Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle

Abstract

Lipid oxidation is a very complex and important event causing quality loss of foods, especially those containing highly unsaturated fats. There is growing interest in replacing synthetic antioxidants in food by natural counterparts. Olive leaf is an abundant by-product of the olive oil industry. The aim of this study was to investigate the antioxidant capacity of olive leaf powder (OLP) in minced Atlantic horse mackerel stored at 4 8C over 3 days. OLP was introduced in the minced at concentrations of 0 (control), 1.5, 3.5, and 4.5%. OLP characterization showed high antioxidant capacity and fiber content. The addition of OLP significantly prevented and delayed minced fish oxidation over storage. The antioxidant effectiveness of OLP was concentrationdependent, as observed in all the parameters analyzed. The results showed OLP as a potential natural antioxidant for fish products. Practical applicationsOlive leaves are an important agrifood by-product produced worldwide. This by-product is valorized for the first time, as far as the authors are aware, as natural antioxidant in fish. Olive leaves are rich in polyphenols (principally oleuropein) and a-tocopherol. Consumers may benefit from this research as there is an increasing demand for natural ingredients, along with concern about the environmental effects of food production. The results of the present study suggest that olive leaf powder can be successfully employed as natural ingredient to prevent oxidation in chilled horse mackerel mince. This allows transforming this by-product stream into a commercially valuable antioxidant.

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

“…In general, the sausages presented considerable amounts of FA and during storage, it was possible to identify polyunsaturated fatty acids (PUFAs) belonging to the omega‐3 family, such as α‐linolenic acid (up to 30 days) and eicosapentaenoic acid (EPA) (at the end of 60 days), even in small amounts. Products containing high composition in PUFAs are more susceptible to the rancidification (lipid oxidation) process (Albertos et al, ), causing loss of nutritional value and generating volatile compounds. The ratio ΣPUFAs/ΣSFA showed a decrease along the storage time, the values found were: 0.75 (0 day); 0.66 (15 days); 0.57 (30 days); 0.51 (45 days); and 0.49 (60 days).…”

Fish sausages prepared with inclusion of Nile tilapia minced: Correlation between nutritional, chemical, and physical properties

“…This fact occurred due to the higher fats content present in MF (23.32%) compared to tilapia fillet (2.42%), used as raw materials (Table ). According to Albertos et al () and Brodowska et al (), products containing high composition in polyunsaturated fatty acids are more susceptible to the rancidification (lipid oxidation) process. Moreover, according to Luna, Lábaque, Zygadlo, and Marin (), lipid oxidation is the main cause for MF deterioration, as well as for meat products that contain it in its formulation.…”

“…According to Albertos et al (2018) and Brodowska et al (2016), products containing high composition in polyunsaturated fatty acids are more susceptible to the rancidification (lipid oxidation) process.…”

Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

“…Sesamol and olive leaf extracts were effective as natural functional ingredients in retarding lipid oxidation in fresh or heat-processed pork sausages kept at 4°C for 21 days (Hayes, Stepanyan, Allen, O'Grady, & Kerry, 2011), while Pateiro et al (2018) have shown that guarana seed extracts delayed lipid oxidation in pork patties during refrigerated storage. Also, Albertos et al (2017) showed that olive leaf powder is a valuable source of natural antioxidants and can be used to protect minced fish muscle from lipid oxidation.…”