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

Fuad Al-Rimawi^1, , 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

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

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Maqsood, S., Benjakul, S. Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH. Food Chem. 124. 875-83, 2011a.
[2]	Naveena, B.M., Sen, A.R., Vaithiyanathan, S., Babji, Y., Kondaiah, N. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 80. 1304-8. 2008.
[3]	Faustman, C., Cassens, R. G. The biochemical basis for discoloration in meat: a review. Journal of Muscle Foods, 1, 217-243. 1990.
[4]	Hamid, A. A., Aiyelaagbe, O. O., Usman, L. A., Ameen, O. M., & Lawal, A. Antioxidants: Its medicinal and pharmacological applications, African Journal of Pure and Applied Chemistry, 4. 142-151. 2010.
[5]	Dorman, H.J.D., Kosar, M., Kahlos, K., Holm, Y., & Hiltunen, R. Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties and cultivars. J. Agric. Food Chem. 51. 4563-4569. 2003.
[6]	Sikora, E., Cieślik, E., & Topolska, K. The sources of natural antioxidants. Acta Sci. Pol., Technol. Aliment. 7. 5-17. 2008.
[7]	Al-Rimawi, F. Development and validation of a simple reversed phase HPLC-UV method for determination of oleuropein in olive leaves, Journal of food and drug analysis, 22. 285-289. 2014.
[8]	Al-Rimawi, F., Odeh, I., Bisher, A., Abbadi, J., & Qabbajeh, M. Effect of Geographical Region and Harvesting Date on Antioxidant Activity, Phenolic and Flavonoid Content of Olive Leaves, Journal of Food and Nutrition Research, 2, 925-930. 2014.
[9]	Malik, N.S.A., & Bradford, J.M. Changes in oleuropein levels during differentiation and development of floral buds in Arbequina olives. Scientia Horticulturae, 110. 274-278. 2006.
[10]	Mokhtar, S. M., and Youssef, K. M. Antioxidant effect of some plant extracts as compared with BHA/BHT on lipid oxidation and some quality properties of fresh beef burgers stored at 4°C. Journal of Food Sciences, Suez Canal University, 2: 19-29. 2014.
[11]	Wsowicz, E., Gramza, A., Heoe, M., Jelen, H. H., Korczak, J., Maecka, M., Mildner-Szkudlarz, S., Rudzinska, M., Samotyja, U., & Wojtasiak, Z.R. Oxidation of lipids in food. Pol. J. Food Nutr. Sci, 13. 87-100. 2004.
[12]	Ciriano, MG-Id, Garc´ıa-Herreros C., Larequi E., Valencia I., Ansorena D., Astiasar´an I. Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA. Meat Sci. 83: 271-7. 2009.
[13]	Ciriano MG-Id, Rehecho S., Calvo M.I., Cavero R.Y., Navarro ´I., Astiasar´an I., Ansorena D. Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products. Meat Sci. 85: 373-7. 2010.
[14]	Yateem, H., Afaneh, I., Al-Rimawi, F., Optimum conditions for Oleuropein extraction from olive leaves, International J. of applied science and technology, 4 (5), 153-157. 2014.
[15]	Aytul, K. K. Antimicrobial and antioxidant activities of olive leaf extract and its food applications. A Thesis Submitted to the Graduate School of Engineering and Sciences of İzmir Institute of Technology in Partial Fulfillment of the Requirements for the Degree of Master of Science in Biotechnology. 2010.
[16]	Azam, S., Hadi, N., Khan, N.U., & Hadi, S.M. Prooxidant property of green tea polyphenols epicatechin and epigallocatechin-3-gallate: implications for anticancer properties. Toxicology in Vitro, 18. 555-561. 2004.
[17]	Watjen, W., Michels, G., Steffan, B., Niering, P., Chovolou, Y., Kampkotter, A., Tran-Thi, Q., Proksch, P., & Kahl, R. Low concentrations of flavonoids are protective in rat H4IIE cells whereas high concentrations cause DNA damage and apoptosis. J Nutr, 135. 525-531. 2005.
[18]	Fukumoto, L. R., & Mazza, G. Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds. J. Agric. Food Chem., 48. 3597-3604. 2000.
[19]	Sakihama, Y., Nakamura, S., & Yamasaki, H. Nitric oxide production mediated by nitrate reductase in the green alga Chlamydomonas reinhardtii: an alternative NO production pathway in photosynthetic or ganisms. Plant Cell Physiol. 43. 290-297. 2002.
[20]	Maurya, D., & Devasagayam, T.P.A. Antioxidant and prooxidant nature of hydroxycinnamic acid derivate ferulic and caffeic acids, Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association, 48. 3369-73. 2010.