scholarly journals Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage

2020 ◽  
Vol 8 (1) ◽  
pp. 81
Author(s):  
Ayse Demirbaş
Keyword(s):  
Lipid Oxidation ◽  
Lipid Peroxide ◽  
Thiobarbituric Acid ◽  
Nile Perch ◽  
Refrigerated Storage ◽  
Color Analysis ◽  
Red Cabbage ◽  
Fresh Fish ◽  
Tbars Assay ◽  
Cabbage Extract

This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4  1°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.

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

2016 ◽  
Vol 12 (3) ◽  
pp. 303-310 ◽  
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.

scholarly journals Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 387 ◽  
Author(s):  
Mariana A. Andrade ◽  
Regiane Ribeiro-Santos ◽  
Manuela Guerra ◽  
Ana Sanches-Silva
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Active Agent ◽  
Thiobarbituric Acid ◽  
Rosemary Extract ◽  
Protein Film ◽  
Active Film ◽  
Packaged Food ◽  
Tbars Assay ◽  
Natural Lipid

Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food’s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami’s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.

Antimicrobial and Antioxidant Activities of Deer Blood Hydrolysate on Fresh Beef during Refrigerated Storage

2013 ◽  
Vol 634-638 ◽  
pp. 1417-1422
Author(s):  
Shuai Wang ◽  
Feng Bo Xu ◽  
Li Fu Zhu ◽  
Yan Ze Yu ◽  
Chun Zi Na
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Color Deterioration

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.

scholarly journals Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

2014 ◽  
Vol 4 (1) ◽  
pp. 135 ◽  
Author(s):  
Agustinelli Silvina Paola ◽  
Yeannes Maria Isabel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Scomber Japonicus ◽  
Color Analysis ◽  
Fish Fillet ◽  
Southwest Atlantic

<p>The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (<em>Scomber japonicus</em>). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R<sup>2</sup>: 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 w-3) and DHA (docosahexaenoic acid; C22:6 w-3) acids prevail among total w-3 acids. During frozen storage, polyunsaturated fatty acids, w-3 and Polyene Index (EPA + DHA ? C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that <em>L*</em> value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.</p>

A Comparison of Antioxidant Effects of Some Selected Fruits with Butylated Hydroxytoluene on Egg Yolk

2019 ◽  
Vol 15 (5) ◽  
pp. 525-527
Author(s):  
Afsaneh Mohajer ◽  
Parisa Sadighara ◽  
Mehri Mohajer ◽  
Tahereh Farkhondeh ◽  
Saeed Samarghandian
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Activities ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Egg Yolk ◽  
Butylated Hydroxytoluene ◽  
Alcoholic Extract ◽  
Synthetic Antioxidants ◽  
Potential Risks ◽  
Tbars Assay

Background: Antioxidants are commonly used in food products to prolong their shelf life. Regarding the potential risks of synthetic antioxidants, people’s tendency toward natural antioxidants is growing. The present study was designed to evaluate the antioxidant activities of some fruits versus synthetic antioxidants such as Butylated Hydroxytoluene (BHT). Methods: In this study, the antioxidant activities of the alcoholic extract of some fruits including grape, date, olive, fig and pomegranate versus BHT were evaluated by using the egg yolk. The oxidative stability of samples was measured by thiobarbituric acid reactive substances (TBARS) assay. Results: Present findings showed that the levels of lipid oxidation in egg yolk exposed to olive and pomegranate extracts were similar to the levels of lipid oxidation of egg yolk exposed to BHT. Conclusion: The study suggested that pomegranate extract may be used as a natural antioxidant instead of chemical compounds.

scholarly journals Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 595 ◽  
Author(s):  
Fabiane M. Nachtigall ◽  
Vitor A. S. Vidal ◽  
Radha D. Pyarasani ◽  
Rubén Domínguez ◽  
José M. Lorenzo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Good Alternative ◽  
Sodium Content ◽  
Partial Substitution ◽  
Substitution Effects ◽  
Meat Processing ◽  
Salted Meat ◽  
Tbars Assay

The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salts on lipid oxidation thiobarbituric acid-reactive substances (TBARs) assay was performed along 180 days. Furthermore, ESI-MS/MS and GC analysis were conducted to detect and identify oxidized lipids, volatile compounds and free fatty acids profiles during the meat processing time. Lipid profiles from different salted meat demonstrated that CaCl2 salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl2 on increased lipolysis reactions. Moreover, the obtained results from both the analyses suggest that a combination of NaCl and KCl salts can be a good alternative for reducing the sodium content without compromising the quality of the salted meat.

Antioxidative/Antimicrobial Effects of Galangal and α-Tocopherol in Minced Beef

2000 ◽  
Vol 63 (3) ◽  
pp. 404-407 ◽  
Author(s):  
POH BEE CHEAH ◽  
SEONG PEI GAN
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Alpinia Galanga ◽  
Minced Beef ◽  
Microbial Stability ◽  
Minced Meat

The antioxidant and microbial stabilities of galangal (Alpinia galanga) extract in raw minced beef were examined at 4 ± 1°C. Raw minced beef containing galangal extracts (0 to 0.10%, wt/wt) were prepared. Lipid oxidation during refrigerated storage was assessed by monitoring malonaldehyde formation, using the thiobarbituric acid reactive substances method. In minced beef, added galangal extract improved oxidative stability. Galangal extract at higher concentrations of 0.05% and 0.10% (wt/wt) were also found to extend the shelf-life of minced beef. Addition of α-tocopherol (0.02%, wt/wt) to galangal extract (0.05%, wt/wt) were observed to increase the oxidative but not the microbial stability of minced beef during the storage of 7 days. Galangal extract may prove useful in inhibiting lipid oxidation and increasing microbial stability of minced meat.

scholarly journals Influence of Blending of Nonionic Emulsifiers Having Various Hydrophilic Head Sizes on Lipid Oxidation: Investigation of Antioxidant Polarity—Interfacial Characteristics Relationship

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 886
Author(s):  
Jiyun Lee ◽  
Seung Jun Choi
Keyword(s):  
Lipid Oxidation ◽  
Surfactant Concentration ◽  
Lipid Peroxide ◽  
Thiobarbituric Acid ◽  
Molar Ratio ◽  
Antioxidant Ability ◽  
Thiobarbituric Acid Reactive Substances ◽  
Interfacial Composition ◽  
Effective Antioxidant ◽  
Lauryl Gallate

The purpose of this study was to deliver insights into the effect of interfacial composition and antioxidant polarity on the lipid oxidation of emulsions. Emulsions were created using blends of nonionic ethoxylated fatty acid alcohol surfactants with different hydrophilic head sizes, and lipophilic (TBHQ) and amphiphilic (lauryl gallate) antioxidants were incorporated into the emulsions. At the same surfactant concentration, emulsion stabilized with surfactant with a smaller hydrophilic head was more susceptible to lipid oxidation than that stabilized with surfactant with a larger hydrophilic head. When surfactants with a similar hydrophilic head size were used, lipid oxidation in emulsion containing more surfactant was slightly faster than that containing less surfactant. When emulsions were created with a 1:1 molar ratio mixture of surfactants with small and large hydrophilic heads, surfactant concentration (1.00 and 2.932 mM) had little effect on lipid peroxide generation rate. However, the concentration of thiobarbituric acid-reactive substances (TBARSs) in the emulsion prepared at 1.00 mM increased faster than that prepared at 2.93 mM. Alteration of interfacial composition and surfactant concentration did not affect antioxidant ability, regardless of antioxidant polarity, to inhibit lipid peroxide generation. However, the ability of lauryl gallate and TBHQ to prevent TBARS generation was elevated by mixing surfactants with small and large hydrophilic heads and by decreasing surfactant concentration. In most emulsions, lauryl gallate showed a more effective antioxidant ability than TBHQ.

scholarly journals Effect of chitosan coatings incorporated with antioxidant of bamboo leaves and potassium sorbate on lipid oxidation and hydrolysis of scallop (Chlamys farreri) during refrigerated storage

2019 ◽  
Vol 8 ◽  
Author(s):  
Zi-Xuan Wu ◽  
Yu-Xin Liu ◽  
Man-Man Yu ◽  
Fa-Wen Yin ◽  
Zi-Qiang Liu ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
Adductor Muscle ◽  
Nutrient Loss ◽  
Potassium Sorbate ◽  
Refrigerated Storage ◽  
Bamboo Leaves ◽  
Adductor Muscles ◽  
Hydrolysis Of

Nutrient loss, caused by lipid oxidation and hydrolysis, occurs in the scallop adductor muscle during refrigerated storage. To retard this process, chitosan coating with inclusion of antioxidant of bamboo leaves (AOB) and potassium sorbate (PS) were used. Results indicated the coatings employed could significantly inhibit the increases in total number of colonies, total volatile basic nitrogen, peroxide value, thiobarbituric acid-reactive substances, lipase activity and free fatty acid content as well as the decrease in contents of triacylglycerols, phosphatidylcholine, phosphatidylethanolamine and polyunsaturated fatty acids (PUFA) in the scallop adductor muscle during refrigerated storage. After 8 days, the contents of PUFA, eicosapentaenoic acid and docosahexenoic acid in the control adductor muscle decreased by 46.91, 47.46 and 45.50%, respectively, while the corresponding values were 35.93-36.68, 34.01-36.45 and 32.73-37.50%, respectively, for AOB- and PS-coated adductor muscles. Therefore, chitosan coatings incorporated with AOB and PS could retard nutrient loss by inhibiting lipid oxidation and hydrolysis.

scholarly journals Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

2020 ◽  
Vol 23 ◽  
Author(s):  
Solange Teresinha Carpes ◽  
Daiane Pereira ◽  
Cristiane de Moura ◽  
Amália Soares dos Reis ◽  
Leticia Dangui da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Grape Pomace ◽  
Phenolic Profile ◽  
High Antioxidant Activity ◽  
Tbars Values ◽  
Tbars Assay

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

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