We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
ANTIOXIDANT ACTIVITY OF POMEGRANATE PEEL EXTRACT AND ITS EFFECT ON STORAGE STABILITY OF COOKED MEAT MODEL SYSTEM OF INDIAN MACKEREL (RASTRELLIGER KANAGURTA) STORED AT 4±2°C.
- Authors
Pal, Jag; Raju, C. V.; Lakshmisha, I. P.; Pandey, Gayatri; Raj, Rehana; Singh, Rajkumar Ratankumar
- Abstract
The antioxidant activity and efficacy of pomegranate (Punica granatum) peel extract (PPE) to retard lipid oxidation in mackerelcooked meat model was evaluated. The PPE was extracted using ethanol and crude extracts were obtained in flash evaporator under low pressure and low temperature. The antioxidant activity of extract was evaluated by DPPH (2, 2- diphenyl-1-picrylhydrazyl) radical scavenging and ABTS+ 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid). The minced meat of Indian mackerel (Rastrelliger kanagurta) was treated with different concentration of PPE (1000, 1500 and 2000 ppm) and cooked at 80-85 °C in water bath, cooked sampled were packed in polythene bags and stored at 4 °C. Oxidative stability was measured by the PV (Peroxide value) and TBARS (Thiobarbituric acid reactive substances). Results obtained were compared with the samples containing commonly used synthetic antioxidants, BHA and control sample. The results of DPPH radical scavenging activity of PPE at a concentration 35µg/mL showed inhibition of 92.37 %, which was equivalent to results of BHA at a concentration of 200µg/mL. Results of ABTS+ radical activity at a concentration 1000 µg/mL showed an inhibition of 80.45 %.Results of oxidative rancidity of meat showed that, the sample treated with PPE at a concentration 2000 ppm showed significantly higher reduction (p<0.05)in primary and secondary oxidation products compared to other two concentrations of extracts. The sample treated with pomegranate peel was acceptable till 8th days of storage compare to control of 4 days of storage. The result of the present investigation suggested that the pomegranate peel obtained as a by-product of fruit processing industry can be used as a natural antioxidant for controlling the oxidative rancidity in fish and fishery products.
- Subjects
ANTIOXIDANTS; POMEGRANATE; RASTRELLIGER kanagurta; POLYETHYLENE; FRUIT industry
- Publication
Biochemical & Cellular Archives, 2017, Vol 17, Issue 1, p183
- ISSN
0972-5075
- Publication type
Article