The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

Abstract

Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

“…Rosemary extract inhibited lipid oxidation by scavenging free radicals to stop the free radical chains. Similar antioxidant properties were observed with grape pomace flour [ 145 ], chlorogenic acid [ 166 ], and gelatin-polycaprolactone composite films combined with lysozyme and pomegranate PE [ 136 ].…”

“…One application has been to test the addition of natural preservatives with meat products, which have been investigated in a large number of studies. Some of these studies have already been discussed [ 27 , 136 , 145 , 164 , 165 , 166 ]. Other meat quality parameters, such as conjugated dienes (measured at 233 nm), protein carbonyl groups (measured at 370 nm), protein thiol groups (measured at 410 nm), or metmyoglobin (measured at 525, 572, and 730 nm), all of which reflect quality and acceptability can be measured by UV-Vis spectroscopy [ 195 , 200 ].…”

Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

“…TBARS were measured according to a former method [29]. Minced fish muscle (~5.00 g) was homogenized (IKA Ultra-Turrax T18 Basic, Staufen, Germany) with 25 mL 7.5% (w/v) trichloroacetic acid (containing 0.1% EDTA) for 1 min at 3000 rpm, then centrifuged (Fitchell SF-TDL-5A, Shanghai, China) at a speed of 4000 g for 5 min.…”

The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking

“…However, there are very few studies that have demonstrated the application of grass carp preservation in the field. Recently, we found that CGA showed good efficiency in inhibiting lipid oxidation of grass carp muscle during chilled storage (Cao, et al, 2019). However, the mechanism of action of CGA and mode of inhibition of lipid oxidation during fish preservation is still not yet clear.…”