Two varieties of onion peel extracts to monitor oxidation in beef model system
International Journal of Food Science and Technology, cilt.61, sa.2, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 61 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.1093/ijfood/vvag195
- Dergi Adı: International Journal of Food Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: antioxidants, extraction/separation, food quality, lipid oxidation, meat, onions, polyphenols, valorisation
- Ankara Üniversitesi Adresli: Evet
Özet
This study investigated the effects of yellow onion peel extract powder (YOEP) and red onion peel extract powder (ROEP) in beef batters on oxidative stability during storage at 4 °C for 7 days. The total phenolic content of ROEP and YOEP was 28.91 and 18.56 mg GA/g peel, respectively, while their DPPH radical scavenging activities were 92.38% and 95.60%, respectively. The initial pH values (̴5.7) increased significantly during storage in all groups (p < .001), but this increase was less pronounced in the ROEP-treated samples, which exhibited a pH of 6.39 on day 7, compared with 6.63 and 6.59 in the CONT and YOEP groups, respectively. The natural purplish pigments of ROEP affected meat colour, resulting in lower a* values (p < .05). Metmyoglobin formation reached its maximum values of 81.95%, 80.43%, and 72.04% in the CONT, YOEP, and ROEP, respectively, on day 4 (p < .001). Both extracts effectively delayed lipid oxidation during storage. Red onion peel extract powder showed the strongest protective effect, exhibiting the smallest increase in thiobarbituric acid reactive substance (TBARS) values after 7 days (0.57 mg MA/kg) compared with the initial levels (0.44 mg MA/kg), indicating its superior potential as a natural antioxidant for improving oxidative stability in meat systems.