Evaluation of Antioxidant Effects of Water and Ethanolic Extracts of Iranian Pomegranate Seed on Lipid Quality of Trout Fillet and Determining the Level of Perishability at 2-4 ° C

Authors
Gholam Reza Jahed Khaniky
Ali Salehi
Nabi Shariatifar
Mahmud Alimohammadi
Parisa Sedighara
Abstract
Background and Aims

Because of unsaturated fatty acid content, trout and fish products are highly perishable. For this reason, preservatives are used to prevent or delay spoiling during storage. The aim of this study was determination of antioxidant activities of pomegranate seeds extracts on lipid quality of trout fillet stored at 2-4°C.

Materials and Methods

Prepared fish fillets were divided into two groups. One group was trout fillet without extract (control) and one in pomegranate seeds extracts that were stored in refrigerator for 6 days. Chemical tests such as Peroxide Value (PV), Thiobarbituric Acid Reactive Substances (TBARS), Total Volatile Basic Nitrogen (TVB-N) and Free Fatty Acids (FFA) were used to determine perishability of trout fillet.

Results

The PV, TBA, TVB-N and FFA were significantly (P < 0.05) lowest in the samples treated with ethanolic extracts of pomegranate seeds as compared to control group. (PV = 2.62 meq o2/kg, TBA = 1.26 mg MDA/kg, TVB-N = 22.13 mg/100g and FFA = 1.2 percent Oleic acid).

Conclusion

The result of this study demonstrated that pomegranate seeds extracts were efficiency to prevent lipid oxidation in trout fillet stored at refrigerator temperature.


* Corresponding Author: Tehran University of Medical Sciences, School of Public Health.

Email: Salehia15@gmail.com
Keywords
Antioxidant Effects
Pomegranate
Trout
Lipid Peroxidation
Mohammadzadeh B, Rezaei M. Effective of green tea extract on lipid quality of rainbow trout (Oncorhynchus Mykiss) during in ice storage. J Fisheries. 2011;64(1):85-93.

Sekhon-Loodu S, Warnakulasuriya SN, Rupasinghe HP, Shahidi F. Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. Food Chem. 2013;140(1):189-96.

Nielsen NS, Jacobsen C. Retardation of lipid oxidation in fish oil - enriched fish pate combination effects. J Food Biochem. 2013;37(1):88-97.

Naveena B, Sen AR, Vaithiyanathan S, Babji Y, Kondaiah N. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 2008;80(4):1304-8.

Siriporn O, Chadarat D, Songyot A, Suganya T, Sombat C. Comparison of antioxidant capacities and cytotoxicities of certain fruit peels. Food Chem. 2007;103:839-46.

Hayrapetyan H, Hazeleger WC, Beumer RR. Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meat paté at different temperatures. Food Cont. 2012;23(1):66-72.

Mousavinejad G, Emam-Djomeh Z, Rezaei K, Hadad Khodaparast MH. Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chem. 2009;115(4):1274-8.

Gai F, Gasco L, Ortoffi M, Gonzáles‐Rodríguez Á, Parisi G. Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca) fillets. J Appl Ichthyo. 2014;30(1):64-71.

Qin YY, Zhang ZH, Li L, Xiong W, Shi JY, Zhao TR, et al. Antioxidant effect of pomegranate rind powder extract, pomegranate juice and pomegranate seed powder extract as antioxidants in raw ground pork meat. Food Sci Bio. 2013;22(4):1063-9.

Biswas A, Chatli M, Sahoo J. Antioxidant potential of curry (Murraya koenigii. L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem. 2012;133(2):467-72.

Pezeshk S, Rezaei M, Hosseini H. Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum‐Packaged Rainbow Trout Stored at 4±1° C. J food sci. 2011;76(6):387-91.

Cozzolino D, Murray AI, Chree A, Scaife JR. Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy. Food Sci and Tech. 2005;38(8):821-8.

Ojagh SM, Rezaei M, Razavi SH, Hosseini SM. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 2010;120(1):193-8.

Shahidi F, Zhong Y. Lipid oxidation: measurement methods. In: Shahidi F. Bailey's industrial oil and fat products. New York: John Wiley & Sons; 2005. Available from: URL: http://onlinelibrary.wiley.com/doi/10.1002/047167849X.bio050/abstract?userIsAuthenticated=false&deniedAccessCustomisedMessage=.

Fan W, Chi Y, Zhang Sh. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix ) during storage in ice. Food Chem. 2008;108(1):148-53.

Kilinc B, Cakli S. Determination of the shelf life of sardine ( Sardina pilchardus) marinades in tomato sauce stored at 4° C. Food Cont. 2005;16(7):639-44.

Mexis SF, Chouliara E, Kontominas MG. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at on shelf life extension of rainbow trout fillets stored at 4 degrees C. Food Mic. 2009;26(6):598-605.

Eskandari S, Hosseini H, Hosseini E, Shiraei Kasmaei A. Antioxidant and antibacterial effects of parsley extract (Petroselinum crispum) on silver carp (Hypophthalmichthys molitrix) fillets during refrigeration. Iranian J of Nutr Sci & Food Tech. 2013;8(2):165-72.

Shahidi F. Assessment of lipid oxidation and off flavour development in meat and meat products. In: Shahidi F, editor. Flavor of meat and meat prodcts. Berlin: Springer science & Business media; 1994. p. 247-66.

Pezeshk S, Rezaei M, Hosseini H. Antibacterial and antioxidant activities of shallot extract (Allium ascalonicum) on rainbow trout (Oncorhynchus mykiss) during chilled. Iranian J Nutr Sci & Food Tech. 2010;6(2):11-9.