Efficacy of cinnamon and qysoom essential oils, alone and in combination, to retard lipid oxidation in olive oil and frozen beef-burger models

Abstract

Oxidation consequences are detrimental for sensory and shelf life of meat products. Because of its safety and effectiveness, natural antioxidants are increasingly demanded by consumers and legal authorities. Therefore, this study aims to evaluate the effectiveness of essential oils (EOs) of Cinnamomum verum (Cinnamon, CEOs) and Ahcillea arabica (Qysoom, QEOs) to retard lipid oxidation in olive oil and frozen beef-burger models against BHT. First: CEOs, QEOs, and BHT antioxidant capacities were evaluated on thermally induced oxidation of olive oil (220◦C/2 hrs). Then; EOs were added alone or together to the beef-burger samples at concentrations of 0.05% and 0.1%; while BHT at 0.6% level served as a standard besides negative control group. Product was stored at-18◦C/21 days, and examined for lipid oxidation using thiobarbituric acid reactive substances (TBARS) assay, and sensory evaluation at zero and after 21 days. Results showed that the 0.8% of both EOs was the most effective concentration to retard oil oxidation, with TBARS values (mg MAE/kg) 0.14 and 0.28 for Qysoom and Cinnamon, respectively. The TBARS values for negative control and BHT beef-burger samples were 1.62 and 1.12; whereas the CEOs (0.05 and 0.1%) showed the strongest antioxidant effect with TBARS values of 0.73 and 0.87, respectively; followed by 0.05% mixture EOs, QEOs, then 0.1% mixture. At the beginning of storage, sensory evaluation results revealed higher acceptability for control, BHT and CEOs treated beef-burger over QEO beef-burger. But at the end of storage, the acceptability of QEOs beef-burger enhanced to equalize the acceptability of other treatments. It might be recommended that the CEOs and QEOs could retard the oxidative rancidity of frozen meat products and impart a desirable flavor effect at the same time.