Characteristics of water and ethanolic extracts of Scutellaria baicalensis root and their effect on color, lipid oxidation, and microbiological quality of chicken meatballs during refrigerated storage

In research, the antioxidant and antimicrobial activitivies of water and ethanolic extracts of Scutellaria baicalensis root on quality of chicken meatballs during refrigerated storage were determined. Extracts were analyzed for identification and quantification of polyphenols, DPPH, and antimicrobial activity. Three different treatments of meatballs were prepared: control (MB), with addition of water extract (MBWE), and with addition of ethanolic extract (MBEE). The water extract was characterized by lower phenolic content (235.86 mg/g(dm)) and lower DPPH (257.56 mu mol Trolox/g(dm)) than ethanolic extract. The ethanolic extract was also characterized by higher antimicrobial activity in relation to selected strains of microorganisms. Oxidative changes in MBEE were significantly (p < .05) lower in comparison with MB. This was indicated by lower (by 50%) TBARS values and almost twice as long fat induction time. A higher content of polyphenol compounds in the ethanolic extract (especially baicalein) resulted in a more effective reduction of lipid oxidation. Novelty impact statement Antioxidant and antimicrobial properties of Scutellaria baicalensis extracts are well documented. However, the use of S. baicalensis as a source of natural antioxidants directly in meat products has not been widely studied so far. Our studies showed that use of ethanolic extract significantly slowed down oxidative changes occurring in chicken meatballs during storage, reducing the increase in TBARS index by 50% and doubling the fat induction time.