Optimization of extraction conditions of Micromeria fruticosa and use of optimized extract in beef patties production

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dc.contributor.authorAnlar Daldal, Pinar
dc.contributor.authorCinar Topcu, Kubra
dc.contributor.authorCakir, Ozlem
dc.date.accessioned2026-09-01T15:53:09Z
dc.date.available2026-09-01T15:53:09Z
dc.date.issued2026
dc.departmentBayburt Üniversitesi
dc.description.abstractThis study aimed to optimize the conditions for obtaining an ethanol extract from Micromeria fruticosa (M. fruticosa) and to determine the antioxidant activity and phenolic compound content of the resulting extract. Subsequently, the use of the optimized extract in beef patties was evaluated, and the effects of the cooking process on the physicochemical properties of the product were examined. In this context, the highest efficiency was obtained in terms of total phenolic contents (TPC), as well as DPPH (2,2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP) values, during the ethanol extraction of the plant. The optimum extraction conditions were determined to be 12 g of sample, 20 min, and 75% ultrasonic power. Under these conditions, the TPC of the extract was found to be 37.128 mg GAE/g dry weight, the DPPH value was 42.865, and the FRAP value was 254.776 mg TE/g dry weight. In the second phase of the study, the optimized extract was used at different concentrations (0%, 0.5%, 1.0%, and 1.5%) to produce beef patties, which were then analyzed for pH, moisture content, TBARS (thiobarbituric acid-reactive substances), and cooking yield. The use of the extract did not cause a statistically significant difference in the moisture content and TBARS values of the samples (p > 0.05). However, it was determined that the pH values of the samples containing 0% and 0.5% extract were lower than those containing 1.0% and 1.5% extract (p < 0.01). In addition, it was observed that the use of the extract had a positive effect on cooking yield, and that cooking yield increased with increasing extract concentration. As a result of the study, it was concluded that M. fruticosa holds promising potential as a natural additive in meat and meat products, offering a functional ingredient that can contribute to the development of value-added, health-oriented food products.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Atatrk University [FKP-2024-13610] -- This work was supported by the Scientific Research Projects Coordination Unit of Ataturk University with the project number: FKP-2024-13610.
dc.identifier.doi10.1007/s44463-026-00082-9
dc.identifier.issn2636-0772
dc.identifier.issn2636-0780
dc.identifier.issue1
dc.identifier.pmid42384298
dc.identifier.scopus2-s2.0-105043433366
dc.identifier.scopusqualityQ1
dc.identifier.urihttp://dx.doi.org/10.1007/s44463-026-00082-9
dc.identifier.urihttps://hdl.handle.net/20.500.12403/8542
dc.identifier.volume46
dc.identifier.wosWOS:001809435600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringernature
dc.relation.ispartofFood Science of Animal Resources
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260820
dc.subjectResponse Surface Methodology (Rsm)
dc.subjectPatties
dc.subjectAntioxidant Activity
dc.subjectCooking Yield
dc.subjectMicromeria Fruticosa
dc.titleOptimization of extraction conditions of Micromeria fruticosa and use of optimized extract in beef patties production
dc.typeArticle

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