Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers

The antioxidant capacity of hydroalcoholic extracts of Brosimum gaudichaudii (BG) and Pyrostegia venusta (PV) in vitro and in beef burgers were evaluated. The antioxidant capacity (DPPH, FRAP, phosphomolybdenum) and total phenolic content of different ethanol concentrations (0, 25, 50, 75, 100%) of BG and PV extracts were assessed. The effects of the addition of BG and PV extracts on the physicochemical and sensory characteristics of beef burgers were evaluated during storage for 10 d at 4 °C and compared to commercial antioxidants. Ethanolic solutions 50% BG and 75% PV showed the highest phenolic content and antioxidant activity. BG-treated burgers showed lower TBARS values than PV-treated burgers (0.24 and 0.68 mg/kg, respectively) and similar values to sodium ascorbate and butylated hydroxytoluene treated burgers. PV extract addition decreased lightness, redness, and chroma values of the burgers (P < 0.05). However, BG-treated burgers showed similar color values compared to burgers treated with commercial antioxidants (P > 0.05), indicating similar capacity of maintaining the typical color of burgers after storage. The BG extract did not impair (P > 0.05) consumers’ sensory acceptance of the burgers. Thus, BG extract can be potentially used as a natural antioxidant against oxidative reactions in burgers.