Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD

Abstract

Canned tuna was fortified with a mixture of brine and hydrosols of aromatic plants (i.e. oregano, laurel, sage and lemon balm). An HPLC-DAD method was developed and validated for the simultaneous determination of thirteen antioxidants in tuna fillets, including phenolic acids (gallic acid, vanillic acid, syringic acid and rosmarinic acid), flavonoids (catechin, epicatechin, vanillin, myricetin, rutin, quercetin, luteolin and apigenin) and one hydroxybenzaldehyde (syringaldehyde). The analytes showed satisfying recovery efficiency (82.1-92.1%), and the method presented excellent linearity (r 2 > 0.99). The precision limit was ≤5.6% RSD r for intra-day and ≤7.2% RSD R for inter-day experiments. The determined analytes ranged between 8.86 mg (quercetin) and 512 mg (rosmarinic acid) per 100g tuna flesh (n = 10), verifying that the hydrosols fortified the tuna fillets.

Valorisation of goldenberry calyx: ultrasound-assisted extraction of phenolic compounds

“…The ORAC analysis demonstrated the ability of the plant extract to generate reactions involving hydrogen atom transfer; likewise, the analysis suggested that the antioxidant response was mainly associated with polar compounds, among them, the compound rutin present in the calyx of goldenberry. This component has demonstrated antioxidant efficacy through the transfer of hydrogen atoms, which limits lipid peroxidation generated by peroxyl radicals in a large number of biological processes (Kalogiouri et al, 2021).…”