Assessment of the phytochemical composition, antimicrobial activity and anti-inflammatory effects of Lobularia maritima extracts on lipopolysaccharide-stimulated RAW 264.7 cells and their capacity to extend the shelf life of raw minced beef

This study aims to investigate the phytochemical composition of various extracts (hexane, dichloromethane, ethyl acetate, and aqueous) of L. maritima. The extracts were tested for their anti-inflammatory and antimicrobial properties and to demonstrate the potential use of L. maritima extract, as a source of natural antioxidants, to preserve meat quality. The aqueous extract (AE) was shown to be the richest in phenols and flavonoids. AE decreased the expression of pro-inflammatory cytokines and inflammatory mediators in lipopolysaccharide-stimulated RAW 264.7 cells, which may suggest its anti-inflammatory activity. In addition, AE exhibited anti-bacterial potential, which can be exploited to extend the shelf life of raw minced beef and improve its quality. The addition of L. maritima extract to meat was shown to have a significant effect on its microbiological, physicochemical and sensory properties.

Automated summary

This study investigates the phytochemical composition and potential applications of various extracts of L. maritima. It shows that the aqueous extract is rich in phenols and flavonoids, and has anti-inflammatory and antimicrobial activities. The addition of L. maritima extract also significantly affects the microbiological, physicochemical, and sensory properties of meat.