxime, which produced a synergistic effect, reducing the minimum inhibitory concentration (MIC) of the antibiotic from 1,024 to 256 μg/mL.DiscussionThe fractions presented a constitution rich in phenolic compounds, especially flavonoids. The data obtained demonstrated that the fractions presented moderate antioxidant activity by acting both as primary and secondary antioxidants. The fractions presented antimicrobial and antibiotic potentiating activities, being the first record of modulating effect of fractions of this species against the studied microbial strains, but failed in modulating the activity of antifungal drugs, indicating that this plant has the potential to be used in the development of therapeutic alternatives against resistant bacteria. The constitution phenolic the fractions may be responsible for their pharmacological properties in vitro.

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