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
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
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Neyshabur University of Medical Sciences
2015-08-01
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| Series: | Majallah-i Dānishkadah-i ̒ulūm-i Pizishkī-i Niyshābūr |
| Subjects: | |
| Online Access: | http://journal.nums.ac.ir/browse.php?a_code=A-10-1-55&slc_lang=en&sid=1 |
| _version_ | 1811260974290698240 |
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| author | Gholam Reza Jahed Khaniky Ali Salehi Nabi Shariatifar Mahmud Alimohammadi Parisa Sedighara |
| author_facet | Gholam Reza Jahed Khaniky Ali Salehi Nabi Shariatifar Mahmud Alimohammadi Parisa Sedighara |
| author_sort | Gholam Reza Jahed Khaniky |
| collection | DOAJ |
| description | 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 |
| first_indexed | 2024-04-12T18:56:28Z |
| format | Article |
| id | doaj.art-31ddaffeab254445bf98a7e12e8e4209 |
| institution | Directory Open Access Journal |
| issn | 2383-3203 2476-2768 |
| language | fas |
| last_indexed | 2024-04-12T18:56:28Z |
| publishDate | 2015-08-01 |
| publisher | Neyshabur University of Medical Sciences |
| record_format | Article |
| series | Majallah-i Dānishkadah-i ̒ulūm-i Pizishkī-i Niyshābūr |
| spelling | doaj.art-31ddaffeab254445bf98a7e12e8e42092022-12-22T03:20:19ZfasNeyshabur University of Medical SciencesMajallah-i Dānishkadah-i ̒ulūm-i Pizishkī-i Niyshābūr2383-32032476-27682015-08-01321017Evaluation 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 ° CGholam Reza Jahed Khaniky0Ali Salehi1Nabi Shariatifar2Mahmud Alimohammadi3Parisa Sedighara4 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.comhttp://journal.nums.ac.ir/browse.php?a_code=A-10-1-55&slc_lang=en&sid=1Antioxidant Effects Pomegranate Trout Lipid Peroxidation |
| spellingShingle | Gholam Reza Jahed Khaniky Ali Salehi Nabi Shariatifar Mahmud Alimohammadi Parisa Sedighara 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 Majallah-i Dānishkadah-i ̒ulūm-i Pizishkī-i Niyshābūr Antioxidant Effects Pomegranate Trout Lipid Peroxidation |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Antioxidant Effects Pomegranate Trout Lipid Peroxidation |
| url | http://journal.nums.ac.ir/browse.php?a_code=A-10-1-55&slc_lang=en&sid=1 |
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