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. 2021 Mar 18;16(3):e0248499.
doi: 10.1371/journal.pone.0248499. eCollection 2021.

Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers

Jéssica de Oliveira Monteschio  1 , Fernando Miranda de Vargas Junior  2 , Adrielly Lais Alves da Silva  2 , Renata Alves das Chagas  2 , Tatiane Fernandes  2 , Ariadne Patricia Leonardo  2 , Isabelle Naemi Kaneko  3 , Laura Adriane de Moraes Pinto  4 , Ana Guerrero  5 , Antônio Alves de Melo Filho  6 , Vany Perpétua Ferraz  7 , Gisele Maria Fagundes  1 , James Pierre Muir  8
Affiliations

Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers

Jéssica de Oliveira Monteschio et al. PLoS One. .

Abstract

We evaluated the effects of the inclusion of copaíba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytoluene (BHT) in sheep burgers during 14 days of storage in a refrigerated display case (4°C). During the shelf life days, analyzes of antioxidant activity, lipid oxidation, pH, color, cooking loss, texture and consumer acceptability were carried out on refrigerated burgers. The addition of copaíba essential oil showed an antioxidant effect in sheep burgers (P > 0.05), reducing lipid oxidation. Copaiba essential oil added at 0.05% showed the highest antioxidant activity, decreased cooking losses and delaying discoloration (loss of redness) during storage; it further improved, the tenderness of sheep burgers (P < 0.05). The treatments had no effect (P > 0.05) on consumer acceptability. Copaiba essential oil is a promising natural antioxidant to increase the shelf life of meat products, as well as being a viable solution to replace synthetic antioxidant BHT, thereby promoting the fresh-like quality appeal of sheep burgers.

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Conflict of interest statement

The authors have declared that no competing interests exist.

Figures

Fig 1
Fig 1. Concentration of chemical components in essential oil of Copaiba.
Fig 2
Fig 2. Antioxidant activity ABTS, DPPH radical scavenging and Total phenolic compounds of sheep burgers during storage.
CON–sheep burger, without antioxidants; BHT—burger containing hydroxytolueneobutylated; CEO-0.05% sheep burger with 0.05% of Copaiba essential oil; CEO-0.1%: sheep burger with 0.1% of Copaiba essential oil). Different lower case letters in the same line are significantly different between treatments. Different upper case letters in the same column are significantly different between days of storage in a treatement.
Fig 3
Fig 3. Effect of copaiba essential oil and BHT inclusion on lipid oxidation of sheep burger during storage.
CON–sheep burger, without antioxidants; BHT—burger containing hydroxytolueneobutylated; CEO-0.05% sheep burger with 0.05% of Copaiba essential oil; CEO-0.1%: sheep burger with 0.1% of Copaiba essential oil). Different lower case letters in the same line are significantly different between treatments. Different upper case letters in the same column are significantly different between days of storage in a treatement.
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