Antioxidant activity of Mentha longifolia aromatic oils and theirapplication in extending beef burger shelf life
DOI:
https://doi.org/10.31989/bchd.v9i1.1902چکیده
Background: Lipid oxidation is a major factor affecting the chemical stability and shelf life of processed meat products during frozen storage. Natural plant oils rich in bioactive compounds have gained attention as effective alternatives to Mentha longifolia antioxidants. These compounds can reduce oxidative deterioration and improve product quality.
Objective: This study aimed to evaluate the effect of different concentrations of Mentha longifolia oil on the chemical properties and oxidative stability of processed burger patties during frozen storage.
Materials and Methods: Crude Mentha longifolia oil was extracted using a Clevenger apparatus. Burger samples were divided into four treatments: control (T1) without oil addition, and T2, T3, and T4, each supplemented with 1, 2, and 3 g of Mentha longifolia oil, respectively. Chemical analyses were conducted before freezing and during 60 days of frozen storage at −18 °C, with testing performed twice per month. Fatty acid composition and flavonoid profiles were determined using GC–MS and HPLC, while oxidative stability was evaluated by measuring free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid (TBA).
Results: Mentha longifolia oil exhibited a high content of essential fatty acids and 38 identified flavonoid compounds, dominated by caffeic acid, apigenin, quercetin, and 4-hydroxy derivatives. No significant differences (P ≥ 0.05) were observed among treatments before freezing. During frozen storage, oxidative indices increased in all samples; however, oil-treated burgers showed significantly lower FFA, PV, and TBA values, with treatments T3 and T4 recording the lowest values compared to the control.
Keywords: antioxidant activity; natural antioxidants; flavonoids; Mentha longifolia aromatic oils; beef burger; shelf-life extension
چاپ شده
شماره
نوع مقاله
مجوز
حق نشر 2026 Suhair Ali Hussein, Sari Ali Hussien, Firas Najm Ismael
این پروژه تحت مجوز بین المللی Creative Commons Attribution 4.0 می باشد.
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.
This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.
By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.