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首页> 外文期刊>Industrial Crops and Products >Antioxidant and antimicrobial properties of the extracts from Nitraria retusa fruits and their applications to meat product preservation.
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Antioxidant and antimicrobial properties of the extracts from Nitraria retusa fruits and their applications to meat product preservation.

机译：白头翁果实提取物的抗氧化和抗微生物特性及其在肉制品保存中的应用。

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摘要

Four different extracts methanol extract (ME), ethanol extract (ET), acetone extract (AC), and water extract (WA) of wild fruits juice of Nitraria retusa were investigated for their antioxidant and antimicrobial properties. Water extract containing the highest amount of total phenolics, flavonoids and anthocyanins showed high antioxidant and antibacterial activity in all used assays. In order to evaluate the performance of the aqueous extract in the conservation of beef patties, tests of enactment of the extract with doses ranging from 0.5% to 1% have been made. The microbial growth and the oxidation of lipids were monitored during 9 days of storage at 4 degrees C. The results showed a significant (p<0.05) inhibition of the formation of the TBARS and microbial growth in beef patties containing the fruit extract compared with control meat (without extract of N. retusa). The present findings revealed that the aqueous extract of the fruit could be an efficient curator; it limits the lipid oxidation and improves microbiological stability during storage of meat patties.
机译：研究了白屈菜野生果汁的四种不同提取物甲醇提取物（ME），乙醇提取物（ET），丙酮提取物（AC）和水提取物（WA）的抗氧化和抗菌性能。在所有使用的测定中，含有最高总量的总酚，类黄酮和花青素的水提取物显示出高的抗氧化和抗菌活性。为了评估水提取物在保护牛肉小馅饼中的性能，已经进行了剂量范围为0.5％至1％的提取物的作用试验。在4摄氏度下储存9天期间监测了微生物的生长和脂质的氧化。结果表明，与对照相比，含有水果提取物的牛肉馅饼对TBARS的形成和微生物的生长有显着（p <0.05）的抑制作用。肉（不含雷氏猪笼草提取物）。目前的发现表明，水果的水提取物可能是一种有效的策展人。它可以限制脂质氧化，并改善肉饼储存过程中的微生物稳定性。

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