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Stilbenes: A potential preservative for sausage products
Author(s) -
Ko ChihYuan,
Lai YingJang,
Zeng YiMing,
Lin RuHai,
Deng JieRen,
Chiou Robin YihYuan,
Wu SheChing
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13456
Subject(s) - chemistry , food science , preservative , trolox , oxygen radical absorbance capacity , antioxidant , lipid oxidation , bacillus subtilis , thiobarbituric acid , peroxide value , staphylococcus aureus , antioxidant capacity , biochemistry , bacteria , lipid peroxidation , biology , genetics
Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes were extracted from sliced peanut kernels using 60% ethanol, and their antioxidant and antibacterial properties were evaluated. For a practical application, the storage quality of sausage products was evaluated at ambient (25 °C) and low (4 °C) temperatures. Our results revealed that peanut stilbenes exhibit dose‐dependent (25–250 μg/ml) 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity; however, at a concentration of 200 μg/ml, the radical scavenging activity was 79.77%, with a reducing power of 0.59, as measured at 700 nm absorbance. The Trolox equivalent antioxidant capacity was 0.60 μmol Trolox/mg. The minimum inhibitory concentration of stilbenes against Bacillus subtilis , Staphylococcus aureus , Escherichia coli , and Salmonella typhimurium were 62.5, 31.25, 62.5, and 125 μg/ml, respectively. Preservation of sausage products using stilbenes inhibited microorganism growth and lipid oxidation. Practical applications Results of the assessment of the storage quality of sausage products revealed that the total plate count, coliform level, and volatile basic nitrogen level increased after storage compared with the controls. However, the thiobarbituric acid value of stilbene extracted from peanut indicated a significant decrease in lipid oxidation. Thus, stilbenes are a potential preservative for sausage products because they are a good source of antioxidants.