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Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage
Author(s) -
Khan Iftikhar Ali,
Xu Weimin,
Wang Daoying,
Yun Ang,
Khan Asad,
Zongshuai Zhu,
Ijaz Muhammad Umair,
Yiqun Cheng,
Hussain Muzahir,
Huang Ming
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15036
Subject(s) - chrysanthemum morifolium , chemistry , lipid oxidation , food science , antioxidant , quercetin , butylated hydroxytoluene , apigenin , flavonoid , caffeic acid , rosmarinic acid , biochemistry , botany , biology
Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra‐performance liquid chromatography (Q‐TOF–MS, Xevo G2‐S; Milford, MA, USA, Waters) system in tandem with a quadruple time‐of‐flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4 ± 1 °C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME‐treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. Practical Application Chrysanthemum morifolium flower belongs to the family “ Asteraceae ” and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.