Olive Leaf Extract as Natural Antioxidant Additive of Fresh Hamburger Stored at 4°C Running Title: Antioxidants from Olive Leaves in Hamburger

dc.contributor.authorAl-Rimawi, Fuad
dc.contributor.authorTarawa, Mohammed Sadi
dc.contributor.authorElama, Claude
dc.date.accessioned2019-01-27T18:36:37Z
dc.date.available2019-01-27T18:36:37Z
dc.date.issued2017-10-05
dc.description.abstractOxidation is one of the major problems that cause hamburger deterioration. Antioxidants are used to prevent or delay oxidation process. The chemical preservatives or antioxidants are not safe and have harmful effects to human health. Currently there is a trend to use natural antioxidants in industry since they are considered as safe compared to chemical ones. The objective of this study was to evaluate the usage of olive leaf extract as well as oleuropein as natural antioxidant additives in fresh hamburger stored at 4°C. Results proved the activity of oleuropein and olive leaves extract as natural antioxidants retarded oxidation of hamburger compared to control samples (without antioxidants). 0.5% of oleuropein and 1.5% of olive leaves extract is the best concentration to be used in fresh hamburger.en_US
dc.identifier.citationFuad Al-Rimawi, Mohammed Sadi Tarawa, and Claude Elama, “Olive Leaf Extract as Natural Antioxidant Additive of Fresh Hamburger Stored at 4°C Running Title: Antioxidants from Olive Leaves in Hamburger.” American Journal of Food Science and Technology, vol. 5, no. 4 (2017): 162-166. doi: 10.12691/ajfst-5-4-7.en_US
dc.identifier.issn2333-4835
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/4625
dc.language.isoenen_US
dc.publisherScience and Education Publishingen_US
dc.subjectolive leaf extracten_US
dc.subjectlipid oxidationen_US
dc.subjectchilling storageen_US
dc.subjectbeef burger qualityen_US
dc.subjectnatural antioxidantsen_US
dc.titleOlive Leaf Extract as Natural Antioxidant Additive of Fresh Hamburger Stored at 4°C Running Title: Antioxidants from Olive Leaves in Hamburgeren_US
dc.typeArticleen_US
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