Harnessing Pelargonium Odoratissimum Extracts for Sustainable Ground Meat Preservation

Pelargonium odoratissimum is traditionally recognized for its medicinal properties, yet its potential in food preservation remains underexplored. This study evaluated the phytochemical composition, antioxidant capacity, and antibacterial activity of its solvent extracts, with emphasis on the ethyl acetate fraction. The extract was rich in bioactive compounds, containing 11.84 µg GAE/g of total polyphenols and 3.08 µg QE/g of total flavonoids. Antibacterial testing demonstrated strong inhibitory effects, with minimum inhibitory concentrations ranging from 2.5 to 6.25 mg/mL and minimum bactericidal concentrations between 3.12 and 7.5 mg/mL, confirming bactericidal potential. Antioxidant assessment using the DPPH assay revealed potent radical-scavenging activity (IC50 = 10.65 µg/mL). When incorporated as a natural preservative in ground beef, the ethyl acetate fraction effectively reduced microbial growth and lipid oxidation during 14 days of refrigerated storage (4°C), lowering aerobic plate counts by up to 2.74 log CFU/g compared with the control. Sensory evaluation further confirmed its ability to preserve meat color, odor, and texture. Collectively, these findings highlight Pelargonium odoratissimum ethyl acetate extract as a promising natural preservative for improving food quality, safety, and shelf life, offering a sustainable alternative to synthetic additives.