Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage

Pazos, Manuel; González, M. Jesús; Gallardo, José Manuel; Torres, Josep Lluı́s; Medina, Isabel

doi:10.1007/s00217-004-1113-0

Cited by 55 publications

(60 citation statements)

References 21 publications

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“…Both C and V showed a low ferric reducing capacity at the beginning of the frozen storage, which remained practically unchanged during the whole frozen storage. This low antioxidant capacity may be attributed to the endogenous antioxidant system, which includes compounds such as a-tocopherol, ubiquinone or glutathione and is largely consumed with time post mortem (Aubourg et al, 2004;Pazos et al, 2005b).…”

Section: Resultsmentioning

confidence: 99%

“…Synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), have been widely used to prevent lipid oxidation, but nowadays the use of natural antioxidants is of growing interest. In recent years, plant extracts and different polyphenolic compounds have been used to successfully improve the oxidative stability of seafood products (Medina et al, 2009;Pazos, González, Gallardo, Torres, & Medina, 2005b;Pazos, Sánchez, & Medina, 2005a;Tang, Sheehan, Buckley, Morrissey, & Kerry, 2001;Vareltzis, Koufidis, Gavriilidou, Papavergou, & Vasiliadou, 1997). These natural compounds, together with others such as chitosan, lysozyme or vitamin C, have been also added to biodegradable packaging materials in order to confer specific attributes, mainly antimicrobial and antioxidant activities, obtaining an active packaging biomaterial (Bower, Avena-Bustillos, Olsen, McHugh, & Bechtel, 2006;Gó mez-Estaca, Montero, Gimé nez, & Gó mez-Guillé n, 2007;Gó mez-Guillé n, Ihl, Bifani, Silva, & Montero, 2007;Ló pez-Caballero, Gó mez-Guillé n, Pé rez-Mateos, & Montero, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Giménez¹,

Gómez‐Guillén²,

Pérez‐Mateos³

et al. 2011

Food Chemistry

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a b s t r a c tLipid oxidation of horse mackerel (Trachurus trachurus) patties covered with fish gelatin-based films containing a borage seed extract were evaluated, including commonly used analytical indexes (peroxide value, thiobarbituric acid reactive substances, polyene ratio), as well as determination of volatile compounds, quantitation of oxidized triacylglycerols and analysis by Fourier transform infrared (FTIR) spectroscopy, during 240 days of frozen storage and subsequent thawing and 4 days-chilling. Vacuum packaged-patties and control uncovered patties were also tested for comparative purposes. Methods applied to evaluate lipid oxidation in extracted lipids, i.e. peroxide value, quantitation of oxidized triacylglycerols and FTIR, clearly provided a better picture of the oxidation progress and led to similar conclusions. Film had protective effects on lipid oxidation of horse mackerel patties throughout frozen storage and particularly after thawing and chilled storage. Furthermore, when compared to vacuum packaging, film was found to be similarly effective until advanced stages of oxidation were reached and exerted enhanced protection once samples were thawed and exposed to air oxygen under chilling temperature; with the additional advantage of increasing the antioxidant capacity of muscle.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Giménez¹,

Gómez‐Guillén²,

Pérez‐Mateos³

et al. 2011

Food Chemistry

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“…However, it has been reported that protocatechuic acid is able to protect α-tocopherol (during oxidation of human LDL lipoproteins in vitro) (Zhang et al 2001), although it did not protect α-tocopherol in the present study. This phenolic acid was also able to regenerate α-tocopherol from the tocopheroxyl radical (Pazos et al 2007), which is one of the mechanisms that act in α-tocopherol protection (Segawa et al 1994;Facino et al 1998;Jia et al 1998;Zhu et al 1999Zhu et al , 2000Pazos et al 2005b).…”

Section: Resultsmentioning

confidence: 99%

Ability of phenolic acids to protect α-tocopherol

Réblová¹,

Okrouhla²

2010

Czech J. Food Sci.

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Réblová Z., Okrouhlá P. (2010): Ability of phenolic acids to protect α-tocopherol. Czech J. Food Sci., 28: 290-297.The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180°C and was compared with the ability of these phenolic acids to slow down the formation of polymerised triacylglycerols (TAG) in the same conditions. The half-life of α-tocopherol (calculated as the time needed for the α-tocopherol content to decrease to 50% of the original value) was extended significantly by gentisic, caffeic, and gallic acids (from 1.16 h to 1.77 h, 1.78 h, and 2.26 h, respectively), while the formation of polymerised TAG was slightly suppressed only by gallic acid.

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“…All the methods used in this study showed a high reducing capacity for YAP, by which the oxyradicals could be scavenged. Therefore, YAP may have potentials as one kind of preservative to put off the process of protein and lipid spoilage caused by oxidation (Farvin et al, 2012;Pazos, Gonzalez, Gallardo, Torres, & Medina, 2005).…”

Section: Antioxidant Activities Of Yapmentioning

confidence: 99%

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

Sun

Meng

et al. 2016

CyTA - Journal of Food

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The aim of this study was to study the antioxidant and antibacterial activities of young apple polyphenols (YAP) and to investigate the application of YAP in grass carp fillets (GCF) stored at 4°C for retarding lipid and protein degradation. The results indicated that YAP had high antioxidant activities in vitro, and the addition of YAP to GCF during low-temperature storage could significantly inhibit the microbial growth; retard the decrease in contents of fatty acids for both unsaturated and saturated ones; and minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl group. The profiles of GCF in the presence and absence of YAP under a scanning electron microscope indicated that YAP could protect GCF from destruction that was resulted from fish deterioration. Therefore, YAP may be developed as natural antioxidants to control lipid and protein degradation and to extend shelf life of freshwater fish fillets.Actividades antioxidantes de polifenoles de manzanas verdes y sus efectos conservantes en los lípidos y las proteínas de filetes de carpa herbívora (Ctenopharyngodon idellus) RESUMEN El objetivo de este trabajo fue estudiar las actividades antioxidantes y antibacterianas de los polifenoles de manzanas verdes (YAP) e investigar la aplicación de YAP en los filetes de carpa herbívora (GCF) almacenados a 4°C para retardar la degradación lipídica y proteínica. Los resultados indicaron que YAP tenían una actividad antioxidante in vitro alta, además la adición de YAP a GCF durante el almacenamiento a baja temperatura podría inhibir significativamente el crecimiento microbiano, retardar la disminución de los contenidos de ácidos grasos insaturados y saturados, además de minimizar la degradación de la proteína miofibrilar soluble en sal y el grupo sulfhídrico. Los perfiles de GCF en presencia y ausencia de YAP bajo microscopio electrónico de barrido indicaron que YAP podría proteger a GCF de la destrucción debida a la deterioración del pescado. Por lo tanto, YAP podrían ser desarrollados como antioxidantes naturales para controlar la degradación lipídica y proteínica, además de extender el tiempo de almacenamiento de los filetes de pescado de agua dulce. ARTICLE HISTORY

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Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage

Cited by 55 publications

References 21 publications

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Ability of phenolic acids to protect α-tocopherol

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

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