Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

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Physiological and biochemical responses of silver catfish, Rhamdia quelen, after transport in water with essential oil of Aloysia triphylla (L'Herit) Britton

Aquaculture ◽

10.1016/j.aquaculture.2013.10.013 ◽

2014 ◽

Vol 418-419 ◽

pp. 101-107 ◽

Cited By ~ 54

Author(s):

Carla Cristina Zeppenfeld ◽

Cândida Toni ◽

Alexssandro Geferson Becker ◽

Denise dos Santos Miron ◽

Thaylise Vey Parodi ◽

...

Keyword(s):

Essential Oil ◽

Silver Catfish ◽

Biochemical Responses ◽

Rhamdia Quelen ◽

Aloysia Triphylla ◽

Physiological And Biochemical

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Anesthetic activity of the essential oil of Aloysia triphylla and effectiveness in reducing stress during transport of albino and gray strains of silver catfish, Rhamdia quelen

Fish Physiology and Biochemistry ◽

10.1007/s10695-013-9845-z ◽

2013 ◽

Vol 40 (2) ◽

pp. 323-334 ◽

Cited By ~ 76

Author(s):

Thaylise V. Parodi ◽

Mauro A. Cunha ◽

Alexssandro G. Becker ◽

Carla C. Zeppenfeld ◽

Dirlaine I. Martins ◽

...

Keyword(s):

Essential Oil ◽

Anesthetic Activity ◽

Silver Catfish ◽

Rhamdia Quelen ◽

Reducing Stress ◽

Aloysia Triphylla

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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽

10.3390/antiox10020287 ◽

2021 ◽

Vol 10 (2) ◽

pp. 287

Author(s):

Donny W. H. Merkx ◽

Andries Swager ◽

Ewoud J. J. van Velzen ◽

John P. M. van Duynhoven ◽

Marie Hennebelle

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Shelf Life ◽

Onset Time ◽

Predictive Modelling ◽

Oxidation Products ◽

Food Emulsions ◽

Hydroperoxide Formation ◽

Life Tests ◽

Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

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Lipid stability during the frozen storage of fillets from silver catfish exposedin vivoto the essential oil ofLippia alba(Mill.) NE Brown

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.5833 ◽

2012 ◽

Vol 93 (4) ◽

pp. 955-960 ◽

Cited By ~ 23

Author(s):

Ana Paula L Veeck ◽

Bruna Klein ◽

Lauren F Ferreira ◽

Alexssandro G Becker ◽

Clarissa G Heldwein ◽

...

Keyword(s):

Essential Oil ◽

Frozen Storage ◽

Silver Catfish ◽

Lipid Stability

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Essential oil ofAloysia triphyllaas feed additive promotes growth of silver catfish (Rhamdia quelen)

Aquaculture Nutrition ◽

10.1111/anu.12311 ◽

2015 ◽

Vol 22 (4) ◽

pp. 933-940 ◽

Cited By ~ 27

Author(s):

C.C. Zeppenfeld ◽

D.R. Hernández ◽

J.J. Santinón ◽

B.M. Heinzmann ◽

M.A. da Cunha ◽

...

Keyword(s):

Essential Oil ◽

Feed Additive ◽

Silver Catfish ◽

Rhamdia Quelen

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Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Egg Yolk Colour, Antioxidant Profiles and Oxidative Stability

10.21203/rs.3.rs-131215/v1 ◽

2020 ◽

Author(s):

Aliyu Muhammad ◽

Daliah Muhammad ◽

Teck Loh ◽

Henny Akit ◽

Anjas Asmara Samsudin

Keyword(s):

Oxidative Stability ◽

Antioxidant Properties ◽

Storage Period ◽

Egg Yolk ◽

Microbial Reduction ◽

Oxidation Products ◽

Breast Muscle ◽

Thigh Muscle ◽

Poultry Feed ◽

Antioxidant Profile

Abstract Background: The chicken egg is one of the nature’s flawlessly preserved biological products, recognized as an excellent source of nutrients for humans. Selenium (Se) is an essential micro-element that plays a key role in biological processes. Organic Se sources have shown many advantages over inorganic Se in poultry and can be produced biologically by microbial reduction of Se. Therefore, the possibility of integrating Se enriched bacteria as a supplement in poultry feed can provide an interesting source of organic Se, thereby increase egg Se concentration, improve oxidative stability and offer health-related advantages to humans. The objective of this study was to examine the effects inorganic and different organic Se sources on egg yolk colour, antioxidant profile, oxidative stability, and storage effect in relation to the treatments for fresh and stored egg yolk at 4±2 0C for 14 days. Results: The results reveals that dietary Se supplementation, especially the organic (ADS18 > Se-Yeast) sources influence (p < 0.05) egg yolk colour. Dietary inorganic Se and organic Se were noted to significantly improves egg yolk and breast meat antioxidants profile (total carotenoid and phenol content). There was a significant (p < 0.05) decrease in total cholesterol in fresh, stored egg yolk and breast muscle of Se treated groups compared with control. Whereas for breast muscle, only hens with organic Se supplementation (ADS18 > Se-Yeast) showed lower (p < 0.05) cholesterol compared to inorganic and control hens. The oxidative stability parameters of the eggs, breast and thigh muscle, and plasma showed a significant decrease (p < 0.05) in primary oxidation products (MDA) concentrations with hens supplemented with ADS18. However, the MDA content increased (p < 0.05) with an advanced storage period in egg yolk. It should be noted that, compared to inorganic Se and basal diets, egg yolk from hens fed with organic Se remain fresh for 2 weeks.Conclusions: Dietary Se organic supplementation (ADS18 > Se-Yeast) improves egg yolk colour, antioxidant profile, and oxidative status of egg yolk and tissue. For egg enrichment and antioxidant properties, the source of supplemented organic Se is essential. Thus, ‘’functional eggs’’ enriched with organic selenium becomes possible to produced.

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The Essential Oil of Hyptis mutabilis in Ichthyophthirius multifiliis Infection and its Effect on Hematological, Biochemical, and Immunological Parameters in Silver Catfish, Rhamdia quelen

Journal of Parasitology ◽

10.1645/16-174 ◽

2017 ◽

Vol 103 (6) ◽

pp. 778-785 ◽

Cited By ~ 2

Author(s):

Jessyka A. da Cunha ◽

Fernando J. Sutili ◽

Anita M. Oliveira ◽

Leticia T. Gressler ◽

Cecília de A. Scheeren ◽

...

Keyword(s):

Essential Oil ◽

Ichthyophthirius Multifiliis ◽

Immunological Parameters ◽

Silver Catfish ◽

Rhamdia Quelen

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Melaleuca alternifolia essential oil abrogates hepatic oxidative damage in silver catfish (Rhamdia quelen) fed with an aflatoxin-contaminated diet

Comparative Biochemistry and Physiology Part C Toxicology & Pharmacology ◽

10.1016/j.cbpc.2019.03.007 ◽

2019 ◽

Vol 221 ◽

pp. 10-20 ◽

Cited By ~ 2

Author(s):

Carine de Freitas Souza ◽

Matheus Dellaméa Baldissera ◽

Sharine Descovi ◽

Carla Zeppenfeld ◽

Pedro Rene Eslava-Mocha ◽

...

Keyword(s):

Essential Oil ◽

Oxidative Damage ◽

Melaleuca Alternifolia ◽

Silver Catfish ◽

Rhamdia Quelen

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Transportation of silver catfish, Rhamdia quelen, in water with eugenol and the essential oil of Lippia alba

Fish Physiology and Biochemistry ◽

10.1007/s10695-011-9562-4 ◽

2011 ◽

Vol 38 (3) ◽

pp. 789-796 ◽

Cited By ~ 77

Author(s):

Alexssandro G. Becker ◽

Thaylise V. Parodi ◽

Clarissa G. Heldwein ◽

Carla C. Zeppenfeld ◽

Berta M. Heinzmann ◽

...

Keyword(s):

Essential Oil ◽

Silver Catfish ◽

Lippia Alba ◽

Rhamdia Quelen

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Garlic essential oil increases rates of eggs fertilization and hatching of Rhamdia quelen larvae in an artificial incubation system

Ciência Rural ◽

10.1590/0103-8478cr20160803 ◽

2017 ◽

Vol 47 (6) ◽

Author(s):

Nilton Garcia Marengoni ◽

Letícia Angélica Pereira ◽

Luciane Aline Weiss ◽

Mateus Antonio Besen ◽

Robie Allan Bombardelli

Keyword(s):

Essential Oil ◽

Normal Development ◽

Linear Effect ◽

Silver Catfish ◽

Rhamdia Quelen ◽

Larval Hatching ◽

Randomized Experimental Design ◽

Water Recirculation ◽

Stereo Microscope ◽

Garlic Essential Oil

ABSTRACT: The objective of this study was to evaluate the effects of garlic (Allium sativum) essential oil on the rates of eggs fertilization and hatching and on the normal development of larvae of artificially incubated silver catfish (Rhamdia quelen). The experiment was carried out using a completely randomized experimental design with four treatments and five replicates. The treatments consisted of introducing garlic essential oil into the incubators, which used a closed system of water recirculation, at concentrations of 0, 1, 3, and 5mg L-1. Rates of eggs fertilization and larval hatching were determined at 10 and 24h after the beginning of eggs hydration. Morphology of larvae was assessed with the aid of a stereo microscope to determine the rate of normal development. The concentration of 5mg L-1 promoted better rates of eggs fertilization and larval hatching. Concentrations of garlic essential oil had a linear effect on eggs fertilization rates and larval hatching. Garlic oil did not influence the morphology of the larvae (P>0.05). It is recommended to use 5mg L-1 of garlic essential oil to promote better rates of eggs fertilization and larval hatching of artificially incubated silver catfish.

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