Repository of Research and Investigative Information

Repository of Research and Investigative Information

دانشگاه علوم پزشکی و خدمات بهداشتی درمانی زنجان

Eryngium caeruleum essential oil as a promising natural additive: In vitro antioxidant properties and its effect on lipid oxidation of minced rainbow trout meat during storage at refrigeration temperature

(2021) Eryngium caeruleum essential oil as a promising natural additive: In vitro antioxidant properties and its effect on lipid oxidation of minced rainbow trout meat during storage at refrigeration temperature. Functional Foods in Health and Disease. pp. 11-23. ISSN 23787007

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Abstract

Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration of oily fish species is principally caused by lipid oxidation. The adverse effects of various chemical preservatives caused consumer's attention to shift to natural alternatives. Eryngium caeruleum is an herbaceous plant that is native to the northern areas of Iran and is used in various local foods. The aim of the present study was to investigate the effects of different concentrations of E. caeruleum essential oil (EEO) on the physicochemical and oxidative stability of minced rainbow trout meat for 20 days storage at 4±1°C. Methods: Firstly, the chemical compounds and total phenolic content of EEO were determined by gas chromatography-mass spectrometry and Folin-Ciocalteu reagent, respectively. Then, in vitro antioxidant capacity of EEO was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods. Finally, the minced rainbow trout meat was mixed with different concentrations of EEO, and physicochemical and oxidative stability of treatments were investigated for 20 days storage at 4±1°C. Results: According to the results, 0.4 EEO significantly improved the chemical stability of minced fish compared to control group at the end of storage period with the following scores (P<0.05): pH value (6.3), peroxide value (11.88 meq/kg of lipid) and thiobarbituric acid reactive substance (0.43 mg MDA/kg sample). Conclusions: In order to increase the chemical quality characteristics of minced fish, new ingredient systems that are associated with natural and organic foods are applied. The results of present study indicate that the use of EEO in the meat industry can develop the novel healthy fish products and improve its chemical stability. © FFC 2021. This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0)

Item Type: Article
Keywords: Chemical stability; Eryngium caeruleum; Lipid oxidation; Natural antioxidant; Oncorhynchus mykiss
Page Range: pp. 11-23
Journal or Publication Title: Functional Foods in Health and Disease
Abstract and Indexing: ISI
Volume: 11
Number: 1
Publisher: Functional Food Institute
Identification Number: https://doi.org/10.31989/ffhd.v11i1.774
ISSN: 23787007
Depositing User: خانم فائزه مظفری
URI: http://repository.zums.ac.ir/id/eprint/7973

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