Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

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Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0185 ◽

2016 ◽

Vol 12 (3) ◽

pp. 303-310 ◽

Cited By ~ 2

Author(s):

Omid Hasani ◽

Seyed Rohollah Javadian

Keyword(s):

Lipid Oxidation ◽

Common Carp ◽

Storage Period ◽

Orange Peel ◽

Thiobarbituric Acid ◽

Refrigerated Storage ◽

High Concentration ◽

Bitter Orange ◽

Orange Peel Extract ◽

Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

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Effects of Pro-Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage

Journal of Food Science ◽

10.1111/1750-3841.14016 ◽

2017 ◽

Vol 83 (2) ◽

pp. 275-283 ◽

Cited By ~ 5

Author(s):

Angelica M. Gutierrez ◽

Terri D. Boylston ◽

Stephanie Clark

Keyword(s):

Lipid Oxidation ◽

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Oxidation Products ◽

Refrigerated Storage ◽

Lipid Oxidation Products ◽

Total Antioxidant

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Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

Journal of Food Quality ◽

10.1155/2018/5258276 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

Eugene Chang ◽

Choon Young Kim

Keyword(s):

Lipid Oxidation ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Natural Antioxidant ◽

Total Phenolic ◽

Ros Generation ◽

Thiobarbituric Acid Reactive Substance ◽

Superoxide Anion Production

Generation of reactive oxygen species (ROS) is associated with dysregulation of antioxidant defense mechanisms and incidence of human diseases. The specific aim of this study was to investigate the lipid oxidation and antioxidant activity of aqueous extract of Rheum officinale Baillon rhizome in order to evaluate its potential as a future novel natural antioxidant resource and a functional ingredient in food and pharmaceutical formations. Total phenolic and flavonoid contents of Rheum rhizome extract were dose dependently increased. Consistent with this, radical scavenging activities of Rheum rhizome extract as determined by 2,2-diphenyl-1-picrylhydrazyl assay and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity were significantly elevated as the concentration increased. In addition, the treatment of aqueous Rheum rhizome extract significantly increased ferric reducing and copper chelating activities. According to results of thiobarbituric acid reactive substance analysis, Rheum rhizome extract significantly delayed lipid oxidation. Preincubation with Rheum rhizome extract significantly inhibited tert-butyl hydroperoxide- (t-BHP-) induced ROS generation. Moreover, superoxide anion production was significantly lower in Rheum rhizome extract-treated RAW264.7 macrophage cells than t-BHP-incubated cells (p<0.05). These findings suggest that Rheum officinale Baillon rhizome extract has a potential as an excellent natural antioxidant agent.

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