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Potential application of epazote (Chenopodium ambrosioides L.) as natural antioxidant in raw ground pork

Villalobos-Delgado, Luz H., González-Mondragón, Edith Graciela, Salazar Govea, Alma Yadira, Andrade, Juana Ramírez, Santiago-Castro, J. Tenoch
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 306-313
Dysphania ambrosioides, sensory evaluation, ground pork, phenolic compounds, pH, color, flavonoids, antioxidant activity, liquid chromatography, antioxidants, thiobarbituric acid-reactive substances, ascorbic acid
The antioxidant effect of epazote infusion (EI) and ethanolic extract of epazote (EE) was evaluated in raw ground pork stored at 4 °C for 9 days. EI and EE were characterised by evaluating total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (AA). The phenolic compounds present were identified using ultra-high performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). TBARS were analysed in the raw ground pork with EI (MEI) and EE (MEE) as well as meat without EI and EE as the control (CTL) and sodium ascorbate (NaASC) as positive control. For instrumental colour, pH, microbiological status and the sensorial analysis, only MEI, MEE and CTL were considered. EI showed higher TPC and TFC while EE showed a higher percentage of some phenolic compounds, but AA was the same for both samples. TBARS values for MEI and MEE were lower than the CTL. MEI and MEE had higher values in a* and a*/b*, but the pH and microbial count was lower for MEE. Finally, MEI showed the highest score for acceptability in colour and appearance, while CTL showed the lowest score in all the attributes evaluated. In conclusion, epazote has potential as a natural antioxidant in meat and meat products.