Proyecto de Tesis: Evaluación de los factores responsables de la actividad antioxidante y antimicrobiana de los extractos de propóleos con potencial utilización en la conservación de productos cárnicos. Alumno: MC. Rey David Vargas Sánchez. Director/Asesor: Dra. Armida Sánchez Escalante (CIAD, A.C.). La colaboración del Herbario USON en el proyecto consiste en elaborar los inventarios de plantas en los sitios de recolección de propóleo, así como la determinación taxonómica de las muestras de plantas que lo componen y que serán recolectadas durante el desarrollo del proyecto.
Este trabajo será presentado en el congreso IFT2013
Antioxidant activity of bovine and porcine beef patties treated with propolis extracts
Vargas-Sánchez RD1, Torrescano-Urrutia GR1, Mendoza-Wilson AM1, Vallejo-Galland B1, Acedo-Félix E1, Sanchez-Escalante JJ2, Peñalba-Garmendia MC2, & Sánchez-Escalante A1.
1Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD). Hermosillo, Sonora, 83000, México.
2Universidad de Sonora (USON). Hermosillo, Sonora, 83000, México.
Abstract
Propolis collected by bees has many natural components that possess antioxidant properties. Extract from propolis are proposed as antioxidant for meat, especially porcine and bovine, which have different fatty acid composition and nutrients. These features contribute to lipid oxidation and consequently generate unfavorable changes in the product such as color, odor and taste. Porcine and Bovine patties were subjected to four treatments: control (with no additives), propolis (2% w/w), BHT (100 ppm), and Vitamin C (0.15% w/w). Samples were stored at 2°C in darkness and antioxidant activity was determined at 0, 3, 6 and 9 days. In porcine and bovine patties, were determined the pH, formation of thiobarbituric acid reactive substances (TBARS), metmyoglobin (%MetMb), color (L*, a*, b*, C* and h*), content of total phenols (TP), reducing power (RP) and the free radical-scavenging activity (DPPH). The addition of propolis extract increased significantly the antioxidant activity (p<0.05) in all meat samples during storage time, reduced the lipid oxidation suppressing the TBARS and MetMb formation for 9-d. Regarding color fading the propolis extract showed the highest protection, preserved by more time the red color characteristic of the fresh meat, followed by BHT and Vitamin C. The meat samples treated with propolis extract presented high leves of phenolic content, DPPH activity and RP during all storage time, followed by BHT and Vitamin C. The results show the potential for using propolis extracts in the meat industry to extend shelf life.
Industry Relevant Text
In this study, the results indicate that the antioxidant properties of propolis extracts in porcine and bovine patties, stored at 2 °C without illumination, was effective. Which allowed extending the shelf life of the meat samples, considering the use of propolis as an alternative to conservative commercially available (BHT and Vitamin C).
