Evaluation of the antioxidant, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and polyfloral honey in sausages during storage

The antioxidative, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and honey in sausages were investigated during storage at 2 °C for 20 days. Three independent replications of sausages were manufactured to compare groups: the control group (C) and groups where various levels of bioactive components were added (E1, E2, and E3). Each group was examined for chemical composition, total phenolic content (TPC), total antioxidant activity (TAA), anti-inflammatory activity (AA), thiobarbituric acid reactive substances (TBARS), fatty acid profile and total aerobic bacterial plate count (TAPC). Increased levels of TBARS and TAPC values were noticed in all the samples during storage. In the groups where bioactive components were used, improved antioxidant, anti-inflammatory and antimicrobial effects were observed. The best results at the end of storage were obtained for the sausages where the highest dose of the components was used (17.34 g/kg of catuaba bark, 0.22 g/kg of ground great galangal root, 4.58 g/kg of ground roseroot, 6.14 g/kg of maca root extract, 6.00 g/kg of ground guarana and 11.46 g/kg of polyfloral honey). In the examined sausages, strong correlations between TPC and TAA (r2 = 0.82; P < 0.05), TPC and AA (r2 = 0.88; P < 0.05), and TPC and TBARS values (r2 = −0.67; P < 0.05) were obtained.