Oxidative stability and free radical scavenging activity of beef and pork burger patties treated with portulaca oleracea phytochemicals

Author

Mutanda, Tanatsiwa H.

Title

Oxidative stability and free radical scavenging activity of beef and pork burger patties treated with portulaca oleracea phytochemicals

Abstract

Meat quality and shelf life are compromised by lipid oxidation, which causes rancidity, discoloration, off-flavors, texture degradation, and nutritional loss. To stop spoiling and preserve oxidative stability, synthetic antioxidants like butylated hydroxytoluene and butylated hydroxy anisole have been used. However, consumer demand for natural alternatives has surged due to worries about their toxicity and carcinogenicity. Purslane, also known as Portulaca oleracea, is a nutrient-rich plant with potent bioactive components that have demonstrated encouraging antioxidant qualities. The potential of the plant’s methanolic extract as a natural preservative for beef and pork burger patties was examined in this study. The plant was washed, rinsed, dried, ground and extracted using absolute methanol. Qualitative phytochemical profiling of the plant showed the presence of alkaloids, flavonoids, phenolic compounds, tannins, phytosterols, and terpenoids except saponins. The total alkaloid, phenolic and flavonoid content of the extracts were found to be 65.00±1.33 mg/g, 63.12±1.21 mg GAE/g and 14.89±2.73 mg QE/g respectively. Over the course of 28 days, beef and pork burger patties fortified with different concentrations of extracts of P. oleracea were evaluated for their antioxidant and oxidative stability. The results obtained in this study proved that lipid oxidation was reduced in the patties as a function of concentration of plant extract. The levels of thiobarbituric acid reactive substances remained below the allowable limit, but control patties were over this limit. DPPH scavenging increased dramatically with extract content, peaking at 2.5% extract for both pork and beef patties. In beef patties the scavenging activity maximum was 39 % at day 28 at 2.5 % extract formulation while the minimum was 19 %. The maximum scavenging was 33 % on day 28 down from 35 % on day 1 in pork patties with 2.5 % plant extract. These results show that P. oleracea methanolic extract effectively improves the oxidative stability of meat patties, offering a natural alternative to synthetic antioxidants.

Date

December 2024

Publisher

BUSE

Keywords

Oxidative Stability

Free Radical

Scavenging Activity

Beef and Pork Burger Patties

Supervisor

Prof. P. Dzomba