Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage
Citation
Demir, T.; Ağaoğlu, S. Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage. Molecules 2021, 26, 5494. https://doi.org/10.3390/molecules26185494Abstract
Abstract: The present study aimed to investigate the bioactive compounds in artichoke (Cynara
scolymus) powder, having antioxidant and antimicrobial activity, and to determine the effectiveness of
artichoke (C. scolymus) powder extract within the minced meat. C. scolymus was extracted using two
different methods. The method incorporating high phenolic and flavonoid content levels was used in
other analyses and the phenolic and flavonoid contents in C. scolymus extract was determined using
LC-QTOF-MS. Antioxidant, antimicrobial, and metmyoglobin (metMb) reducing activities and pH
values of the extract-added minced meat samples were measured for 10 days during storage. DPPH,
FRAP, and ABTS were used in the antioxidant analyses. The antimicrobial activity of C. scolymus
extract was evaluated on five different food pathogens by using the disc diffusion method. The most
resistant bacterium was found to be Listeria monocytogenes (18.05 mm ± 0.24). The amount of metMb
was measured in the minced meat sample that was added to the extract during storage (p < 0.05).
MetMb formation and pH value on the sixth day of storage were found to be at lower levels than in
the control group. In conclusion, C. scolymus exhibited a good antimicrobial and antioxidant effect
and can be used in storing and packaging the food products, especially the meat and meat products.