In Vitro Antioxidant Potential of Various Plant Extracts and Application of the Extracts With the Highest Antioxidant Activity in Ground Beef for Enhancing the Quality and Shelf Life.

Plant extracts have gained attention in the meat industry for their potential to improve quality and safety. Limited information is available on the antioxidant potential of purslane (P), arugula (AR), cress (CR), capers (CA), and linseed (L) extracts for application in the meat industry. This study aimed to assess the in vitro antioxidant activity of P, AR, CR, CA, and L extracts, then select those with the highest antioxidant activity (P and CA) and evaluate their influence on lipid oxidation, physico-chemical, and microbiological features in cooked ground beef. The highest and lowest ( < 0.05) ferric reducing antioxidant power (FRAP) were obtained in P (255.70 mM Fe/g) and L (55.66 mM Fe/g) respectively, whereas there was no FRAP difference among others. P (18.54 mg GAE/g) and CA (18.52 mg GAE/g) exhibited the highest ( < 0.05) total phenolic content. IC of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging values of P, CA, and AR were 0.02, 0.10, and 0.08 mg/mL, respectively, and lower than those of L and CR ( < 0.05). Higher cooking loss was obtained in ground beef with 2% CA or P compared to control ( < 0.05). The extract addition generally caused lower pH than control ( < 0.05). At the end of storage, both 2% CA and P reduced thiobarbituric acid reactive substances (TBARS) by 55.70% and 37.37%, respectively, and lipid hydroperoxide (LPO) by 58.42% and 51.11%, compared to control. 2% CA caused the lowest TBARS and LPO among all treatments ( < 0.05). CA or P generally had no impact on color and textural features. Total mesophilic aerobic bacteria, coliforms, yeast, and mold were not determined in any treatment. The findings indicated that incorporating CA or P extracts into ground beef effectively inhibited lipid oxidation and could be utilized to enhance the quality and shelf life of meat products.