Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

“…In this study, instant whole green tea at low concentration (250 ppm) was an effective antioxidant, this result supports previous findings that natural phenolic compounds are effective in preventing rancidity of many lipid systems, in particular fish oils (Medina, Satue-Gracia, German, & Frankel 1999;Ramanathan 1992) and minced muscle (Fagbenro and Jauncey 1994;Ikawa 1998) exists in the meat or in the fish muscles. Moreover green tea extracts were found to be good antioxidants, more effective than rosemary, in canola oil, pork lard and chicken fat heated to 100 ºC (Chen, Wangl, Chan, Zhang, Chung, & Liang 1998) and had a higher antioxidant activity than that of vitamin C and E. However, as our results show, a high level instant green tea of 500 ppm was not as effective as 250 ppm for reducing peroxidation of unsaturated fatty acids.…”

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

“…Initial levels were 0AE28 ± 0AE06 mg MDA kg after 1 month at 5°C, values that are significantly lower than the respective ones for the other pretreatments (P < 0AE05). A mild antioxidant effect was observed for Citrox, mainly because of the presence of flavonoid compounds (Ramanathan and Das 1992;He and Shahidi 1997;Sarkardei and Howell 2008), while the addition of glucono-d-lactone had no effect on the lipid oxidation rates (P > 0AE05). TVB-N, which includes the measurements of trimethylamine (TMA), dimethylamine, ammonia and other volatile basic nitrogen compounds, has been used as a fish spoilage indicator in similar studies (Kyrana et al 1997;Koutsoumanis and Nychas 2000;Cakli et al 2007).…”

Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils

“…When frozen, yolks were freeze-dried by removing water and other solvents by sublimations, that is, solid-state water was directly transformed into steam, and did not pass by the liquid state. Dehydrated yolks were then analyzed for lipid oxidation (TBARS), according to the methodology described by Vyncke (1970) and modified by Ramanathan & Das (1992).…”