Title Antioxidant and antimicrobial effect of plant essential oils and Sambucus nigra extract in salmon burgers /
Authors Jonušaitė, Kristina ; Venskutonis, Petras Rimantas ; Martínez-Hernández, Gines Benito ; Taboada-Rodríguez, Amaury ; Nieto, Gema ; López-Gómez, Antonio ; Marín-Iniesta, Fulgencio
DOI 10.3390/foods10040776
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Is Part of Foods.. Basel : MDPI. 2021, vol. 10, iss. 4, art. no. 776, p. 1-13.. ISSN 2304-8158
Keywords [eng] Sambucus nigra ; lipid peroxidation ; antimicrobial ; plant essential oil ; salmon burger
Abstract [eng] The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.
Published Basel : MDPI
Type Journal article
Language English
Publication date 2021
CC license CC license description