Effect of clove ( Eugenia caryophyllus ) and cinnamon ( Cinnamomum zeylanicum ) essential oils in Nile tilapia diets on performance, antioxidant power and lipid oxidation in fillets

Abstract

This study evaluated the addition (0.35 and 0.70 g/kg feed) of clove (EOcl) or cinnamon (EOci) essential oils to Nile tilapia feed for 45 days to assess animal performance, antioxidant capacity and lipid oxidation in fillets. The design was completely randomised with five treatments and three replicates. Antioxidant capacity was determined by the oxygen radical absorbance capacity (ORAC FL ), 2,2-diphenyl-1picrylhydrazylhydrate (DPPH), ferric reducing ability power (FRAP) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays, and lipid oxidation was determined by the thiobarbituric acid-reactive substances (TBARs) assay. Animal performance was not altered by adding the essential oils. The fillets treated with 0.35 g/kg of EOcl presented higher antioxidant capacity in the L-ORAC FL assay and a 40.3% reduction in lipid oxidation, whereas the EOci provided a pro-oxidant effect relative to the control treatment. Based on these results, adding 0.35 g/kg of EOcl to the diet for 45 days before slaughter increased the antioxidant capacity and reduced the lipid oxidation of the fillets, contributing to product quality without altering animal performance. K E Y W O R D S animal performance, bioactive compound, natural antioxidant, ORAC FL , TBARs

Effect of cinnamon essential oil dietary supplementation on the growth, fatty acid composition, and meat quality of tilapia

“…Another possible explanation for the decrease in MDA is that the antioxidant compounds of cinnamon essential oil entered the circulatory system and accumulated in fillets (Botsoglou et al., 2002). These results indicated that the cinnamon essential oils had an effect on lipid oxidation, which was beneficial to the balance between prooxidants and antioxidants, thus preventing oxidation (Sary et al., 2018). In addition, Fernández et al.…”

Consumer acceptability of infant food with oregano essencial oil by children diagnosed with cerebral palsy

“…besides the antibacterial and antioxidant action, can be an important alternative for food preservation and flavor. reducing the concentration of synthetic additives in these products (Guerrero et al, 2018;Monteschio et al, 2017;Rivaroli et al, 2016;Sary et al, 2021a;Vital et al, 2018a, b).…”

Atividade antimicrobiana in vitro de uma combinação de óleos vegetais de caju e mamona e de óleos essenciais de cravo, eugenol, timol e vanilina contra bactérias Gram-negativas e Gram-positivas no rúmen de bovinos

“…Estudos anteriores concentraram-se nos compostos isolados de cada planta (Guerrero et al, 2018;Ornaghi et al, 2017;Sary et al, 2019) ou, em alguns casos, em misturas de metabólitos secundários de plantas (Cruz et al, 2014;Fugita et al, 2018; Research, Society and Development, v. 10, n. 8, e4210816900, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i8.16900 Monteschio et al, 2017Monteschio et al, , 2019Souza et al, 2019). O uso de uma mistura de metabólitos secundários pode potencializar o sinergismo dos compostos finais.…”