Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage


Yerlikaya P., GÖKOĞLU N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, sa.2, ss.252-257, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 2
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2009.02128.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.252-257
  • Anahtar Kelimeler: Bonito, frozen storage, lipid oxidation, plant extract, ANTIOXIDANT ACTIVITY, FISH-OIL, CATECHINS, TEMPERATURE, TIME
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The aim of this study was to investigate inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito (Sarda sarda) fillets during frozen storage. Dried and powdered green tea and grape seed were extracted using ethanol. Extract solutions of 1 g 100 g(-1) were prepared using concentrated extracts and distilled water. Bonito fillets were divided into two groups. The first group was dipped into extract solutions and then frozen. The second group of fillets was glazed by extract solutions. Oxidation increased progressively through the storage period. 2-Thiobarbituric acid and para-anisidine values of samples treated with green tea and grape seed extracts remained at low levels. Both plant extracts displayed successful effects in delaying lipid oxidation compared to the control groups. The best results were obtained by extract treatment of fillets before freezing.
The aim of this study was to investigate inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito (Sarda sarda) fillets during frozen storage. Dried and powdered green tea and grape seed were extracted using ethanol. Extract solutions of 1 g 100 g)1 were prepared using concentrated extracts and  distilled water. Bonito fillets were divided into two groups. The first group was dipped into extract solutions and then frozen. The second group of fillets was glazed by extract solutions. Oxidation increased progressively through the storage period. 2-Thiobarbituric acid and para-anisidine values of samples treated with green tea and grape seed extracts remained at low levels. Both plant extracts displayed successful effects
in delaying lipid oxidation compared to the control groups. The best results were obtained by extract treatment of fillets before freezing.