Phytochemical and antioxidant screening of Lepidium latifolium L. extract: Function in fish product preservation
محورهای موضوعی : food science
Nastaran Samadian
1
(Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran.)
M. Nouri
2
(Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran.)
کلید واژه: Fish, Lepidium latifolium L., Color, Antioxidant, Burger,
چکیده مقاله :
The aim of present study is to investigate physicochemical attribute, antioxidant function, antimicrobial activity and sensory feature in Lepidium latifolium L. (L. latifolium) extract on fish burgers during the shelf life. Initially, L. latifolium was extracted using soxhlet (LES), ultrasound (LEU) and supercritical water (LEW) as well as the major components were assessed using more performance liquid chromatography, which sinigrin and glucosinolates constituents were identified. The results illustrated that satisfactory values were obtained for these values in the treated sample by LEU; in next step, 0.2 % of each extract was added to fish burgers. The control and treated samples were tested to determine pH level, cooking yield, color features, thiobarbituric acid (TBAR), peroxide value (PV), microbial population, sensory evaluation and scanning electron microscope (SEM). The lowest TBAR and PV levels were found to be 0.38 and 0.40 (mg malonaldehyde) as well as 4.22 and 4.28 (meqO2/kg) for treated fish burgers by LEU and LEW, respectively (p < 0.05). The most sensory desirability was observed for treated sample by LEU, which also exhibited the uniform structure in SEM images compared to others. In conclusion, fish burgers obtained by LEU and LEW can be considered as optimal samples to preserve burgers.
The aim of present study is to investigate physicochemical attribute, antioxidant function, antimicrobial activity and sensory feature in Lepidium latifolium L. (L. latifolium) extract on fish burgers during the shelf life. Initially, L. latifolium was extracted using soxhlet (LES), ultrasound (LEU) and supercritical water (LEW) as well as the major components were assessed using more performance liquid chromatography, which sinigrin and glucosinolates constituents were identified. The results illustrated that satisfactory values were obtained for these values in the treated sample by LEU; in next step, 0.2 % of each extract was added to fish burgers. The control and treated samples were tested to determine pH level, cooking yield, color features, thiobarbituric acid (TBAR), peroxide value (PV), microbial population, sensory evaluation and scanning electron microscope (SEM). The lowest TBAR and PV levels were found to be 0.38 and 0.40 (mg malonaldehyde) as well as 4.22 and 4.28 (meqO2/kg) for treated fish burgers by LEU and LEW, respectively (p < 0.05). The most sensory desirability was observed for treated sample by LEU, which also exhibited the uniform structure in SEM images compared to others. In conclusion, fish burgers obtained by LEU and LEW can be considered as optimal samples to preserve burgers.
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