Preparation and Analysis of Polar Hawthorn Berry Extracts, Industrial Application in Poultry Processing

Authors

  • Márta Kubovics
    Affiliation
    Department of Chemical and Environmental Process Engineering, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, H-1521 Budapest, P.O.B. 91, Hungary
  • Said Al-Hamimi
    Affiliation
    Centre for Analysis and Synthesis, Department of Chemistry, Faculty of Science, Lund University, SE-221 00 Lund, P.O.B. 124, Sweden
  • György Huszár
    Affiliation
    Taravis Ltd, H-9600 Sárvár, Rábasömjéni utca 129., Hungary
  • Kinga Komka
    Affiliation
    Department of Chemical and Environmental Process Engineering, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, H-1521 Budapest, P.O.B. 91, Hungary
  • Charlotta Turner
    Affiliation
    Centre for Analysis and Synthesis, Department of Chemistry, Faculty of Science, Lund University, SE-221 00 Lund, P.O.B. 124, Sweden
  • Edit Székely
    Affiliation
    Department of Chemical and Environmental Process Engineering, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, H-1521 Budapest, P.O.B. 91, Hungary
https://doi.org/10.3311/PPch.12936

Abstract

For years, it is an actuality in the poultry processing industry, that the body and the cardiovascular system of the chickens are not strong enough due to the shortened rearing time. This induces, that the quality of the chicken breast is not appropriate for selling, since during the processing procedure, frequently blood spots appear inside the meat. These damaged parts need to be removed, causing huge economic loss. In this paper a solution for this problem is searched using hawthorn, a traditional herb, with well-known beneficial effects to the cardiovascular system. Improvement of the product quality and the reducing amount of the removed meat are supposed by applying a treatment with a polyphenol-rich drinking tincture made from the plant. Beside the preparation of the drinking liquid, including pretreatment, extraction and dilution steps, chemical analysis of the phenolic compounds is also conducted. The result of the drinking test shows that the extent of the blood spots, and thus the quantity of the "cut off" meat decreased significantly, however the reduction of the meat weight and a slight change in the death rate are also needed to take into consideration. It has been found, that the total phenolic contents of the berry are similar to literature data, while they show moderate antioxidant efficiency. Several phenolic acids, procyanidins and flavonoids were identified as the main phenol compounds of the applied extract.

Keywords:

hawthorn, extraction, phenolics, poultry processing industry

Citation data from Crossref and Scopus

Published Online

2019-03-29

How to Cite

Kubovics, M., Al-Hamimi, S., Huszár, G., Komka, K., Turner, C., Székely, E. “Preparation and Analysis of Polar Hawthorn Berry Extracts, Industrial Application in Poultry Processing”, Periodica Polytechnica Chemical Engineering, 63(2), pp. 348–356, 2019. https://doi.org/10.3311/PPch.12936

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Articles