Evaluation of Irradiation and Heat Treatment on Antioxidant Properties of Fruit Peel Extracts and Its Potential Application During Preservation of Goat Fish Parupenaeus indicus

被引:12
作者
Paari, Alagesan [1 ]
Naidu, Hari Krishnam [1 ]
Kanmani, Paulraj [1 ]
Satishkumar, Ramraj [1 ]
Yuvaraj, Neelakandan [1 ]
Pattukumar, Vellaiyan [1 ]
Arul, Venkatesan [1 ]
机构
[1] Pondicherry Univ, Sch Life Sci, Dept Biotechnol, Pondicherry 605014, India
关键词
Plant antioxidants; Lipid oxidation; Food analysis; Free radical; LIPID OXIDATION; CHINESE HERBS; SEED EXTRACTS; CITRUS PEEL; IN-VITRO; COMPONENTS; TEA; RADIATION; VOLATILES; CAPACITY;
D O I
10.1007/s11947-011-0552-4
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The quenching capacities of Vitus vinifera seed extract, Citrus limon peel extract, Punica granatum peel extract, and Citrus sinensis peel extract were studied together with their antioxidant activity in goat fish (Parupenaeus indicus). The functionality of the extracts was evaluated using beta-carotene-linoleic acid model system, reducing power assay, DPPH, hydroxyl, and nitrite radical scavenging assay. V. vinifera and P. granatum extract demonstrated best radical scavenging potential in all multifunctional antioxidant assays. Radical scavenging activity measured by electron paramagnetic resonance against a stable radical 1,1,-diphenyl-2-picrylhydrazil revealed radical peaks of lower intensity in antioxidant-infused samples. Compounds possessing antioxidant properties were identified from purified fruit extracts by GC-MS analysis. Treatments with these extracts increased the stability of irradiated goat fish against lipid oxidation. TBARS values for irradiated control was 4.26 +/- 0.10, whereas it was 2.44 +/- 0.14, 2.97 +/- 0.01, 2.93 +/- 0.03, 3.89 +/- 0.05, and 4 +/- 0.01 mg of MDS per kilogram fish for BHA, P. granatum peel, V. vinifera seed, C. sinensis peel, and C. limon peel extract-treated samples, respectively. This study also elucidated the relationship between heating temperature and irradiation dose on the antioxidant activity of extracts. Maximum antioxidant activity was observed at 150 A degrees C heated and 10-kGy irradiated extracts. These results suggest that fruit peels will be a potential material for extracting antioxidants.
引用
收藏
页码:1860 / 1870
页数:11
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