Antioxidant Properties Of Artichoke Extract To Prolong The Shelf Life Of Meat And Meat Products

1. Master’s Dissertation:
Antioxidant Properties of Artichoke Extract to Prolong the Shelf Life
of Meat and Meat Products: A Review
Author:
Noura BELAID
Supervised by:
Mª Dolores Garrido Fernández
Macarena Egea Clemenz
Julio 2020

2. ABSTRACT
The meat industry is demanding antioxidants from natural sources to replace synthetic
antioxidants because of the negative health consequences or beliefs regarding some synthetic
ones. The aim of this bibliographic review is to evaluate the artichoke as a possible natural
antioxidant to prolong the shelf life of meat and meat products. by reviewing the studies carried
out in the last ten years. For this, different extraction methods were evaluated, the main
presentation formats, applied doses, methods to evaluate the natural antioxidant capacity, as
well as the methods used to evaluate the effect of these on the product. Likewise, the effect of
the compounds derived from the artichoke on the quality and shelf life of beef and chicken was
analysed.
Numerous studies have demonstrated the efficacy of natural antioxidants when used in meat
products. Based on this literature review, it can be concluded that artichoke extracts are added
to fresh and processed meat and meat products to delay, retard, or prevent lipid oxidation, retard
development of off-flavours (rancidity), improve colour stability, improve microbiological
quality and extend shelf-life, without any damage to the sensory or nutritional properties. Thus,
the idea of using artichoke by the industry arises, valuing and incorporating them as an
alternative to extend the shelf life of meat and meat products.
Keywords: Artichoke, Natural antioxidant, natural antioxidants compounds, antioxidant
activity, phenolic compounds, meat, and meat product

3. CONTENTS
1. INTRODUCTION 7
2. OBJECTIVES 9
3. MATERIALS AND METHODS 10
4. RESULTADOS 11
4.1. Main causes of deterioration of meat and meat byproducts 11
4.1. Microbial Proliferation 12
4.2. Autolytic deterioration 12
4.3. Fat oxidation 12
4.4. Myoglobin oxidation 13
5. Mechanisms to prolong the useful life of meat and meat products 13
6. Natural antioxidants: artichoke 15
6.1. Action mechanisms 16
6.2. Methods of obtaining natural extracts 16
6.3. Methods to determine antioxidant extract capacity 17
6.3.1. Extraction methods of artichoke’s compounds 17
6.3.2. Methods to determine the antioxidant capacity of extracts 18
6.3.3. Methods to determine the antioxidant activity of artichoke leaves extracts 20
6.3.4. methods to determine the effect of antioxidants on the quality of the products 21
6.4. Artichoke extracts case 22
7. Incorporation of artichoke extract in meat and meat products 22
7.1. Incorporation in beef meat 23
7.2. Incorporation in poultry 26
8. DISCUSSION 28
9. CONCLUSION 30
REFERENCES 31

4. ACKNOWLEDGEMENT
Undertaking this Master degree has been a truly life-changing experience for me and it would
not have been possible to do without the opportunity that gave me the University of Murcia
through the cooperation between Moroccan ministry and the Spanish Ministry which has
provided me a scholarship to pursuit my studies and acquire a new experience here. I really
appreciate the support and guidance that I received from many people.
First, I gratefully acknowledge the financial support received towards my master’s degree from
the Spanish Service for the Internationalization of Education (SEPIE).
I would like to thank the university of Murcia and all its member’s staff for all the considerate
guidance and the collaborative work.
My deep appreciation goes to my supervisors Mª Dolores Garrido Fernández and Macarena
Egea Clemenz in a special and sincere way for accepting me to carry out this dissertation under
their direction. Their support, confidence, encouragement, and their ability to guide my ideas
has been an invaluable contribution. Without their guidance and constant feedback this review
would not have been achievable.
I want to extend a sincere thanks to Mª Jesús Periago Castón, my coordinator of the Master
¨Nutrition, Technology, and food safety´´ as well as to all the teachers and students of this
Master, for their kindness and their collaboration. They gave me advice and encouragement,
each in their own field, at the right time.
As the list cannot be exhaustive, I would like to thank all the people who, through their multiple
advice and support, have each added value to this work. To my family for always believing in
me and encouraging me to follow my dreams. To all those who directly or indirectly
contributed to the success of this work, may Almighty GOD bring them his blessing.

5. ACRONYMS AND ABBREVIATIONS
AA Antioxidant activity
AAPH Dihydrochloride
ABTS 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate)
AEAC Ascorbic Acid Equivalent Antioxidant Capacity
AP Artichoke powder
BHA Butylated Hydroxy anisole
BHT Butylated hydroxytoluene
DMPD N,N-Dimethyl –p- phenylenediamine dihydrochloride
DMPD+ DMPD radical cation
DPPH Radical 2,2-diphenyl-1picryhydrazyl
FRAP Ferric reducing antioxidant power
GC-MS Gas chromatography-mass spectrometry
GDP Gross Domestic Product
HORAC Hydroxyl radical averting capacity
HPLC High performance liquid chromatography
HS-GC Gas chromatography
JAP Jerusalem artichoke powder
LC-MS/MS Liquid Chromatography - Tandem Mass Spectrometry
LH Oxidized lipid
LOH Lipid Hydroxy Compounds
LOOH Lipid Hydroperoxides
LTM Low Temperature methods
MDA Malonaldehyde
ORAC Oxygen radical absorption capacity
R• Alkyl radical
RBPs Raw Beef Patties
RO• Alkoxyl radical
ROO Peroxyl radical
SOD Superoxide dismutase
TBARS Thiobarbituric acid reactive substances
TPC Total Phenolic Content
TPTZ Tripyridyl triazine complex

6. LIST OF FIGURES
Figure 1:Database of the bibliography review......................................................................................10
Figure 2:journals consulted of the database..........................................................................................11
LIST OF TABLES
Table 1: Methods of extraction of natural antioxidant compounds .........................................19
Table 2 : Extraction methods of artichoke’s antioxidants .......................................................20
Table 3: Methods to determine the antioxidant activity of artichoke leaves extracts..............22
Table 4: Incorporation of artichoke extracts in beef meat:......................................................27
Table 5: Incorporation of artichoke extract in poultry.............................................................29

7. 7
1. INTRODUCTION
The meat sector represents a strategic segment for its weight in the national economy and
the advancement of the country's food security. The meat division is doing well, at least in
terms of production volume, turnover and use, which have grown steadily in recent years. It
gives 15 billion dirhams of agrarian of the Gross Domestic Product (GDP) and contributes to
ensuring food security in the country (Trade, 2019).
The red meat sector plays an important role on the economic, social, and nutritional plans of
Morocco: Its contributing nearly 30% to agricultural GDP, creating 1.8 million jobs each year;
generating a turnover of 27 billion dirhams per year (in 2017). The producer of red meat in
Morocco has 39 million heads (of which 2/3 are sheep) divided between cattle (3.2 million),
sheep (19.2 million), goats (6.2 million), camels 200,000 heads. Growing, there are more than
a million farms in the country practicing animals, 70% of which are mainly locked into red
meat production (Trade, 2019).
Due to the chemical composition of meat, it is considered as one of the most important foods
for man from a nutritional point of view, the quality of the content of water, protein, minerals,
and other compounds depends on its quality. Meat is a perishable food whose useful life will
be limited by oxidation phenomena and by the activity of microorganisms that find in meat an
ideal substrate for its development (Campo, et al., 2006).
The oxidation of lipids in the muscle begins immediately after the sacrifice of the animal. Post-
mortem biochemical changes are the first phenomena involved in reducing the endogenous
antioxidant capacity of muscle (Ockerman, 1985). Therefore, to prevent oxidation reactions
during this phase, it would be necessary to establish systems that could maintain or improve
the antioxidant / pro-oxidant balance in muscle. The incorporation of antioxidants in food is a
current practice today, often essential to guarantee its stability (Martins, Roriz, Morales,
Barros, & Ferreira, 2016). The inability of food to neutralize these free radicals forces the use
of antioxidants with the capacity to do so. These antioxidants act by giving up electrons, which
are taken up by free radicals, thus becoming stable molecules (Nimse & Pal, 2015).
Oxidation phenomena in meat and meat byproducts can lead to changes in the colour, taste,
aroma, and texture of the product, thus altering the organoleptic quality of the product (Pateiro,
et al., 2018). Traditionally, the meat sector used a large number of synthetic antioxidants in
order to effectively and economically reduce the appearance of oxidative phenomena, and

8. 8
thereby reduce the appearance of unpleasant odours and tastes or the loss of vitamins or amino
acids in the finished product. However, their use is questioned from a food safety perspective
because of their potentially toxic nature like the Butylated hydroxytoluene (BHT) and has been
regulated and restricted in many countries. If we add to this that food safety legislation is
always more restrictive and that there is an increasing demand from consumers for "natural
products", we understand why the meat sector is particularly interested in research into
antioxidants of natural origin, capable of inhibiting the oxidation reactions of meat and its
derived products (Lorenzo, González-Rodríguez, Sánchez, Amado, & Franco, 2013).
The food industry uses synthetic additive to ensure the preservability of their products, which
causes with the character of accumulation and by time damage on the health of the consumers
(Haluk, Kaya, & Simsek, 2018), that’s why researchers in the field of biotechnology and
nutrition are looking for new modes or new natural substances ensuring the same functions of
synthetic preservatives without side effects, and sometimes beneficial, including polyphenols
which constitute the subject of study and the goal of the researchers in the field. These
metabolites are complex organic molecules synthesized and accumulated in small quantities
by autotrophic plants, where their therapeutic, antioxidant and antibacterial properties come
from (Yan Yin, 2016).
To increase the shelf life of food, several methods have been proposed: the use of
unconventional gases, natural antioxidants, non-oxidizing light sources and taking advantage
of the antimicrobial properties of some compounds. Different studies have confirmed the
possibility of increasing the endogenous capacity of meat preservation by ingesting secondary
products of plants rich in preservative-active compounds (Mena-García, Rodríguez-Sánchez,
Ruiz-Matute, & Sanz, 2020).
The artichoke is among the vegetables richest in polyphenols, flavonoids and especially
phenolic acids, with antioxidant properties (Vincenzo Lattanzio, 2008). It is eaten fresh and
processed. Its edible part represents only a portion of the head of the artichoke. Artichoke
leaves have therapeutic properties with a large number of antioxidant compounds which may
contain the treatment of digestive disorders, improving bile function and liver and reducing
blood sugar and cholesterol. Phenolic and flavonoid acids are widely distributed as a by-
product with antioxidant activity in plants (Frutos, Ruizcano, Valeno, & Zamor, 2019; Munim,
Rod, Tavakoli, & Hosseinian, 2017).

9. 9
It is in this perspective that the present work is articulated. the main objectives of which aim at
the possibility of using a phenolic extract from Artichoke as a natural preservative agent in
meats. Apart from the introduction and the conclusion, the manuscript is therefore structured
in these main parts. The first part consists of a bibliographic summary focusing on the main
causes of meat spoilage. by subsequently analysing the conservation mechanisms used to
extend its lifespan, including natural antioxidants, hence the importance of artichoke by
detailing how the antioxidant action takes place. thereafter, emphasis is placed on the different
methods for determining the antioxidant activity used. With general information on meat,
Artichoke, and the conservation and oxidation of lipids. In the second part, we first described
the methods of extraction and determination of the polyphenol and flavonoid contents of the
Artichoke extract. Finally, we will see how to incorporate the extract in meat according to some
studies (beef and chicken products), by carrying out some physic-chemical analysis and a
sensory characterization of the products after the addition of the extract. The last part was
devoted to the discussion of the results obtained by research carried out before, followed by a
general conclusion.
2. OBJECTIVES
The main objective of this work is to review the bibliography of the studies carried out on
the application of artichoke antioxidant compounds to conserve and extend the shelf life of
meat and meat products.
To meet this objective, I followed the following sub-objectives:
- Analyse the powerful effect of artichoke extract by detailing its action mechanisms to inhibit
oxidation
- Analyse the methods of extraction and of determination of the antioxidant capacity of
phenolic compounds of artichoke.
- Evaluate the use of artichoke extracts on meat and meat products from beef and poultry to
prolong their shelf life.

10. 10
3. MATERIALS AND METHODS
To carry out the final work of master, it was necessary to effectuate a search for information and
studies in order to strengthen the research process. The data obtained for this work were retrieved from
the following databases of the figure 1:
Figure 1:Database of the bibliography review
According to the results obtained in this graph (Figure 1). Most of the information collected comes from
the following databases: ScienceDirect (40%), ResearchGate (28%), PubMed (9%), and Academia Edu
(8%).
The search strategy consisted of combining keywords. The keywords used to perform the queries were:
natural antioxidants, natural extracts, natural antioxidants compounds, Artichoke leaves, artichoke
extracts, meat, beef, chicken, meat and artichoke, meat products, extraction methods and mechanisms
of action.
The sources consulted are collected in various journals. Most of them are, according to the keywords,
meat science (12%), food science and technology (10%), journal of agriculture and food chemistry
(10%). The journals consulted are grouped into their corresponding categories in this graph (Figure 2):
9%
38%
1%
4%
1%
27%
3%
8%
1%
5%
4%
PubMed
Science direct
CAB Direct
Web site
Scielo
researchgate
Books
Academia edu
Journal of New Sciences,
Elsevier
PMC-NCBI
0% 5% 10% 15% 20% 25% 30% 35% 40%
Database of the bibliography review
%

11. 11
Figure 2:journals consulted of the database
4. RESULTADOS
4.1. Main causes of deterioration of meat and meat byproducts
Meat is a nutrient-rich matrix that provides a suitable environment for the proliferation of
various microorganisms, spoilages, and pathogens. Many factors influence the breakdown of
0% 2% 4% 6% 8% 10% 12% 14%
Free Radical Biology and Medicine
Journal of functional foods,
Food chemistry
Journal of Dairying, Foods and Home Sciences,
Scientia Horticulturae
Journal of neurochemistry,
Food Nutrition
Poultry Science Journal
Journal of Agriculture and Food Chemistry
Food Science and Technology
Chemical Enigineering
BioMed Research International
European Journal of Biomedical and Pharmaceutical…
Microchemical Journal
meat science
Microbiological analysis of red meat, poultry and eggs
Animal: an international journal of animal bioscience,
American Journal of Agricultural and Biological…
Industrial Crops and Products,
European Scientific Journal
Journal of Food Measurement and Characterization
International Journal of Social, Behavioral,…
Postharvest Biology and Technology
Pharmaceutical biology
Bioresource technology
Handbook of processed meats and poultry analysis
Food Technology Research Institute,
International Journal of Environmental Science and…
Chinese journal of oceanology and limnology
Food Research International
Journal of the American Oil Chemists' Society
Trends in Food Science & Technology,
Journal of chromatography
Iranian Journal of Veterinary Medicine,
Advanced in medical sciences
Journal of Agroalimentary Processes and…
Journal of food research
Research Advances
Journal of Food Engineering
Journal of Food Lipids
%
Journals journal source of the database

12. 12
meat. It is particularly perishable (Morsy, Youssef, & Mokhtar, 2014). The first manifestations
of this phenomenon are discreet: foul odour and change in the appearance of the meat which
becomes slimy. Then, when the phenomenon increases, more significant modifications develop
odour of rot, darkening and softening of the meat on the surface. In this setting we are
progressing to see the major reasons of meat’s deterioration. Meat experiences different types
of spoilage. The most known are microbiological deterioration, by bacteria, autolytic
deterioration, by enzymes as well as oxidation of fat (Tomovic, Jokanovic, Skaljac, & Ivic,
2017). Immediately after the animal is slaughtered, a large number of biochemical changes are
initiated in the meat that are critical to define quality development.
4.1. 1.Microbial Proliferation
The initial microflora of the meat gathers the germs which arose from the living animal
until the carcass was obtained, until the dressing but before washing. These germs come either
from the animals themselves by direct contact via the leather, the legs, the hooves or the
digestive tract, or from the water used, or from men, from the working method, from the
environment or from the material used. by indirect contact (Zhang & Zhang, 2017).
The surface microflora found immediately after slaughter on carcasses consists mainly of:
Micrococcus, Pseudomonas, Moraxella, Acinetobacter, Staphylococcus, Streptococcus,
Bacillus, Brochothrix thermosphacta, Lactobacillus, and Flavobacterium (Corry, 2007). The
multiplication of microscopic organisms is quickened by certain components, such as
introduction to light, mugginess, degree of sharpness, tall water substance of meat, room
temperature (Amaral, Silva, & Lannes, 2018).
4.2. Autolytic deterioration
The autolytic deterioration is due to the enzymes secreted by the animal which attack the
tissues. Enzymes are proteins that contribute to biological reactions, including the conversion
of certain organic substances to others. After the animal dies, the enzymes it contains are still
alive. They carry out a work of decomposition of the material which modifies the colour, the
taste, and the texture of the flesh (Jamdar & Harikumar, 2005).
4.3. Fat oxidation
Oxidation in meat is mainly due to the presence of free radicals. A free radical is a chemical
species (atom or molecule) that has gained or lost an electron. This gain or loss of an electron
makes the molecule unstable. It causes irreversible changes in the taste, colour, and texture of

13. 13
the meat, leading to a reduction in shelf life. As a result, it will pick up or give up an electron
to another molecule around it, which will propagate the phenomenon. Free radicals are
therefore unstable chemical molecules produced in small quantities by the body. This creates
chemical instability which makes these substances very reactive and some of the reactions with
cell structures cause damage within them (Pradhan, Rhee, & Hernández, 1999).
4.4. Myoglobin oxidation
Myoglobin is the protein that gives red colour to meat. Colour remains synonymous with
quality and freshness of red meat even though its value is not well correlated with edible
quality. Contact with oxygen It can oxidize myoglobin in either of its two states. That of red
meat depends mainly on the amount and chemical state of myoglobin. During storage, the
chemical form of myoglobin will be decisive in the colour of the meat. Deoxymyogoblin (or
reduced myoglobin) gives meat a purple red colour and is the predominant form in the absence
of oxygen (Yogesh, Deep, Tanbir, & Kairan, 2015).
5. Mechanisms to prolong the useful life of meat and meat products
The conservation of meat, in terms of food, includes a set of processing methods intended
to preserve the nutritional properties, the drop, the texture and the colour of the raw, semi-
cooked or cooked food, taking care to keep it edible, free from anything that could cause food
poisoning (Ghaly & Dave, 2011). Preserving meat has become an essential solution for
transporting it over long distances without altering its nutritional quality, colour, or texture. In
this context, a set of preservation technique is used to reduce and inhibit the deterioration
process of meat and its products. (Zhou, Xu, & Liu, 2010). Some of those techniques are:
Low Temperature methods: The optimal range of temperature can inhibit the microbial
growth. LTM are used in three levels:
Chilling: is employed after slaughtering and during transport and storage (Ghaly & Dave,
2011). It is necessary to reduce the temperature of carcass immediately after evisceration to
4ºC within 4 h of slaughtering. It is critical for meat hygiene, safety, shelf life, appearance, and
nutritional quality (Amaral, Silva, & Lannes, 2018).
Freezing: is a method that serves to keep the original characteristics of fresh meat. Meat
contains about 50-75% by weight water (Ghaly & Dave, 2011). The quality of meat treated by

14. 14
fast freezing is better than slow freezing one. During this last one there is a formation of large
crystals damages the cell and lead to protein denaturation.
The super chilling: During this non-thermal treatment , the temperature is lowered, often 1-
2ºC below the initial freezing point of the product (Magnussen, Haugland, Hemmingsen,
Johansen, & Nordtvedt, 2008) but where ice crystals are not generated. In this process instead
of adding external ice, part of the internal water is frozen and works as a refrigeration reservoir,
ensuring its refrigeration during transportation and distribution (Mbata, 2005).
High Hydrostatic Pressure (HHP): is a non-thermal technology. That can inactivate product-
spoiling micro-organisms and enzymes at low temperatures without changing the sensory or
nutritional characteristics of the meat (Magnussen, Haugland, Hemmingsen, Johansen, &
Nordtvedt, 2008).
Modified Atmosphere Packaging (MAP): It consists of replacing the atmosphere of the
container to favour the conservation of the meat (Gonzalez-Aguilar, Buta, & Wang, 2003).
Chilled red meats are typically packed in modified oxygen-rich atmospheres and carbon
dioxide, which, on the one hand, favour the preservation of the bright red colour thanks to the
hyperoxygenation of the meat surface and the consequent accumulation of oxymyoglobin, and,
on the other hand, inhibit microbial growth due to the high concentration of carbon dioxide
carbon (McMillin, 2008).
Active Packaging: incorporates specific components that interact with food or the
environment to maintain product quality and extend shelf life. Active packaging has
characteristics of packed in a modified atmosphere, since it provides the product with the
conditions necessary to avoid or slow down the processes that cause its alteration (Vermeiren,
2003).
Preservatives additives: Commonly used additives to inhibit microbial growth in meat
derivatives are common salt, nitrites, sulfites, organic acids and sorbates (Ruiz-Capillas &
Jimenez-Colmenero, 2008).
The use of natural ingredients as an alternative to preservative additives is a field of study that
in recent decades has become highly relevant at a scientific and industrial level. Natural sources
of antioxidants are safer than synthetic antioxidants (Jiménez-Colmenero & Solana, 2007).
They are added to fresh and processed meat and meat products to prevent lipid oxidation, retard
development of off-flavours, and improve colour stability (Yogesh, Deep, Tanbir, & Kairan,

15. 15
2015). The meat industry is demanding antioxidants from natural sources to replace synthetic
antioxidants because of the negative health consequences or beliefs regarding some synthetic
ones (Tomovic, Jokanovic, Skaljac, & Ivic, 2017).
6. Natural antioxidants: artichoke
A large number of natural compounds have been tested as preservatives of the meat and its
derivatives (Trindade, Mancini-Filho, & Villavicencio, 2010). In addition to artichoke (El-
Raey, Ibrahim, Eldahshan, & M.A. Souleman, 2013), studies with, sage, oregano radish
(Fasseas, Mountzouris, Tarantilis, Polissiou, & Zervas, 2008), basil (Sharafati , Rokni,
Rafieian-Kopaei, Deris, & Salehi, 2015), green tea (Shahidi & Alexander, 1998), grape
(Mielnik, Olsen, Vogt, Adeline, & Skrede, 2006) and other extracts. Many of these vegetables
contain active molecules with antimicrobial and antioxidant activity, such as phenolic
compounds, organic acids, and polysaccharides, which could play a technological role in the
products (Reddy, Reddy, & Mandal, 2018).
Antioxidants have different mechanisms of action, some prevent the formation of free radicals
and / or reactive species (prevention system), others inhibit the action of free radicals and others
favour the repair and reconstitution of damaged biological structures (system repair) (Yogesh,
Deep, Tanbir, & Kairan, 2015). Antioxidants reduces or prevent the oxidation and have ability
to counteract damaging effects of free radicals in tissues and thus are believed to protect against
cancer, atherosclerosis, heart disease and several other diseases. The use of natural antioxidants
has the advantage of being more acceptable by the consumers as these are considered as non-
chemical. In addition, they do not require safety tests before being used. Moreover, natural
antioxidants are reported to be more powerful than the synthetics (Reddy, Reddy, & Mandal,
2018).
Numerous studies have demonstrated that the artichoke leaves are considered as a source of
antioxidant compounds: phenolic acids (cynarine and chlorogenic acid), flavonoid derivatives
(luteolin and apigenin), and xanthophylls (Wang, Simon, Aviles, Zheng, & Tadmor, 2003;
Sánchez-Rabaneda, et al., 2003; Curadi, et al., 2010). Based on this bibliographic review, it
could be concluded that this plant has this effect and can delay, retard, or prevent lipid oxidation
in fresh and processed meat and meat products.

16. 16
6.1. Action mechanisms
Antioxidants have different mechanisms of action, some prevent the formation of free
radicals and / or reactive species (prevention system), others inhibit the action of free radicals
and others favour the repair and reconstitution of damaged biological structures (system repair)
(Halliwell, 2001).
Traditionally antioxidants have been divided into two groups: primary antioxidants or radical
scavengers and secondary antioxidants or those that prevent oxidation (Lai & Lim, 2011). The
primary antioxidants are capable of inhibiting the initiation and spread of oxidation reactions
by inactivating free radicals (R•, RO• and ROO•) that participate in oxidative reactions, turning
them into stable products. Primary antioxidants are primarily phenolic compounds that can
donate a hydrogen atom or an electron to the free radical making it a stable product (LH, LOH,
and LOOH). Likewise, the antioxidant because of this reaction is in turn oxidized forming a
stable radical that does not propagate the oxidation reaction (Ramis, et al., 2019). Secondary
antioxidants are compounds that work by preventing or decreasing the formation of free
radicals. The most widely used are metal chelating agents such as EDTA (ethylene diamine-
tetracetic acid) or citric acid (López-Nicolás & García-Carmona, 2007). On the other hand,
antioxidants can also be classified as endogenous compounds produced by the body or
exogenous compounds supplied with food intake, such as vitamin E (Mirończuk-
Chodakowska, Witkowska, & Zujko, 2018).
6.2. Methods of obtaining natural extracts
To obtain natural components, it is necessary to achieve their separation from the plant
matrix in which they are found and the subsequent recovery from the medium in which they
have been solubilized (Lang & Wai, 2001).
Among these methods, there is the extraction with liquid solvents: In general, we have: solid-
liquid extraction or leaching from solid waste. Which leads to the separation of the antioxidant
compounds from these materials requires solid-liquid extraction with conventional solvents
and the subsequent removal of the solvent to obtain a concentrated extract (Pinelo, Sineiro, &
Núñez, 2006). The most common solvents are acidified water, ethanol, and methanol. Also
there is liquid-liquid extraction when you want to separate compounds with antioxidant power
from a liquid stream (Burin, Ferreira-Lima, Panceri, & Bordignon-Luiz, 2014) . We have
another technique called Autohydrolysis. It is the simplest and least polluting method in which

17. 17
the material encounters water or steam. It serves to solubilize the hemicellulose fraction and
leave cellulose and acid-insoluble lignin in the solid phase (Egués, Sanchez, Mondragon, &
Labidi, 2012). And the last method is adsorption, which is a process by which matter is
extracted from one phase and concentrated on the surface of another phase (generally solid,
activated carbon or polymeric resins) (Aehle, et al., 2004). Solid-liquid extraction is the most
widely used method today to obtain an extract composed of the main metabolites of the plant.
In multiple investigations, the plants were previously dried and ground for subsequent analysis.
In this following table 1 the different methods of extraction of antioxidant compounds from
variety of natural source are shown. Then we will see those used for artichoke extracts.
6.3. Methods to determine antioxidant extract capacity
6.3.1. Extraction methods of artichoke’s compounds
There are other methods, but the principle remains the same, there is a difference in the
concentration of the solvents used (methanol, hexane, ethanol). This table includes some
techniques used in different studies:
Table 1: Methods of extraction of natural antioxidant compounds
Extract’s type: liquid/
powder
Extraction technique Reference
Leaves powder Ethanol, water (50:50, v/v) (Mena-García, Rodríguez-Sánchez,
Ruiz-Matute, & Sanz, 2020)
Raw extracts Liquid extraction Ethyl-
Acetate
(Mabeau, et al., 2006)
Leaves powder Hexane, Ethyl acetate,
butanol, 75v/v (Ethanol
/H2O), and water
(Ben Salem, et al., 2019)
Artichoke leaves powder Infusion (Methanol /water
Extract)
(El-Raey, Ibrahim, Eldahshan, &
M.A. Souleman, 2013)
Dried leaves 70% methanol and water (Wang, et al., 2003)
The commercial artichoke
extract (powder)
Distilled water (1:10, w/v) (Tengilimoglu-Metin & Kizil, 2017)
Leaves powder Ethanol 80% v/v (Ergezer & Serdaroglu, 2018)

18. 18
6.3.2. Methods to determine the antioxidant capacity of extracts
Table 2 : Extraction methods of artichoke’s antioxidants
Antioxidants react through free radical, being capable to either delay or inhibit the
oxidation processes. The evaluation of the antioxidant capacity could be done by several
Natural source The form
Extraction
Technique
Reference
Oregano (Origanum
vulgare) & Sage
(Salvia officinalis)
essential oils
Essential oils Hydro-distillation
(Fasseas,
Mountzouris,
Tarantilis, Polissiou,
& Zervas, 2008)
Curry (Murraya
Koenigii L.) & mint
leaves (Mentha
spicata)
Powder Ethanol + hot water
(Biswas & Sahoo,
2012)
Different kimchi
extracts
Powder 75% ethanol (Lee, et al., 2011)
Red grape pomace
extract
Powder
Methanol,
instantaneous
pressure change
(Garrido, Auqui,
Marti, & Linares,
2011)
Melissa officinalis L.
leaves extract
Powder
Preheated (100ºC)
water, refluxing
(Ciriano, et al., 2010)
Oregano extract Powder
Diethyl ether, ethyl
alcohol, and
distilled water
(Trindade, Mancini-
Filho, &
Villavicencio, 2010)
Borage (Borago
officinalis L.) leaves
extract
Powder
Preheated (96°C)
water, sonication
(Ciriano, et al., 2009)
Thuza (Thuja
occidentalis) cones
extract
Powder
Boiled sterilized
distilled water
(Yogesh & Ali, 2014)

19. 19
chemical and physical methods including spectrometry, chromatography, and electrochemical
techniques. These techniques can offer a complete profile of the antioxidant content of
foodstuffs. They will be detailed with respect to principles and analytical performances:
DPPH antioxidant activity assay: it serves to evaluate the antioxidant capacity of artichoke
leaves extracts by the radical 2,2-diphenyl-1picryhydrazyl (DPPH) (Mena-García, Rodríguez-
Sánchez, Ruiz-Matute, & Sanz, 2020). This colorimetric method based on the measurement of
the scavenging capacity of antioxidants towards DPPH•. It is a stable free radical, due to the
delocalization of the spare electron on the whole molecule. The delocalization on the DPPH•
molecule determines the occurrence of a purple colour, with an absorption band with a
maximum around 520nm (Negulescu A. M., 2011).
Total Phenolic Content (TPC) assay: through Folin-Ciocalteu method. A mixture of
phosphomolybdate and phosphotungstate in highly basic medium oxidized phenolic
compounds.
The FRAP (Ferric reducing antioxidant power) assay: Colorimetric method that evaluates
the reduction of Fe3+-tripyridyl triazine complex (Fe3+-TPTZ) by turning it into a ferrous form
(Fe2+-TPTZ). The absorbance can be measured to test the amount of iron reduced and can be
correlated with the number of antioxidants and the results being expressed as Ascorbic Acid
Equivalent Antioxidant Capacity, AEAC).
The ABTS method: Colorimetric method to evaluate the decay of ABTS•+ in the presence of
an antioxidant agent. It based on the absorbance diminution of ABTS cation radical was applied
to antioxidant content determination in a lot of food and drinks. The standard curve was linear
between 25 and 600µM Trolox (Ozgen, Reese, Tulio, Scheerens, & Miller, 2006).
The ORAC (oxygen radical absorption capacity) assay: is based upon the inhibition of
peroxyl radical induced oxidation initiated by thermal decomposition of azo compounds such
as dihydrochloride (AAPH). Fluorescein was used as the fluorescent probe. The loss of
fluorescence was an indicator of the extent of the decomposition, from its reaction with the
peroxyl radical (Bisby, Brooke, & Navaratnam, 2008).
Total radical-trapping antioxidant parameter (TRAP): involves the initiation of lipid
peroxidation by generating water-soluble ROO•
and is sensitive to all known chain-breaking
antioxidants. it is used to generate peroxyl radicals, but instead of measuring the loss of
fluorescence, the oxygen consumed during the reaction is measured (Schins, Derhaag, De Jong,
Bast, & Borm, 1994).

20. 20
Total oxyradical scavenging capacity total assay (TOSCA): Evaluates inhibition oxidation
of α-keto-γ-methiolbutyric acid (KMBA) by ROS. The antioxidant activity is measured
through ethylene concentration, generated during decomposition of KMBA, relative to a
control reaction monitored by headspace gas chromatography (HS-GC) (Winston, Regoli,
Dugas Jr, Fong, & Blanchard, 1998).
Crocin-bleaching assays (CBAs): is based on the abstraction of hydrogen atoms and/or
addition of radical to the polyene structure of crocin and results in a disruption of the conjugated
system accounting for crocin bleaching (Somogyi, Rosta, Pusztai, Tulassay, & Nagy, 2007).
Total antioxidant capacity (TAC): This method is used to measure the peroxide level during
the initial stage of lipid oxidation. Peroxides are formed during the linoleic acid oxidation,
which reacts with Fe2+
to form Fe3+
and later these ions form a complex with thiocyanate
(Phatak & Hendre, 2014).
6.3.3. Methods to determine the antioxidant activity of artichoke leaves extracts
Mean total compounds phenolic content in artichoke leaves extracts are determined by
variety of methods cited bellow in different studies. This table shows the methods of analysis
the antioxidant capacity of the extract most used in artichoke:
Table 3: Methods to determine the antioxidant activity of artichoke leaves extracts
Extract’s type Method used Reference
Leaves powder
GC-MS/ TPC Assay(Fiolin-
Ciocalteu) / DPPH antioxidant
activity assay
(Mena-García , Rodríguez-
Sánchez, Ruiz-Matute, & Sanz,
2020)
Leaves powder FRAP Assay
(Heidarian & Rafieian-Kopaei,
2013)
Raw Artichoke ABTS; DPPH Assay
(Llorach, Espin, Tomas-Barberan,
& Ferreres, 2002)
Raw extracts ORAC Assay (Mabeau, et al., 2006)
Artichoke’s Raw Samples
LC-MS/MS Analysis & TAC
Assay
(Ferracane , et al., 2008)
Leaves powder Folin-Ciocalteu/ LC-MS/MS (Ben Salem, et al., 2019)

21. 21
6.3.4. methods to determine the effect of antioxidants on the quality of the products
The antioxidant’s potential of natural extracts on meat and meat by-product could be
determined by variety of methods to indicate if the extract’s activity is efficient and impactful.
The Thiobarbituric Acid Reactive Substances (TBARS) assay: It measures the
Malonaldehyde’s concentration ( MDA), which is produced from lipid peroxidation. It consists
of measuring the substance’s absorbance present in the sample which is capable to react with
thiobarnituric acid. The results are compared to a standard MDA curve and are expressed in
mg of MDA/Kg of meat. The higher value of TBARS shows that the product is towards the
oxidation and vice versa.
N,N-dimethyl-p-phenylenediamine (DMPD) assay : It leads to measure the antioxidant
potential by reacting with Fe3+, it gets converted to DMPD radical cation (DMPD+) purple
coloured radical cation. Which the antioxidant molecules make it trapped in the test samples.
The absorbance at 505 nm of a DMPD solution (Mona & Magda, 2012).
Determination of the activity of superoxide dismutase (SOD): is an antioxidant enzyme
found in erythrocytes, capable of eliminating superoxide free radicals. Its action is evaluated
by the xanthine oxidase method, during which xanthine is reduced by xanthine oxidase, leading
to the formation of superoxide anions. This mechanism is inhibited by SOD and its activity can
be determined by colorimetry (Saggu, et al., 1989).
Folin-Ciocalteu Assay: It is based on an oxidation / reduction reaction that is the basic
mechanism; thanks to its reducing nature. The absorbance of the developed blue colour is
measured at a wavelength of 765 nm and the results are expressed in µg of gallic acid / mL of
Artichoke leaves powder
TPC Assay (Fiolin-Ciocalteu)/
DPPH / β-Carotene bleaching
method
(Ibrahim, EL-Raey, Eldahshan, &
Souleman, 2013)
Dried leaves Folin-Ciocalteu assay/ HPLC/
DPPH radicals/
(Wang, et al., 2003)
The commercial artichoke
extract (powder)
Analysis of TBA reactive
substances (TBARS) for lipid
oxidation
(Tengilimoglu-Metin & Kizil,
2017)
Leaves powder
Folin-ciocalteu (Gallic acid
equivalents GAE)
(Ergezer & Serdaroglu, 2018)

22. 22
essential oil or mg of sample, using gallic acid as a standard (Blainski, Lopes, & De Mello,
2013).
Thiocyanate method: it is based on the peroxidation of linoleic acid, using ammonium
thiocyanate and ferrous chloride. absorbance is determined at 271 nm. antioxidant activity is
determined by the degree of peroxidation of linoleic acid, at 72 hours (Suja, Jayalekshmy, &
Arumughan, 2005).
Â-Carotene Discoloration Method: which is based on the ability of antioxidants to prevent
the loss of colour of β-carotene. the dose / response ratio of antioxidant activity for the extracts
is determined at different concentrations. the antioxidant activity (AA) of the extracts is
evaluated in terms of discoloration of β-carotene using Butylated Hydroxy anisole (BHA) in
methanol (100 ppm) for comparative purposes (Sikri & Berwal, 2008).
Ferric thiocyanate (FTC) method: in lipid peroxidation, peroxides are formed in which
oxidize Fe2 + to Fe3 +. this ionic form establishes a complex with potassium thiocyanate giving
the red colour and has a maximum absorbance at the wavelength 500 nm. Higher absorbance
indicates higher oxidation of the linoleic acid emulsion (Larrosa, Llorach, Espin, & Tomas-
Barberan, 2002).
6.4. Artichoke extracts case
In samples of the meat with the artichoke extract, the antioxidant capacity was determined
applying various methodologies and the information provided by each method was analysed.
after proceeding to the extraction and quantification of the polyphenols, the antioxidant activity
was evaluated using the techniques of Ferric Thiocyanate FTC after (LLorach, Espin, Tomas-
Barberan, & Ferreres, 2002), the DMPD assay after (Mona & Magda, 2012) •, the method of
thiocyanate (linoleic acid peroxidation) after (Llorach, Espin, Tomas-Barberan, & Ferreres,
2002). In all the tests for the determination of antioxidant activity, the results obtained were
comparable
7. Incorporation of artichoke extract in meat and meat products
This tables below represent the classification of the species of meat and meat products
according to the incorporation of artichoke extract, in liquid, powder or essential oil format
either in endogenous or exogenous format according to studies already carried out by
researchers.

23. 23
7.1. Incorporation in beef meat
Many of the studies presented in Table 4 have shown that natural antioxidant agents
extracted from artichoke could be effective in extending the shelf life of meat and meat
products, mainly by generating a delay in lipid oxidation but some of them found it couldn’t
be but they need further study to ensure.
For example, the researchs (Serdaroglu, Ergezer, & Akcan, 2012) carried out a study in which
they included in 100g of fresh beef patties, 38.7mg of artichoke powder extract. They were
stored in polythene bags at 2ºC for 7 days.They evaluate the total phenolic content, color,
TBARS values and protein oxidation during 1, 4 and 7 days of storage at 2ºC. Results showed
that artichoke extract is rich of phenolic compounds and they have a high efficiency as
antioxidant against lipid oxidation during the storage period of patties.
In other study, done by (Ozer, 2019), where he incorporated the Jerusalem artichoke powder
(JAP) in fermented sausage with 25% of extact concentration storage during 30 days. This
incorporation resulted in a significant decrease in TBARS and pH values and an increase in
moisture and protein content during fermentation. It had a positive effect. But for the study
carried out by concluted that the incorporation of artichoke extract into beef burger patties at
the levels, 10, 20, 30, 40 and 50% at 18ºC during 30 days. He concluded that it had no
determinal effect on the quality of the beef burger.
Another study carried out by (Gedrovica & Karklina, 2013),which was about applying an
artichoke extract on meatballs. They incorporate artichoke extract powder in the recipe of
making meatballs (beef, pork, white bread, onion, salt, and species). With concentration of ½
and ¼ %. They evaluate the antioxidant activity by using TBARS and Folin Ciucalteu methods.
The results indicate that there is no significant difference on the sensory properties of meatballs
but on it influences lipid oxidation and it could use to extend the shelf life of the meatballs.
The rest of the studies according to (Tengilimoglu-Metin & Kizil, 2017) shows the inhibitory
effects of 0.5 and 1% of artichoke extracts on total heterocyclic aromatic amines which are
carcinogens compounds during the high-temperature cooking of meats. Their study proves that
the extract could mitigate HAA formation in oven-roasted beef and chicken breast meat. We
can say that artichoke it could be considered as a medicinal plant.

24. 24
In other study, carried out by (Ergezer & Serdaroglu, 2018) ,shows the antimicrobial potential
of artichoke extract beside to its antioxidant one in raw beef patties with 500 and 1000 ppm
AE. An evaluation of total phenolic content (TPC), (DPPH), TBARS and microbiological
properties were evaluated during storage. The results show that 1000ppm AE was sufficient
for antioxidant and antimicrobial activity in RBPs.
In their study, (Ergezer & Serdaroglu, 2016) they incorporate 27.3g of AE phenolics per 100g
of meat and 10g of BHT (artificial antioxidant) in the same quantity. The samples were stored
at 2ºC for 7 days. Peroxide value and TBARS were evaluated during the assay. Results showed
that artichoke extract is rich sources of phenolic compounds and these compounds showed high
efficiency as antioxidant against lipid oxidation during the storage period of patties. The AE
treatment substantially inhibited lipid and protein oxidation in raw beef patties to a much
greater extent than BHT treatment.
Another study curried out by (Mona & Magda, 2012) aimed to utilize artichoke wastes in
preservation of meat patties during cold storage compared to some artificial preservatives such
So2 and sodium ascorbate .Six samples of meat patties with deferent levels of artichoke wastes
extract and/or So2 and sodium ascorbate were prepared. Colour, pH value, oxidative stability
and bacterial load were estimated for all samples during the cold storage period (0, 3, 6, 9 days).
They found that AE could retard oxidation better than sodium or other conservatives.
More than 90% of the studies confirm that the artichoke represents a source of bioactive
compounds with healthy properties, that can be used to develop ingredients and foods to be
included as part of beef meat diet. Helping it to extend its shelf life and replacing the artificial
conservatives.

25. 25
4: Incorporation of artichoke extracts in beef meat:
+: has an effect on oxidation; -: has no effect on oxidation.
Species Product
Way of
incorporation
Format Dose Storage Condition
Effect on
oxidation
Reference
Beef
Beef Patties Exogenous Powder 3%, 4%
For 0/30/60 days at (-
18ºC)
+
(Serdaroglu, Ergezer,
& Akcan, 2012)
Beef breast meat Exogenous Powder 0, 0.5, and 1.0% At 4ºC for one night +
(Tengilimoglu-Metin
& Kizil, 2017)
Beef Patties Exogenous Liquid
500 and 1000
ppm artichoke
extract
For days; 0, 1, 3, 5,
and 7) at 4 ± 1ºC.
+
(Ergezer, Kaya, &
Simsek, 2018)
Meatballs Exogenous Powder 5% At 4ºC for 3 days
No significant
difference
(Gedrovica &
Karklina, 2013)
Beef Patties Exogenous Powder
27.3 mg AE
phenolics per
100 g meat
2ºC for 7 days
+ (High
efficiency)
(Ergezer &
Serdaroglu, 2016)
Boneless lean beef
meat and beef tallow
Exogenous Powder
200, 400, 800
mg of artichoke
extract
0, 3, 6, 9 days at +
(Mona & Magda,
2012)
Beef burger Exogenous Powder
10, 20, 30, 40
and 50%
18ºC for 1 day +
(L.Zaki, Nasra, &
Abdelhak, 2014)
Sausage Exogenous powder 25% 4ºC for 30 days - (Ozer, 2019)

26. 26
7.2. Incorporation in poultry
In this case, some other studies, they incorporate artichoke extract (AE) in poultry to see
also its effect on that side. According to (Mirderikvandi, Kiani, Khaldari, & Alirezaei, 2016)
research, they evaluate AE on broiler meat in a endogenous way. They took 200 Ross chicken
divided into five groups and received: 100, 200, 300 and 500 mg/L in drinking water from 21
to 35 day., respectively. Antioxidant activity were determined by DPPH method and gallic acid
measurement. They found that 200 mg/L of AE it could be ideal to decrease lipid peroxidation
in meat of broilers, but it still depends on further studies to make sure of the efficiency of AE.
In other study, according to (Abbasi & Samadi, 2014), 240 Japanese quail chicks were used in
a 42-d trial, with a concentration of 1.5 and 3 % of AE and 300 mg of vitamin E. The antioxidant
activity was evaluated by using TBARS method. It showed that this incorporation may improve
oxidative stability of the meat quality. Therefore, further studies are needed.
Another one done by (Souha, Ines, Samir, & Naziha, 2019), which was to evaluate the effect
of artichoke powder (AP) with a concentration of 6% on microbiological, sensorial and
physicochemical properties of ewe’s meat dry sausages. They mixed the AP with sausage
formulation and they were stored for 6 days at 25ºC. The sausage’s lipid oxidation was
determined by measuring TBARS every day to see the effect difference. The TBARS values
increased during every day. So, it could be established that the addition of AP was able to
enhance the oxidative stability of the sausages by reducing the autooxidation.
The rest of the studies according to (Zaker-Esteghamati, Seidavi, & Bouyeh, 2020) and (Ozturk
& Serdaroglu, 2018) shows beside that it contains bioactive phenolic compounds, it also a
source of nutritional substances. And it’s a very high-quality antioxidant medicine plant that
has recently attracted the attention of poultry and nutrition researchers to supplement their
rations and reduce feed costs. In one of the studies, the impact of artichoke powder on chicken’s
broiler immunity was not significant in the cited literature, but dietary, it has an important
impact on production performance, carcass characteristics, liver enzymes activity, and meat
characteristics of broiler chickens. The other one, according to (Ozturk & Serdaroglu, 2018)the
Jerusalem artichoke powder (JAP) could be incorporated into emulsified chicken meatballs as
sodium tripolyphosphate replacers. The dietary content was quite high to improve the
significant impact of AE.

27. 27
Table 5: Incorporation of artichoke extract in poultry
+: has an effect on oxidation; -: has no effect on oxidation.
Chicken
Thigh meat Endogenous Powder
100, 200, 300
and 500
mg/litter
21-35 days +
(Mirderikvandi,
Kiani, Khaldari, &
Alirezaei, 2016)
Chicken meatballs Exogenous Powder 18.11, 2.6, 5.8 g 4ºC for 1 day +
(Ozturk &
Serdaroglu, 2018)
Japanese Quail
chicks
Endogenous Powder 1.5 and 3 % 42 days +
(Abbasi & Samadi,
2014)
Culled ewes Exogenous Powder 6% -------- +
(Souha, Ines,
Samir, & Naziha,
2019)
Broilers meat
Endogenous &
exogenous
Powder 0, 2, 4 and 6% 42 days +
(Zaker-
Esteghamati,
Seidavi, &
Bouyeh, 2020)

28. 28
8. DISCUSSION
The population's greater preference for natural and healthy foods has forced the meat industry
to include natural antioxidants in various products to delay the oxidative degradation of lipids
and proteins, improve their quality, give them added value, and replace the possible risks that
the use of artificial antioxidants may involve. The extracts obtained from vegetable sources can
fulfill a series of functions such as dyes, antioxidants, flavorings, or antimicrobial agents, being
a suitable alternative for use in meat and its derivatives (Nikmaram, et al., 2018).
Many of the studies presented in this bibliographic review have shown that natural antioxidant
agents extracted from vegetables and herbs could be effective in extending the shelf life of
meat and meat products, mainly by generating a delay in lipid oxidation. Extracts and other
derivatives include: grape seed extract, garlic and onion, pepper, green tea, coffee, peanuts,
pine leaves, cocoa leaves, mint leaves, olive leaves, nettle leaves, ginger, carob, rosehip peel,
turmeric, hibiscus, pomegranate peel, cinnamon, lemon balm, and rosemary, thyme, sage,
garlic, cloves, rosehip, oregano, olive, canola, palm, soy, cotton, sesame , linen and wonder
(Aziz & Karboune, 2018; Shahidi & Ambigaipalan, 2015).
Among the vegetables we have artichoke by-products and artichoke waste that represent a huge
amount of discarded material (Lattanzio, Kroon, Linsalata, & Cardinali, 2009). This review
allows us through a multitude of studies investigate the inhibitory effect of different
concentrations of each liquid and powder form extract concentration (10%-50%). About 85%
of them argue that the extracts included in most of the meat of the beef, among which the most
used were exogenous, had an effect positive on oxidation.
Artichoke extracts were included in most studies exogenously in the composition of meat
products with ingredients. Of all the extracts tested, the most frequent format was in the form
of powder and the second, liquid. The choice of the powder format may be due to the greater
ease of extraction since it can generally be obtained simply by drying the initial product and its
subsequent grinding.
Artichoke residues were subjected to different extraction processes, and the antioxidant
capacity and phenolic composition of the extracts were analyzed by spectrophotometric
methods and high-performance liquid chromatography (HPLC) analyses, respectively. The
antioxidant activity of the obtained extracts determined by ABTS, TBARS values which were
expressed as milligrams of malondialdehyde ( MDA) per kg of meat, DPPH (2,2-diphenyl-1-

29. 29
pycrilhydracyl), FRAP (Ferric Ion Reducing Antioxidant Power), and β-carotene-linoleic acid
was highly correlated with the total concentration of phenolic compounds. The extraction
solvent most used was the methanol. Generally, leave extracts showed higher contents of
phenol compounds.
These studies proved that improved lipid oxidation stability in meat by products during
manufacturing and storage could be achieved by replacing meat fat with artichoke extracts with
high levels. The most relevant positive effects observed, both in beef and poultry, were the
delay of lipid oxidation and the stability of color throughout the preservation period, both
managing to lengthen the shelf life of fresh meat.
It is obvious that it is effective in decreasing the oxidation levels in all kind of meat even though
the way of incorporation if it’s exogenous or endogenous. But their findings showed that it
depends on the concentration of the extract. In addition to reducing the oxidative deterioration
of meat, the artichoke leaves extracts have antimicrobial properties.

30. 30
9. CONCLUSION
In the end of this study and according to the studies done before, it could be concluded that:
1) The most used format of artichoke extract was powder which was extracted in the mostly
of the studies by using methanol or ethanol.
2) TBARS and DPPH were the most commonly methods selected to evaluate the efficiency
of artichoke extract antioxidant capacity.
3) The artichoke extract increases the shelf life of the meat products (beef, chicken)
preserving biochemical and organoleptic properties during storage period, so it represents a
good alternative to synthetics ones.
4) More investigations are highly recommended to elucidate the potential use of artichoke as a
rich source of natural antioxidant phenolics on other kinds of meat.

31. 31
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