# Application of sage and ginger extracts in dry fermented salami

## TL;DR

This study shows that sage and ginger extracts can reduce lipid oxidation in dry fermented salami, offering a natural alternative to synthetic antioxidants.

## Contribution

The study demonstrates the effectiveness of sage and ginger extracts as natural antioxidants in meat products.

## Key findings

- Ethanol extracts from sage and ginger reduced malondialdehyde levels by up to 75% in fermented sausages.
- Essential oils of sage and ginger showed the strongest in vitro antioxidant activity.
- Higher inclusion levels of plant extracts were needed to achieve significant antioxidant effects in meat systems.

## Abstract

Meat products are prone to lipid oxidation, which affects their quality. Although synthetic antioxidants are effective, plant extracts rich in phenolic compounds offer a promising natural alternative. This study evaluated ethanol extracts and essential oils from sage and ginger for their antioxidant potential. Ethanol extracts with the highest phenolic content—60 % sage and 80 % ginger—were selected alongside the most active essential oils. These were applied to dry fermented sausages to assess antioxidant effects. Ethanol extracts at a 2 % concentration significantly reduced lipid oxidation, with up to 75 % reduction in malondialdehyde levels compared to the control. Essential oils exhibited the strongest in vitro antioxidant activity, while ethanol extracts demonstrated better phenolic content. Substantial moisture loss during storage, indicated by water activity, likely influenced the results and highlighted the importance of controlled ripening. Overall, sage and ginger extracts showed potential as natural antioxidants in meat systems.

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•Ethanol extracts had the highest phenolic content (60 % sage, 80 % ginger).•Fresh essential oils of sage and ginger showed the strongest antioxidant activity.•DPPH results highlight the need for methodological standardization.•Plant extracts reduced oxidation in fermented meat at higher inclusion levels.

Ethanol extracts had the highest phenolic content (60 % sage, 80 % ginger).

Fresh essential oils of sage and ginger showed the strongest antioxidant activity.

DPPH results highlight the need for methodological standardization.

Plant extracts reduced oxidation in fermented meat at higher inclusion levels.