Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis)
Background: Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5–2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this...
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doaj-d1ecd5510ffa4f5f8ffde2135466b2412020-11-25T00:17:28ZengElsevierElectronic Journal of Biotechnology0717-34582019-07-01402229Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis)Agnieszka Bilska0Joanna Kobus-Cisowska1Dominik Kmiecik2Bożena Danyluk3Ryszard Kowalski4Daria Szymanowska5Anna Gramza-Michałowska6Oskar Szczepaniak7Department of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland; Corresponding author.Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, PolandDepartment of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandBackground: Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5–2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this study was to determine the influence of rosemary extract and 20% rapeseed oil substitution for animal fat on storage changes and inhibition of cholinesterases in liver pâté. Results: Preliminary research showed that rosemary extract exhibited antioxidative activity in the system of accelerated Rancimat and Oxidograph tests. Then, rosemary extract was used as an ingredient in liver pâté. During the experiment, meat samples were refrigerated and tested on days 1, 5, 8, 12 and 15 after production. The study proved that the substitution of 20% of animal fat with rapeseed oil decreased the content of saturated acids and increased the content of monoenic fatty acids by approximately 5% and polyene fatty acids by 40%. Conclusions: In addition to antioxidative activity, the rosemary extract affected the health-promoting value of the samples, which inhibited cholinesterase activity during the entire storage period. The extract inhibited AChE more than BChE.How to cite: Bilska A, Kobus-Cisowska J, Kmiecik D, et al. Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis). Electron J Biotechnol 2019;40. https://doi.org/10.1016/j.ejbt.2019.03.007 Keywords: Animal fat, Antioxidants, Cholinesterase, Essential oils, Liver pâté, Peroxide value, Rapeseed oil, Rosemary extract, Rosmarinus officinalis, TBARShttp://www.sciencedirect.com/science/article/pii/S0717345819300132 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Agnieszka Bilska Joanna Kobus-Cisowska Dominik Kmiecik Bożena Danyluk Ryszard Kowalski Daria Szymanowska Anna Gramza-Michałowska Oskar Szczepaniak |
spellingShingle |
Agnieszka Bilska Joanna Kobus-Cisowska Dominik Kmiecik Bożena Danyluk Ryszard Kowalski Daria Szymanowska Anna Gramza-Michałowska Oskar Szczepaniak Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis) Electronic Journal of Biotechnology |
author_facet |
Agnieszka Bilska Joanna Kobus-Cisowska Dominik Kmiecik Bożena Danyluk Ryszard Kowalski Daria Szymanowska Anna Gramza-Michałowska Oskar Szczepaniak |
author_sort |
Agnieszka Bilska |
title |
Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis) |
title_short |
Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis) |
title_full |
Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis) |
title_fullStr |
Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis) |
title_full_unstemmed |
Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis) |
title_sort |
cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (rosmarinus officinalis) |
publisher |
Elsevier |
series |
Electronic Journal of Biotechnology |
issn |
0717-3458 |
publishDate |
2019-07-01 |
description |
Background: Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5–2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this study was to determine the influence of rosemary extract and 20% rapeseed oil substitution for animal fat on storage changes and inhibition of cholinesterases in liver pâté. Results: Preliminary research showed that rosemary extract exhibited antioxidative activity in the system of accelerated Rancimat and Oxidograph tests. Then, rosemary extract was used as an ingredient in liver pâté. During the experiment, meat samples were refrigerated and tested on days 1, 5, 8, 12 and 15 after production. The study proved that the substitution of 20% of animal fat with rapeseed oil decreased the content of saturated acids and increased the content of monoenic fatty acids by approximately 5% and polyene fatty acids by 40%. Conclusions: In addition to antioxidative activity, the rosemary extract affected the health-promoting value of the samples, which inhibited cholinesterase activity during the entire storage period. The extract inhibited AChE more than BChE.How to cite: Bilska A, Kobus-Cisowska J, Kmiecik D, et al. Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis). Electron J Biotechnol 2019;40. https://doi.org/10.1016/j.ejbt.2019.03.007 Keywords: Animal fat, Antioxidants, Cholinesterase, Essential oils, Liver pâté, Peroxide value, Rapeseed oil, Rosemary extract, Rosmarinus officinalis, TBARS |
url |
http://www.sciencedirect.com/science/article/pii/S0717345819300132 |
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