Phytochemical analysis and antioxidant defense of kiwifruit (Actinidia deliciosa) against pancreatic cancer and AAPH-induced RBCs hemolysis

Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid

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Anti-oxidative effect of green coffee versus ascorbic acid (Asc) was compared.

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Green coffee (GC) has a negative effect on a* due to its chlorogenic acid content.

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Addition of ≥ 500 ppm GC was more effective than Asc in improving oxidative stability.

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GC addition lowered hydrocarbons by 87.6%, compared with 84% in Asc-containing samples.

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GC improved the nutritional value indices of fats in meatballs preserved for 14 days.

The effect of green coffee addition on the physicochemical attributes, fatty acid profile, and volatiles of beef meatballs was investigated. Five batches were prepared; no antioxidant (control), ascorbic acid (Asc, 500 ppm), and three concentrations of green coffee (GC) powder (250, 500, and 1000 ppm), then aerobically stored onto polypropylene trays at 4 °C for 14 days. The physicochemical properties (pH, color, metmyoglobin, and antioxidant stability) were assessed at 0, 3, 7, and 14 days. Free fatty acids and hydrocarbons were detected by GC–MS as well. GC addition, compared with control and Asc samples, significantly (p < 0.05) improved the oxidative stability and scavenging ability, decreased the microbial count by 30.8 %, and negatively affected the redness and metmyoglobin content. Remarkably, at ≥ 500 ppm, GC outperformed ascorbic acid in lowering the aliphatic hydrocarbons (877% reduction). Under the conditions tested, GC at 1000 ppm could be recommended to inhibit meat deterioration, particularly fat oxidation.