The chemical composition analysis of dwarf saltwort ( Salicornia bigelovii Torr.) and its preservative effects on snakehead fish fillets

Abstract

In this study, the nutritional component and chemical constituents of Salicornia bigelovii Torr. were investigated, as well as their preservative effects on aquatic products. LC–MS of S. bigelovii extracts detected 34 compounds, eight flavonoids were identified based on standard substance. Camellianin A and noreugenin were identified for the first time in S. bigelovii. Furthermore, the S. bigelovii could reduce the fish fillet loss rate and inhibit the growth of microorganisms in aquatic products that impact cooking loss rate, pH, total volatile basic nitrogen, total viable count, and it also could reduce the damage of myofibrillar proteins texture changes. Finally, the S. bigelovii had a strong inhibitory effect on the dominant spoilage bacteria Pseudomonas in snakehead fish was demonstrated, and significantly prolong the preservation time of fish fillet till the 12 days. Overall, this study provides a basis for the selection of suitable methods for the preservation and processing of aquatic products. Novelty impact statement The Salicornia bigelovii was found a strong inhibitory effect on the bacteria Pseudomonas in snakehead fish, and it can significantly prolong the preservation time of fish fillet, which were expected to be used as the selection of suitable methods for the preservation and processing of aquatic products.

Overview of the Polyphenols in Salicornia: From Recovery to Health-Promoting Effect

“…Salicornia has shown high levels of vitamin C; the content of ascorbic and dehydroascorbic acids is more than 100 mg/100 g. S. bigelovii shows a high amount of β-carotene (15.9 mg/100 g of fresh weight (fw)), which is a good source of vitamin A [10,18]. Lima et al, 2020 have reported a high content of the soluble fat vitamin E, α-Tocopherol (241 µg/100 g fw), and vitamin B 2 and B 5 (with a relative content of 4.14% in 0.5 g) in S. ramosissima and S. bigelovi, respectively [19,20].…”

Salicornia bigelovii, S. brachiata and S. herbacea: Their Nutritional Characteristics and an Evaluation of Their Potential as Salt Substitutes

“…Plant-derived antioxidants are extracted from natural plants such as Salicornia spp. with antioxidant properties, they can effectively inhibit or delay the oxidative decomposition and deterioration of food ingredients, thereby enhancing the stability of food and extending their storage period [ 118 ].…”

“…Salicornia can be utilized as ‘functional foods’ since it contains metabolites with bioactivities [ 118 ]. For example, the S. brachiata plant possesses nutritional antioxidants, scavenging activities, amino acids, flavonoids, essential fatty acids and polyunsaturated fatty acids, making it a promising ideal plant that can used as a functional food or as a dietary supplement in nutraceutical industries [ 116 ].…”

“…In previous research, it was demonstrated that S. bigelovii contains a variety of chemical components with antioxidant properties [ 119 ], antitumor properties [ 119 ] and the molecular basis for anti-inflammatory effects [ 120 ]. The effect of S. bigelovii extract on the preservation of aquatic products as demonstrated by Wang and co-workers showed that S. bigelovii can significantly reduce the pH value and the content of total volatile basic nitrogen (TVB-N) in fish meat, leading to the reduction in amines by inhibiting the decomposition of protein and the oxidation of unsaturated fatty acids [ 118 ]. The antioxidant compound that was purified from S. herbacea , known as a 13-Oxo-9(Z), 11(E)-octadecadienoic acid, i.e., ‘13-KODE’, produced anti-inflammatory effects with great potential for use in treating inflammatory diseases [ 121 ].…”

Optimization of Microwave-Assisted Extraction Process of Total Flavonoids from Salicornia bigelovii Torr. and Its Hepatoprotective Effect on Alcoholic Liver Injury Mice

“…Research has confirmed that S. bigelovii possesses a high content of flavonoids [ 7 ], alkaloids, chromones [ 8 ], and sterols [ 9 ], and Quercetin and Quercetin-3-O have also been isolated from S. bigelovii along with β-D-glucoside, Rutin, and Isorhamnol-3-O-β-flavonoids such as D-glucoside. Previous studies have determined that S. bigelovii contains multiple flavonoids, and camellianin A and noreugenin, which are previously unreported compounds, have been identified [ 10 ].…”