6th International Conference on Agriculture and Food,, Burgas, Bulgaria, 20 - 24 June 2018, no.6, pp.38-39
Arum palaestinum (AP) is a wild edible herbal plant abundantly found in the middle east, peculiar in Palestine under a common name, “Al-luf``. AP is traditionally used in folk medicine, which is consumed especially by individuals having or in doubt to have a cancer disease. Additionally, many people use it as food for its delicate taste and sometimes as appetizers with meals, but its leaves need a particular cooking protocol to decrease its numbing taste. The present study was conducted to investigate the effect of AP on quality properties of beef burger, such as color values, protein characteristics and their bioactive properties including, antioxidant activity (ABTS assay), and Angiotensin I-converting enzyme inhibitory activity. The study was carried out by incorporating the fine dry powder of AP leaves into beef burgers at 1.5 and 3% (w/w). Samples were subdivided into two groups: the first one stored at 4oC for 7 days and the second at -18oC for 40 days. Results indicate that AP remarkably decreased protein concentration among the frozen burger group, which is likely due to the shift in protein structure, protein-polyphenol polymerization (PPP). However, in both groups L* and a* of color values were declined when compared to control samples due to the green pigments (phytochemical) that were finely homogenized within the meat tissues. On the other hand the AP has increased the antioxidant capacity of digested protein samples, which is associated with their contents of phenolic compounds. As results of antihypertensive assay (ACE inhibitory activity), there was a slight increase of IC50 of AP-treated burger samples compared with the baseline samples. The finding of this study proposes that Arum Palaestinum could have therapeutic benefits that should be exploited in nutritional development of diet as a natural source of antioxidants and may antihypertensive compounds. Further AP may profoundly contribute to the application of herbal plants in both functional food and nutraceutical industry.