Using natural herbal extracts for improving the lipid oxidation and sensory attributes of beef burger manufactured with mechanically deboned chicken meat

The main objective of the present study was to examine the visibility of using natural herbal extracts to help meat industry to minimize lipid oxidation, improve sensory characteristics and extend the shelf life of meat products manufactured with mechanically deboned chicken meat [MDCM]. A base batter was prepared by using a simple traditional formulation as follows: 50% lean beef meat, 35% beef fat, 2% [w/w]sodium chloride, 5% [w/w] water, 8% Hydrated Soya R 50 [1:2 water]. This mixture was divided into batches to which the different antioxidants [BHT, marjoram and rosemary] were added at a rate of 0.02% for each one while 1[st] group left as control without addition of any antioxidant. Another five batches were prepared by using 20% of the meat material as MDCM [percentage of lean beef] and the antioxidants were added at the same level with 1[st] batch was left as control and the combination of marjoram and rosemary [0.02% each] was used for the 5[th] batch. Addition of 20% MDCM into burger patties caused significant reduction in protein content and significant increase in fat content. Burger patties formulated with 20% MDCM showed significantly higher TBARs values. Addition of herbal extracts [marjoram or rosemary] significantly [P<0.05] reduced the TBARs in burger patties formulated with or without MDCM. Treatments of burger patties contain 20% MDCM with combination of marjoram and rosemary resulted in more reduction in TBARs [synergistic effect]. The addition of natural antioxidants to burger patties formulated with MDCM significantly reduced the pH values. Addition of antioxidants to the burger patties significantly increased the sensory scores during the frozen storage period. Natural herbal extracts specially when combined together offered the most efficient protection against lipid oxidation with improving the sensory attributes at levels applied during frozen storage of burger patties formulated with 20% MDCM

Phenolics of cyperus alopecuroides rottb. Inflorescences and their biological activities

Sixteen phenolic compounds, scopoletin [I], isoliquiritigenin 4 -methyl ether [2], luteolin 5,3 -dimethyl ether [3], luteolin 7,3-dimethyl ether [4], aureusidin 4-methyl ether [5], apigenin [6], luteolin [7], trans-ferulic acid [8], luteolin 4-O-beta-D-gluco-pyranoside [9], luteolin 7-O-beta-D-glucopyranoside [10], quercetin 3-O-beta-D-glucopyranoside [11], apigenin 7-O-neohesperidoside [12], kaempferol 3-O-rutinoside [13], quercetin 3-O-rutinoside [14], kaempferol 3-O-[2-O-D-xylopyranosyl-6-O-alpha-L-rhamnopyranosyl]-beta-D-glucopyranoside [15] and kaempferol 3-O-[2-O-D-glucopyranosyl-6-O-alpha-L-rhamnopyranosyl]-beta-D-glucopyranoside [16] were isolated from the methanolic extract of the inflorescences of Cyperus alopecuroides Rottb. for the first time. Their structures have been established on the basis of physical, chemical and spectroscopic methods in addition to comparison with literature data and/or authentic samples. The antioxidant and cytotoxic activities in addition to alpha-amylase inhibitory activity of the isolated compounds have been studied

new flavonol glycoside from polygonum bellardu all: growing in Egypt

A new flavonol glycoside named myricetin-3-O-[5"-acetyl alpha-arabinofuranoside] has been isolated from Polygonum bellardii All F. Polygonaceae growing in Egypt, together with quercetin-3-O-[5"-acetyl alpha -arabinofuranoside], quercetin-3-O-rutinoside [rutin], alpha-amyrin, beta sitosterol and beta-sitosterol-3-O-beta glucoside. Their structures were elucidated using different spectral techniques

Macro- and micromorphology of leaf stem and root of poylgenum bellardii all growing in Egypt

The macro- and microrphological characters of the leaf stem, and root of Polygonulm bellardii All. growing in Egypt are presented with the aim of finding out the charactrers by which the plant could be identified in both the entire and powdered forms

Predicting graded young modulus values of Ti alloys modified by ion implantation

There has been, and is still, concern about the high elastic modulus of Ti alloys compared to bone. Any reduction in the Young's modulus value of the implant is expected to enhance stress redistribution to the adjacent bone tissues, minimize stress shielding and eventually prolong device lifetime. Dynamic Monte Carlo simulation is used to predict the gradual reduction in Young's modulus values between the bulk of Ti alloys and the modified surface layers due to Ca ion implantation. The simulation can be used as a screening step when applying new alloys and/or coatings.

hypoglycemic effect of some lupin alkaloids

The lupin alkaloids, [+]-epilupinine N-oxide [2] isolate from Lupinus hirsutus Linn. seeds and [-]-N-methylcytisine [4] from sophora secundiflora Ort. seeds displayed a marked hypoglycaemic effect when administered by intraperitoneal injection to streptozotocin [STZ] induced diabetic mice. [+]-Epilupinine N-oxide [2] was prepared from [+]-epilupinine [1] by chemical semisynthesis. The hypoglycaemic effect was compared with that of Metaformin hydrochloride

Nitriles in organic synthesis: synthesis of some new Polyfunctionally substituted pyrazines and pyrazine derivatives

It has been found that alpha-tosyloximinomalononitrile [Ib] reacted with benzoylacetonitrile to yield the pyridinium salt II. Compound II reacted with hydrazine hydrate and hydroxylamine hydrochloride to give VII and VIII, respectively. On the other hand, compound II undergoes cyclization by boiling in acetic acid/hydrochloric acid mixture to give VI. When Ib reacted with cyanoacetamide and pyridine it yielded the pyridinium salt III which on reacting with hydrazine hydrate, hydroxylamine hydrochloride and thiourea yielded X, XI and XII, respectively. III also undergoes cyclization by boiling in acetic acid/hydrochloric acid mixture to yield the pyrazine derivative V. Compound Ib reacted with cyanoacetamide by boiling in pyridine to give IV