Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties

Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive (<i>Olea europaea</i>) extracts rich in hydroxytyrosol (HYT-F from olive...

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Main Authors: Lorena Martínez, Julián Castillo, Gaspar Ros, Gema Nieto
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Antioxidants
Subjects:
Online Access:https://www.mdpi.com/2076-3921/8/4/86
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author Lorena Martínez
Julián Castillo
Gaspar Ros
Gema Nieto
author_facet Lorena Martínez
Julián Castillo
Gaspar Ros
Gema Nieto
author_sort Lorena Martínez
collection DOAJ
description Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive (<i>Olea europaea</i>) extracts rich in hydroxytyrosol (HYT-F from olive fruit and HYT-L from olive leaf) can act as antioxidant and antimicrobial agents in food products to replace synthetic additives. The total phenolic compounds, antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-Azinobis (3-ethylbenzothiazolin) -6-sulphonic acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), and Oxygen Radical Absorbance Capacity (ORAC<sub>H</sub>)) and their antimicrobial power (using the diffusion disk method with the <i>Escherichia Coli, Lysteria monocytogenes,</i> and <i>Staphilococcus Aureus</i> strains) were measured. The results showed that all the extracts were good antioxidant and antimicrobial compounds in vitro. On the other hand, their antioxidant and antimicrobial capacity was also measured in fish products acting as preservative agents. For that, volatile fatty acid compounds were analysed by GS-MS at day 0 and 11 from elaboration, together with total vial count (TVC), total coliform count (TCC), <i>E. Coli,</i> and <i>L. monocytogenes</i> content at day 0, 4, 7 and 11 under refrigerated storage. The fish patties suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity. Natural extracts from pomegranate, rosemary, and hydroxytyrosol delayed the lipid oxidation, measured as volatile compounds, and the microbiological spoilage in fish patties. Addition of natural extracts to fish products contributed to extend the shelf life of fish under retail display conditions.
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spelling doaj.art-68ced39237ea4b08a683b8817684eaeb2023-09-02T23:43:11ZengMDPI AGAntioxidants2076-39212019-04-01848610.3390/antiox8040086antiox8040086Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish PattiesLorena Martínez0Julián Castillo1Gaspar Ros2Gema Nieto3Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainResearch and Development Department of Nutrafur-Frutarom Group, Camino Viejo de Pliego s/n, 80320 Alcantarilla, Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainNatural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive (<i>Olea europaea</i>) extracts rich in hydroxytyrosol (HYT-F from olive fruit and HYT-L from olive leaf) can act as antioxidant and antimicrobial agents in food products to replace synthetic additives. The total phenolic compounds, antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-Azinobis (3-ethylbenzothiazolin) -6-sulphonic acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), and Oxygen Radical Absorbance Capacity (ORAC<sub>H</sub>)) and their antimicrobial power (using the diffusion disk method with the <i>Escherichia Coli, Lysteria monocytogenes,</i> and <i>Staphilococcus Aureus</i> strains) were measured. The results showed that all the extracts were good antioxidant and antimicrobial compounds in vitro. On the other hand, their antioxidant and antimicrobial capacity was also measured in fish products acting as preservative agents. For that, volatile fatty acid compounds were analysed by GS-MS at day 0 and 11 from elaboration, together with total vial count (TVC), total coliform count (TCC), <i>E. Coli,</i> and <i>L. monocytogenes</i> content at day 0, 4, 7 and 11 under refrigerated storage. The fish patties suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity. Natural extracts from pomegranate, rosemary, and hydroxytyrosol delayed the lipid oxidation, measured as volatile compounds, and the microbiological spoilage in fish patties. Addition of natural extracts to fish products contributed to extend the shelf life of fish under retail display conditions.https://www.mdpi.com/2076-3921/8/4/86antioxidantantimicrobialhydroxytyrosolrosemarypomegranatefishvolatile compounds
spellingShingle Lorena Martínez
Julián Castillo
Gaspar Ros
Gema Nieto
Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties
Antioxidants
antioxidant
antimicrobial
hydroxytyrosol
rosemary
pomegranate
fish
volatile compounds
title Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties
title_full Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties
title_fullStr Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties
title_full_unstemmed Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties
title_short Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties
title_sort antioxidant and antimicrobial activity of rosemary pomegranate and olive extracts in fish patties
topic antioxidant
antimicrobial
hydroxytyrosol
rosemary
pomegranate
fish
volatile compounds
url https://www.mdpi.com/2076-3921/8/4/86
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AT juliancastillo antioxidantandantimicrobialactivityofrosemarypomegranateandoliveextractsinfishpatties
AT gasparros antioxidantandantimicrobialactivityofrosemarypomegranateandoliveextractsinfishpatties
AT gemanieto antioxidantandantimicrobialactivityofrosemarypomegranateandoliveextractsinfishpatties