Investigation on the Increase of Antioxidant Activity of Cooking Drip from Enteroctopus dofleini by Irradiation

최종일,; 김연주,; 성낙윤,; 김재훈,; 안동현,; 전병수,; 조국연,; 변명우,; 이주운,

doi:10.3746/jkfn.2009.38.1.121

Cited by 6 publications

(5 citation statements)

References 9 publications

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“…Furthermore, Kim et al [ 17 ] proved that a 70% ethanol extract from the cooking drip of Giant Pacific octopus ( Enteroctopus dofleini ) included a marked polyphenol compound content as well as manifested a radical scavenging activity (DPPH and FRAP, ferric reducing antioxidant power, assays) and an inhibitory activity against tyrosine and angiotensin I-converting enzyme. An antioxidant capacity (DPPH assay) was also detected by Choi et al [ 18 ] in cooking drip from the same octopus species, with this effect increasing if a previous gamma-irradiation was applied. With an industrial and microbiological focus, Vázquez and Murado [ 19 ] showed that enzymatic hydrolysis of wastewater from industrial processing of octopus ( Octopus vulgaris ) could be a good source of peptones for lactic acid bacteria production.…”

Section: Introductionmentioning

confidence: 68%

“…Thus, Oh et al [ 16 ] studied the components of octopus cooking drips and proved an antioxidant behaviour according to the Rancimat assay. Similarly, cooking drip from Giant Pacific octopus ( E. dofleini ) showed an antioxidant capacity (DPPH assay) that could be increased by previous gamma-irradiation [ 18 ]. Kim et al [ 17 ] studied the 70% ethanol extract from the same octopus species; notably, the radical scavenging activity (FRAP and DPPH assays) and the content on proteins and polyphenol compounds was enhanced by increasing the previous gamma-irradiation dose.…”

Section: Resultsmentioning

confidence: 99%

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Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Malga¹,

Trigo²,

Martı́nez³

et al. 2022

Molecules

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The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p < 0.05) of lipid content, lipid oxidation (development of fluorescent compounds and thiobarbituric acid reactive substances, TBARS), lipid hydrolysis (formation of free fatty acids, FFA) and ω3/ω6 ratio in fish muscle. In all canned samples, primary (peroxides) and secondary (TBARS) levels of lipid oxidation were low. Remarkably, the presence in the packaging medium of the high and medium OCL concentrations led to lower (p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.

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Section: Introductionmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 99%

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Malga¹,

Trigo²,

Martı́nez³

et al. 2022

Molecules

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“…Based on the levels found for total protein and total extractive-N contents, this cooking drip was recommended to be employed as a source of functional seasoning. Similarly, the cooking juice obtained from Giant Pacific octopus ( E. dofleini ) revealed an antioxidant capacity (DPPH assay), this effect increasing with electron beam [ 23 ] or gamma [ 37 ] irradiation. In both studies, it was reasoned that the antioxidant activity was increased by structural modification of proteins in the cooking drip by the irradiation applied.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing

Méndez¹,

Zhang

Aubourg³

2023

Foods

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The antioxidant properties of the liquor resulting from commercial octopus cooking were analysed for this study. Two different concentrations of octopus-cooking liquor (OCL) were tested as glazing systems during the frozen storage period (−18 °C for up to 6 months) of whole Atlantic horse mackerel (Trachurus trachurus). Compared to water-control glazing samples, an inhibitory effect (p < 0.05) on lipid oxidation development (the formation of thiobarbituric acid reactive substances and fluorescent compounds) was detected in frozen fish treated with the most concentrated OCL-glazing system. Additionally, a preservative effect (p < 0.05) on polyunsaturated fatty acids (measurement of polyene index) was also proved. However, no effect (p > 0.05) on the free fatty acid content and on the ω3/ω6 ratio was detected with the presence of the OCL in the glazing system. An increased lipid quality in frozen horse mackerel was established by including the OCL solution in the glazing system. According to previous research, the observed preserving properties were explained on the basis of the presence of antioxidant compounds in the cooking liquor. A novel and valuable combination of glazing processing and the employment of a marine waste substrate is proposed to enhance the lipid stability of frozen fish.

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“…Thus, Oh et al [ 15 ] analysed the components of octopus cooking liquors and demonstrated an antioxidant behaviour on the basis of carrying out a Rancimat assay. In the same way, cooking liquor from Giant Pacific octopus ( E. dofleini ) revealed an antioxidant behaviour (DPPH assay) that could be increased if a previous gamma-irradiation process was applied [ 17 ]. Kim et al [ 16 ] demonstrated that a 70% ethanol extract from the cooking juice of Giant Pacific octopus ( E. dofleini ) included a great content of polyphenol molecules; additionally, FRAP and DPPH assays proved a radical scavenging behaviour and inhibitory properties against tyrosine and angiotensin I-converting enzyme.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, Oh et al [ 15 ] detected remarkable antioxidant and antihypertensive effects, while Kim et al [ 16 ] proved that cooking drip resulting from Giant Pacific octopus ( Enteroctopus dofleini ) processing showed a radical scavenging activity and an inhibitory activity against tyrosine and angiotensin I converting enzyme. On the basis of the DPPH assay, an antioxidant capacity was proved in cooking drip from the same octopus species by Choi et al [ 17 ]; notably, this effect showed to increase by employing a previous gamma-irradiation treatment. Recently, the introduction of octopus ( Octopus vulgaris ) cooking liquor as packing system led to an increased rancidity stability of water-canned Chub mackerel ( Scomber colias ) [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times

Méndez¹,

Trigo²,

Zhang

et al. 2022

Antioxidants

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The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (‒18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage time favoured an increase (p < 0.05) of free fatty acid (FFA), peroxide, and thiobarbituric acid reactive substance contents and a decrease (p < 0.05) of the phospholipid (PL) value and polyene index. Furthermore, an increased presence of OCJ in the packing medium led to an inhibitory effect (p < 0.05) on fluorescent compound formation as well as to a retention (p < 0.05) of the PL and FFA compounds. Colour determination showed a substantial increase (p < 0.05) of L* and b* values in canned fish with previous frozen storage time. Nevertheless, this increase was partly reduced (p < 0.05) by the OCJ presence in the packing medium. It is concluded that previous holding time has led to an increased lipid oxidation development and loss of beneficial lipid constituents (i.e., PLs and polyunsaturated fatty acids). Remarkably, the presence in the packing medium of preservative compounds (i.e., antioxidants) included in waste juice obtained from octopus processing provided an effective tool for lipid preservation and quality enhancement in canned fish.

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Investigation on the Increase of Antioxidant Activity of Cooking Drip from Enteroctopus dofleini by Irradiation

Cited by 6 publications

References 9 publications

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing

Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times

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