Stilbenes: A potential preservative for sausage products

Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes were extracted from sliced peanut kernels using 60% ethanol, and their antioxidant and antibacterial properties were evaluated. For a practical application, the storage quality of sausage products was evaluated at ambient (25 °C) and low (4 °C) temperatures. Our results revealed that peanut stilbenes exhibit dose-dependent (25–250 μg/ml) 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity; however, at a concentration of 200 μg/ml, the radical scavenging activity was 79.77%, with a reducing power of 0.59, as measured at 700 nm absorbance. The Trolox equivalent antioxidant capacity was 0.60 μmol Trolox/mg. The minimum inhibitory concentration of stilbenes against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium were 62.5, 31.25, 62.5, and 125 μg/ml, respectively. Preservation of sausage products using stilbenes inhibited microorganism growth and lipid oxidation. Practical applications Results of the assessment of the storage quality of sausage products revealed that the total plate count, coliform level, and volatile basic nitrogen level increased after storage compared with the controls. However, the thiobarbituric acid value of stilbene extracted from peanut indicated a significant decrease in lipid oxidation. Thus, stilbenes are a potential preservative for sausage products because they are a good source of antioxidants.