ABSTRACT
Background and Aims: because of unsaturated fatty acid content, trout and fish products are highly perishable. For this reason, preservatives are used to prevent or delay spoiling during storage. The aim of this study was determination of antioxidant activities of pomegranate seeds extracts on lipid quality of trout fillet stored at 2-4degreeC
Materials and Methods: prepared fish fillets were divided into two groups. One group was trout fillet without extract [control] and one in pomegranate seeds extracts that were stored in refrigerator for 6 days. Chemical tests such as Peroxide Value [PV], Thiobarbituric Acid Reactive Substances [TBARS], Total Volatile Basic Nitrogen [TVB-N] and Free Fatty Acids [FFA] were used to determine perishability of trout fillet
Results: The PV, TBA, TVB-N and FFA were significantly [P < 0.05] lowest in the samples treated with ethanolic extracts of pomegranate seeds as compared to control group. [PV = 2.62 meq o2/kg, TBA = 1.26 mg MDA/kg, TVB-N = 22.13 mg/100g and FFA = 1.2 percent Oleic acid]
Conclusion: the result of this study demonstrated that pomegranate seeds extracts were efficiency to prevent lipid oxidation in trout fillet stored at refrigerator temperature
ABSTRACT
The essential oil from aerial parts of Pulicaria gnaphalodes was studied in soybean oil. The aim of this study was to evaluate the antioxidant activitiey of Iranian Pulicaria gnaphalodes essential oil in soybean oil during the storage period. The essential oil obtained from Pulicaria gnaphalodes by hydrodistillation and analyzed by GC/Mass. Fifty-eight compounds representing 90.7% of total was identified. Main ingredient in the oil were involved alpha -Pinene [30.2%], 1,8- Cineole [12.1%], Beta-Citronellol [9.6%], Mertenol [6.6%], alpha-Terpineol [6.1%], 4-Terpineol [5.9%] and Chrysanthenone [2.9%]. Different concentrations [0.200, 400 and 800 ppm] of essential oil and beta hydroxyl toluene [BHT; 100 and 200 ppm] was added to soybean oil and incubated for 35 days at 65°C. Peroxide values [PVs] and thiobarbitoric acid-reactive substances [TBARs] levels were measured every week during the time period of the study. Moreover, antioxidant capacity of the essential oil was determined using 1,1 diphenyl-2- picryl hydrazyl [DPPH] and beta-carotene-linoleic acid methods. Values were compared among groups in each incubation time using ANOVA test. Results revealed that DPPH beta- carotene- linolic acid assay findings on the P. gnaphalodes essential oil were lower than these of synthetic antioxidant, BHT. Moreover, during the incubation time, P. gnaphalodes essential oil lowered PVs and TBARs levels when compared to the control [p<0.001]. According to our results essential oil was less effective than synthetic antioxidant. Therefore it may be used as a food flavor, natural antioxidant and a preventive agent for many diseases caused by free radicals