Antioxidant Effect of Plants Aqueous Extract on Lipid Stability of <i>Oreochromis niloticus</i> during Traditional Sun and Smoke Drying in Far-North Cameroon

Abstract

Fishes are suitable for sun drying and smoking. But their high contains of unsaturated fatty acids make them very prone to lipid oxidation. However, some plants are rich in natural antioxidants and have been shown to be potent inhibitors of lipid oxidation during processing of meat. The effect of three aqueous plants extracts on lipid stability of Oreochromis niloticus collected in Far-North Cameroon during processing was evaluated. Results show the high nutritious of these fish with high levels of proteins, lipid and ash (71.02%, 13.71% and 10.65%, respectively). It has been observed that oleic acid (C18:1), followed by palmitic acid (C16:0) and linoleic acid (C18:2) are the most dominant fatty acids present in Oreochromis niloticus lipids. Their lipid also showed a much higher content of omega-3 polyunsaturated fatty acids (PUFA) compared to omega 6 PUFA. The total phenolic contents (TPC) of the three plants ranged from 12,150 to 16,050 mg/100 g. The leaves of Moringa oleifera exhibited the higher content of TPC. The results of iodine, peroxide value and thiobarbituric acids test were revealed that the aqueous extracts of the tree plants had antioxidant properties. These plants extracts inhibit lipid oxidation of Oreochromis niloticus during processing.Increasing of the concentration of plant extracts enhanced their antioxidant activities and the highest oxidation inhibitor was obtained at 30 g/l. Moringa oleifera leaves inhibit highly the lipid oxidation of Oreochromis niloticus.

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

“…During freezing, E. fimbriata and P. quadrifilis oil showed a decrease significant (P < 0.05) in iodine value compared to raw sample Ndidiamaka and Ifeanyi [ 98 ] noted a significative decrease of iodine value after freezing of Clarias gariepinus purchased from the local market in Abraka, Delta state, Nigeria. Membrane lysis during freezing and increased activity of certain endogenous enzymes could account for this result [ 25 ] .…”

“…These processing methods and preservation techniques, although intended to extend shelf life and improve the organoleptic quality of fish, are likely to affect the nutritional qualities of fish [ 22 ] . A number of studies have focused on fish cooking and preservation methods in Cameroon [ 1 , [22] , [23] , [24] , [25] ] . However, very few studies have explored the effect of its cooking methods and the health risks associated with heavy metals.…”

Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview

“…In 2019, only one study was available, which was conducted by Tenyang et al on the chemical characteristics and fatty acid profle of oil from C. carpio from Youpwe. In 2020 [33], a total of fve studies were published: Manz Koule et al conducted research on the chemical characteristics and antihyperlipidemic potential of oil from Ilisha africana collected at the Douala fshing port [28]; Nchoutpouen et al [29] researched the hypolipemiant efect of oil from Ethmalosa fmbriata collected at the Douala fshing port; Simo et al [30] studied the chemical characteristics and antibacterial activity of oil from Lutjanus dentatus from Youpwe; and Tenyang et al conducted two studies on the chemical characteristics and fatty acid profle of oil from L. falcipinnis and O. niloticus collected at the Maga fsh market [31,32]. In 2021, four studies were conducted: Dama et al researched the composition of P. elongatus, P. senegalensis, and P. typus from Youpwe [23]; Christophe Manzkoule et al studied the chemical characteristics of oils from I. africana and Sardinella maderensis from the Douala fshing port [24]; and Ndômbôl et al conducted two studies on the chemical characteristics of oils from fsh by-products collected at Douala markets [25,26]; Njiké Ngamga et al studied the antibacterial activity of oil from of Chrysichthys nigrodigitatus [27].…”

“…Fish oil is associated with various outcomes that impact both physical and mental health, particularly infammation, oxidative stress, obesity, metabolic diseases such as dyslipidemia and diabetes, coronary artery diseases, liver dysfunctions like nonalcoholic fatty liver disease, eye diseases such as age-related macular degeneration, loss of muscle mass and function, osteoarthritis pain, bone diseases, rheumatoid arthritis, brain dysfunctions, mental disorders such as depression and anxiety, autism, cancers, and infectious diseases [20,30,32]. Tese biological properties of fsh oils are related to their composition, primarily their fatty acid profles.…”

Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality

“…Hence, the need to replicate such studies in different locations so that a generalized procedure for fish processing at local levels could be established in the long run. In addition, most of the studies carried out were either limited to field surveys ( [24][25][26]) or laboratory treatment and analysis ( [27][28][29]), not a combination of the two, or were limited to reviews ( [30][31][32]). In this study, we have taken a holistic approach by doing field surveys and exploiting the results therein to evaluate the effect of process parameters on the nutritional and microbiological quality of the fish as affected by the procedures used by the fish processors.…”