Effects of thyme extract on antioxidant capacity and flavor of beef

doi:10.3969/j.issn.1004-1524.20260104

Acta Agriculturae Zhejiangensis ›› 2026, Vol. 38 ›› Issue (6): 1126-1140.DOI: 10.3969/j.issn.1004-1524.20260104

• Future Foods and Health • Previous Articles Next Articles

Effects of thyme extract on antioxidant capacity and flavor of beef

ZHONG Hangyu¹^,²(), LU Wenjing², CHEN Di², ZHANG Cen², WANG Yiran², HE Jianlan³, HUANG Yuke⁴, XU Guangzhi¹^,^*(), XIAO Chaogeng²^,^*()

¹ College of Food Science and Health, Zhejiang A & F University, Hangzhou 311300, China
² Zhejiang-Russia Joint Laboratory on Green Manufacturing of Nutritious and Healthy Foods, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
³ Sichuan Yuanfang Food Co., Ltd., Bazhong 636600, Sichuan, China
⁴ Wenzhou Dingnuo Food Co., Ltd., Wenzhou 325000, Zhejiang, China

Received:2025-02-10 Online:2026-06-25 Published:2026-07-14

Abstract

Abstract:

To screen natural antioxidants suitable for beef, optimize their application process, and clarify the effects of natural antioxidants on the antioxidant capacity and flavor of beef, eight spice extracts were investigated, using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging rate, color difference, and thiobarbituric acid reactive substances (TBARS) value as evaluation indicators, the spice extract with the best antioxidant effect was selected. Taking TBARS value, redness (a^*), and total sulfhydryl content as indicators, the mass fraction of the extract, treatment time and liquid-to-solid ratio for treating beef were optimized through single-factor experiments combined with response surface methodology. Changes in volatile components of beef before and after treatment under the optimal process conditions were analyzed. The results showed that among the eight spice extracts, thyme extract exhibited the best antioxidant effect. The optimal process conditions for treating beef with thyme extract obtained by response surface methodology were mass fraction of 0.15%, treatment time of 30 min, and liquid-to-solid ratio of 3∶1 (mg·L^-1). Under these conditions, lipid and protein oxidation of beef were significantly inhibited, TBARS value was reduced, and high redness and total sulfhydryl content were maintained. Volatile component analysis revealed that thyme extract treatment reduced the generation of oxidative off-odor compounds in beef while retaining characteristic flavor components such as aldehydes and esters, thereby improving the flavor quality of the product. This study provides a theoretical basis and technical support for the application of thyme extract in the natural preservation and quality enhancement of beef.

Key words: thyme extract, process optimization, antioxidant acitivity, flavor compound

CLC Number:

TS251.5

ZHONG Hangyu, LU Wenjing, CHEN Di, ZHANG Cen, WANG Yiran, HE Jianlan, HUANG Yuke, XU Guangzhi, XIAO Chaogeng. Effects of thyme extract on antioxidant capacity and flavor of beef[J]. Acta Agriculturae Zhejiangensis, 2026, 38(6): 1126-1140.

Figures/Tables 13

References 33

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水平 Level	因素Factor
水平 Level	(A)提取物质量分数/% Mass fraction of extract/%	(B)处理时间/min Treatment time/min	(C)液料比/ (mL·g^-1) Liquid-to-solid ratio/(mL·g^-1)
-1	0.10	20	2∶1
0	0.15	30	3∶1
1	0.20	40	4∶1

水平 Level	因素Factor
水平 Level	(A)提取物质量分数/% Mass fraction of extract/%	(B)处理时间/min Treatment time/min	(C)液料比/ (mL·g^-1) Liquid-to-solid ratio/(mL·g^-1)
-1	0.10	20	2∶1
0	0.15	30	3∶1
1	0.20	40	4∶1

处理 Processing conditions	L^*	a^*	b^*
纯水Distilled water	33.43±1.02 d	1.16±0.05 e	6.94±0.23 a
大蒜Allium sativum L.	38.33±0.48 ab	1.75±0.07 c	6.27±0.43 ab
茴香Foeniculum vulgare Mill.	37.64±0.39 bc	2.07±0.06 b	5.17±0.42 cde
肉桂Cinnamomum cassia Presl	39.33±1.26 a	1.81±0.11 bc	5.69±0.11 bc
丁香Syzygium aromaticum L.	37.31±1.94 bc	2.40±0.27 a	5.73±0.69 bc
草果Amomum tsao-ko Crevost & Lemaire	36.19±0.68 c	1.56±0.20 cd	4.59±0.80 e
黑胡椒Piper nigrum L.	38.29±0.49 ab	1.45±0.12 de	5.45±0.28 cd
百里香Thymus vulgaris L.	36.49±0.68 c	2.44±0.36 a	4.94±0.35 de
花椒Zanthoxylum bungeanum Maxim.	37.71±0.43 bc	1.22±0.05 e	5.09±0.15 cde

处理 Processing conditions	L^*	a^*	b^*
纯水Distilled water	33.43±1.02 d	1.16±0.05 e	6.94±0.23 a
大蒜Allium sativum L.	38.33±0.48 ab	1.75±0.07 c	6.27±0.43 ab
茴香Foeniculum vulgare Mill.	37.64±0.39 bc	2.07±0.06 b	5.17±0.42 cde
肉桂Cinnamomum cassia Presl	39.33±1.26 a	1.81±0.11 bc	5.69±0.11 bc
丁香Syzygium aromaticum L.	37.31±1.94 bc	2.40±0.27 a	5.73±0.69 bc
草果Amomum tsao-ko Crevost & Lemaire	36.19±0.68 c	1.56±0.20 cd	4.59±0.80 e
黑胡椒Piper nigrum L.	38.29±0.49 ab	1.45±0.12 de	5.45±0.28 cd
百里香Thymus vulgaris L.	36.49±0.68 c	2.44±0.36 a	4.94±0.35 de
花椒Zanthoxylum bungeanum Maxim.	37.71±0.43 bc	1.22±0.05 e	5.09±0.15 cde

序号 Number	A/%	B/min	C/(mL·g^-1)	TBARS/(mg·kg^-1)	a^*	TSH/(nmol·mg^-1)
1	0.15	20	2∶1	1.62±0.08 bc	4.37±0.02 bcde	17.30±1.17 g
2	0.15	20	4∶1	1.66±0.02 abc	3.75±0.20 efg	21.82±2.33 de
3	0.10	30	4∶1	1.49±0.06 cd	4.69±0.30 bc	21.28±1.14 e
4	0.15	30	3∶1	0.83±0.24 f	6.98±0.58 a	33.23±0.83 b
5	0.15	30	3∶1	0.85±0.14 f	6.68±0.75 a	30.45±1.13 c
6	0.20	30	2∶1	1.24±0.19 e	3.27±0.32 g	23.75±1.17 d
7	0.15	30	3∶1	0.68±0.06 f	6.81±0.12 a	34.11±1.05 b
8	0.15	40	2∶1	1.36±0.10 de	3.95±0.22 defg	17.77±0.91 fg
9	0.15	40	4∶1	1.88±0.20 a	4.56±0.38 bcd	15.92±1.89 gh
10	0.20	20	3∶1	1.56±0.02 bcd	4.93±0.46 b	19.67±1.42 ef
11	0.10	30	2∶1	1.22±0.12 e	3.85±0.45 efg	18.99±2.68 f
12	0.20	30	4∶1	1.24±0.16 e	3.74±0.42 efg	16.26±0.88 gh
13	0.15	30	3∶1	0.82±0.18 f	6.29±1.08 a	36.97±0.99 a
14	0.20	40	3∶1	1.67±0.28 abc	3.47±0.48 fg	14.63±1.50 h
15	0.10	20	3∶1	1.73±0.18 ab	4.00±0.14 cdef	17.94±1.18 fg
16	0.10	40	3∶1	1.54±0.02 bcd	4.75±0.25 b	18.05±1.05 fg
17	0.15	30	3∶1	0.74±0.24 f	6.39±0.41 a	33.58±1.80 b

Effects of thyme extract on antioxidant capacity and flavor of beef

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来源 Source	F值F value			p值p value
来源 Source	TBARS	a^*	TSH	TBARS	a^*	TSH
模型Model	51.89	22.28	22.76	<0.000 1	0.000 2	0.000 2
A	1.78	3.54	0.11	0.223 4	0.102 0	0.747 6
B	0.35	0.10	3.16	0.571 4	0.758 1	0.118 5
C	16.86	1.69	0.18	0.004 5	0.234 5	0.677 1
AB	4.41	9.78	1.56	0.074 0	0.016 7	0.251 3
AC	3.57	0.27	5.64	0.100 8	0.616 7	0.049 3
BC	11.28	3.03	2.39	0.012 1	0.125 3	0.165 9
A²	53.30	57.56	50.25	0.000 2	0.000 1	0.000 2
B²	283.87	36.22	80.10	<0.000 1	0.000 5	<0.000 1
C²	55.42	69.59	41.75	0.000 1	<0.000 1	0.000 3
失拟项Lack of fit	0.99	2.19	0.49
回归系数R²	0.985 2	0.966 3	0.967 0
调整后的回归系数${\mathit{R}}_{\mathit{A}\mathit{d}\mathit{j}}^{2}$	0.966 2	0.922 8	0.924 5
变异系数/% CV/%	5.49	7.28	8.94

类别 Category	物质 Substance	化合物含量Compound content
类别 Category	物质 Substance	对照组 Control group	百里香提取物处理组 Thyme extract treatment group
醛类 Aldehydes	庚醛Heptanal	1.20±0.56	—
	苯甲醛Benzaldehyde	3.15±0.60	2.56±0.17
	辛醛Octanal	3.62±1.24	—
	壬醛Nonanal	44.70±0.59	7.55±0.70
	豆蔻醛Myristaldehyde	0.24±0.01	0.17±0.01
	癸醛Decanal	2.21±0.41	1.29±0.24
	己醛Hexanal	32.35±0.53	12.58±1.00
	醛类总量Total aldehydes	87.49±3.56	24.15±1.87
醇类 Alcohols	3-甲基-1-丁醇3-Methyl-1-butanol	9.29±0.84	—
	[R-(R^,R^)]-2,3-丁二醇[R-(R^,R^)]-2,3-Butanediol	11.71±0.88	—
	正己醇1-Hexanol	2.66±1.18	8.59±0.74
	1-辛烯-3-醇1-Octen-3-ol	1.52±0.37	—
	2-乙基-己醇2-Ethyl-1-hexanol	2.44±0.43	3.73±0.77
	正辛醇1-Octanol	2.17±0.95	2.30±0.45
	醇类总量Total alcohols	29.79±4.54	14.62±0.78
酮类 Ketones	2,3-丁二酮2,3-Butanedione	—	3.09±0.63
	乙酰丙酮Acetylacetone	8.63±0.09	2.87±0.30
	2,3-庚烷二酮2,3-Heptanedione	0.49±0.07	—
	苯乙酮Acetophenone	1.08±0.35	0.72±0.07
	丙酮Acetone	0.08±0.02	—
	2,2,5-三甲基-3,4-己二酮2,2,5-Trimethyl-3,4-hexanedione	0.09±0.03	—
	酮类总量Total ketones	10.38±0.39	6.69±0.98
酯类Esters	丁酸3-甲基乙酯3-Methylbutyl butyrate	0.75±0.47	0.94±0.14
烃类	乙苯Ethylbenzene	1.60±0.20	—
Hydrocarbons	苯乙烯Styrene	6.51±0.88	4.94±0.98
	3,3-二甲基己烷3,3-Dimethylhexane	0.20±0.03	0.09±0.01
	烃类总量Total hydrocarbons	8.31±1.06	5.03±0.98
酸类Acids	4-甲基-2-氧代戊酸4-Methyl-2-oxopentanoic acid	0.42±0.05	0.18±0.01
萜类Terpenes	香芹酚Carvacrol	—	0.56±0.11
	对聚伞花素p-Cymene	—	0.36±0.12
	萜类总量Total terpenes	—	0.93±0.23

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