Abstract
Meat is a perishable food. both mango and apricot seed kernel extract can use as a natural food additive for extending the shelf-life of a variety of food products. The aim of the present work was to study the antioxidant and antimicrobial effect of ethanol apricot and mango seed kernels extract in beef burger stored at refrigerator temperature for different periods of time. The protein and fat content in apricot kernel extract (ASK) was five time higher than mango kernel extract (MSK). The ASK extract contain unsaturated fatty acids much higher than MSK. Vanillic was the highest amount of total polyphenols compounds found in ethanol mango kernel. While, pyrogallol was the highest compounds found in ethanol apricot kernel. Fresh samples that treated with sodium nitrite tended to have the lowest APC among all different samples investigated immediately after preparation. Both beef burger sample treated with mango and apricot kernels extract have APC lower than untreated samples. Sample treated with mango kernels extract had the lowest APC among all investigated samples after storage for 30 days. Accordingly, both extracts had a high nutritive value and broad antimicrobial spectrum against gram-positive and gram-negative bacteria. Moreover, the active antimicrobial component may be due to polyphenols found in both extracts.
Key words: Mango, Apricot, Kernel, Polyphenols, Antibacterial and Burger