Evaluating Natural Preservatives for Meat Products with Gas and Liquid Chromatography

A multidisciplinary research team aimed to provide insight into the effectiveness of E. angustifolium extract as a natural preservative in meat products. If successful, the researchers participating believe that this natural additive can offer a clean-label solution to improving beef burgers' shelf life and stability, thereby fulfilling marketplace demands for healthier, more natural food options while also maintaining product quality. Gas chromatography–mass spectrometry (GC–MS) analysis detected a range of phytochemicals, including α-pinene and β-thujone, that contributed to the complex, volatile profile of the extract, while high performance liquid chromatography (HPLC) analysis revealed the presence of significant phenolic compounds, such as ascorbic acid and gallic acid, with high antioxidant potential. A paper based on this research was published in Food Science & Nutrition (1).

There has recently been a growing demand for healthier, more natural food products as consumers become increasingly aware of the ingredients contained in their food, influencing them to actively seek alternatives that provide nutritional benefits while also reducing the need for artificial preservatives (1,2). That trend has led to substantial research into natural food additives, especially those extracted from plants, as these offer health benefits as well as functional properties that can enhance the quality of food products as well as their shelf life (3). Meat products are an area of particular interest regarding the potential use of plant-derived antioxidants; meat, especially of the processed variety, is susceptible to oxidation, which can lead to spoilage, color changes, and the development of undesirable flavors (4). A major challenge in the preservation of meat is lipid oxidation because this negatively impacts the product's sensory qualities and nutritional value. Traditionally, synthetic antioxidants such as butylated hydroxytoluene and butylated hydroxyanisole have been used to combat oxidation and were previously considered to be the traditional method of doing so. However, concerns about the potential health risks associated with synthetic additives have stimulated the pursuit of more natural alternatives (5).

E. angustifolium, commonly known as fireweed, has emerged as an especially promising natural additive (6). Recognized for its high phenolic and flavonoid content, contributing to its strong antioxidant properties, E. angustifolium has been studied for a variety of medicinal applications. Its ability to hinder oxidation in food applications makes it a significant candidate for use in meat preservation (7).

The GC–MS analysis of the sample identified a diverse range of phytochemical compounds characterized by varying retention times and retention, with α-pinene and β-thujone exhibiting the highest abundance among the detected compounds. HPLC analysis revealed the presence of various phenolic and flavonoid compounds in the sample, with ascorbic acid identified as the most abundant compound, highlighting its significant antioxidant capacity and biological role. Gallic acid, known for its strong antioxidant and antimicrobial properties, was the next most prevalent compound (1).

The researchers reported that the high total phenolic and flavonoid contents of E. angustifolium extract, as well as its significant antioxidant activity, strongly highlight the antioxidant properties of this plant. Adding the extract to meat products led to noticeable changes in the pH and color parameters of the meat, especially at the higher concentration of 9 g, where prooxidant effects were detected. Lipid oxidation was more clearly observed through thiobarbituric acid reactive substances (TBARS) analysis, as increased oxidation was occurring at higher extract concentrations. The authors believe that these findings suggest that E. angustifolium extract holds significant potential for preventing oxidation and preserving the quality of meat products, particularly when used at the appropriate concentrations (1).

Chef prepares burger patties for grilling flipping them on the grill. © AkuAku - stock.adobe.com

References

1. Dilek, N. M.; Gümrükçüoğlu, A.; Demirel, G.; et al. Antioxidant and Preservative Effects of Epilobium angustifolium Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses. Food Sci Nutr. 2025, 13 (4), e70125. DOI: 10.1002/fsn3.70125

2. Kavaz Yüksel, A.; Dikici, E.; Yüksel, M. et al. Phytochemical, Phenolic Profile, Antioxidant, Anticholinergic and Antibacterial Properties of Epilobium angustifolium (Onagraceae). Food Measure. 2021, 15, 4858–4867. DOI: 10.1007/s11694-021-01050-1

3. Petcu, C. D.; Tăpăloagă, D.; Mihai, O. D.; et al. Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry. Food 2023, 12 (17), 3176. DOI: 10.3390/FOODS12173176

4. Manessis, G.; Kalogianni, A. I.; Lazou, T. et al. Plant-Derived Natural Antioxidants in Meat and Meat Products. Antioxidants 2020, 9, 1215. DOI: 10.3390/ANTIOX9121215

5. Wang, W.; Xiong, P.; Zhang, H. et al. Analysis, Occurrence, Toxicity, and Environmental Health Risks of Synthetic Phenolic Antioxidants: A Review. Environ. Res. 2021, 201, 111531. DOI: 10.1016/j.envres.2021.111531

6. Ferysiuk, K.; Wójciak, K. M.; Kęska, P. Effect of Willow Herb (Epilobium angustifolium L.) Extract Addition to Canned Meat With Reduced Amount of Nitrite on the Antioxidant and Other Activities of Peptides. Food Funct. 2022, 13, 3526–3539. DOI: 10.1039/D1FO01534F

7. Nowak, A.; Zielonka-Brzezicka, J.; Perużyńska, M. et al. Epilobium angustifolium L. as a Potential Herbal Component of Topical Products for Skin Care and Treatment—A Review. Molecules 2022, 27(11), 3536. DOI: 10.3390/molecules27113536