Abstract

Author:
Israa Shanan Jabbar

Doi: 10.26480/sfna.01.2025.33.45

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

The current study was conducted at the Scientific Research Authority Laboratories / Environment and Water Research Center, aiming to evaluate the effectiveness of the natural quercetin compound extracted from chia seeds (Salvia hispanica L.) on the qualitative, sensory, and microbiological properties of refrigerated chicken breast fillets. This research responds to the modern trends of using safe, natural alternatives to chemical preservatives by employing bioactive phenolic compounds as antioxidants and antimicrobial agents. The quercetin compound was extracted using multi-stage extraction techniques, including the use of organic solvents (chloroform, butanol, and ethyl acetate), ultrasound, rotary evaporation, followed by concentration and purification stages. Solutions of the extract were prepared at different concentrations (1%, 2%, 3%), and chicken breast fillets were soaked in these solutions. Samples were then stored in vacuum bags at 4°C for periods of 0, 7, and 14 days. Several laboratory analyses were performed, including chemical analysis using HPLC to identify phenolic compounds, DPPH assay to measure antioxidant activity, microbiological tests including total aerobic bacterial count, Salmonella count, yeasts and molds counts, as well as sensory evaluation using a Likert scale assessing color, flavor, juiciness, tenderness, and overall acceptability. The results showed that adding quercetin to chicken breast fillets clearly improved sensory attributes, especially in sample (A3) at 3% concentration, which maintained acceptable tenderness, flavor, and color compared to the control (C). The antioxidant activity increased with quercetin concentration, with the 3% concentration achieving more than 87% free radical inhibition (DPPH). Quercetin significantly reduced microbial growth including aerobic bacteria, yeasts, molds, and Salmonella, with statistically significant differences especially on day 14 of storage. The best results were observed in samples (A3) and (A2) at 3% and 2% concentrations respectively, indicating a positive correlation between quercetin concentration and quality improvement indicators. These results undoubtedly uncover the importance of quercetin taken carefully from chia seeds as a promising natural ingredient that can be used to preserve fresh meat, effectively improve its quality without chemical additives, functioning as both an antioxidant and antimicrobial agent. It strikingly contributes to extending shelf life and highly improving qualitative properties without negatively affecting safety or sensory acceptance. Nonetheless, it preliminarily represents an economical and safe option in the food industry, going hand in hand with global trends toward clean and natural foods.