Processes, Vol. 11, Pages 1772: Ataulfo Mango (Mangifera indica L.) Peel Extract as a Potential Natural Antioxidant in Ground Beef

Processes, Vol. 11, Pages 1772: Ataulfo Mango (Mangifera indica L.) Peel Extract as a Potential Natural Antioxidant in Ground Beef

Processes doi: 10.3390/pr11061772

Authors: Dalia I. Zafra-Ciprián Guadalupe V. Nevárez-Moorillón Sergio Soto-Simental Ludmila E. Guzmán-Pantoja Luis H. López-Hernández Joaquín T. Santiago-Castro Luz H. Villalobos-Delgado

Total phenolic content (TPC), total flavonoid content (TFC), antioxidant and antimicrobial in vitro activity of ethanolic (EE) and hydroethanolic (HE) extracts of mango peel Ataulfo were evaluated. The highest TPC, TFC and antioxidant capacity were as shown in EE. Ethanolic extract was incorporated into ground beef at 1000 (BBEA) and 2000 mg/kg meat (BEEB) concentrations and then compared with 250 mg of sodium ascorbate/kg meat (ASC) along with a control (without antioxidant). The effects of adding EE on instrumental colour, metmyoglobin content, thiobarbituric acid reactive substances (TBARS), pH, microbial load and sensorial analysis of ground beef were evaluated for 11 days at 4 °C. BEEB added in raw ground beef improved colour stability while the lipid oxidation in raw and raw-cooked ground beef was inhibited with a greater antioxidant effect than ASC and a similar overall acceptability score (cooked ground beef). However, incorporating BEEB into ground beef did not show significant antimicrobial activity. Therefore, mango peel extracts could potentially be used as a natural antioxidant in ground beef.