Welcome to International Network for Natural Sciences | INNSpub

Effect of cinnamon and coriander extracts on oxidative stability and antimicrobial perspectives of cooked beef patties

Research Paper | December 1, 2020

| Download 12

Awais Ahmad, Umair Zahid, Abdul Waheed Khan, Bazgha Ahmad, Muhammad Majid, Shahnah Qureshi, Maryam Aziz, Tayyaba Alvi

Key Words:

Int. J. Biosci.17( 6), 387-399, December 2020

DOI: http://dx.doi.org/10.12692/ijb/17.6.387-399


IJB 2020 [Generate Certificate]


The current study aimed to improve the shelf life of beef patties prepared with different concentrations of cinnamon and coriander extracts. Purposely, Aqueous-alcoholic extract of cinnamon and coriander was obtained and incorporated in beef patties. Furthermore, the beef patties were subjected to physicochemical and microbial analysis. Addition of cinnamon and coriander extracts significantly increase the nutritional profile of beef patties and reduce the microbial activity. The results showed that the total phenolic content of Cinnamon and Coriander at 1% concentration had the highest value 0.89mg GAE/g and 0.57mg GAE/g, respectively, while patties containing 1% extract contain phenolics for Cinnamon and Coriander as 0.48-0.36 and 0.3-0.21mg GAE/g respectively. Moreover, these treatments also established better scavenging capacity (DPPH) in beef patties. Furthermore, a significant Ferric reducing antioxidant power (FRAP) was observed in beef patties (T1=6.8-5.8 mmol Trolox eq./kg and T3=5.5-4.8 mmol Trolox eq./kg). Cinnamon and Coriander at 1% concentration significantly hindered the lipid oxidation during the entire storage interval rather than other treatments whereas total carbonyl (Protein oxidation) was significantly higher in the control sample (0.56-1.79 nmol/mg). Conclusively, among all the treatments T1 (cinnamon 1%) showed better antioxidant activity and reduced microbial activity.


Copyright © 2020
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Effect of cinnamon and coriander extracts on oxidative stability and antimicrobial perspectives of cooked beef patties

Akarpat A, Turhan S, Ustun N. 2008. Effects of hot‐water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage. Journal of Food processing and Preservation 32, 117-132. https://doi.org/10.1111/j.1745-4549.2007.00169.x

Batifoulier F, Mercier Y, Gatellier P, Renerre M. 2002. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle. Meat Science 61, 389-395. https://doi.org/10.1016/S0309-1740(01)00209-1

Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry 239, 70-76. https://doi.org/10.1006/abio.1996.0292

Bhattacharyya D. 2011. A comparative study on the antioxidant and antimicrobial properties of garlic and coriander on chicken sausage. International Journal of Meat Science 1, 108-116.

Biswas A, Keshri R, Bisht G. 2004. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. Meat science 66, 733-741. https://doi.org/10.1016/j.meatsci.2003.07.006

Boles J. 1990. Sensory and Chemical Characteristics of Precooked Mircrowave‐Reheatable Pork Roasts. Journal of Food Science 55, 618-620. https://doi.org/10.1111/j.1365-2621.1990.tb05190.x

Brnawi WI, Hettiarachchy NS, Horax R, Kumar‐Phillips G, Ricke S. 2019. Antimicrobial activity of leaf and bark cinnamon essential oils against Listeria monocytogenes and Salmonella typhimurium in broth system and on celery. Journal of Food processing and Preservation 43, e13888. http://dx.doi.org/10.1111/jfpp.13888

Chan KW, Khong NM, Iqbal S, Ch’Ng SE,  Babji AS. 2012. Preparation of clove buds deodorized aqueous extract (CDAE) and evaluation of its potential to improve oxidative stability of chicken meatballs in comparison to synthetic and natural food antioxidants. Journal of food quality 35, 190-199. https://doi.org/10.1111/j.1745-4557.2012.00445.x

Chan KW, Khong NM, Iqbal S, Ch’Ng SE, Younas U, Babji AS. 2014. Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants. Journal of food science and technology 51, 3269-3276. https://doi.org/10.1007/s13197-012-0818-5

Contini C, Álvarez R, O’sullivan M, Dowling DP, Gargan SÓ,  Monahan FJ. 2014. Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat science 96, 1171-1176. https://doi.org/10.1016/j.meatsci.2013.11.007

Das AK, Rajkumar V, Nanda PK, Chauhan P, Pradhan SR,  Biswas S. 2016. Antioxidant efficacy of litchi (Litchi chinensis Sonn.) pericarp extract in sheep meat nuggets. Antioxidants 5, 16. https://doi.org/10.3390/antiox5020016

Delaquis PJ, Stanich K, Girard B, Mazza G. 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology 74, 101-109. https://doi.org/10.1016/S0168-1605(01)00734-6

Devatkal SK, Thorat P, Manjunatha M. 2014. Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets. Journal of food science and technology 51, 2685-2691. https://doi.org/10.1007/s13197-012-0753-5

Elhadi DA, Elgasim EA, Mohamed Ahmed IA. 2017. Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder. CyTA-Journal of Food 15, 234-240. https://doi.org/10.1080/19476337.2016.1242157

Escarpa A, González M. 2001. Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Analytica Chimica Acta 427, 119-127. https://doi.org/10.1016/S0003-2670(00)01188-0

Fezea F, Norziah M, Bhat R, Ahmad M. 2015. Effect of extraction solvents on antioxidant and antimicrobial properties of fenugreek seeds (Trigonella foenum-graecum L.).

Fu L, Xu BT, Xu XR, Qin X-S, Gan RY, Li HB. 2010. Antioxidant capacities and total phenolic contents of 56 wild fruits from South China. Molecules 15, 8602-8617. https://doi.org/10.3390/molecules15128602

Grohs BM, Kunz B. 2000. Use of spice mixtures for the stabilisation of fresh portioned pork. Food Control 11, 433-436. https://doi.org/10.1016/S0956-7135(00)00005-0

Hanaa F. 2009. Assessment of freeze-dried hydro distilled extracts from clove: Caraway and coriander herbs as natural preservatives for butter oil. International Journal of Dairy Science 4, 67-73.

Karakaya M, Bayrak E, Ulusoy K. 2011. Use of natural antioxidants in meat and meat products. Journal of Food Science and Engineering 1, 1.

Li W, Liang H, Zhang MW, Zhang RF, Deng YY, Wei ZC, Zhang Y,  Tang XJ. 2012. Phenolic profiles and antioxidant activity of litchi (Litchi Chinensis Sonn.) fruit pericarp from different commercially available cultivars. Molecules 17, 14954-14967. https://doi.org/10.3390/molecules171214954

Marangoni C, Moura NFd. 2011. Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami. Food Science and Technology 31, 124-128. http://dx.doi.org/10.1590/S010120612011000100017

Martinaud A, Mercier Y, Marinova P, Tassy C, Gatellier P, Renerre M. 1997. Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems. Journal of Agricultural and Food Chemistry 45, 2481-2487. https://doi.org/10.1021/jf960977g

Mercier Y, Gatellier P, Renerre M. 2004. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Science 66, 467-473. https://doi.org/10.1016/S0309-1740(03)00135-9

Mith H, Dure R, Delcenserie V, Zhiri A, Daube G,  Clinquart A. 2014. Antimicrobial activities of commercial essential oils and their components against food‐borne pathogens and food spoilage bacteria. Food science & nutrition 2, 403-416. https://doi.org/10.1002/fsn3.116

Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry 66, 401-436. https://doi.org/10.1016/S0308-8146(99)00093-X

Salminen H, Estévez M, Kivikari R, Heinonen M. 2006. Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties. European Food Research and Technology 223, 461.

Singh G, Maurya S, DeLampasona M, Catalan CA. 2007. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food and Chemical Toxicology 45, 1650-1661. https://doi.org/10.1016/j.fct.2007.02.031

Singh P, Sahoo J, Chatli MK, Biswas AK. 2014. Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4±1° C). International Food Research Journal 21.

Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture 16, 144-158.

Stell R, Torrie J, Dickey D. 1980. Principles and procedures of statistics: a biometrical approach. New York: MacGraw-Hill.

Sultana K, Jayathilakan K, Pandey M. 2017. Evaluation of antioxidant activity, radical scavenging, and reducing power of clove oil and clove oleoresin in comparison with natural and synthetic antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat. Defence Life Science Journal 3, 51. http://dx.doi.org/10.14429/dlsj.3.12016

Todd J, Friedman M, Patel J, Jaroni D,  Ravishankar S. 2013. The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens. International Journal of Food Microbiology 166, 193-199. https://doi.org/10.1016/j.ijfoodmicro.2013.06.021

Trindade R, Lima A, Andrade-Wartha E, e Silva AO, Mancini-Filho J, Villavicencio A. 2009. Consumer’s evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger. Radiation Physics and Chemistry 78, 293-300. https://doi.org/10.1016/j.radphyschem.2008.12.003

Verma AK, Rajkumar V, Banerjee R, Biswas S,  Das AK. 2013. Guava (Psidium guajava L.) powder as an antioxidant dietary fibre in sheep meat nuggets. Asian-Australasian journal of animal sciences 26, 886. https://dx.doi.org/10.5713%2Fajas.2012.12671

Vuorela S, Salminen H, Mäkelä M, Kivikari R, Karonen M,  Heinonen M. 2005. Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties. Journal of Agricultural and Food Chemistry 53, 8492-8497. https://doi.org/10.1021/jf050995a

Wangensteen H, Samuelsen AB, Malterud KE. 2004. Antioxidant activity in extracts from coriander. Food Chemistry 88, 293-297. https://doi.org/10.1016/j.foodchem.2004.01.047

Witte VC, Krause GF, Bailey ME. 1970. A new extraction method for determining 2‐thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35, 582-585. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x

Yen GC, Chen HY. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry 43, 27-32. http://dx.doi.org/0021-8561/95/14430027$09.00/0

Yogesh K, Ali J. 2014. Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4±1 C) storage. Journal of food science and technology 51, 1547-1553. https://doi.org/10.1007/s13197-012-0672-5

Zhang H, Wu J, Guo X. 2016. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness 5, 39-48. https://doi.org/10.1016/j.fshw.2015.11.003