Metabolic syndrome are a cluster of metabolic disorders in the same individual. The primary agreement concerning the description of the metabolic syndrome was established by the International Diabetes Federation (IDF) in the year of 2005. According to IDF, the main risk factor is obesity which is calculated based on body mass index (BMI) and waist circumference. The additional factors for the diagnosis of metabolic syndrome are reduced high-density lipoprotein (HDL) cholesterol, fasting plasma glucose, triglycerides, or blood pressure-. The patho physiology of metabolic syndrome is very composite and is not clearly established. The prevalence of metabolic syndrome is high among those individuals who are older, obese, having insulin resistance, and living a sedentary life style. The main risk factors are excess caloric intake, genetics, weight, lifestyle, and aging (Bonomini et al., 2015).Metabolic syndrome and the risk factors associated with this syndrome such as atherosclerosis, hypertension, dyslipidemia, and hyperglycemia are the main reasons for increasing medical issues in industrialized countries. The main risk factors for rising metabolic syndrome are physical immobility and a diet high in carbohydrates and fats (O'Neill & O'Driscoll, 2015). Oxidative stress is the main reason that causes metabolic syndrome (Furukawa et al., 2017).Oxidative stress leads elevationed intracellular stage reactive oxygen species (ROS) that causes damage to DNA, proteins, and lipids.Oxidative stress is associated with numerous pathologies (Schieber
The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concentration of 1% and 2% each and in combination as 1:1% and 2:2%, respectively. The shrimp patties were kept in ziplock bags at refrigeration temperature, and further analysis was done after 21 days of storage period with intermittent evaluation interval of 7 days. The antioxidant capability of functional shrimp patties was determined by total phenolic content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Higher significant values of TPC, DPPH, and FRAP were observed in the functional shrimp patties enriched with GLE2%:PLE2% at start of the experiment. The physicochemical parameters were observed by hunter color, TVBN, TBARS, and peroxide value (POV). Higher significant values of TVBN, TBARS, and peroxide were observed in the control samples as compared to treatment group GLE2%:PLE2%. The bacterial counts were also higher in control samples as compared to the treatment group GLE2%:PLE2%. The sensorial attributes were observed regarding appearance, taste, texture, odor, and overall acceptability. The maximum scores related all parameters were gathered by control group but significantly lower scores were for the group GLE2%:PLE2%. In conclusion, functional shrimp patties enriched with GLE2%:PLE2% showed better antioxidant capacity, stability, and sensory characteristics during storage.
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