AI Article Synopsis
- Oleaster (wild olive tree) by-products, specifically leaf extracts from Algerian oleaster, are identified as a cost-effective source of biopolyphenols for enhancing food safety and shelf-life.
- The extracts were added to raw minced beef at concentrations of 1% and 5%, with the latter showing significantly higher antimicrobial and antioxidant properties while reducing harmful pathogens.
- The addition of 5% oleaster extract significantly lowered TBARS values (a measure of lipid oxidation) in beef, indicating better preservation, without negatively affecting the taste or acceptability of the meat.
Article Abstract
Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called ( subsp. var. ), were applied at 1 and 5% (v/w) to raw minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 ± 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract ( < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens ( ser. Enteritidis and Shiga toxin-producing O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 ± 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% ( < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352275 | PMC |
| http://dx.doi.org/10.3390/foods8010010 | DOI Listing |
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Article Synopsis
- Oleaster (wild olive tree) by-products, specifically leaf extracts from Algerian oleaster, are identified as a cost-effective source of biopolyphenols for enhancing food safety and shelf-life.
- The extracts were added to raw minced beef at concentrations of 1% and 5%, with the latter showing significantly higher antimicrobial and antioxidant properties while reducing harmful pathogens.
- The addition of 5% oleaster extract significantly lowered TBARS values (a measure of lipid oxidation) in beef, indicating better preservation, without negatively affecting the taste or acceptability of the meat.
Oleaster oil positively modulates plasma lipids in humans.
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