doi:10.3390/foods8010010engDjenane, D.Gomez, D.Yangüela, J.Roncales, P.Ariño, A.Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during DisplayART-2019-110774Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a'hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 +/- 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 +/- 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB.2019http://zaguan.unizar.es/record/7822810.3390/foods8010010http://zaguan.unizar.es/record/78228oai:zaguan.unizar.es:78228info:eu-repo/grantAgreement/ES/DGA-FEDER/A06-17Rinfo:eu-repo/grantAgreement/ES/MAEC/PCI-MED-ALI A-033506-10Foods 8, 1 (2019), 10 [17 pp]byhttp://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccess