EFFECTS OF ADDED CRUDE GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF COMMON CARP (CYPRINUS CARPIO L.) AND CATFISH (CLARIAS GARIEPINUS BURCHELL) DURING REFRIGERATED STORAGE

Abstract

The antioxidant activity of crude green tea polyphenol (GTP) on the lipid oxidation of carp (Cyprinus carpio L.) and catfish (Clarias gariepinus Burchell) was investigated. Each fish was trimmed to remove scales, head, fins, tail, viscera, bones, visible fat and skin, and treated with different concentrations of GTP 0.01, 0.03, 0.05 and 0.01% of vitamin C (VC). Control muscle sample (CK) contained no antioxidant. Lipid oxidation was evaluated over a course of 9 days and using a 3-day periodical interval analysis for peroxide value, thiobarbituric acid-reactive substances and free fatty acid. Carp minced fillet containing 0.03% GTP showed the best characteristics (P < 0.05) in relation to oxidative stability. For catfish, 0.05% GTP concentration was more effective in delaying lipid oxidation, when compared with the control sample and VC. However, 0.01%-treated minced fillet with VC was less effective than 0.01% GTP in reducing lipid oxidation. These results demonstrate that tea polyphenols inhibited lipid oxidation, and are effective alternatives to VC in food industry. PRACTICAL APPLICATIONSGreen tea polyphenol (GTP) is a natural antioxidant. It can improve the quality of food products during refrigerated storage because of the presence of 3 Corresponding 738 catechin in its composition. GTP promotes health by preventing lipid oxidation, and has been shown to possess antibacterial and antiviral characteristics. In food industry, it can be used as alternatives to the synthetic antioxidants because the use of these types of antioxidants is controlled nonetheless because of their carcinogenic potential. Extraction of GTPGTP was extracted according to the method of Agarwal et al. (1992) and Chen and Chan (1996) with modification. Then, 20 g of dried green tea sample was twice extracted with 100 mL of ethanol with shaking at 40C water bath for 740 S. DEMBELE ET AL.

Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham

“…Similar to our fi ndings, these acids were reported to be the predominant fatty acids in common carp [Trbović et al, 2013]. In contrast, Dembele et al [2010] and Pirestani et al [2010] found other dominant acids among PUFA, i.e. C18:3n-6, as well as DHA and EPA, respectively.…”

“…The TBA value of the fresh carp fi llet in this study was higher than was the value reported for the muscle tissue of the carp (0.345 MDA/kg tissue) that had a higher lipid fat content (2.61%) [Dembele et al, 2010], and similar to that reported for mangar (Luciobarbus esocinus) fi llet (0.59 mg MDA/kg tissue), with a lipid content of 6.23%. Likewise, it is also similar to the farmed brown trout fi llet (0.65 mg MDA/kg), with a lipid content of 3.16% [Dal Bosco et al, 2013].…”

Antimicrobial effect of bayberry leaf extract for the preservation of large yellow croaker (Pseudosciaena crocea)

“…TBARS value (mg MDA kg −1 wet muscle) was determined by the method described previously . Briefly, 0.5 g samples was blended with 2.5 mL of 0.375% TBA–15% TCA–0.25 mol L −1 HCl stock solution.…”

“…In addition, chemical preservatives such as hydrogen peroxide and chlorine dioxide have been widely used to keep the fish fresh and mitigate the deleterious effects of spoilage. However, potential harm to human health cannot be ignored if the intake of these applications exceeds acceptable levels . In recent years, increasing attention has been paid to developing natural preservatives for the preservation of large yellow croaker, such as tea polyphenols and rosemary extract …”

“…However, potential harm to human health cannot be ignored if the intake of these applications exceeds acceptable levels. 7 In recent years, increasing attention has been paid to developing natural preservatives for the preservation of large yellow croaker, such as tea polyphenols 8 and rosemary extract. 3 Bayberry leaf extract is a naturally occurring material derived from Chinese bayberry leaf.…”