The impact of chestnut extracts (Castanea sativa) from leaf, bur and hull at different concentrations on the shelf-life of beef patties during 18 days of refrigerated storage at (2 ± 1 °C) was studied and compared to control and synthetic antioxidant (BHT) samples. Total phenolics and in vitro antioxidant capacity of extracts were evaluated by using DPPH, FRAP, reducing power and oil accelerated oxidation test (peroxide value, conjugated dienes, p-anisidine and fatty acid profile). The microbial spoilage, colour parameters, lipid oxidation and sensorial properties were used to assess antioxidant activity in beef patties.

The highest total phenolic content was found in bur extracts (43.68 ± 2.05 g/100 g lyophilized extract). In addition, bur extracts showed the strongest antioxidant activity in all in vitro assays. None of the evaluated extracts showed antimicrobial activity. The addition of hull extracts at 500 and 1000 ppm resulted in the highest (P < .05) metmyoglobin reduction in the surface of beef patties compared to control and the others batches after 15 days of storage. However, leaf extract at 1000 ppm was the most effective in inhibiting lipid oxidation. Overall, for all extracts evaluated, the increase in the concentration of chestnuts extracts improved the desired effect, hence our findings suggest the possibility of using chestnuts extracts (preferable a mixture from the different parts of the chestnut byproducts) rather than synthetic antioxidants. Finally, sensorial analysis did not show any detrimental effect from a sensory point of view, after the addition of chestnuts extracts, thus indicating a potential to develop chestnut extracts as food ingredients.

研究了在（2±1°C）的冷藏温度下18天的冷藏过程中，不同浓度的叶，伯和壳的板栗提取物（Castanea sativa）对牛肉肉饼货架期的影响，并将其与对照和合成抗氧化剂（ BHT）样本。通过使用DPPH，FRAP，还原能力和油加速氧化测试（过氧化物值，共轭二烯，对茴香胺和脂肪酸谱）评估了提取物的总酚类和体外抗氧化能力。微生物变质，颜色参数，脂质氧化和感官特性用于评估牛肉馅饼的抗氧化活性。

bur提取物中的总酚含量最高（43.68±2.05 g / 100 g冻干提取物）。此外，bur提取物在所有体外测定中均显示出最强的抗氧化活性。所评估的提取物均未显示出抗微生物活性。以500和1000 ppm的比例添加船体提取物的最高（P <.05）储存15天后，与对照组及其他批次相比，牛肉馅饼表面的肌红蛋白降低。但是，以1000 ppm提取的叶提取物在抑制脂质氧化方面最有效。总体而言，对于所有评估的提取物，栗子提取物浓度的增加改善了所需的效果，因此我们的发现表明，有可能使用栗子提取物（最好是来自栗子副产品不同部位的混合物）而不是合成抗氧化剂。最后，在添加栗子提取物后，从感官的角度来看，感官分析没有显示任何有害作用，因此表明了开发栗子提取物作为食品成分的潜力。