Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
Makangali K. Tultabayeva T. Zamaratskaia G. Ospankulova G. Tokysheva G. Abzhanova S. Zhakupova G. Ergalikyzy A.
November 2024Multidisciplinary Digital Publishing Institute (MDPI)
Applied Sciences (Switzerland)
2024#14Issue 21
This study investigated Portulaca oleracea (purslane) as a potential antioxidant supplement in cooked sausages, focusing on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enriched with 1.2% purslane powder revealed a 1.3-fold increase in alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Improved oxidative stability during refrigerated storage was observed, with peroxide values of 10.9 meq/kg in the sausages with purslane by day 10 compared with 12.5 meq/kg in the control sausages. The thiobarbituric acid (TBA) values, reflecting lipid peroxidation, were also significantly lower in the sausages with purslane. The antioxidant capacity of the sausages containing purslane was significantly enhanced, demonstrating a ferric-reducing antioxidant power (FRAP) of 13.5 mg GAE/g, whereas the control sausages showed undetectable FRAP levels. Additionally, the DPPH radical-scavenging activity in the sausages with purslane was 21.70% compared with 13.73% in the control. These findings suggest that purslane improves the nutritional profile of meat products by increasing beneficial fatty acids while providing substantial protection against oxidative spoilage. Purslane offers a promising natural alternative to synthetic antioxidants, enhancing the shelf life and quality of processed meats.
DPPH radical-scavenging activity , fatty acid composition , ferric-reducing antioxidant power , lipid oxidation , purslane , sausages , shelf life , thiobarbituric acid
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Department of Technology of Food and Processing Industries, S. Seifullin Kazakh Agrotechnical Research University, Astana, 010000, Kazakhstan
Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, Uppsala, 750 07, Sweden
Department of Food Biotechnology, Almaty Technological University, Almaty, 050000, Kazakhstan
Department of Technology of Food and Processing Industries
Department of Molecular Sciences
Department of Food Biotechnology
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