Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania
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Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania. / Chaula, Davis; Laswai, Henry; Chove, Bernard; Dalsgaard, Anders; Mdegela, Robinson; Jacobsen, Charlotte; Hyldig, Grethe.
In: Food Science and Nutrition, Vol. 7, No. 4, 2019, p. 1406-1416.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania
AU - Chaula, Davis
AU - Laswai, Henry
AU - Chove, Bernard
AU - Dalsgaard, Anders
AU - Mdegela, Robinson
AU - Jacobsen, Charlotte
AU - Hyldig, Grethe
PY - 2019
Y1 - 2019
N2 - Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health-promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun-dried products suffer from characteristic off-flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun-dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, and iron (Fe 2+ ) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun-dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega-3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega-3-rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.
AB - Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health-promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun-dried products suffer from characteristic off-flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun-dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, and iron (Fe 2+ ) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun-dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega-3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega-3-rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.
KW - antioxidants
KW - clove extracts
KW - Kappaphycus alvarezii
KW - Lake Victoria
KW - lipid oxidation
KW - omega-3 fatty acids
KW - Rastrineobola argentea
KW - red seaweed
KW - volatile compounds
U2 - 10.1002/fsn3.975
DO - 10.1002/fsn3.975
M3 - Journal article
C2 - 31024714
AN - SCOPUS:85064822913
VL - 7
SP - 1406
EP - 1416
JO - Food Science & Nutrition
JF - Food Science & Nutrition
SN - 2048-7177
IS - 4
ER -
ID: 223195727