Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef
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Date
2023-02-28
Open Access Location
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
John Wiley and Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)
Rights
(c) 2023 The Author/s
CC BY 4.0
CC BY 4.0
Abstract
Essential oils possessing antioxidant characteristics have acquired broad interest as an alternative to synthetic food antioxidants like butylated hydroxytoluene (BHT). In this study, mānuka (with 5, 25 and 40% triketone content) (MO), rosemary (RO) and kānuka (KO) oils were characterised and screened through DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric radical absorbing power) assays for their antioxidant efficacies. Different triketone levels were selected to examine their effect on the antioxidant activity of MO. All MOs showed higher phenolic content and antioxidant activities than KO and RO. Based on the obtained results, the MO with 25% triketone content and RO were chosen to study their antioxidant effects in pastes prepared from New Zealand normal (3% fat) and wagyu (12% fat) beef during refrigerated storage (7 days). No significant effect of the oils was observed on lipid oxidation in normal pastes during storage. However, MO and BHT significantly reduced lipid oxidation in wagyu pastes, showing the potential of mānuka oil as a natural antioxidant in high-fat meat products.
Description
Keywords
Antioxidant properties, kanuka oil, manuka oil, meat, natural preservatives, rosemary oil, manuka
Citation
Kaur R, Kaur L, Gupta TB, Bronlund J. (2023). Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef. International Journal of Food Science and Technology. 58. 7. (pp. 4066-4073).