Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef

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dc.citation.issue7
dc.citation.volume58
dc.contributor.authorKaur R
dc.contributor.authorKaur L
dc.contributor.authorGupta TB
dc.contributor.authorBronlund J
dc.date.accessioned2024-07-19T03:03:57Z
dc.date.available2024-07-19T03:03:57Z
dc.date.issued2023-02-28
dc.description.abstractEssential oils possessing antioxidant characteristics have acquired broad interest as an alternative to synthetic food antioxidants like butylated hydroxytoluene (BHT). In this study, mānuka (with 5, 25 and 40% triketone content) (MO), rosemary (RO) and kānuka (KO) oils were characterised and screened through DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric radical absorbing power) assays for their antioxidant efficacies. Different triketone levels were selected to examine their effect on the antioxidant activity of MO. All MOs showed higher phenolic content and antioxidant activities than KO and RO. Based on the obtained results, the MO with 25% triketone content and RO were chosen to study their antioxidant effects in pastes prepared from New Zealand normal (3% fat) and wagyu (12% fat) beef during refrigerated storage (7 days). No significant effect of the oils was observed on lipid oxidation in normal pastes during storage. However, MO and BHT significantly reduced lipid oxidation in wagyu pastes, showing the potential of mānuka oil as a natural antioxidant in high-fat meat products.
dc.description.confidentialfalse
dc.edition.editionJul 2023
dc.format.pagination4066-4073
dc.identifier.citationKaur R, Kaur L, Gupta TB, Bronlund J. (2023). Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef. International Journal of Food Science and Technology. 58. 7. (pp. 4066-4073).
dc.identifier.doi10.1111/ijfs.16390
dc.identifier.eissn1365-2621
dc.identifier.elements-typejournal-article
dc.identifier.issn0950-5423
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70244
dc.languageEnglish
dc.publisherJohn Wiley and Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)
dc.publisher.urihttps://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.16390
dc.relation.isPartOfInternational Journal of Food Science and Technology
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant properties
dc.subjectkanuka oil
dc.subjectmanuka oil
dc.subjectmeat
dc.subjectnatural preservatives
dc.subjectrosemary oil
dc.subjectmanuka
dc.titleEffectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef
dc.typeJournal article
pubs.elements-id460816
pubs.organisational-groupCollege of Health
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