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Oleuropein from Olive Leaf Extract as Natural Antioxidant of Frozen Hamburger



Author(s)

Claude Elama¹, Mohammed Tarawa¹ and Fuad Al-Rimawi²

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DOI:10.17265/2159-5828/2017.08.005

1..Department of Food Science & Technology, College of Science and Technology, Al-Quds University, Abu Dies, P.O. Box 20002, Jerusalem, Palestine
2. Department of Chemistry and Chemical Technology, College of Science and Technology, Al-Quds University, Abu Dies, P.O. Box 20002, Jerusalem, Palestine

Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in oleuropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 °C compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of oleuropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.

Oleuropein, olive leaf extract, lipid oxidation, frozen storage, beef burger quality, natural antioxidants.