Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke () Powder Extract-Added Minced Meat during Frozen Storage.

The present study aimed to investigate the bioactive compounds in artichoke () powder, having antioxidant and antimicrobial activity, and to determine the effectiveness of artichoke () powder extract within the minced meat. was extracted using two different methods. The method incorporating high phenolic and flavonoid content levels was used in other analyses and the phenolic and flavonoid contents in extract was determined using LC-QTOF-MS. Antioxidant, antimicrobial, and metmyoglobin (metMb) reducing activities and pH values of the extract-added minced meat samples were measured for 10 days during storage. DPPH, FRAP, and ABTS were used in the antioxidant analyses. The antimicrobial activity of extract was evaluated on five different food pathogens by using the disc diffusion method. The most resistant bacterium was found to be (18.05 mm ± 0.24). The amount of metMb was measured in the minced meat sample that was added to the extract during storage ( < 0.05). MetMb formation and pH value on the sixth day of storage were found to be at lower levels than in the control group. In conclusion, exhibited a good antimicrobial and antioxidant effect and can be used in storing and packaging the food products, especially the meat and meat products.