Elsevier

Food Chemistry

Volume 172, 1 April 2015, Pages 40-46
Food Chemistry

Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality

https://doi.org/10.1016/j.foodchem.2014.09.018Get rights and content

Highlights

  • The effect of rosemary extracts in nuggets quality 9 months frozen was evaluated.

  • Effect of format and solvent type on antioxidant capacity was determined.

  • The format and solvents have influenced on yield and antioxidant extracts capacity.

  • Acetone powder was the most effective treatment to obtain total compounds.

  • Rosemary extracts improved the oxidative stability in frozen chicken nuggets.

Abstract

Three kinds of Rosmarinus officinalis extract (powder-acetone, liquid-methanol, liquid-acetone) were used to examine the effects of format-solvent on the active compounds extracted (total phenolic, carnosol and carnosic acid content) and antioxidant activity (FRAP, ABTS). The results showed that both, as the format but also the solvent used, had significant effect on the parameters analyzed (p < 0.05). The highest antioxidant activity was found for the powder-acetone extract followed by the liquid methanol and liquid acetone extracts (p < 0.05). The effect of the three different extracts on the physical–chemical and sensory quality of frozen chicken nuggets was evaluated. At the dose proposed by the European Union Directive 2010/69/EU for the carnosic and carnosol compounds [150 ppm (mg/kg fat basic)], the format-solvent combination of the rosemary extracts used did not modify the chicken nuggets quality characteristics (pH, colour, sensory quality) and still underlines the effectiveness of these extracts.

Introduction

Chicken-based foodstuffs are becoming increasingly popular mainly as “ready-to-eat” products, such as frozen chicken nuggets, because of the reduced preparation time, their good nutritional quality as a protein source and the low cost and longer shelf-life in frozen conditions (Magdelaine, Spiess, & Valceschini, 2008). The high polyunsaturated fatty acid profile of chicken meat, while nutritionally interesting, makes the product very susceptible to oxidative reactions, which may be intensified by deep-frying, the usual preparation way of this product. Moreover, these lipid oxidation reactions, which are considered the major deterioration form in stored muscle foods, may still occur during frozen storage (Soyer, Özalp, Dalmış, & Bilgin, 2010). Such changes could affect the physical–chemicals parameters and sensory attributes (odour, colour, and flavour) of the product, in addition to diminish the shelf-life (Selani et al., 2011).

Synthetic antioxidants have been successfully used to prevent lipid oxidation in chicken meat. However, increasing concerns over the safety of synthetic food additives have resulted in a trend towards “natural products”. As a result, the industry faces a challenge to find effective antioxidants from natural sources to prevent deterioration in meat and meat products during processing and storage (Brannan, 2009). Among natural antioxidant sources, rosemary (Rosmarinus officinalis L.), a woody aromatic herb that is native to the Mediterranean countries, has recently been authorized by the European Union under Directive 95/2/EC and assigned E-392 as its E number (European Union Directives 2010/67/EU and 2010/69/EU) for use in meat product preservation. The addition of rosemary extract to poultry products has been shown to be effective in retarding lipid oxidation, and previous studies in chicken sausages (Liu, Tsau, Lin, Jan, & Tan, 2009) and patties (Naveena et al., 2013) have pointed to the protective effect of rosemary extract (500–1500 ppm) and leaves (22.5–130 ppm) in inhibiting lipid oxidation.

Rosemary antioxidant activity is related to components such as phenolic diterpenes, carnosol (CAS No. 5957-80-2) and carnosic acid (CAS No. 3650-09-7) (Rodriguez-Rojo, Visentin, Maestri, & Cocero, 2012). The antioxidant capacity of phenolic compounds is due to their ability to scavenge free radicals, donate hydrogen atoms and chelate metal cations (Shan, Cai, Sun, & Corke, 2005). Previous studies (Azmir et al., 2013, Wang et al., 2013) have reported that the yield of bioactive compounds can be changed or modified by using different extraction procedures, solvents, temperatures, pressures and times. In an earlier paper (Garrido, Auqui, Martí, & Linares, 2011) extraction systems to obtain red grape pomace extracts were studied, and the extraction process was seen to have a clear effect on the extract composition (antioxidant activity, total polyphenols and total anthocyanins) and on the inhibition of lipid oxidation in pork burgers.

Therefore, the aims of this study were (1) to characterize three different commercial rosemary extracts (R. officinalis) obtained in different ways (format-solvent combinations) and (2) to evaluate the effect of these rosemary extracts on the physical–chemical and sensory quality of frozen chicken nuggets during 9 months of storage.

Section snippets

Characterization of rosemary extracts

The rosemary extracts used in this study were elaborated by Natural Ingredients S.L. (Ingrenat S.L., Cartagena, Spain). The extracts were obtained from rosemary leaves by “Liquid–Solid Extraction” with methanol or acetone as principal extract and solvents. Both solvents are usually used for phenolic diterpene extraction due to their hydrogen-bonding ability that provides a high antioxidant yield (Erkan, Ayranci, & Ayranci, 2008). Both extraction processes (with acetone or methanol) were

Composition of rosemary extract and antioxidant capacity

Table 1 shows the composition (total phenolics content, carnosic acid, carnosol, and essential oil content) of the rosemary extracts (powder acetone, liquid acetone, and liquid rosemary). Phenolic compounds constitute the main type of secondary metabolite with antioxidant activity in plant and herbs (Shan et al., 2005). In rosemary extracts, carnosic acid and its derivatives, carnosol, rosmadial, rosmanol, rosmanol isomers and methyl carnosate are the main compounds involved in such activity (

Conclusion

The format and solvent types used in the present study influenced the amount of phenolic compounds in the rosemary extracts obtained and therefore in their antioxidant capacity. After characterization of the different extracts, it can be concluded that the powder acetone had the higher antioxidant potential followed by liquid methanol and liquid acetone.

The addition of these rosemary extracts to chicken nuggets had no affect on the physical–chemical characteristics (colour, pH) and sensory

Acknowledgments

Authors are grateful for the financial support of the project to the Centre for Industrial Technological Development (CDTI) and the Ingredientes naturals INGRENAT S.L. Corporation for the valuable help in the project development.

References (38)

  • T.L. McCarthy et al.

    Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

    Meat Science

    (2001)
  • H.M. Mohamed et al.

    Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

    LWT-Food Science and Technology

    (2012)
  • B.M. Naveena et al.

    Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

    Meat Science

    (2013)
  • N. Okamura et al.

    High performance liquid chromatographic determination of carnosic acid and carnosol in Rosmarinus officinalis and Salvia officinalis

    Journal of Chromatography A

    (1994)
  • S. Rodriguez-Rojo et al.

    Assisted extraction of rosemary antioxidants with green solvents

    Journal of Food Engineering

    (2012)
  • M.M. Selani et al.

    Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

    Meat science

    (2011)
  • A. Soyer et al.

    Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

    Food chemistry

    (2010)
  • A. Totosaus et al.

    Packaging for frozen meat, seafood and poultry products

    Advances in Meat, Poultry and Seafood Packaging

    (2012)
  • N. Trabelsi et al.

    Solvent effects on phenolic contents and biological activities of the halophyte (Limoniastrum monopetalum) leaves

    LWT-Food Science and Technology

    (2010)
  • Cited by (62)

    • Impact of microencapsulated natural antioxidants on the lipid profile and cholesterol oxidation of γ-irradiated meat emulsions

      2022, LWT
      Citation Excerpt :

      Rosemary oil owns antioxidant, antimicrobial and anti-inflammatory potential due to the existence of carnasol and rosmarinic acid among other polyphenols (Pereira et al., 2017; Pour, Mirzargar, Soltani, Mousavi, & Seyed, 2014). Previous studies have reported use of rosemary extracts to inhibit autooxidation in sunflower oil, lipid oxidation in pork-based products (Chen et al., 2014; Hac-Szymanczuk, Lipinska, & Stasiuk, 2011; Lara, Gutierrez, Timon, & Andres, 2011), sausages (Georgantelis, Ambrosiadis, Katikou, Blekas, & Georgakis, 2007), and chicken nuggets (Teruel, Garrido, Espinosa, & Linares, 2015). Mint leaf oil contains various secondary metabolites including alkaloids, phenolic compounds (tannins, phenolic acids, flavonoids, and their glycosides), terpenoids, resins, coumarins and steroids that pose anti-inflammatory, antioxidant and antimicrobial activities (Li & Tian, 2018; Nayak, Kumar, Gupta, & Joshi, 2020).

    • The effect of probiotics, phytobiotics and their combination as feed additives in the diet of dairy calves on performance, rumen fermentation and blood metabolites during the preweaning period

      2021, Animal Feed Science and Technology
      Citation Excerpt :

      These beneficial effects can be explained because it is an antimicrobial (including bacteria, protozoa, and fungi); an anti-inflammatory agent; an antioxidant and an endocrine stimulant. In addition, it has been shown to improve the secretion of endogenous digestive enzymes and the gut motility (Yesilbag et al., 2011; Bulgakov et al., 2012; Rocio-Teruel et al., 2015). Scientists have proposed numerous theories to help to explain how essential oils, including rosmarinic acid, can exert anti-microbial activities (Carson et al., 2002; Burt, 2004).

    View all citing articles on Scopus
    View full text