Sığır Köfte Üretiminde Doğal Bir Antioksidan Olarak Hayıt (Vitex agnus-castus L.) Tohumu Tozunun KullanımıSığır Köfte Üretiminde Doğal Bir Antioksidan Olarak Hayıt (Vitex agnus-castus L.) Tohumu Tozunun Kullanımı

Abstract

Bu çalışmada, farklı konsantrasyonlarda (%2,5, %5, %7,5 ve %10) hayıt tohumu (Vitex agnus-castus L.) tozu kullanımının sığır köftelerinin kalitesi, raf ömrü ve duyusal nitelikleri üzerindeki etkisi incelenmiştir. Bulgular, hayıt tohumunun eklenmesinin antioksidan kapasite ve fenolik içerikte dikkate değer bir artış olduğunu ortaya koymuştur. Özellikle %10 hayıt tohumu içeren grupta lipid oksidasyonu belirgin şekilde azalmıştır. Ancak, yüksek konsantrasyonlarda hayıt tohumu tozunun kullanımı duyusal kabul edilebilirliği önemli ölçüde etkilemiş, tat ve koku puanlarında düşüşe neden olmuştur. Hayıt tohumunun %2,5 oranında eklenmesinin oksidasyon stabilitesi ve duyusal özellikler arasında optimum bir denge sağladığı belirlenmiştir.

Keywords

• hayıt
• köfte
• antioksidan
• fenolik içerik

The Utilization of Chasteberry (Vitex agnus-castus L.) Seed Powder as a Natural Antioxidant in the Production of Beef Meatball

Abstract

This study examined the impact of incorporating varying concentrations (2.5%, 5%, 7.5%, and 10%) of chasteberry seed (Vitex agnus-castus L.) powder on the quality, shelf life, and sensory attributes of beef meatballs. The findings revealed a notable enhancement in antioxidant capacity and phenolic content with the incorporation of chasteberry. Lipid oxidation was markedly reduced, particularly in the 10% chasteberry group. However, the addition of chasteberry powder significantly influenced sensory acceptability, with higher concentrations resulting in a decline in taste and odor scores. The inclusion of chasteberry at 2.5% appears to provide an optimal equilibrium between antioxidant stability and sensory properties.

Keywords

• chasteberry
• meatball antioxidant
• phenolic content

References

1. Aguiar Campolina, G., M. das Graças Cardoso, A. Rodrigues-Silva-Caetano, D. Lee Nelson and E. Mendes Ramos (2023). Essential oil and plant extracts as preservatives and natural antioxidants applied to meat and meat products: a review. Food Tech Biotech & Biotech Equip 61(2): 212-225.
2. AOAC (2005). Official methods of analysis of AOAC International, AOAC Int. Atia, T. S., E. A. Moustafa and S. I. Ibrahim (2022). Improving Bacterial, Oxidative, and Sensory Quality of Meat Steaks Using Cumin, Garlic, and Thyme Essential Oils. World's Vet J 12(3): 274-283.
3. Bellucci, E. R. B., C. V. Bis-Souza, R. Domínguez, R. Bermúdez and A. C. D. Barretto (2022). Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products. Biomol 12(10).
4. Boccellino, M. (2023). Health Effects of Natural Antioxidants. Int J Mol Sci 24(13): 10792.
5. Brand-Williams, W., M.-E. Cuvelier and C. Berset (1995). Use of a free radical method to evaluate antioxidant activity. LWT 28(1): 25-30.
6. Burle, S. S., K. R. Gupta, S. N. Lade, S. W. Rangari and M. J. Umekar (2023). Antioxidants Obtained from the Natural Sources: Importance in Human Health. Biochemistry, IntechOpen.
7. Çarşı, Ş. C. (2019). Çördük otu tozu ilavesinin sığır eti köftelerinin bazı kalite özellikleri üzerine etkilerinin belirlenmesi, Selçuk Üniversitesi
8. de Almeida Costa, G. E., K. da Silva Queiroz-Monici, S. M. P. M. Reis and A. C. de Oliveira (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chem 94(3): 327-330.

9. Dülger, B., E. Uğurlu and F. Gücin (2002). Vitex agnus-castus L (Hayıt)’un Antimikrobiyal Aktivitesi. Çev-Kor 11(45): 1-5.
10. El-Magoli, S. B., S. Laroia and P. J. M. S. Hansen (1996). Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. 42(2): 179-193.
11. Erkan, T. (2010). Gıdalardaki katkı maddeleri. Türk Ped Arş 45(4): 315-318.
12. Eryigit, T., A. Çig, N. Okut, B. Yildirim and K. Ekici (2015). Evaluation of chemical composition and antimicrobial activity of Vitex agnus castus L. fruits’ essential oils from West Anatolia, Turkey. J Ess Oil Bearing Plants 18(1): 208-214.
13. Foster, E., J. C. Mathers and A. J. Adamson (2010). Packaged food intake by British children aged 0 to 6 years. Food Add Cont 27(3): 380-388.
14. Fukahori, M., S. Kobayashi, Y. Naraki, T. Sasaki, H. Oka, M. Seki, S. Masada-Atsumi, T. Hakamatsuka, Y. J. C. Goda and P. Bulletin (2014). Quality evaluation of medicinal products and health foods containing chaste berry (Vitex agnus-castus) in Japanese, European and American markets. 62(4): 379-385.
15. Gök, V. (2006). Antioksidan kullanımının fermente sucukların bazı kalite özellikleri üzerine etkileri. Doktora Tezi, Ankara Üniversitesi.
16. Guliyeva, F. (2020). Yarpuz (Mentha pulegium L.) Kullanılarak Üretilen Köftelerin Soğukta Muhafaza Süresince Lipit Oksidasyonu ve Renk Kararlılığının Değerlendirilmesi. Yüksek Lisans, Ondokuz Mayıs Üniversitesi.
17. Gül, A. (2007). Kadın Hastalıklarında Kullanılan Droglar, Vitex agnus-castus. Yüksek Lisans Tezi, Gazi Üniversitesi.
18. Gün, M. (2014). Sığır eti köftelerinin bazı fiziksel kimyasal tekstürel ve duyusal özellikleri üzerine çeşitli sütçülük yan ürünlerinin etkisi. Yüksek Lisans, Selçuk Üniversitesi
19. İlhan, E. Y. (2010). Farklı oranlarda dana kırıntı eti ile formüle edilen hamburger köftelerinde biberiye ekstraktı ilavesinin raf ömrüne etkisi. Yüksek Lisans, Ankara Üniversitesi
20. Ji, J., S. Shankar, F. Royon, S. Salmieri and M. Lacroix (2023). Essential oils as natural antimicrobials applied in meat and meat products-A review. Crit Rev Food Sci Nutr 63(8): 993-1009.
21. Kilic, B. and M. Richards (2003). Lipid oxidation in poultry döner kebab: Pro‐oxidative and anti‐oxidative factors. J Food Sci 68(2): 686-689.
22. Kumar, Y., D. N. Yadav, T. Ahmad and K. Narsaiah (2015). Recent trends in the use of natural antioxidants for meat and meat products. Compr Rev Food Sci Food Saf 14(6): 796-812.
23. Latoui, M., B. Aliakbarian, A. A. Casazza, M. Seffen, A. Converti and P. Perego (2012). Extraction of phenolic compounds from Vitex agnus-castus L. Food Bioprod Process 90(4): 748-754.
24. Lorenzo, J. M., M. Pateiro, R. Domínguez, F. J. Barba, P. Putnik, D. B. Kovačević, A. Shpigelman, D. Granato and D. Franco (2018). Berries extracts as natural antioxidants in meat products: A review. Food Res Int 106: 1095-1104.
25. Mahassen, M. S. and A. S. Hamdy (2023). Natural Antıoxıdants From Herbs And Spıces And Theır Effects For Improvıng The Functıonalıty And Shelf Lıfe Of Food And Daıry Products: A Review. J Multidiscip Res 3(1).
26. Maltaş, E., A. Uysal, S. Yildiz and Y. Durak (2010). Evaluation of antioxidant and antimicrobial activity of Vitex agnus-castus L. Fresen Environ Bull 19: 3094-3099.
27. Masuoka, N., M. Matsuda and I. Kubo (2012). Characterisation of the antioxidant activity of flavonoids. Food Chem 131(2): 541-545.
28. Matthäus, B. (2002). Antioxidant activity of extracts obtained from residues of different oilseeds. J Agri Food Chem 50(12): 3444-3452.
29. Mendonça, J. d. S., R. d. C. A. Guimarães, V. A. Zorgetto-Pinheiro, C. D. P. Fernandes, G. Marcelino, D. Bogo, K. d. C. Freitas, P. A. Hiane, E. S. de Pádua Melo and M. L. B. Vilela (2022). Natural antioxidant evaluation: A review of detection methods. Mol 27(11): 3563.
30. Mokhtar, S. M. and G. S. S. Eldeep (2020). Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage. Egyp J Food Sci 48(2 (In Progress)): 245-258.
31. Murphy, E. W., P. E. Criner and B. Gray (1975). Comparisons of methods for calculating retentions of nutrients in cooked foods. J Agri Food Chem Adv 23(6): 1153-1157.
32. Nassu, R. T., L. A. G. Gonçalves, M. A. A. P. da Silva and F. J. Beserra (2003). Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Sci 63(1): 43-49.
33. Niroumand, M. C., F. Heydarpour and M. H. Farzaei (2018). Pharmacological and therapeutic effects of Vitex agnus-castus L.: A review. Pharmacognosy Rev 12(23).
34. Nishad, J., T. K. Koley, E. Varghese and C. Kaur (2018). Synergistic effects of nutmeg and citrus peel extracts in imparting oxidative stability in meat balls. Food Res Int 106: 1026-1036.
35. Okamura, H., A. Mimura, Y. Yakou, M. Niwano and Y. Takahara (1993). Antioxidant activity of tannins and flavonoids in Eucalyptus rostrata. Phytochem 33(3): 557-561.
36. Olivas-Méndez, P., A. Chávez-Martínez, E. Santellano-Estrada, L. Guerrero Asorey, R. Sánchez-Vega, A. L.
37. Rentería-Monterrubio, D. Chávez-Flores, J. M. Tirado-Gallegos and G. Méndez-Zamora (2022). Antioxidant and antimicrobial activity of rosemary (Rosmarinus officinalis) and garlic (Allium sativum) essential oils and chipotle pepper oleoresin (Capsicum annum) on beef hamburgers. Foods 11(14): 2018.
38. Özabravci, A. (2019). Tekirdağ köftesi üretiminde bezelye proteini ve lifinin kullanım olanaklarının araştırılması. Yüksek Lisans Tezi, Namık Kemal Üniversitesi.
39. Özdemir, S. (2019). Köfte üretiminde kurutulmuş koruk (vitis vinifera l.) posası kullanımının hca oluşumu ve ürün raf ömrü üzerine etkilerinin incelenmesi. Yüksek Lisans Tezi, Ege Üniversitesi.
40. Özer, C. O. and S. M. Secen (2018). Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. Food Sci Tech 38: 221-227.
41. Rubel, S. A., Z. Yu, H. Murshed, S. A. Islam, D. Sultana, S. Rahman and J. Wang (2020). Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature. J Food Sci Tech: 1-9.
42. Sağlam, H., A. Pabuçcuoğlu and B. Kıvçak (2007). Antioxidant activity of Vitex agnus‐castus L. extracts. Phytotherapy Research: International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives 21(11): 1059-1060.
43. Sezik, E., G. Özkök and M. Sezik (2013). Vitex agnus castus L. preparatı ile retrospektif bir çalışma. Med J Suleyman Demirel Uni 20(2).
44. Slinkard, K. and V. L. Singleton (1977). Total phenol analysis: automation and comparison with manual methods. American J Enol Viti 28(1): 49-55.
45. Šojić, B., S. Milošević, D. Savanović, Z. Zeković, V. Tomović and B. Pavlić (2023). Isolation, bioactive potential, and application of essential oils and terpenoid-rich extracts as effective antioxidant and antimicrobial agents in meat and meat products. Mol 28(5): 2293.
46. Souto, E. B., A. Durazzo, A. Nazhand, M. Lucarini, M. Zaccardelli, S. B. Souto, A. M. Silva, P. Severino, E. Novellino and A. Santini (2020). Vitex agnus-castus L.: main features and nutraceutical perspectives. Forests 11(7): 761.
47. Turgut, S. S., F. Işıkçı and A. Soyer (2017). Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Sci 129: 111-119.
48. Turp, G. Y. (2016). Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour. Meat Sci 121: 40-46.
49. Van Acker, S. A., M. N. Tromp, D. H. Griffioen, W. P. Van Bennekom, W. J. Van Der Vijgh and A. Bast (1996). Structural aspects of antioxidant activity of flavonoids. Free Radical Bio Med 20(3): 331-342.
50. Zahid, H., G. H. Rizwani and S. Ishaqe (2016). Phytopharmacological review on Vitex agnus-castus: a potential medicinal plant. Chinese Herb Med 8(1): 24-29.
51. Zhang, Y., I. Han, W. Bridges and P. Dawson (2016). Peach skin powder inhibits oxidation in cooked turkey meat. Poultry Sci 95(10): 2435-2440.
52. Zheng, W. and S. Y. Wang (2001). Antioxidant activity and phenolic compounds in selected herbs. J Agri Food Chem 49(11): 5165-5170