Ultrasound-assisted extraction of bioactive compounds from leaves for beef patties preservation: Antioxidant and inhibitory activities, half-life, and sensory attributes.

This study aims to examine employing ultrasound-assisted extraction of bioactive components from leaves and apply them in beef patties preservation, as well as antioxidant and inhibitory activities and sensory qualities. The study included studying the chemical content and minerals of the leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound using ethanol at 80% was the highest, reaching 19.