Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

Abstract

Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the development of off-flavor as well as lowering of nutritive value, can be retarded by incorporation of additives having antioxidative properties. The use of synthetic antioxidants has long been practiced in retarding lipid oxidation. However, due to the potential health concerns of synthetic antioxidants, polyphenolic compounds, which are found in different plants and their manufactured by-products, have been used as an alternative natural antioxidants to retard lipid oxidation in different seafood systems. Both pure phenolic compounds and crude plant phenolic extracts have been successfully used in delaying oxidation in fish muscle, fish oil, and fish oil-in-water emulsions. This article reviews in detail the phenolic antioxidants and their natural sources as well as focuses on the role of pure phenolic compounds and crude plant phenolic extracts on the prevention of lipid oxidation in different seafood systems.

The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

“…This is consequence of their well-known ability of scavenging a wide 167 range of both reactive oxygen species (ROS) and reactive nitrogen species (RNS) such 168 as superoxide, hydroxyl, peroxyl, and alkoxyl radicals, and peroxynitrous and 169 hypochlorous acids (Maqsood, Benjakul, Abushelaibi, & Alam, 2014). The reaction is 170 produced by donation of a hydrogen atom to the radical at the same time that the 171 phenolic compound is converted into a phenolic free radical according to equation 6 172 (AH is the phenolic compound).…”

Effects of Fish Oil and Tomato Powder Supplementation in Mojosari Ducks Diet on Egg Quality

“…Previously, it was reported that lycopene supplementation could increase total antioxidant capacity in liver of breeding hens [5]. Phenolic compounds were also noted could delay oxidation in fish oil [6]. In addition, ascorbic acid supplementation could decrease serum malondialdehyde (MDA) concentration in broiler [7].…”

Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

“…Ponce et al (2004) demonstrated the effectiveness of several essential oils including tea tree in reducing peroxidase activity of leafy vegetables by in vitro assays. Moreover, gallic acid is a natural phenolic compound extractable from plants, especially green tea and grapes and its antioxidant properties were well demonstrated (Lu et al, 2006, Maqsood et al, 2014.…”