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. 2018 Dec 26;8(1):10.
doi: 10.3390/foods8010010.

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

Djamel Djenane  1 , Diego Gómez  2 , Javier Yangüela  3 , Pedro Roncalés  4 , Agustín Ariño  5
Affiliations

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

Djamel Djenane et al. Foods. .

Abstract

Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a'hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 ± 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 ± 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB.

Keywords: Escherichia coli O157:H7; Halal minced beef; High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD); Salmonella enterica ser. Enteritidis; by-products; leaf extracts; retail/display; safety; shelf-life; wild olive tree.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Experimental design: Sylv.OLE (extract from leaves of Algerian oleaster) application in Halal minced beef. HMB: Halal minced beef; STEC: shiga toxin-producing Escherichia coli; CECT: Colección Española de Cultivos Tipo (Spanish Type Culture Collection); HPLC: High Performance Liquid Chromatography; DAD: Diode Array Detector; DPPH•: stable radical 2,2-diphenyl-1-picrylhydrazyl; TBARS: thiobarbituric acid reactive substances; PCA: Plate Count Agar.
Figure 2
Figure 2
Total psychrotrophic bacteria counts (log10 CFU/g ± SD (standard deviation)) of HMB (Halal minced beef) treated with sylv.OLE during display.
Figure 3
Figure 3
Escherichia coli O157:H7 growth rate in HMB during display in the presence of different sylv.OLE concentrations.
Figure 4
Figure 4
Salmonella enterica ser. Enteritidis growth rate in HMB during display in the presence of different sylv.OLE concentrations.
Figure 5
Figure 5
TBARS (thiobarbituric acid reactive substances) values (mg MDA/kg) during display of HMB containing different sylv.OLE concentrations.
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