Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon
The aim of this study was to evaluate the effect of some local plant extracts on lipid stability, organoleptic properties and the nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North region of Cameroon. Three local plants (Xylopia aethiopica fruits, Moringa oleifera...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000583 |
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| author | Goldefroy Tabanty Zambou Noël Tenyang Roger Ponka |
| author_facet | Goldefroy Tabanty Zambou Noël Tenyang Roger Ponka |
| author_sort | Goldefroy Tabanty Zambou |
| collection | DOAJ |
| description | The aim of this study was to evaluate the effect of some local plant extracts on lipid stability, organoleptic properties and the nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North region of Cameroon. Three local plants (Xylopia aethiopica fruits, Moringa oleifera leaves and Allium cepa leaves were collected in Maroua town. The fish (Alestes baremoze) was collected in Maga Lake. The eviscerated fish was treated as follows: fish + distilled water (negative control), fish + butylated hydroxytoluene (BHT) at 0.2 g/L (positive control), fish + hydro-ethanolic extracts of each plant at concentrations of 3, 6, 9 and 12 g/L; fish + aqueous extracts of each plant at concentrations of 10, 20, 30 and 40 g/L. After 15 min in the treatment medium, the fish was subjected to smoking or sun drying. Acid, iodine, peroxide, p-anisidine, TOTOX and TBA values of extract oils were determined. Sensory evaluation of smoked and sun-dried fish was determined. The nutritive value of the most preferred smoked and sun-dried treated fish was determined by standard Association of Official Analytical Chemists (AOAC) methods. Results showed that compared to the control, the plant extracts significantly (P < 0.05) protect fish lipid against oxidative and are reflected by: limiting the increase of the acid, peroxide, p-anisidine, TOTOX, TBA values maintaining the high level of the iodine value. Treatment with these extracts significantly increase (P ˂ 0.05), the colour, taste and overall acceptability of treated fish. These plant extracts could also significantly increase (P ˂ 0.05) the proximate and mineral compositions of treated fish. |
| first_indexed | 2024-04-25T01:00:49Z |
| format | Article |
| id | doaj.art-b15ac98ddbc14bdeb7dc1245250aa31c |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2025-03-21T15:39:42Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-b15ac98ddbc14bdeb7dc1245250aa31c2024-06-19T04:47:34ZengElsevierFood Chemistry Advances2772-753X2024-06-014100662Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North CameroonGoldefroy Tabanty Zambou0Noël Tenyang1Roger Ponka2Department of Biological Sciences, Faculty of Science, University of Maroua, PO BOX 814, Maroua, CameroonDepartment of Biological Sciences, Faculty of Science, University of Maroua, PO BOX 814, Maroua, CameroonDepartment of Agriculture, Livestock and Derivated Products, National Advanced School of Engineering of Maroua, University of Maroua, PO BOX 46, Maroua, Cameroon; Corresponding author.The aim of this study was to evaluate the effect of some local plant extracts on lipid stability, organoleptic properties and the nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North region of Cameroon. Three local plants (Xylopia aethiopica fruits, Moringa oleifera leaves and Allium cepa leaves were collected in Maroua town. The fish (Alestes baremoze) was collected in Maga Lake. The eviscerated fish was treated as follows: fish + distilled water (negative control), fish + butylated hydroxytoluene (BHT) at 0.2 g/L (positive control), fish + hydro-ethanolic extracts of each plant at concentrations of 3, 6, 9 and 12 g/L; fish + aqueous extracts of each plant at concentrations of 10, 20, 30 and 40 g/L. After 15 min in the treatment medium, the fish was subjected to smoking or sun drying. Acid, iodine, peroxide, p-anisidine, TOTOX and TBA values of extract oils were determined. Sensory evaluation of smoked and sun-dried fish was determined. The nutritive value of the most preferred smoked and sun-dried treated fish was determined by standard Association of Official Analytical Chemists (AOAC) methods. Results showed that compared to the control, the plant extracts significantly (P < 0.05) protect fish lipid against oxidative and are reflected by: limiting the increase of the acid, peroxide, p-anisidine, TOTOX, TBA values maintaining the high level of the iodine value. Treatment with these extracts significantly increase (P ˂ 0.05), the colour, taste and overall acceptability of treated fish. These plant extracts could also significantly increase (P ˂ 0.05) the proximate and mineral compositions of treated fish.http://www.sciencedirect.com/science/article/pii/S2772753X24000583Local plant extractsLipid stabilityOrganoleptic propertiesNutritional valueAlestes baremozeSun and smoke drying |
| spellingShingle | Goldefroy Tabanty Zambou Noël Tenyang Roger Ponka Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon Food Chemistry Advances Local plant extracts Lipid stability Organoleptic properties Nutritional value Alestes baremoze Sun and smoke drying |
| title | Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon |
| title_full | Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon |
| title_fullStr | Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon |
| title_full_unstemmed | Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon |
| title_short | Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon |
| title_sort | effect of some local plant extracts on lipid stability organoleptic properties and nutritional value of fish alestes baremoze during sun and smoke drying in far north cameroon |
| topic | Local plant extracts Lipid stability Organoleptic properties Nutritional value Alestes baremoze Sun and smoke drying |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24000583 |
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