Fennel (Foeniculum vulgare) extracts as potential antioxidants in beef burgers

Milo Mujović; Branislav Šojić; Branimir Pavlić; Predrag Ikonić; Snežana Škaljac; Danijela Bursać Kovačević

doi:10.18485/meattech.2023.64.2.54

Milo Mujović University of Novi Sad, Faculty of Technology
Branislav Šojić University of Novi Sad, Faculty of Technology
Branimir Pavlić University of Novi Sad, Faculty of Technology
Predrag Ikonić University of Novi Sad, Institute of Food Technology
Snežana Škaljac University of Novi Sad, Faculty of Technology
Danijela Bursać Kovačević University of Zagreb, Faculty of Food Technology and Biotechnology

DOI: https://doi.org/10.18485/meattech.2023.64.2.54

Keywords: fennel, essential oil, supercritical fluid extracts, beef burgers, natural antioxidants

Abstract

The effect of fennel (Foeniculum vulgare) essential oil (EO) and fennel supercritical fluid extracts (SFE1 and SFE2) on lipid oxidation of beef burgers was investigated. The basic formulation of beef burgers was obtained by manually mixing fresh minced beef meat with the table salt (2%). From the obtained basic formulation, eight treatments were produced with the addition of the following ingredients extracted from fennel: essential oil (EO), supercritical fluid extract 1 (SFE1), SFE2, and also the standard compound, anethole (A). The ingredients were used at two levels: 0.075 and 0.150 µL/g. The basic formulation of the beef burger was marked as a control (without antioxidants). Lipid oxidative reactions in beef burgers were determined by a spectrophotometric method – the TBARS test. All ingredients reduced lipid oxidation in beef burgers. SFE1 and SFE2 had a higher (p<0.05) antioxidative potential than EO and anethole. Therefore, the results of this study displayed the significant antioxidative potential of fennel EO, and especially fennel SFEs, as novel natural antioxidants in beef burger processing.