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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Evaluation of Turmeric Extract as an Antioxidant for Frozen Streaked Prochilod (Prochilodus lineatus) Fillets

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Author(s):
Fernandes, Mirela Garcia [1] ; Cervi, Camila Bitencourt [1] ; de Carvalho, Rosemary Aparecida [1] ; Lapa-Guimaraes, Judite [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Av Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Journal of Aquatic Food Product Technology; v. 26, n. 9, p. 1057-1069, 2017.
Web of Science Citations: 1
Abstract

This study aimed to investigate the efficiency of turmeric (Curcuma longa L.) extract, applied as a marinade or glaze, as an antioxidant for frozen streaked prochilod (Prochilodus lineatus) fillets. The turmeric extract contained 5.5 +/- 0.1 mg curcumin/mL, and the experiment was performed using a diluted extract with 100 mu g curcumin/mL. Analysis of the antioxidant activity with 2,2-diphenyl-picrylhydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals confirmed the high antioxidant activity of curcumin. However, under the experimental conditions, curcumin extract presented no effectiveness for inhibiting lipid oxidation in frozen streaked prochilod fillets, as the concentration of thiobarbituric acid reactive substances did not differ (p > 0.05) between treated and control fillets. Sensory evaluation of the fillet appearance indicated that the change toward a more yellow color in treated fillets negatively affected its acceptance. However, the acceptability of the odor of raw and cooked fillets was similar for treated and control samples. These results may be explained by the fact that good in vitro performance of antioxidants is not always replicated in foodstuffs owing to the complexity of food matrices. Additionally, the low lipid content of the fish and the low amount of curcumin applied to the fillets may have contributed to the inefficiency of turmeric extract. (AU)

FAPESP's process: 13/19440-0 - Evaluation of turmeric (Curcuma longa l.) extract as natural antioxidant in streaked prochilod frozen fillets
Grantee:Mirela Garcia Fernandes
Support type: Scholarships in Brazil - Scientific Initiation