The Effect of Ajwain (Trachyspermum ammi) Extracted by Ultrasound-Assisted Solvent on Quality Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Stored at 4C

Abstract

Ultrasound-assisted solvent (UAS) has received considerable attention for the recovery of different compounds from various sources. The aim of this study was to evaluate the UAS of ajwain (Trachyspermum ammi) on the quality of silver carp (Hypophthalmichthys molitrix) surimi. Dried powder of plant seeds were added to ethanol (1: 10 w/v) and extraction was done for 30 min at 45C. The mixture was sonicated at 30 kHz for 15 min at 40C. The extract (0.5% and 0.7% w/w) was mixed with surimi. The control and treated samples were analyzed periodically for microbiological and chemical characterizations during 16 days at 4C. Results showed that 0.7% concentration of ajwain could increase the shelf life of silver carp. The sonication and ethanol extraction (UAS) had similar results on quantity and quality analysis of phenolic compounds by using gas chromatography-mass spectrometry. Therefore, UAS could be used, as a replaced method, for extraction from different plant sources. PRACTICAL APPLICATIONBecause of suspicious concerns about health hazards of synthetic antioxidants and fast lipid oxidation of silver carp (Hypophthalmichthys molitrix) surimi, huge demand for natural ones which enhanced the shelf life of this food, increased. In this study, ultrasound-assisted solvent (UAS) and ethanol extracted (UAS) of ajwain (Trachyspermum ammi) introduced as potent antioxidant to introduced as potent antioxidants to improve oxidative stability of marine foods and silver carp (H. molitrix) surimi, which are rich sources of valuable polyunsaturated fatty acids.

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time

“…The synthetic antioxidants have been widely used to control lipid oxidative rancidity in foods, which is a major cause of quality deterioration, nutritional losses, off‐flavor development, and discoloration. Besides, prolonging the shelf life of food products, these compounds are able to retard the progress of many oxidative stress‐related chronic diseases in human (Farahmandfar, Safari, Ahmadi Vavsari, & Bakhshandeh, ). Therefore, dietary antioxidants also have an important role as nutraceuticals due to their role in protecting the body from free radicals, reactive oxygen species, and reactive nitrogen species, which are derived either from normal metabolic processes or from external sources (Farhoosh, Johnny, Asnaashari, Molaahmadibahraseman, & Sharif, ).…”

Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil

“…Investigations have demonstrated that synthetic antioxidants are toxic and carcinogenic for humans (Iqbal et al 2008). Recently, there has been increased interest in identifying potential sources in order to obtain natural antioxidants (Poiana 2012;Farahmandfar et al 2015b). Essential oil (EO) and extracts from spices, fruits, herbs, and hull contain effective compounds that prevent from the undesirable oxidative process in foodstuff .…”

Impact of alginate coating combined with free and nanoencapsulated Carum copticum essential oil on rainbow trout burgers

“…This was in accordance with the study of Jafarinia et al (2022) for encapsulated ajowan EO on extending lamb meat shelf life (Jafarinia et al, 2022). Another study by Farahmandfar et al (2016) revealed an inhibitory effect of TPC on TVC of refrigerated fish surimi during storage (Farahmandfar et al, 2016). As shown in the evaluation of the antimicrobial activity test, the CEO had antimicrobial activity.…”