Application of sage and ginger extracts in dry fermented salami

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43931869" target="_blank" >RIV/60461373:22330/25:43931869 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S259015752500656X" target="_blank" >https://www.sciencedirect.com/science/article/pii/S259015752500656X</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fochx.2025.102809" target="_blank" >10.1016/j.fochx.2025.102809</a>

Result language
angličtina
Original language name
Application of sage and ginger extracts in dry fermented salami
Original language description
Meat products are prone to lipid oxidation, which affects their quality. Although synthetic antioxidants are effective, plant extracts rich in phenolic compounds offer a promising natural alternative. This study evaluated ethanol extracts and essential oils from sage and ginger for their antioxidant potential. Ethanol extracts with the highest phenolic content—60 % sage and 80 % ginger—were selected alongside the most active essential oils. These were applied to dry fermented sausages to assess antioxidant effects. Ethanol extracts at a 2 % concentration significantly reduced lipid oxidation, with up to 75 % reduction in malondialdehyde levels compared to the control. Essential oils exhibited the strongest in vitro antioxidant activity, while ethanol extracts demonstrated better phenolic content. Substantial moisture loss during storage, indicated by water activity, likely influenced the results and highlighted the importance of controlled ripening. Overall, sage and ginger extracts showed potential as natural antioxidants in meat systems.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10400 - Chemical sciences

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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