Scopus
Quality Preservation Potential of Tanacetum macrophyllum Extract in Refrigerated Meat Products: Antioxidant and Molecular Investigation
Food Biophysics · Mart 2026
Makale Bilgileri
DergiFood Biophysics
Yayın TarihiMart 2026
Cilt / Sayfa21
Scopus ID2-s2.0-105026336494
Özet
This study investigates the physicochemical, and antioxidant properties of Tanacetum macrophyllum extract and its effects on lamb minced meat during refrigerated storage. The extract exhibited significant antioxidant activity, with high total phenolic and flavonoid contents, confirmed by HPLC analysis revealing abundant p-coumaric acid, ascorbic acid, and quercetin. ICP-MS analysis indicated a rich mineral profile dominated by potassium and calcium. Application of the extract influenced pH and color parameters, enhancing oxidative stability, and preserving meat quality. TBARS values were significantly reduced, indicating inhibited lipid oxidation. Molecular docking revealed strong binding affinity of quercetin to the ATP-binding domain of Pseudomonas aeruginosa DNA Gyrase B, suggesting potential antibacterial activity. Overall, T. macrophyllum extract demonstrates promising natural preservative properties for meat products, contributing to improved shelf life and quality.
Yazarlar (7)
1
Nazik Meziyet Dilek
2
Abidin Gümrükçüoğlu
3
Alper Durmaz
4
Erdi Can Aytar
ORCID: 0000-0001-6045-0183
5
Emine Incilay Torunoğlu
ORCID: 0000-0003-4641-0067
6
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
7
Kubra Unal
ORCID: 0000-0001-9005-6160
Anahtar Kelimeler
Antioxidant activity
DNA gyrase b
Molecular docking
Quercetin
Tanacetum macrophyllum
TBARS
Kurumlar
Artvin Coruh University, Turkey
Artvin Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Usak University
Usak Turkey