Exploring the impact of acorn extract on the quality and taste of beef meat burgers

This study aimed to investigate the effects of extracts obtained from valonia (Quercus ithaburensis), sessile (Quercus petraae) and holy oak (Quercus ilex) acorns on the total phenolic content and antioxidant activity (DPPH radical scavenging activity), physicochemical (color, pH, lipid and protein oxidation) and sensory properties of raw refrigerated beef meat burgers stored at 2ºC for 14 days. Incorporation of acorn extracts significantly increased pH values of the meat burgers on every analysis day (except day 7) (p<0.05). Color values of the burgers did not change with the addition of extracts. The phenolic contents and antioxidant activities of the samples containing acorn extracts were significantly higher than that of the control samples throughout the storage (p<0.05).  Acorn extracts were found to be effective in preventing lipid and protein oxidation. It was concluded that the extracts of acorn fruits have the potential to be used as natural antioxidants to minimize oxidation problems in the meat burgers.

Keywords: Acorn extract, Natural antioxidant, Oxidation, Meat burger.

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