Journal of Food Science and Technology

, Volume 53, Issue 1, pp 451–460 | Cite as

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

  • R. P. P. Fernandes
  • M. A. Trindade
  • F. G. Tonin
  • C. G. Lima
  • S. M. P. Pugine
  • P. E. S. Munekata
  • J. M. Lorenzo
  • M. P. de Melo
Original Article

Abstract

The aims of this study were: to evaluate the total equivalent antioxidant capacities (TEAC) and phenolic contents of 13 plants extracts; to select the most promising extracts regarding reducing activity using cluster analysis multivariate statistical technique; and to analyse evaluate sensory acceptance of lamb burgers produced with the most promising natural antioxidants replacing sodium erythorbate. Plant extracts were evaluated regarding TEAC by DPPH and FRAP methods, and total phenolics contents by Folin-Ciocalteau assay. The TEAC values ranged from 0.50 to 9.06 g trolox/100 g dry weight (dw) and from 43.6 to 472.32 μmol trolox/g dw for DPPH and FRAP methods, respectively, and the total phenolic contents from 5.98 to 74.01 mg GAE/g dw. Extracts from Origanum vulgare, Melissa officinalis, Origanum majorana L. and Rosmarinus officinalis were grouped as the ones with higher antioxidant capacities by cluster analysis. All burgers produced with each one of these four plant extracts or with sodium erythorbate showed no differences (P > 0.05) regarding consumers’ sensory acceptance. In conclusion, it is possible to replace sodium erythorbate in lamb burgers by any of the four natural extracts selected without compromising sensory acceptance of this meat product.

Keywords

Equivalent concentrations Extraction Ovine hamburgers Radical-scavenging activity Sensory acceptance 

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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • R. P. P. Fernandes
    • 1
  • M. A. Trindade
    • 2
  • F. G. Tonin
    • 3
  • C. G. Lima
    • 1
  • S. M. P. Pugine
    • 1
  • P. E. S. Munekata
    • 2
  • J. M. Lorenzo
    • 4
  • M. P. de Melo
    • 1
  1. 1.Department of Basic Sciences, College of Animal Science and Food EngineeringUniversity of São Paulo (USP)PirassunungaBrazil
  2. 2.Department of Food EngineeringCollege of Animal Science and Food Engineering, University of São Paulo (USP)PirassunungaBrazil
  3. 3.Department of Biosystems EngineeringCollege of Animal Science and Food Engineering, University of São Paulo (USP)PirassunungaBrazil
  4. 4.Centro Tecnológico de la Carne de GaliciaSan Cibrán das ViñasSpain

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