Active polyphenolic compounds, nutrient contents and antioxidant capacity of extruded fish feed containing purple coneflower (Echinacea purpurea (L.) Moench.)

Abstract

The growth of fish is directly dependent on feed composition and quality. Medicinal plants can be added to fish feed as adjuvant therapy for the prevention of fish diseases. The purple coneflower (Echinacea purpurea (L.) Moench.) has been reported to have multiple biological effects, including immunomodulatory and antioxidant activity. The most active compounds of E. purpurea are polyphenols - caffeic acid derivatives: caftaric acid, chlorogenic acid, cynarin, echinacoside and cichoric acid.Due to a relatively limited number of studies on the use of the purple coneflower as a nutritional supplement for fish feeding, extruded fish feed with addition of Echinacea roots was produced. In the feed total phenolic content, selected polyphenol contents, the energetic value, nutrient contents and antioxidant capacity were examined.The results indicate that fish feed with addition of the Echinacea has a great potential to be a good source of natural radical scavengers, for example polyphenols, and nutritive ingredients. Antioxidant properties of feed were well correlated with the coneflower content. The study findings confirmed that high-temperature extrusion-cooking process does not deactivate phenolic antioxidant compounds, which are present both in the Echinacea roots and in the final product. Fish feed with addition of E. purpurea can be used as a nutritional supplement in the prevention of fish diseases caused by oxidative stress.

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

“…A higher expansion ratio occurring along with a higher screw speed during the extrusion-cooking process has been reported by many researchers for various raw materials (Mitrus and Wójtowicz, 2011;Wójtowicz et al, 2015). The presented tendencies are also in line with the effect of a falling expansion ratio with a growing level of fibre-rich components processed with extrusion-cooking, both for expanded products as well as pasta, fish feed or biopolymers (Bouasla et al, 2017;Oniszczuk et al, 2016Oniszczuk et al, , 2019Pęksa et al, 2016). The reduction in expansion is mainly related to the reduction in the amount of starch, which is replaced by a vegetable additive, preventing the formation of a porous structure which is characteristic of extrudates (Mościcki, Fig.…”

“…The limited destruction of the nutritional components and biologically active compounds (e.g. antioxidants) coupled with the improvement in starch and protein digestibility are just a few advantages of this process (Oniszczuk et al, , 2019Wójtowicz et al, 2018). These advantages make the extrusion-cooking technique a preferred processing method in the manufacture of many food and feed products, e.g.…”

“…The literature on the subject draws attention to the application of plant extracts as a source of natural antioxidants in food products. However, not only extracts but also whole plants, leaves or flowers are nutritionally valuable and may be used for food supplementation, especially as a source of flavonoids and phenolic acids (Oniszczuk et al, , 2019.…”

Corn husk extracts as an antioxidant additive in diets for Nile tilapia (Oreochromis niloticus) fingerlings: Effect on growth performance, feed intake and toxicity//Extractos de hoja de mazorca de maíz como aditivo antioxidante en dietas para juveniles de tilapia del Nilo (Oreochromis niloticus): Efectos sobre el crecimiento, el consumo de alimento y la toxicidad

“…In aquaculture, the use of PCs as feed additives has been implemented in order to favor the primary defense antioxidant system, resistance to oxidative stress and post-mortem muscle preservation, as well as to modulate beneficial microbial communities in the gut of farmed organisms (Gómez-Guillén and Montero, 2007;Giannenas et al, 2012;Maqsood et al, 2013;Magrone et al, 2016;Papuc et al, 2017;Sun et al, 2017;Oniszczuk et al, 2019;Lizarraga-Velázquez et al, 2019). Although PCs exert extensive antioxidant effects which have consequent health benefits, their inclusion in fish diets can modify feed intake, and have an impact on survival and growth performance of fish (El-Mesallamy et al, 2016;Omnes et al, 2017).…”

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures

“…Extrusion processing has become very popular in the feed and food industries due to its high versatility, productivity, and product quality (Guz et al 2011, Ayadi et al 2012, Samuelsen et al 2013, Guz et al 2014, Oniszczuk et al 2017. During the extrusion process, as a result of high temperature, pressure and shear forces, the material processed is intensively mixed, compressed and plasticised, inclusive of the liquefaction of the mass due to phase transition.…”