Efeito antioxidante da ficocianina em pescado salgado-seco

Abstract

RESUMOA conservação e o armazenamento de alimentos com elevados teores lipídicos podem conduzir ao desencadeamento do processo oxidativo, causando modificações nas características sensoriais e redução da vida útil dos mesmos. A ficocianina é um pigmento extraído da microalga Spirulina platensis que apresenta propriedades antioxidantes, por isso, objetivou-se verificar o efeito antioxidante da ficocianina durante o armazenamento do pescado salgado. O pescado salgado foi produzido com o peixe Pacu (Piaractus mesopotamicus, Holmberg, 1887), o qual foi submetido a 5 tratamentos (T 1 : sem adição de antioxidante, T 2 : com adição de antioxidante sintético BHT na concentração de 0,01%, T 3, T 4 e T 5 : com a adição de ficocianina nas concentrações de 0,5%, 1% e 1,5%, respectivamente). As amostras foram analisadas nos tempos: zero, 30 d e 60 d de armazenamento através do índice de TBA. Pelos resultados observou-se que a presença do antioxidante natural ficocianina ocasionou uma inibição no processo de oxidação lipídica, com índices de TBA, estatisticamente iguais (p>0,05) ao tratamento com uso de antioxidante sintético. Termos de indexação:Peroxidação lipídica, processo oxidativo. ABSTRACTConservation and storage of food with a lipidic content may unchain oxidative processes, causing modifications of sensorial characteristics and reduction of useful life. Phycocianin is a pigment of Spirulina platensis, which presents antioxidant proprieties. The objective of this work was to verify the antioxidant effect of phycocyanin during the storage of salted fish. The salted fish was produced with the pacu species (Piaractus mesopotamicus Holmberg, 1887), which was submitted to 5 treatments (T1: without addition of antioxidant; T2: with addition of synthetic antioxidant BHT in the concentration of 0.01%, T3, T4 and T5: with addition of phycocianin at concentrations of 0.5%, 1% and 1.5% respectively). Samples were analyzed at zero (0), 30 and 60 days of storage determining the physics-chemical quality through the index of TBA. The results showed that the addition of the natural antioxidant phycocianin caused the inhibition of the process of oxidation, with TBA index statistically equal (p>0.05) of that obtained with the use of synthetic antioxidant.

Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis

“…Thus, microalgae ethanolic extracts were added to rainbow trout fillets that were then packaged in polyethylene bags and kept at 4 ºC up to 16 days (Taghavi Takyar et al 2019); as a result, lower peroxide and thiobarbituric acid indices were detected in treated fish fillets. Furthermore, phycocianin obtained from S. platensis showed antioxidant properties in dried-salted fish (Pacu, Piaractus mesopotamicus) during a 60-day storage time at 25 ºC (Bertolin et al 2011). The antioxidant properties of S. platensis extracts have also been proved in different kinds of non-marine foods such as yogurt (Barkallah et al 2017), sausage (Luo et al 2017) and snacks (Lucas et al 2018).…”

“…Additionally, bioactive compounds obtained from S. platensis including proteins (phycobiliproteins), pigments and phenolic compounds, among others, have been tested successfully to prepare preservative and novel biofilms (Larrosa et al 2018;Goettems Kuntzler et al 2018). Concerning marine products preservation, the employment of S. platensis extracts can be considered as scarce, previous research being limited to the potential antimicrobial effect against fish bacterial pathogens (Nanthini Devi et al 2016) and their antioxidant properties during rainbow trout (Oncorhynchus mykiss) refrigeration (Taghavi Takyar et al 2019) and during storage of dried-salted fish (Bertolin et al 2011). Furthermore, both antimicrobial (Najdenski et al 2013) and antioxidant (Romay et al 2001) activities have previously been reported for proteins from S. platensis.…”

C-Phycocyanin protects against acute tributyltin chloride neurotoxicity by modulating glial cell activity along with its anti-oxidant and anti-inflammatory property: A comparative efficacy evaluation with N-acetyl cysteine in adult rat brain

“…Beneficial 69 effect of CPC (and/or its source spirulina) has been observed in var- 70 ious human disease models like Parkinson's [9], Multiple Sclerosis 71 [10] and Amyotrophic lateral Sclerosis [11]. CPC was also found to 72 confer protection in experimentally induced neurodegeneration 73 models of kainate and monosodium glutamate exposure [12,13]. 74 CPC was found to alter the expression of NMDA and inflammatory 75 genes [14] and dietary intake of Spirulina was found to be benefi- 76 cial in ischemic condition [15].…”

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

“…The results obtained in the present study show that, due to the presence of phenolic compounds and their antioxidant activity, which are not degraded during the heat treatment, the spices contained in the herbal salt have a positive effect in the inhibition of the lipid oxidation of the roasted Dolphinfish, when compared to the pre-treated with refined salt ( Table 3). The use of refined salt in greater quantity, on the other hand, may have intensified the lipid oxidation reaction, due to its pro-oxidant action (Bertolin et al, 2011;Belitz et al, 2012;Mariutti & Bragagnolo 2017), influencing the degradation of monounsaturated and polyunsaturated fatty acids in the roasted fish. These results are compatible with the findings of Lira et al (2020), in which it was detected that bioactive substances from herbs had an antioxidant action on the fatty acid profile in roasted fish.…”