FT-Raman spectroscopy revealed comparative intensity changes of many bands and wave number shifts, when comparing bovine serum albumin (BSA) separately, BSA mixed with 500 ppm cinnamaldehyde and BSA mixed with 500 ppm cinnamon. It is clear that there are small shifts in wave numbers. The intensity of tryptophan band at 760 ± 2 cm -1 was 0.42 ± 0.02; there was no significant difference between the value for BSA alone and BSA + cinnamon sample (0.433 ± 0.081). In contrast, in sample BSA + cinnamaldehyde the tryptophan band intensity (0.296 ± 0.066) significantly decreased (p<0.05). The decrease was ascribed to Trp vibrational modes and C-H bending due to the enhancement of hydrophobic residues open to the outer surface of proteins. This result can be used to monitor denaturation in protein aliphatic and aromatic side chains. The decrease in the tyrosine ratio 855/830 cm -1 of the BSA mixture with cinnamon and cinnamaldehyde separately, compared to BSA alone, was attributed to strong hydrogen bonding interactions in the mixture involving tyrosine residues.
Nowadays food industries were concentrating on substituting the use of synthetic natural “green” antioxidants. Therefore, the present study focused on lipid oxidations in dried salmon (Salmo salar) with and without natural antioxidants (garlic powder, cinnamon) during different storage conditions, and a comparison was made with a synthetic antioxidant Butylated hydroxytoluene (BHT). Minced salmon fillet mass was divided into four equal parts and each part was treated with natural antioxidant under study except the control. Each of these four parts was dried in two different ways, half portion oven-dried and the other half portion freeze-dried. After 24 weeks, these samples were tested for peroxide value (PV), Thiobarbituric acid reactive substances (TBARS), total carbonyl content/water-soluble protein. According to the peroxide value (PV) results, it was noticed that the BHT was found to be the most effective antioxidant, followed by garlic and cinnamon for oven-dried salmon. Cinnamon was found to be more efficient than garlic in minimizing PV formation in freeze-dried salmon. In general, the initial study showed that freeze-drying was more efficient than oven drying. On the other hand, total carbonyl content for oven-dried salmon treated with cinnamon, garlic, and BHT, was found to be similar to the untreated salmon. Freeze-dried antioxidant treated salmon was generally found to possess more carbonyl content over time compared to the oven dried treated salmon.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.