Quality Preservation Potential of Tanacetum macrophyllum Extract in Refrigerated Meat Products: Antioxidant and Molecular Investigation

Dilek N. M., Gümrükçüoğlu A., Durmaz A., AYTAR E. C., Torunoğlu E. I., Karakaya M., ...Daha Fazla

Food Biophysics, cilt.21, sa.1, 2026 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1007/s11483-025-10093-6
  • Dergi Adı: Food Biophysics
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index, INSPEC
  • Anahtar Kelimeler: Antioxidant activity, DNA gyrase b, Molecular docking, Quercetin, Tanacetum macrophyllum, TBARS
  • Uşak Üniversitesi Adresli: Evet

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.