78228 20211201113714.0 doi 10.3390/foods8010010 sideral 110774 ART-2019-110774 eng Djenane, D. Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display 2019 Access copy available to the general public Unrestricted Oleaster (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. info:eu-repo/grantAgreement/ES/DGA-FEDER/A06-17R info:eu-repo/grantAgreement/ES/MAEC/PCI-MED-ALI A-033506-10 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 4.092 2019 FOOD SCIENCE & TECHNOLOGY 27 / 139 = 0.194 2019 Q1 T1 0.661 2019 Food Science 2019 Q2 Health (social science) 2019 Q2 Plant Science 2019 Q2 Health Professions (miscellaneous) 2019 Q2 Microbiology 2019 Q3 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Gomez, D. Universidad de Zaragoza (orcid)0000-0001-6194-8346 Yangüela, J. Universidad de Zaragoza Roncales, P. Universidad de Zaragoza (orcid)0000-0003-2205-6913 Ariño, A. Universidad de Zaragoza (orcid)0000-0001-6325-7100 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 8, 1 (2019), 10 [17 pp] Foods Foods 2304-8158 809158 http://zaguan.unizar.es/record/78228/files/texto_completo.pdf Versión publicada 106508 http://zaguan.unizar.es/record/78228/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:78228 articulos driver 2021-12-01-11:34:27 ARTICLE