Volume 21, Issue 146 (2024)
FSCT 2024, 21(146): 68-81 |
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Noroozi F, Bimakr M, Ganjloo A, Aminzare M. Evaluation the effect of Cucurbita pepo seeds bioactive compounds obtained via ultrasound-assisted extraction on oxidative stability of ground mutton meat. FSCT 2024; 21 (146) :68-81
URL: http://fsct.modares.ac.ir/article-7-69477-en.html
URL: http://fsct.modares.ac.ir/article-7-69477-en.html
1- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran ,mandana.bimakr@znu.ac.ir
3- School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
2- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran ,
3- School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
Abstract: (883 Views)
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 beef 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 was observed in the treated samples with the bioactive compounds obtained from Cucurbita seeds.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2023/05/28 | Accepted: 2023/10/11 | Published: 2024/03/20
Received: 2023/05/28 | Accepted: 2023/10/11 | Published: 2024/03/20
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