Comparative Study on Total Lipid Quantification and Oxidative Rancidity Determination in Freshwater Fish Species with Different Fat Levels

Alcântara, Ariane Vasconcellos de; Azevedo, Pedro Lopes; Mársico, Eliane Teixeira; Monteiro, Maria Lúcia Guerra; Rodrigues, Bruna Leal; Conté-Júnior, Carlos Adam

doi:10.5296/jfs.v4i1.8362

Cited by 3 publications

(3 citation statements)

References 42 publications

(40 reference statements)

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“…To determine the lipid oxidation, the secondary products of lipid oxidation were measured using the UV-1800 spectrophotometer (Shimadzu Corporation, Kyoto, Japan) at 532 nm by quantification of substances reactive to thiobarbituric acid (TBARS) at the various time points during storage using the methodology modified by Alcântara et al [32]. The results were expressed as mg of malonaldehyde (MDA) per gram of meat, based on a calibration curve.…”

Section: Methodsmentioning

confidence: 99%

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

et al. 2018

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The aim of this study was to determine the potential for waste extracts from the pequi (Caryocar brasiliense) and juçara (Euterpe edulis) to reduce oxidatiove processes in antibiotic-free broiler meat. The use of natural antioxidants extracted from fruit-processing wastes has been neglected. Although these residues contain high amounts of these bioactive compounds, they are often discarded by industry. Meat samples were exposed previously submitted to UV-C radiation at 1.161 mW / cm2 for 10 minutes to accelerate the rancidity process. Pequi and juçara waste extracts were obtained by microwave-assisted extraction (MAE). A total of four conditions were tested using antibiotic-free broiler thighs and drumstick meat: BN–with no antioxidant (negative control), BP–with BHT (Butylated hydroxytoluene) (positive control), BE–with juçara extract, BC–with pequi extract. The color, pH, lipid and protein oxidation (days 0, 2, 4, 6, 8 and 10), antioxidant contents and activity (days 0 and 10), and proximal composition and fatty acid profile (day 0) were tested, followed by principal component analysis (PCA). Pequi waste extract presented the highest antioxidant content and activity. BE and BC treatments presented the highest total phenolic (TPC) and flavonoid (TFC) content, and BE presented the highest total monomeric anthocyanin content (TAC). TFC increased during storage in all treatments. The waste extracts of C. brasiliense presented the highest antioxidant activity against lipid oxidation in the antibiotic-free broiler meat. Moreover, both extracts presented high antioxidant activity against protein oxidation. Although the pequi peel extract had a better effect in terms of suppressing both types of oxidation, either this extract or the jussara waste extract could be used as a technological strategy to reduce the oxidative processes in antibiotic-free broiler meat for the poultry industry. Thus, waste extracts can be a potential technology to reduce the oxidative processes in antibiotic-free broiler meat.

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Section: Methodsmentioning

confidence: 99%

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

et al. 2018

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“…Lipid oxidation was carried out during storage (d 0, 3, 6, and 9) of conventional and antibiotic-free chicken patties samples. The substances reactive to thiobarbituric acid ( TBARS ) were quantified by a spectrophotometer UV-1800 (Shimadzu Corporation, Kyoto, Japan) at 532 nm during several points of storage ( Alcântara et al, 2015 ). The results were expressed as mg of malonaldehyde ( MDA ) per kilogram of meat, based on a calibration curve.…”

Section: Methodsmentioning

confidence: 99%

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat

et al. 2021

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Juçara ( Euterpe edulis ) is a native Brazilian palm tree from the Atlantic Forest, whose fruit-processing waste can present high concentration of antioxidant compounds. This research was assessed to determine the antioxidant potential of juçara waste extracts aiming to reduce the lipid and protein oxidation processes on conventional and antibiotic-free broiler meat throughout 9 d during refrigerated storage. The juçara waste extracts were obtained by microwave-assisted extraction. Two different extracts were tested based on the optimum point obtained when checking total phenolic ( TPC ) contents (Extract P) and antioxidant activity (Extract A) based on a previous study. The treatments using conventional and antibiotic-free broiler meat included: chicken patties without antioxidant addition (AFBNC and CBNC), with synthetic antioxidant (BHT) (AFBPC and CBPC), with Extract P (AFBEP and CBEP) and with Extract A (AFBEA and CBEA), totaling 8 treatments. Antioxidant activity of extracts along with TPC, flavonoid, anthocyanin, and tannin contents of extracts and patties were assessed. Proximate composition, fatty acid profile, lipid and protein oxidation process, and instrumental color were analyzed in patty treatments. Although both extracts had similar content of TPC and tannin, extract A presented the highest anthocyanin, while extract P exhibited the highest flavonoid. While extract A exhibited the highest antioxidant activity, extract P was highly influential in the stability of lipid oxidative degradation in both types of broiler meat (AFBEP and CBEP), and as successful as BHT (AFBPC and CBPC). In addition, extract P was also able to stabilize protein oxidation in conventional broiler meat (CBEP) from the third day, until the end of the storage period. Therefore, the fruit waste extract P of juçara can be a promising source of natural antioxidants to prevent the oxidative process in conventional and antibiotic-free broiler meat.

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“…After sterilization process, cooling process should be immediately done to prevent over cooking [5]. TBA number increases as the increase of temperature and time, it caused by fat oxidation in food product [21], [22]. TBA number for decayed NU is 0.5 mg/kg based on previous study.…”

Section: -4mentioning

confidence: 99%

Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT) - Arrhenius model

Kurniadi¹,

Salam²,

Kusumaningrum³

et al. 2017

AIP Conference Proceedings

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Comparative Study on Total Lipid Quantification and Oxidative Rancidity Determination in Freshwater Fish Species with Different Fat Levels

Cited by 3 publications

References 42 publications

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat

Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT) - Arrhenius model

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