Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and minced beef meat
Main Article Content
Keywords
minced beef meat, natural antioxidant, olive leaf extracts, oxidative stability, TBARS assay
Abstract
In this work, by using water steam only, two antioxidant extracts were obtained from olive leaves (Olea europaea L.), a by-product of olive oil chain. Olive leaf extracts (OLEs) were tested as such (water extract: WE) and partially purified with ethyl acetate (ethyl acetate [EA] extract). Total phenols were 7.4 mg/mL and 3.8 mg/mL in WE and EA final solutions, respectively, evidencing a different composition by high-performance liquid chromatography analysis. Both extracts were evaluated in vitro in comparison to pure hydroxytyrosol (Hy). A 2,2-diphenyl-1-picrylhydrazyl (DPPH) EC50 of 57.6, 76.5, and 39.7 µg/mL and a ferric reducing antioxidant power EC50 of 84.8, 69.9, 41.2 µg/mL were determined for WE, EA, and Hy solution, respectively. The Rancimat induction time determined at 120°C in a lard sample with 200-ppm total phenol equivalent addition of WE, EA, and Hy was 8.92 h, 12.74 h, and 7.27 h, respectively (vs. 2.24 h for lard only). Extracts were added at the same dose (200 ppm) to minced beef patties that were put in closed containers under controlled air headspace composition (NA, natural air; HOA, modified air with 80% O2; and 20% N2) and stored at 4°C up to 10 days. Extracts showed significant effectiveness in contrasting decrease of O2 level in containers as well as pH and color changes of patties. A significant increase (expressed as mg of malondialdehyde MDA/kg; thiobarbituric acid-reactive substance (TBARS) assay was conducted in control samples at an interval of 0–10 days (from 0.52 to 0.78 mg of MDA/kg in NA samples; and from 0.55 to 1.31 mg of MDA/kg in HOA samples), while minimal changes were observed in treated samples. These findings suggest a potential use of OLEs for maintaining quality and oxidative stability of beef patties during storage.
References
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Andres, A.I., Petron, M.J., Delgado-Adamez, J., Lopez, M., and Timon, M. 2016. Effect of tomato pomace extracts on the shelf-life of modified atmosphere-packaged lamb meat. J Food Process Preserv. 41(4): e13018. 10.1111/jfpp.13018
Aouidi F., Okba A., Hamdi M. Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat. J Sci Food Agric 2017;97: 3195–3203. 10.1002/jsfa.8164
Bender, C., Strassmann, S., and Golz, C. 2023. Oral bioavailability and metabolism of hydroxytyrosol from food supplements. Nutrients. 15: 325. 10.3390/nu15020325
Boli, E., Prinos, N., Louli, V., Pappa, G., Stamatis, H., and Magoulas, K. 2022. Recovery of bioactive extracts from olive leaves using conventional and microwave-assisted extraction with classical and deep eutectic solvents. Separations. 9(9): 255. 10.3390/separations9090255
Carocho, M., Morales, P., and Ferreira, I.C.F.R. 2018. Antioxidants: reviewing the chemistry, food applications, legislation, and role as preservatives. Trends Food Sci Technol. 71: 107–120. 10.1016/j.tifs.2017.11.008
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Chibane, B.L., Ouled-Bouhedda, B., Leonard, L., Gemelas, L., Bouajila, J., Ferhout, H., and Oulahal, N. 2017. Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging. Eur Food Res Technol. 243: 1997–2009. 10.1007/s00217-017-2905-3
Dao, T., and Dantigny, P. 2011. Control of food spoilage fungi by ethanol. Food Control. 22(3–4): 360–368. 10.1016/j.foodcont.2010.09.019
De Leonardis, A., Iftikhar, A., and Macciola, V. 2022a. Possible utilization of two-phase olive pomace (TPOP) to formulate potential functional beverages: a preliminary study. Beverages. 8(3): 57. 10.3390/beverages8030057
De Leonardis, A., Macciola, V., Cuomo, F., and Lopez, F. 2015. Evidence of oleuropein degradation by olive leaf protein extract. Food Chem. 175: 568–574. 10.1016/j.foodchem.2014.12.016
De Leonardis, A., Macciola, V., Iftikhar, A., and Lopez, F. 2022b. Characterization, sensory and oxidative stability analysis of vegetable mayonnaise formulated with olive leaf vinegar as an active ingredient. Foods. 11(24): 4006. 10.3390/foods11244006
De Leonardis, A., Macciola, V., and Nag, A. 2009. Antioxidant activity of various phenol extracts of olive-oil mill wastewaters. Acta Aliment. 38(1): 77–86. 10.1556/aalim.2008.0030
Difonzo, G., Totaro, M.P., Caponio, F., Pasqualone, A., and Summo, C. 2022. Olive leaf extract (OLE) addition as tool to reduce nitrate and nitrite in ripened sausages. Foods. 11(3): 451. 10.3390/foods11030451
Djenane, D., Gómez, D., Yangüela, J., Roncalés, P., and Ariño, A. 2018. Olive leaves extract from Algerian oleaster (Olea europaea var. sylvestris) on microbiological safety and shelf-life stability of raw halal minced beef during display. Foods. 8(1): 10. 10.3390/foods8010010
Dobrinčić, A., Repajić, M., Garofulić, I.E., Tuđen, L., Dragović-Uzelac, V., and Levaj, B. 2020. Comparison of different extraction methods for the recovery of olive leaves polyphenols. Processes. 8(9): 1008. 10.3390/pr8091008
Gómez, I., García-Varona, C., Fernández, C.M., and Heras, O.M. 2020. Effects of an extract from olive fruits on the physicochemical properties, lipid oxidation and volatile compounds of beef patties. Foods. 9(12): 1728. 10.3390/foods9121728
Gorzynik-Debicka, M., Przychodzen, P., Cappello, F., Kuban-Jankowska, A., Marino Gammazza, A., Knap, N.; Wozni-ak, M., and Gorska-Ponikowska, M. 2018. Potential health benefits of olive oil and plant polyphenols. Int J Mol Sci. 19(3): 686. 10.3390/ijms19030686
Hadidi, M., Palacios, O.J.C., Aghababaei, F., Serrano, S.D.J., Moreno, A., and Lorenzo, J.M. 2022. Plant by-product antioxidants: control of protein-lipid oxidation in meat and meat products. LWT Food Sci Technol. 169: 114003. 10.1016/j.lwt.2022.114003
Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N., O’Brien, N.M., and Kerry, J.P. 2009. The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Sci. 83(2): 201–208. 10.1016/j.meatsci.2009.04.019
Honikel, K.O. 2017. Oxidative changes and their control in meat and meat products. In: Toldrà, F. (Ed.) Safety of Meat and Processed Meat. Springer, New York, NY; pp. 313–340. 10.1007/978-0-387-89026-5_12.
Kandeepan, G., and Tahseen, A. 2022. Modified atmosphere packaging (MAP) of meat and meat products: a review. J Packag Technol Res. 6(3): 137–148. 10.1007/s41783-022-00139-2
Kurt, Ş., and Ceylan, H.G. 2017. Effects of olive leaf extract on the oxidation stability and microbiological quality of dry fermented sausage (Sucuk). Carpathian J Food Sci Technol. 9(4): 178–188. 10.3136/fstr.16.191
Liu, Y., McKeever, L.C., and Malik, N.S. 2017. Assessment of the antimicrobial activity of olive leaf extract against food-borne bacterial pathogens. Front Microbiol. 8: 113. 10.3389/fmicb.2017.00113
Lorenzo, J.M., Domínguez, R., and Carballo, J. 2017. Control of lipid oxidation in muscle food by active packaging technology. In: Banerjee, R., Verma, A.K., and Siddiqui, M.W. (Eds.) Natural Antioxidants: Applications in Foods of Animal Origin. Apple Academic Press, Boca Raton, FL; pp. 343–382. 10.1201/9781315365916-10
Martin, D., Joly, C., Dupas-Farrugia, C., Adt, I., Oulahal, N., and Degraeve, P. 2023. Volatilome analysis and evolution in the headspace of packed refrigerated fish. Foods. 12(14): 2657. 10.3390/foods12142657
McDonald, S., Prenzler, P.D., Antolovich, M., and Robards, K. 2001. phenolic content and antioxidant activity of olive extracts. Food Chem. 73: 73–84. 10.1016/s0308-8146(00)00288-0
Munekata, P.E., Nieto, G., Pateiro, M., and Lorenzo, J. 2020. M. Phenolic compounds obtained from Olea europaea by-products and their use to improve the quality and shelf life of meat and meat products. A review. Antioxidants. 9(11): 1061. 10.3390/antiox9111061
Nerín, C., Tovar, L., Djenane, D., Camo, J., Salafranca, J. et al. 2006. Stabilization of beef meat by a new active packaging containing natural antioxidants. J Agric Food Chem. 54(20): 7840–7846. 10.1021/jf060775c
North, M.K., Dalle Zotte, A., and Hoffman, L.C. 2019. The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage. Meat Sci. 158: 107905. 10.1016/j.meatsci.2019.107905
Oh, D.H., and Marshall, D.L. 1993. Antimicrobial activity of ethanol, glycerol monolaurate or lactic acid against Listeria monocytogenes. Int J Food Microbiol. 20(4): 239–246. 10.1016/0168-1605(93)90168-g
Pereira, A.P., Ferreira, I.C.F.R., Marcelino, F., Valentao, P., and Andrade, P.B. 2007. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrancosa) leaves. Molecules. 12: 1153–1162. 10.3390/12051153
Pulido, R., Bravo, L., and Calixto, F.S. 2000. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem. 48: 3396–3402. 10.1021/jf9913458
Rahmanian, N., Jafari, S.M., and Wani, T.A. 2015. Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends Food Sci Technol. 42: 150–172. 10.1016/j.tifs.2014.12.009
Romani, A.; Ieri, F., Urciuoli, S., Noce, A., Marrone, G., Nediani, C., and Bernini, R. 2019. Health effects of phenolic compounds found in extra-virgin olive oil, by-products, and leaf of Olea europaea L. Nutrients. 11: 1776. 10.3390/nu11081776
Ruzzolini, J., Peppicelli, S., Andreucci, E., Bianchini, F., Scardigli, A., Romani, A., La Marca, G., Nediani, C., and Calorini, L. 2018. Oleuropein, the main polyphenol of Olea europaea leaf extract, has an anti-cancer effect on human BRAF melanoma cells and potentiates the cytotoxicity of current chemotherapies. Nutrients. 10: 1950. 10.3390/nu10121950
Saleh, E., Morshdy, A.E., El-Manakhly, E., Al-Rashed, S., Hetta, H.F., Jeandet, P., Yahia, R., El-Saber Batiha, G., and Ali, E. 2020. Effects of olive leaf extracts as natural preservative on retailed poultry meat quality. Foods. 9(8): 1017. 10.3390/foods9081017
Shimizu, H., and Iwamoto, S. 2022. Problems of lipid oxidation in minced meat products for a ready-made meal during cooking, processing, and storage. Rev Agri Sci 10: 24–35. 10.7831/ras.10.0_24
Totaro, M.P., Difonzo, G., Pasqualone, A., and Summo, C. 2024. Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate. LWT Food Sci Technol (LWT). 196: 115852. 10.1016/j.lwt.2024.115852
Tzamaloukas, O., Neofytou, M.C., and Simitzis, P.E. 2021. Application of olive by-products in livestock with emphasis on small ruminants: implications on rumen function, growth performance, milk and meat quality. Animals. 11(2): 531. 10.3390/ani11020531
Williams, B.W., Cuvelier, M.E., and Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Food Sci Technol (LWT). 28: 25–30. 10.1016/s0023-6438(95)80008-5
Xia, C., Wen, P., Yuan, Y., Yu, X., Chen, Y., Xu, H., Cui, G., and Wang, J. 2021. Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties. RSC Adv. 11(35): 21629–21641. 10.1039/d1ra03151a
Zhang, Y., Zhang, Y., Jia, J., Peng, H., Qian, Q., Pan, Z., and Liu, D. 2023. Nitrite and nitrate in meat processing: functions and alternatives. Curr Res Food Sci. 6: 100470. 10.1016/j.crfs.2023.100470
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Iftikhar, A., Dupas-Farrugia, C., De Leonardis, A., Macciola, V., Moiz, A., & Martin, D. (2024). Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and minced beef meat. Italian Journal of Food Science, 36(4), 305-316. https://doi.org/10.15586/ijfs.v36i4.2697
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Iftikhar, A., Dupas-Farrugia, C., De Leonardis, A., Macciola, V., Moiz, A., & Martin, D. (2024). Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and minced beef meat. Italian Journal of Food Science, 36(4), 305-316. https://doi.org/10.15586/ijfs.v36i4.2697