Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

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datacite.alternateIdentifier.citationAntioxidants, 11 (7), 2022
datacite.alternateIdentifier.doi10.3390/antiox11071405
datacite.alternateIdentifier.issn2076-3921
datacite.creatorVelázquez, Lidiana
datacite.creatorQuiñones, John A.
datacite.creatorInostroza, Karla B.
datacite.creatorSepulveda, Gaston
datacite.creatorDíaz, Rommy
datacite.creatorScheuermann, Erick Sigisfredo
datacite.creatorDomínguez-Valencia, Rubén
datacite.creatorLorenzo, José Manuel
datacite.creatorVelasquez, Carla
datacite.creatorSepúlveda B., Néstor G.
datacite.date2022
datacite.rightsAcceso abierto
datacite.subjectBeef Patties Shelf-life
datacite.subjectFunctional Food
datacite.subjectHealthy Meat
datacite.subjectLipid Oxidation
datacite.subjectMeat Products
datacite.subjectNatural Additives
datacite.subjectOxidative Stability
datacite.titleMaqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties
dc.contributor.authorINOSTROZA BLANCHETEAU, CLAUDIO ANDRES
dc.date.accessioned2025-10-06T14:21:41Z
dc.date.available2025-10-06T14:21:41Z
dc.description.abstractAristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50 5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC<inf>50</inf> DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels. © 2022 Elsevier B.V., All rights reserved.
dc.description.ia_keywordpatties, beef, leaf, maqui, powders, storage, lipid
dc.formatPDF
dc.identifier.urihttps://repositoriodigital.uct.cl/handle/10925/6737
dc.language.isoen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relationinstname: ANID
dc.relationreponame: Repositorio Digital RI2.0
dc.rights.driverinfo:eu-repo/semantics/openAccess
dc.sourceAntioxidants
dc.subject.ia_odsODS 10: Reducción de las desigualdades
dc.subject.ia_oecd1nCiencias Naturales
dc.subject.ia_oecd2nMatemáticas y Estadística
dc.subject.ia_oecd3nMatemáticas
dc.type.driverinfo:eu-repo/semantics/article
dc.type.driverhttp://purl.org/coar/resource_type/c_2df8fbb1
dc.type.openaireinfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
oaire.citationEdition2022
oaire.citationIssue7
oaire.citationTitleAntioxidants
oaire.citationVolume11
oaire.fundingReferenceANID PFCHA DOCTORADO NACIONAL 21210093
oaire.fundingReferenceANID FONDECYT 11220471, 11190621
oaire.fundingReferenceGAIN Axencia Galega de Innovación IN607A2019/01
oaire.fundingReferenceCYTED HealthyMeat 119RT0568
oaire.fundingReferenceUniversidad de La Frontera DI20-0062
oaire.licenseConditionObra bajo licencia Creative Commons Atribución 4.0 Internacional
oaire.licenseCondition.urihttps://creativecommons.org/licenses/by/4.0/
oaire.resourceTypeArtículo
oaire.resourceType.enArticle
relation.isAuthorOfPublication25287ee1-cae8-401d-b42c-ee3f8fc05d2a
relation.isAuthorOfPublication.latestForDiscovery25287ee1-cae8-401d-b42c-ee3f8fc05d2a
uct.catalogadorjvu
uct.comunidadRecursos Naturalesen_US
uct.departamentoDepartamento de Ciencias Agropecuarias y Acuícolas
uct.facultadFacultad de Recursos Naturales
uct.indizacionScience Citation Index Expanded - SCIE
uct.indizacionScopus
uct.indizacionPubMed
uct.indizacionDOAJ
uct.indizacionScimago
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