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- Title
Evaluation the effect of Cucurbita pepo seeds bioactive compounds obtained via ultrasound-assisted extraction on oxidative stability of ground mutton meat.
- Authors
Noroozi, Fereshteh; Bimakr, Mandana; Ganjloo, Ali; Aminzare, Majid
- Abstract
In the current study, ultrasound-assisted extraction of bioactive compounds from Cucurbita seeds was performed using ultrasound amplitude of 50%, temperature of 57 °C and 54 min sonication time. The major phenolic compounds were determined using high-performance liquid chromatography. The effect of bioactive compounds on the oxidative stability of ground mutton at refrigerated temperature was evaluated. The values of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and sensorial evaluation were performed during storage of samples considering 5-day intervals. According to the results, coumaric acid, syringic acid, ferulic acid, caffeic acid, and protocatechuic acid were detected in the bioactive compounds extracted while coumaric acid (14.36 ± 0.17 mg/g) showed the highest content among the others. The highest value of PV was determined in the negative control, while the lower values were observed in the samples treated with natural and then synthetic bioactive compounds during 15 days of storage at 4 °C. According to the results from sensorial analysis, the improved characteristics of color, odor, and total acceptance were observed in the treated samples with the bioactive compounds obtained from Cucurbita seeds.
- Subjects
CUCURBITA pepo; BIOACTIVE compounds; GROUND meat; ODORS; HIGH performance liquid chromatography; SYRINGIC acid; HYDROXYCINNAMIC acids
- Publication
Journal of Food Science & Technology (2008-8787), 2024, Vol 21, Issue 146, p68
- ISSN
2008-8787
- Publication type
Article
- DOI
10.22034/FSCT.21.146.68