American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(4), 162-166
DOI: 10.12691/ajfst-5-4-7
Open AccessArticle

Olive Leaf Extract as Natural Antioxidant Additive of Fresh Hamburger Stored at 4°C Running Title: Antioxidants from Olive Leaves in Hamburger

Fuad Al-Rimawi1, , Mohammed Sadi Tarawa2 and Claude Elama2

1Department of Chemistry and Chemical Technology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine

2Department of Food Technology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine

Pub. Date: August 09, 2017

Cite this paper:
Fuad Al-Rimawi, Mohammed Sadi Tarawa and Claude Elama. Olive Leaf Extract as Natural Antioxidant Additive of Fresh Hamburger Stored at 4°C Running Title: Antioxidants from Olive Leaves in Hamburger. American Journal of Food Science and Technology. 2017; 5(4):162-166. doi: 10.12691/ajfst-5-4-7

Abstract

Oxidation is one of the major problems that cause hamburger deterioration. Antioxidants are used to prevent or delay oxidation process. The chemical preservatives or antioxidants are not safe and have harmful effects to human health. Currently there is a trend to use natural antioxidants in industry since they are considered as safe compared to chemical ones. The objective of this study was to evaluate the usage of olive leaf extract as well as oleuropein as natural antioxidant additives in fresh hamburger stored at 4°C. Results proved the activity of oleuropein and olive leaves extract as natural antioxidants retarded oxidation of hamburger compared to control samples (without antioxidants). 0.5% of oleuropein and 1.5% of olive leaves extract is the best concentration to be used in fresh hamburger.

Keywords:
olive leaf extract lipid oxidation chilling storage beef burger quality natural antioxidants

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