Phytochemical Constituents and Antioxidant Activity of <i>Oudneya Africana</i> L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage

• Main Authors: Hafedh Hajlaoui, Soumaya Arraouadi, Hedi Mighri, Mouna Chaaibia, Néji Gharsallah, Gaspar Ros, Gema Nieto, Adel Kadri
• Format: Article
• Language: English
• Published: MDPI AG 2019-10-01
• Series: Antioxidants
• Subjects: <i>oudneya africana</i>; antioxidant activity; hplc-ms phenolic analysis; beef burgers; tbars; protein thiols groups; sensory analysis
• Online Access: https://www.mdpi.com/2076-3921/8/10/442

Five <i>Oudneya Africana</i> (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 &#177; 0.08 mg GAE/g), TFC (344.68 &#177; 0.44 mg QE/g) and TCT (90.18 &#177; 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 &#177; 0.03 &#181;g/mL) and Reducing Power Assay (FRAP) (269.00 &#177; 0.01&#181;g/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 &#177; 0.09 &#181;g/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4-<i>O</i>-caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (<i>p</i> &lt; 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, given by the lowest increase in Thiobarbituric Acid-reactive Substances (TBARS) values as compared to the (&#8722;) control with a significant difference between free thiols values. In addition, these two extracts appear to be effective (<i>p</i> &lt; 0.05) for pH stability, color, and sensory parameters as compared to (+) and (&#8722;) controls and aqueous extract. Hamburger odour was considered as a dependent variable in multiple linear regression analysis, where the models results showed that physicochemical parameters determine more burger odour than sensorial ones.