The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions

Skowyra, Monika; Falguera, Víctor; Azman, Nurul Aini Mohd; Segovia, Francisco; Pablos, María Pilar Almajano

doi:10.3390/antiox3010038

Cited by 37 publications

(27 citation statements)

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“…In the present study, the total phenolic content in the PLE was 14.51 ± 0.21 mg GAE/g DW. Skowyra et al () reported the content of phenolics in perilla leaves was 22.67 ± 0.52 mg GAE/g DW using 50% ethanol for extraction. Hong and Kim () found a value of 12.15 mg GAE/g DW by refluxing extraction with 70% ethanol for 24 hr.…”

Section: Resultsmentioning

confidence: 99%

“…Perilla frutescens organs have been found to contain abundant natural molecules, including flavonoids, phenolic acids, triterpenes, carotenoids, and essential oils. Perilla frutescens leaf extracts have shown antioxidant, antibacterial, anti-inflammatory, and antitumor effect (Skowyra, Falguera, Azman, Segovia, & Almajano, 2014). Recently, our group found that essential oil extracted from Perilla frutescens leaf can improve the quality of surimi-based food (Kong, Zhou, Hu, Wang, & Wang, 2018).…”

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confidence: 99%

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The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

Zhao

Kong

Zhang

et al. 2019

Food Science & Nutrition

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The effects of Perilla frutescens leaf extract (PLE) on the quality of surimi fish balls were investigated in the present study. Firstly, the extract was prepared by solvent extraction using 95% ethanol. Then, the phenolics in the extract were analyzed by instrumental analysis. The total phenolic content in the PLE was found to be 14.51 mg gallic acid equivalent (GAE)/g dry weight (DW). The amount of caffeic acid, ferulic acid, rosmarinic acid, quercetin, and apigenin, determined by high‐performance liquid chromatography (HPLC), was 4.80, 5.10, 2.95, 6.46, and 3.93 mg/g DW, respectively. Furthermore, the PLE was found to show high free radical scavenging activity toward DPPH and ABTS radicals with IC 50 values of 12.15 and 7.26 μg/ml, respectively. When PLE was fortified into surimi fish balls at 0.03% and stored at 4°C, it was found to slow down lipid and protein oxidation during storage of surimi fish balls as evidenced by the significant reduction in TBARS values and protein carbonyl contents ( p < 0.05). PLE (0.03%) also decreased the formation of total volatile basic nitrogen (TVB‐N) and inhibited the growth of E . coli compared with the control group ( p < 0.05). In addition, the overall acceptability of PLE‐added (0.03%) samples was higher than control samples during the storage process ( p < 0.05) by sensory analysis. Overall, PLE have the potential to be used as a natural food additive to improve the shelf life and sensorial qualities of surimi fish ball.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

Zhao

Kong

Zhang

et al. 2019

Food Science & Nutrition

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“…Plant extracts and plant wastes are often used in reducing the rate of oxidation in fats and oils. Rosemary extracts (Gallego and others ), borage waste extracts (Segovia and others ), avocado seeds extracts (Segovia and others ), pear extracts (Skowyra and others ), and gentian lutea extracts (Aini and others 2014) are examples of extracts that have been shown to be highly effective in delaying oxidation in emulsions and meat. Model food systems are a suitable model for studying the antioxidant action of natural extracts (Ramful and others ; Wardhani and others ).…”

Section: Introductionmentioning

confidence: 99%

Pineapple Waste Extract for Preventing Oxidation in Model Food Systems

Gómez

Pablos

2016

Journal of Food Science

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Pineapple (Ananas comosus) is consumed in the form of chunks (canned), cubes, fruit salad, and also in juices, concentrates, and jams. In the processes to produce these products, the waste generated represents a high percentage of the total fruit. Some studies have shown that residues of certain fruits, such as pineapple, have the same antioxidant activity as the fruit pulp. So although these residues are discarded, they could be used as an alternative source of polyphenols, as natural antioxidants. This study is focused on the antioxidant activity of wastes obtained in the production of pineapple products and their application. The polyphenols' scavenging activity was determined by the oxygen radical antioxidant capacity assay. The antioxidant potential was determined in emulsions (o/w) and in muffins, where the primary oxidation products (by peroxide value, PV) and the secondary oxidation products (by thiobarbituric acid reactive substances) were analyzed. In addition the muffins were analyzed by means of a triangular sensory test. The PV method showed that pineapple waste extracts caused a reduction in oxidation products of 59% in emulsions and 91% in the muffins. The reduction in TBARs values for emulsions were 27% and for muffins were 51%. The triangular sensory test showed that the samples containing the extract were not distinguished from the control (α = 0.05).

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“…The formation of highly unstable hydroperoxides that results in the development of ketones, epoxides, or organic acids produces an acidic condition and changes the pH of the food materials(Skowyra, Falguera, Azman, Segovia, & Almajano, 2014). A decreasing trend was observed where the sample that wrapped with the SRCcontrol and SRC + G films rapidly became acidic throughout the storage with the final value in the range of 5.0-5.5.…”

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confidence: 99%

“…On the contrary, the pH values of meat patties that treated with antioxidant films steadily decreased and the results between the treated and untreated samples are significantly different (p < 0.05). The formation of highly unstable hydroperoxides that results in the development of ketones, epoxides, or organic acids produces an acidic condition and changes the pH of the food materials(Skowyra, Falguera, Azman, Segovia, & Almajano, 2014). Besides that, the decreasing pH value in the meat patties during storage reported byKılıç, Şimşek, Claus, Karaca, and Bilecen (2018) occurred due to the growth of microorganisms in the samples.…”

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confidence: 99%

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

Hamid

Yahaya

Saupy

et al. 2019

J Food Process Preserv

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Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based film were studied based on thiobarbituric acid‐reactive substance assay, metmyoglobin assay, and pH value in food model (meat patties) for 12 days of storage. The development of lipid oxidation was delayed in the meat patties wrapped with antioxidant films during the storage with the final value of 0.68–0.37 mg malondialdehyde/kg sample. A less than 50% brown color development (metmyoglobin) of the meat patties wrapped with antioxidant film was observed in the first nine days of storage. Hence, the incorporation of α‐tocopherol into the SRC‐based film could be an alternative way to prolong the shelf life of food product, reducing the use of synthetic preservative directly into food product. Practical applications Recent strategy on the development of biodegradable film for food packaging is important as an alternative to the petrochemical‐derived plastic that is harmful to the environment. SRC is one of the potential biopolymers that has the ability to form a strong gel and provides efficient barrier against gas, lipids, and oils, and addition of plasticizer glycerol into SRC enhanced mechanical and barrier properties of the films. The present study showed the potential of α‐tocopherol within the SRC film plasticized with glycerol as active packaging on the film characteristics and increased the shelf life of meat patties. Hence, the active packaging film developed is not only contributes to reduce plastic waste discharged to environment but can be a potential substitute of synthetic preservative in food.

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The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions

Cited by 37 publications

References 50 publications

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

Pineapple Waste Extract for Preventing Oxidation in Model Food Systems

Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model

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