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- Title
Antioxidant potential of apple pomace extract and its efficacy in alginate coating on chemical stability of rainbow trout fillet.
- Authors
Gharedaghi, Javid; Aliakbarlu, Javad; Tajik, Hossein
- Abstract
The objectives of this study were to investigate the antioxidant activity of apple pomace extracts and evaluate the effect of alginate coating containing the extract on chemical stability of refrigerated rainbow trout. Antioxidant activities of acetone (AE), ethanol (EE), water (WE) and hot water (HWE) extracts of apple pomace were examined using 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonicacid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power and total phenolic assays. The strongest DPPH radical scavenging activity and the highest amount of phenolic content were found in AE, however, WE indicated the highest ABTS radical scavenging activity and the strongest reducing power. Furthermore, the effects of alginate coating containing AE (0.5 and 1%) on chemical stability of rainbow trout fillet within 12 days storage were investigated. The results showed that alginate coating incorporated with AE significantly reduced thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) values. It was concluded that AE and WE had significant antioxidant activity and could be used in alginate coating as a natural antioxidant to retard chemical changes in trout fillet.
- Subjects
ANTIOXIDANTS; FRUIT extracts; ALGINATES; CHEMICAL stability; FISH fillets; RAINBOW trout
- Publication
Journal of Food Measurement & Characterization, 2020, Vol 14, Issue 1, p135
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-019-00275-5