Promotion of health benefits and quality of beef-burgers by Aloysia Citrodora

Awad N., Çam M., Sağdic O., Arici M., Takeda S., Sakata R., ...Daha Fazla

FOOMA, Tokyo, Japonya, 9 - 12 Temmuz 2019, sa.26, ss.105-108, (Tam Metin Bildiri)

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Basıldığı Şehir: Tokyo
  • Basıldığı Ülke: Japonya
  • Sayfa Sayıları: ss.105-108
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Recently, the increasing interests of bio-functional properties of foods, especially bioactive peptides derived from meat, as well as the phytochemical derived from plants` on the lifestyle-related diseases has been a popular area of research. The main aim of this study was to investigate the importance of utilizing a herbal medicinal plant is known as Aloysia citrodora [lemon verbena (LV)], collected from the Levant region in improving the biological and physicochemical properties of beef products. The improvements in biological activities of the final product can be achieved through the polymers generated from the combination of meat proteins along with phenolic compounds in LV. Simply, the dried mashed leaves of plants were mixed directly with burgers at tow concentrations 1.5 and 3% (w/w) and the samples were stored at 4oC-/ 7 days and -20oC/40 days before starting the analyses.

Results mostly suggested that a protein-polyphenol polymerization (PPP) occurred which might have many positive effects. Images of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and protein concentrations suggested that proteins were experienced a drastic change as a consequence of PPP. Surprisingly and unexpectedly the IC50 values of antihypertensive activities in the herb-treated burgers were higher than the control group, 1.6 and 2.8mg/ml, respectively. However, the herb-treated burgers showed remarkably higher antioxidant capacities than in the baseline and control samples, specifically after stimulating a gastrointestinal digestion process, 68.5, 75.3, 75.3 and 113.4 TEAC, respectively. Data suggest that the utilization of LV extract in the meat industry could be considered as a natural and safe alternative for the synthetic antioxidant preservatives, and also as a nutraceutical compound for different uses.