This document summarizes a master's dissertation on using artichoke extract to prolong the shelf life of meat and meat products. The objectives were to analyze artichoke's antioxidant properties and capacity, evaluate its antioxidant effects on beef and poultry, and detail its mechanisms for inhibiting oxidation. Most information came from science databases. Artichokes contain flavonoids and phenolic acids that are natural antioxidants. Various extraction methods were used to obtain the extract. Tests then measured the extract's antioxidant activity and effects when added to different meats stored at varying temperatures and times. Results showed the extract significantly reduced oxidation in most cases. Therefore, artichoke extract represents a good natural alternative to synthetic antioxidants for preserving meat products.

1. Antioxidant Properties Of Artichoke Extract To
Prolong The Shelf Life Of Meat And Meat Products
Supervised by:
Mª Dolores Garrido Fernández
Macarena Egea Clemenz
Master of Nutrition, Food Technology and Food
Safety
Master Dissertation
Under the name:
Presented by:
BELAID Noura
Jury membres:
Maria Carmen Martinez Gracia: President
Rocio Gonzalez Barrio: Secretary
Amaury Taboada Rodriguez : Vocal
Maria Antonia Murcia Tomás: Substitute

2. PLAN
Introduction & Objectives01
Materials & Methods02
Results & Discussion03
Conclusions04

3. Introduction & Objectives01

4. INTRODUCTION:
They don’t provide
any nutritional
value.
• Food Oxidation is one of the major
causes of food spoilage.
Synthetic antioxidant such as
BHT, BHA, THBQ are
known to be cytotoxic as
they found to increase
toxicity in cells.
Natural Antioxidant
A good alternative 4

5. OBJECTIVES
Analyse the methods of extraction and
determination of the antioxidant capacity of
phenolic compounds of artichoke.
Evaluate the antioxidant abilities of artichoke
extracts on meat and meat products from beef and
poultry to prolong their shelf life.
Analyse the powerful effect of artichoke extract by
detailing its action mechanisms to inhibit
oxidation.
1
2
3
5

6. Materials & Methods02

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Most of the information collected comes from the following databases: ScienceDirect (40%),
ResearchGate (28%), PubMed (9%), and Academia Edu (8%). 7
Database of the bibliographic review

8. Meat spoilage
8

9. Methods of meat preservation
Salting
Where salt is added to
mainly meat to draw out
moisture.
Synthetic antioxidants
Commonly used additives:
BHT,BHA nitrites, sulfites,
organic acids and sorbates
Modified Atmosphere
Packaging (MAP)
It consists of replacing the
atmosphere of the
container.
Freezing
Remove as much moisture
as possible and do it as
quickly as possible.
9
Natural antioxidant
The use of some plant
extracts( grape, oregano,
basil, sage..)

10. Artichoke plant: All you need to know
Flavonoids
Apigenin, luteolin and their
conjugates
Phenolic Acids
It’s a source of bioactive
compounds with healthy
properties: Caffeic and Ferulic
acids,
it is also a source of vitamin C
and folates and vitamins of the
B complex (biotin, niacin, and
pyridoxine.
It is a source of some minerals
such as potassium, calcium, and
sodium, in addition to
magnesium, phosphorus, iron,
copper.

11. EXTRACTION METHODS OF AE
fractionation
and analysis
( HPLC )
Lyophilization
and
purification
Filtration /
homogenization
 70% Ethanol
 Boiled water
 Distillation
 Ethyl Acetate
 Hexane
Raw
Artichoke
11

12. Methods of Identification of Phenolic
Compounds in Artichoke Extracts:
 Total Phenolic Compounds (TPC)
 The 2, 2diphenyl-1-picryl-hydrazyl (DPPH)
method
 The ORAC (oxygen radical absorption
capacity) assay
 FRAP (Ferric reducing antioxidant power) assay
12
 N,N-dimethyl-p-phenylenediamine (DMPD)
 The Thiobarbituric Acid Reactive Substances
(TBARS)
 Ferric thiocyanate (FTC) method
 Â-Carotene Discoloration Method
Methods to determine the
antioxidant activity of AE

13. Results & Discussion03

14. Antioxidant artichoke in beef meat
Exogenous / Powder/ 3%,4%/ 60 days at
18ºC  Significant effect
Beef Patties
Exogenous/ Powder/ 200-800mg AE/
0-9 day at 18ºCsignificant effect
Boneless lean beef
Exogenous/ Powder/ 0,5 & 1% / 1
night at 4C Significant effect
Beef breast meat
Exogenous/ Powder/ 5% / 3 days
at 4ºCNo significant difference
Meatballs
Exogenous/ Liquid/ 500-1000ppm AE/ 5
days at 18ºCSignificant effect
Beef Patties
Exogenous/ Powder/ 10-50%/ 1 day at
18ºC Significant difference
Beef Burger
Exogenous/ Powder/ 27,3mg AE / 7
days at 2ºC High efficiency
Beef Patties
Exogenous/ Powder/ 25%/ 30 days at
4ºCno significant difference
Sausage
Beef meat
14

15. Antioxidant Extract in poultry:
Japanese Quail Chicks
Endogenous/ Powder / 1,5 and 3%
/ for 42 days Significant effect
Broilers meat
Endogenous & exogenous / Powder/ 0,2-
6 %/ for 42 day significant effect
Culled chicken
Exogenous / Powder /6% has
an effect on oxidation
Chicken meatballs
Endogenous / Powder/ 5,8-18,11-g/
4ºC for 1 day  with significant effect
Thigh meat
Endogenous/ Powder/ 100-500mg/L/ 21-
35 at 18ºC has an effect on oxidation
15

16. Discussion:
The extracts that contained high amounts of total phenolic compounds were
relatively high antioxidant activity.
TBARS and DPPH were the most commonly methods selected to evaluate the
efficiency of AE antioxidant capacity.
The most used format of AE was powder which was extracted in the mostly of
the studies by using methanol or ethanol.
The most way used for incorporation of AE is exogenous.
16

17. Conclusions04

18. C o n c l u s i o n s :
 The AE increases the shelf life of the meat products
 It preserves biochemical and organoleptic properties
during storage period
 It represents a good alternative to synthetics ones.
 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.

19. THANK YOU
FOR YOUR ATTENTION
MUCHAS GRACIAS POR SU ATENCIÓN