بهینه سازی استخراج عصاره برگ گیاه (Eruca sativa )خندل به روش مایکروویو و کاربرد آن در ماریناد فیله (Huso huso )بلوگا
الموضوعات :
پریسا سلامی
1
(
کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
)
نرگس مورکی
2
(
دانشیار گروه شیلات، دانشکده علوم و فنون دریائی، واحد تهران شمال، دانشگاه آزاداسلامی، تهران، ایران
)
مسعود هنرور
3
(
دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
)
الکلمات المفتاحية: خندل ( Eruca sativa), فعالیت آنتی اکسیدانی عصاره, فیل ماهی(Huso huso), ماریناد, ماکروویوو,
ملخص المقالة :
مقدمه: تهیه ماریناد همراه با کاربرد عصاره‌های فعال گیاهی یکی از قدیمی‌ترین روش‌های نگهداری برای انواع گوشت آبزیان می‌باشد. در این تحقیق امکان استخراج عصاره برگ خندل به روش مایکروویوو کاربرد آن در فیله ماریناد فیل ماهی با تاکید بر ترکیبات ضداکسیداسیونی برای افزایش ماندگاری بررسی شده است.مواد و روش‌ها: بهینه‌سازی عصاره‌گیری از برگ خندل با ماکروویوو با در نظر گرفتن نوع حلال (آب، اتانول، متانول)، نسبت حلال (cc5/15-5)، زمان(10-30min) و قدرت (W270-90) به روش سطح پاسخ و کاربرد عصاره بهینه باتوجه به محتوی کل ترکیبات فنلی و توان مهار رادیکال‌های آزاد DPPH برای تهیه ماریناد در قالب چهار گروه آزمایشی شاهد، و تیمارهای حاوی (T1)10،(T2) 20، و (T3) 30% عصاره و نگهداری طی 20 روز در یخچال و بررسی تغییرات ویژگی‌های فیزیکی، شیمیایی و حسی با استفاده از تحلیل واریانس یک‌طرفه و خی دو صورت گرفت.یافته‌ها: عصاره بهینه با حلال آب درمدت 30 دقیقه، قدرت 90 وات و نسبت نمونه به حلال 5 به‌دست آمد. با کاربرد عصاره حاصله در گروه‌های آزمایشی مشخص شد تیوباربیتوریک اسید در T2 در مقایسه با سایر گروه‌ها به طور معنی‌داری کمتر بود و هچنین در مورد میزان کل بازهای نیتروژنه فرار این تیمار و سپس T3 کمترین مقدار را نشان دادند(P<0.05). از نظر فعالیت آبی بیشترین میزان در گروه T2 در دو روز صفر و دهم مشاهده شد. بیشترین ظرفیت نگهداری آب مربوط به نمونه شاهد روز صفر که در طی نگهداری کاهش پیدا کرد(P>0.05). فاکتورهای سفتی بافت، رنگ، وضعیت ظاهری و بو در نمونه‌های ماریناد و شاهد در طول زمان فاقد اختلاف آماری معنی‌داری بودند، فاکتورهای طعم و حس دهانی در بین نمونه‌ها دارای اختلاف معنی‌داری بودند. از نظر بررسی بافت به دلیل مرینیت شدن زیاد، نمونه‌ها نرم وآبکی و امتیاز پایین (2) لحاظ گردید. بررسی مزه اسیدی نمکی نشان داد که نمونه‌های ماریناد دارای امتیاز 8 (بسیاراسیدی-نمکی) بودند.نتیجه گیری: نتایج حاصل نشان داد تیمار حاوی20 درصد عصاره به عنوان بهترین تیمار در کنترل فساد شیمیایی و نگهداری ماریناد شناسایی شد.
Alqasoumi, S., Al-Sohaibani, M., Al-Howiriny, T., Al-Yahya, M. & Rafatullah, S. (2009). Rocket “Eruca sativa”: A salad herb with potential gastric anti-ulcer activity. World Journal of Gastroenterology,15(16),1958. doi: 10.3748/wjg.15.1958
A.O.A.C., Official Methods of Analysis. (2000). AOAC International, Arlington, VA.
Attouchi, M. & Sadok, S. (2012). The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice. Food and Bioprocess Technology, 5, 1803-1816. https://doi.org/10.1007/s11947-011-0522-x
Barillari, J. Canistro, D. Paolini, M. Ferroni, F. Pedulli, G.F. Iori, R. Valgimigli, L.(2005).Direct antioxidant activity of purified glucoerucin, the dietary secondary metabolite contained in rocket (Eruca sativa Mill.) seeds and sprouts. Journal of Agriculture and Food Chemistry, 53,7, 2475–82. https://doi.org/10.1021/jf047945a
Cadun, A., Kışla, D. & Çaklı, Ş.(2008). Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109(1), 81-87. DOI: 10.1016/j.foodchem.2007.12.021.
Çağlak, E. & Karsli, B. (2015). Determination of shelf life of marinade and brine injected rainbow trout (oncorhynchus mykiss, walbaum 1792) at refrigerator conditions. Journal of food and health science, 1(4), 199- 210. DOI: 10.3153/JFHS15019.
Chen, W.S., Liu, D.C., & Chen, M.T. (2002). Effects of high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky. Asian-Australian Journal of Animal Science, 15, 585–590. DOI: 10.5713/ajas.2002.585.
Elsagh, M., Fartookzadeh, M.R., Kamalinejad, M., Anushiravani, M., Feizi, A. & Behbahani, F.A. (2015). Efficacy of the Malva sylvestris L. flowers aqueous extract for functional constipation: A placebo-controlled trial. Complementary Therapies in Clinical Practice, 21(2):105-11. DOI: 10.1016/j.ctcp.2015.02.003
Erkan, N., Dogruyol, H., Gunul, A. & Genc, I. Y. (2015). Use of natural preservatives in seafood: plant extracts, edible film and coating. Journal of food and health science, 1(1),33-49. DOI: 10.3153/JFHS15004.
Erkan, N., Ulusoy, S. & Tosun, Y. (2011). Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout. Journal für Verbraucherschutz und Lebensmittelsicherheit, 6, 419–426. https://doi.org/10.1007/s00003-011-0665-8
Falguera, V., Quintero, J.P., Jimenez, A., Munoz, J. A. & Ibarz, A. (2011). Edible films and coating: Structures, active functions and trends in their use. Trends in food science and technology, 22,292-303. DOI: 10.1016/j.tifs.2011.02.004.
Fayaz, Y., Honarvar, M., Mooraki, N. (2021). Optimization of Extraction of Antioxidant and Phenolic Compounds of Caulerpa sertularioides by Microwave-Assisted Extraction Process. Food Technology & Nutrition, 18,2, 5-19.
Fuselli, S.R., Casales, M.R., Fritz, R. & Yeannes, M.I. (1994). Microbiology of the marination process used in anchovy (Engraulis anchoita) production. Lebensmittel-Wissenschaft und-Technologie, 3, 214-218. AGR: IND20412871
Gorski, J.C., Huang, S.M., Pinto, A., Hamman, M.A., Hilligoss, J.K. & Zaheer, N.A. (2004). The effect of echinacea (Echinacea purpurea root) on cytochrome P450 activity in vivo. Clinical Pharmacology and Therapeutics, 75, 1,89-100. DOI: 10.1016/j.clpt.2003.09.013.
Hecer, C.(2011). Changes in chemical, microbiological and sensory properties of marinated seafood salad during storage period. African Journal of Agricultural Research, 6 (22), 5087-5090
Hedayatzadeh Abhari, M. & Ismailzadeh Kenari, R. (2014). The effect of different extraction methods (ultrasound and microwave) on the antioxidant properties of Moras nigra L. extract. The Second National Conference on Production and Consumption Chain Optimization in the Food Industry. Sari University of Agricultural Sciences and Natural Resources,1739-1750 [In Persian].
Huss, H.H. (1988). Fresh Fish: Quality and quality changes. Rome: Food and Agriculture Organization (FAO) of the United Nations, 132.
Jafari, F., Zamindar, M., Goli, M. & Ghorbani, Z. (2020). Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat. Iranian food science and technology research journal, 2(62), 287-299. [In Persian] https://www.sid.ir/en/journal/ViewPaper.aspx?id=785952
Jayaprakasha, G. K. )2003(. Antibacterial and antioxidant activities of grape (Vitisvinifer) seed extracts. Food Research International,117-122.
Jilani M. I., Abid, A., Rehman R., Sadique, S. & Nisar, S. (2015). Health benefits of Arugula: A review. International Journal of Chemical and Biochemical Sciences, 8, 65-70.
Jongberg, S., Tørngren, M. A., Gunvig, A., Skibsted, L. H. & Lund, M.N. (2013). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science, 93(3), 538-546. DOI: 10.1016/j.meatsci.2012.11.005.
Kavitha, S. & Modi, V. K. (2006). Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system. LWT-Food Science Technology, 40,1280–1286. DOI: 10.1016/j.lwt.2006.07.014.
Kaya, G. K. & Baştürk, Ö. (2015). Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage. Ciência e Tecnologia de Ciência e Tecnologia de Alimentos, 35(2),347-353. DOI: 10.1590/1678-457X.6619.
Kilinc, B. & Cakli, S. (2004). Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88(2), 275-280. https://doi.org/10.1016/j.foodchem.2004.01.044
Kilinc, B. & Cakli, S. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 C. Food Control, 16(7),639-644. DOI: 10.1016/j.foodcont.2004.07.004.
Kim, S. J., Jin, S. & Ishii, G. (2004). Isolation and structural elucidation of 4-(beta-d-glucopyranosyldisulfanyl) butyl glucosinolate from leaves of rocket salad (Eruca sativa L.) and its antioxidative activity. Bioscience Biotechnology Biochemistry, 68, 2444–2450. DOI:10.1271/bbb.68.2444.
Kirk, R. S. & Sawyer, R. (1991). Pearson’s Composition and Analysis of Foods, 9th ed. (student edition), England: Addision Wesley Longman Ltd. 33-36.
Khajenoori, M. & Haghighi Asl, A. (2014). Review of extraction of plant natural components by Microwaves and ultrasounds. Innovative Food Technologies, 1, 3, 81-91. [In Persian] https://dx.doi.org/10.22104/jift.2014.37
Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M. G. & Savvaidis, I. N. (2009). Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4ºC. Food chemistry, 115:169175. DOI: 10.1016/J.FOODCHEM.2008.11.083.
Maktabi, S., Zarei, M. & Chadorbaf, M. (2015). Effect of traditional marinating on bacterial and chemical characteristics in frozen rainbow trout fillet. Journal of Food Quality, Hazards Control, 2(4),128-33 [In Persian].
Masoumi, M., Moharramipour, S . & Ayari, M. (2019). The effect of acaricide of oil and methanolic extract of Eruca sativa seeds on Tetranychus urticae (Red form) (Acari: Tetranichidae). Journal of entomological society of Iran, 39(1),81-92 [In Persian]. URL: http://jfqhc.ssu.ac.ir/article-1-203-en.html
Matusheski, N. V., Swarup, R., Juvik, J. A., Mithen, R., Bennett, M., & Jeffery, E. H. (2006). Epithio specifier protein from broccoli (Brassica oleracea L. ssp. italica) inhibits formation of the anticancer agent sulforaphane. Journal of Agricultural and Food Chemistry, 54(6), 2069–76. DOI: 1001021/jf0525277.
Nüchter, M., Ondruschka, B., Bonrath, W. & Gum, A. (2004). Microwave assisted synthesis-a critical technology overview. Green Chemistry,6(3):128‒141. https://doi.org/10.1039/B310502D
Ozdemir, H., Turhan, A. B. & Arikoglu, H. (2012). Potasyum sorbet, Sodyum benzoate ve Sodyum nitrit in genotoksik etkilerinin arastirilmasi. European Journal of basic Medical Science, 2)2(, 34-40
Ozden, O. & Erkan, N. (2007). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9), 1507–1727.
Parejo, I., Viladomat, F., Bastida, J., Rosas-Romero, A., Flerlage, N., Burillo, J. & Codina, C. (2002). Comparison between the radical scavenging activities and antioxidant activity of six distilled and no distilled Mediterranean herbs and aromatic plants. Journal of Agriculture and Food Chemistry, 50, 6882–6890. DOI: 10.1021/jf020540a.
Pasini, F., Verardo, V., Caboni, M. F. D. & Antuono, L. F. (2012). Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD–MS: Evaluation of Eruca sativa Mill. and Diplotaxis tenuifolia L. genetic resources. Food Chemistry, 133, 3, 1025–33. https://doi.org/10.1016/j.foodchem.2012.01.021
Patir, B., Can, Ö. P., Çoban, Ö. E. & Özpolat, E. (2014). The Effects of Different Combinations of Eugenol and Acetic Acid on Quality Changes of Marinated Rainbow Trout (Oncorhynchus mykiss, W. 1792) Fillets. Turkish Journal of Science & Technology, 9(2), 109-116.
Rezaian, H., Hosseini, W., Anousheh, N. & Farjami, B. (2014). The effect of green tea extract on the chemical and microbial quality of surimi prepared from fish (Hypophthalmichthys molitrix) silver carp. Journal of Aquatic Exploitation and Breeding, 4 (1), 119-109 [In Persian].
Roby, H., Sarhan, M.A., Selim, K. & Khalel, K. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43(1), 827-831 DOI: 10.1016/j.indcrop.2012.08.029.
Rørå, A. M. B., Regost, C. & Lampe, J. (2003). Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil. Food Research International, 36, 231-239. DOI: 10.1016/S0963-9969(02)00141-2.
Sadeghi, S., Mooraki, N. & Honarvar, M. (2021). Investigating the possibility of extraction of khandal extract by percolation method and its application in marinated white Indian shrimp fillet due to increase of shelflife. Journal of research and innovation in food science and technology (imprinted) [In Persian].
Sallam, K. H. I., Ahmed, A. M., Elgazzar M. M. & Eldaly, E. A. (2007). Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vaccum-packaged storage at 4ºC. Food Chemistry, 102,1061-1070. DOI: 10.1016/j.foodchem.2006.06.044. st
Schafer, A., Rosenvold, K., Purslow, P., Andersen, H. & Henckel, P. (2002). Physiological and structural events post mortem of importance for drip loss in pork. Meat Science. 61: 355-366. https://doi.org/10.1016/S0309-1740(01)00205-4
Simat, V., Bogdanović, T., Krzelj, M. & Soldo, A. (2012). Differences in chemical, physical and sensory properties during shelf-life assessment of wild and farmed gilthead sea bream (Sparus aurata, L.). Journal of Applied Ichthyology 28(1):95 – 101. DOI: 10.1111/j.1439-0426.2011.01883.x.
Solana, M., Boschiero, I., Dall’Acqua, S. & Bertucco, A. (2014). Extraction of bioactive enriched fractions from Eruca sativa leaves by supercritical CO2 technology using different co-solvents. Journal of Supercritical Fluids. 94, 245–251. DOI: 10.1016/j.supflu.2014.08.022
Stojichevich, S. S., Stanisavljevich, I. V., Velichkovich, D. T., Veljkovich, V. B. & Lazich, M. L. (2008). Comparative of the antioxidant and antimicrobial activities of Sempervium marmoreum L. extracts obtained by various extraction techniques. Journal of the Serbian Chemical Society, 73, 597–607. DOI: 10.2298/JSC0806597S.
Sushri, S. Behera, D., Madathil, S. K., Verma, N. & Pathak, A. (2020). Seafood Marination –A Review. International Archive of Applied Sciences and Technology, 11(3),204-207. DOI: .10.15515/iaast.0976-4828.11.3.165168.
Terpinc, P., Polak, T., Šegatin, N., Hanzlowsky, A., Ulrih, NP. & Abramovic, H. ( 2011). Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids. Food Chemistry. 128,62–9. 10.1016/j.foodchem.2011.02.077
Testa, B., Lombardi, S. J., Macciola, E., Succi, M., Tremonte, P. & Iorizzo, M. (2019). Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process. Heliyon Journal, 5(5), 45-51. DOI: 10.1016/j.heliyon.2019.e01727.
Turan, H., Kocatepe, D., Keskin, I., Altan, C. O., Kostekli, B., Candan, C. & Ceylan, A. (2017). Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils. Journal of Food Science and Technology, 54(10), 3036-3043. https://doi.org/10.1007/s13197-017-2605-9
Yıldız, P. O. (2016). Effect of thyme and rosemary essential oils on the shelf life of marinated rainbow trout. Journal of Animal and Plant Sciences, 26(3), 665-673. https://hdl.handle.net/20.500.12427/407
Yordi, E. G., Pérez, E. M., Matos, M. J. & Villares, E. U. (2012). Antioxidant and Pro-Oxidant Effects of Polyphenolic Compounds and Structure-Activity Relationship Evidence, Nutrition, Well-Being and Health, Dr. Jaouad Bouayed (Ed.), ISBN: 978-953-51-0125-3, InTech, Available from: http://www.intechopen.com/books/nutrition-well-being-and-health/antioxidant-and-prooxidant-effect-ofpolyphenol-compounds-and-structure-activity-relationship-eviden.
Zargar, M., Yeganeh, S., Razavi, H. & Oven, M. (2013). The effect of oral coating of sodium caseinate on the quality of rainbow trout (Oncorhynchus mykiss) during storage at refrigerator temperature. Journal of Food Science and Technology, 11 (3), 81-71 [In Persian].
Zhelyazkov, G. I., Popova, T. & Stratev, D. (2015). chemical composition and fatty acid profile of marinated mackerel (Scomber scombrus) during processing and storage. Macedonian Journal of Animal Science, 5 (2), 75-80.
_||_Alqasoumi, S., Al-Sohaibani, M., Al-Howiriny, T., Al-Yahya, M. & Rafatullah, S. (2009). Rocket “Eruca sativa”: A salad herb with potential gastric anti-ulcer activity. World Journal of Gastroenterology,15(16),1958. doi: 10.3748/wjg.15.1958
A.O.A.C., Official Methods of Analysis. (2000). AOAC International, Arlington, VA.
Attouchi, M. & Sadok, S. (2012). The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice. Food and Bioprocess Technology, 5, 1803-1816. https://doi.org/10.1007/s11947-011-0522-x
Barillari, J. Canistro, D. Paolini, M. Ferroni, F. Pedulli, G.F. Iori, R. Valgimigli, L.(2005).Direct antioxidant activity of purified glucoerucin, the dietary secondary metabolite contained in rocket (Eruca sativa Mill.) seeds and sprouts. Journal of Agriculture and Food Chemistry, 53,7, 2475–82. https://doi.org/10.1021/jf047945a
Cadun, A., Kışla, D. & Çaklı, Ş.(2008). Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109(1), 81-87. DOI: 10.1016/j.foodchem.2007.12.021.
Çağlak, E. & Karsli, B. (2015). Determination of shelf life of marinade and brine injected rainbow trout (oncorhynchus mykiss, walbaum 1792) at refrigerator conditions. Journal of food and health science, 1(4), 199- 210. DOI: 10.3153/JFHS15019.
Chen, W.S., Liu, D.C., & Chen, M.T. (2002). Effects of high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky. Asian-Australian Journal of Animal Science, 15, 585–590. DOI: 10.5713/ajas.2002.585.
Elsagh, M., Fartookzadeh, M.R., Kamalinejad, M., Anushiravani, M., Feizi, A. & Behbahani, F.A. (2015). Efficacy of the Malva sylvestris L. flowers aqueous extract for functional constipation: A placebo-controlled trial. Complementary Therapies in Clinical Practice, 21(2):105-11. DOI: 10.1016/j.ctcp.2015.02.003
Erkan, N., Dogruyol, H., Gunul, A. & Genc, I. Y. (2015). Use of natural preservatives in seafood: plant extracts, edible film and coating. Journal of food and health science, 1(1),33-49. DOI: 10.3153/JFHS15004.
Erkan, N., Ulusoy, S. & Tosun, Y. (2011). Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout. Journal für Verbraucherschutz und Lebensmittelsicherheit, 6, 419–426. https://doi.org/10.1007/s00003-011-0665-8
Falguera, V., Quintero, J.P., Jimenez, A., Munoz, J. A. & Ibarz, A. (2011). Edible films and coating: Structures, active functions and trends in their use. Trends in food science and technology, 22,292-303. DOI: 10.1016/j.tifs.2011.02.004.
Fayaz, Y., Honarvar, M., Mooraki, N. (2021). Optimization of Extraction of Antioxidant and Phenolic Compounds of Caulerpa sertularioides by Microwave-Assisted Extraction Process. Food Technology & Nutrition, 18,2, 5-19.
Fuselli, S.R., Casales, M.R., Fritz, R. & Yeannes, M.I. (1994). Microbiology of the marination process used in anchovy (Engraulis anchoita) production. Lebensmittel-Wissenschaft und-Technologie, 3, 214-218. AGR: IND20412871
Gorski, J.C., Huang, S.M., Pinto, A., Hamman, M.A., Hilligoss, J.K. & Zaheer, N.A. (2004). The effect of echinacea (Echinacea purpurea root) on cytochrome P450 activity in vivo. Clinical Pharmacology and Therapeutics, 75, 1,89-100. DOI: 10.1016/j.clpt.2003.09.013.
Hecer, C.(2011). Changes in chemical, microbiological and sensory properties of marinated seafood salad during storage period. African Journal of Agricultural Research, 6 (22), 5087-5090
Hedayatzadeh Abhari, M. & Ismailzadeh Kenari, R. (2014). The effect of different extraction methods (ultrasound and microwave) on the antioxidant properties of Moras nigra L. extract. The Second National Conference on Production and Consumption Chain Optimization in the Food Industry. Sari University of Agricultural Sciences and Natural Resources,1739-1750 [In Persian].
Huss, H.H. (1988). Fresh Fish: Quality and quality changes. Rome: Food and Agriculture Organization (FAO) of the United Nations, 132.
Jafari, F., Zamindar, M., Goli, M. & Ghorbani, Z. (2020). Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat. Iranian food science and technology research journal, 2(62), 287-299. [In Persian] https://www.sid.ir/en/journal/ViewPaper.aspx?id=785952
Jayaprakasha, G. K. )2003(. Antibacterial and antioxidant activities of grape (Vitisvinifer) seed extracts. Food Research International,117-122.
Jilani M. I., Abid, A., Rehman R., Sadique, S. & Nisar, S. (2015). Health benefits of Arugula: A review. International Journal of Chemical and Biochemical Sciences, 8, 65-70.
Jongberg, S., Tørngren, M. A., Gunvig, A., Skibsted, L. H. & Lund, M.N. (2013). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science, 93(3), 538-546. DOI: 10.1016/j.meatsci.2012.11.005.
Kavitha, S. & Modi, V. K. (2006). Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system. LWT-Food Science Technology, 40,1280–1286. DOI: 10.1016/j.lwt.2006.07.014.
Kaya, G. K. & Baştürk, Ö. (2015). Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage. Ciência e Tecnologia de Ciência e Tecnologia de Alimentos, 35(2),347-353. DOI: 10.1590/1678-457X.6619.
Kilinc, B. & Cakli, S. (2004). Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88(2), 275-280. https://doi.org/10.1016/j.foodchem.2004.01.044
Kilinc, B. & Cakli, S. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 C. Food Control, 16(7),639-644. DOI: 10.1016/j.foodcont.2004.07.004.
Kim, S. J., Jin, S. & Ishii, G. (2004). Isolation and structural elucidation of 4-(beta-d-glucopyranosyldisulfanyl) butyl glucosinolate from leaves of rocket salad (Eruca sativa L.) and its antioxidative activity. Bioscience Biotechnology Biochemistry, 68, 2444–2450. DOI:10.1271/bbb.68.2444.
Kirk, R. S. & Sawyer, R. (1991). Pearson’s Composition and Analysis of Foods, 9th ed. (student edition), England: Addision Wesley Longman Ltd. 33-36.
Khajenoori, M. & Haghighi Asl, A. (2014). Review of extraction of plant natural components by Microwaves and ultrasounds. Innovative Food Technologies, 1, 3, 81-91. [In Persian] https://dx.doi.org/10.22104/jift.2014.37
Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M. G. & Savvaidis, I. N. (2009). Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4ºC. Food chemistry, 115:169175. DOI: 10.1016/J.FOODCHEM.2008.11.083.
Maktabi, S., Zarei, M. & Chadorbaf, M. (2015). Effect of traditional marinating on bacterial and chemical characteristics in frozen rainbow trout fillet. Journal of Food Quality, Hazards Control, 2(4),128-33 [In Persian].
Masoumi, M., Moharramipour, S . & Ayari, M. (2019). The effect of acaricide of oil and methanolic extract of Eruca sativa seeds on Tetranychus urticae (Red form) (Acari: Tetranichidae). Journal of entomological society of Iran, 39(1),81-92 [In Persian]. URL: http://jfqhc.ssu.ac.ir/article-1-203-en.html
Matusheski, N. V., Swarup, R., Juvik, J. A., Mithen, R., Bennett, M., & Jeffery, E. H. (2006). Epithio specifier protein from broccoli (Brassica oleracea L. ssp. italica) inhibits formation of the anticancer agent sulforaphane. Journal of Agricultural and Food Chemistry, 54(6), 2069–76. DOI: 1001021/jf0525277.
Nüchter, M., Ondruschka, B., Bonrath, W. & Gum, A. (2004). Microwave assisted synthesis-a critical technology overview. Green Chemistry,6(3):128‒141. https://doi.org/10.1039/B310502D
Ozdemir, H., Turhan, A. B. & Arikoglu, H. (2012). Potasyum sorbet, Sodyum benzoate ve Sodyum nitrit in genotoksik etkilerinin arastirilmasi. European Journal of basic Medical Science, 2)2(, 34-40
Ozden, O. & Erkan, N. (2007). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9), 1507–1727.
Parejo, I., Viladomat, F., Bastida, J., Rosas-Romero, A., Flerlage, N., Burillo, J. & Codina, C. (2002). Comparison between the radical scavenging activities and antioxidant activity of six distilled and no distilled Mediterranean herbs and aromatic plants. Journal of Agriculture and Food Chemistry, 50, 6882–6890. DOI: 10.1021/jf020540a.
Pasini, F., Verardo, V., Caboni, M. F. D. & Antuono, L. F. (2012). Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD–MS: Evaluation of Eruca sativa Mill. and Diplotaxis tenuifolia L. genetic resources. Food Chemistry, 133, 3, 1025–33. https://doi.org/10.1016/j.foodchem.2012.01.021
Patir, B., Can, Ö. P., Çoban, Ö. E. & Özpolat, E. (2014). The Effects of Different Combinations of Eugenol and Acetic Acid on Quality Changes of Marinated Rainbow Trout (Oncorhynchus mykiss, W. 1792) Fillets. Turkish Journal of Science & Technology, 9(2), 109-116.
Rezaian, H., Hosseini, W., Anousheh, N. & Farjami, B. (2014). The effect of green tea extract on the chemical and microbial quality of surimi prepared from fish (Hypophthalmichthys molitrix) silver carp. Journal of Aquatic Exploitation and Breeding, 4 (1), 119-109 [In Persian].
Roby, H., Sarhan, M.A., Selim, K. & Khalel, K. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43(1), 827-831 DOI: 10.1016/j.indcrop.2012.08.029.
Rørå, A. M. B., Regost, C. & Lampe, J. (2003). Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil. Food Research International, 36, 231-239. DOI: 10.1016/S0963-9969(02)00141-2.
Sadeghi, S., Mooraki, N. & Honarvar, M. (2021). Investigating the possibility of extraction of khandal extract by percolation method and its application in marinated white Indian shrimp fillet due to increase of shelflife. Journal of research and innovation in food science and technology (imprinted) [In Persian].
Sallam, K. H. I., Ahmed, A. M., Elgazzar M. M. & Eldaly, E. A. (2007). Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vaccum-packaged storage at 4ºC. Food Chemistry, 102,1061-1070. DOI: 10.1016/j.foodchem.2006.06.044. st
Schafer, A., Rosenvold, K., Purslow, P., Andersen, H. & Henckel, P. (2002). Physiological and structural events post mortem of importance for drip loss in pork. Meat Science. 61: 355-366. https://doi.org/10.1016/S0309-1740(01)00205-4
Simat, V., Bogdanović, T., Krzelj, M. & Soldo, A. (2012). Differences in chemical, physical and sensory properties during shelf-life assessment of wild and farmed gilthead sea bream (Sparus aurata, L.). Journal of Applied Ichthyology 28(1):95 – 101. DOI: 10.1111/j.1439-0426.2011.01883.x.
Solana, M., Boschiero, I., Dall’Acqua, S. & Bertucco, A. (2014). Extraction of bioactive enriched fractions from Eruca sativa leaves by supercritical CO2 technology using different co-solvents. Journal of Supercritical Fluids. 94, 245–251. DOI: 10.1016/j.supflu.2014.08.022
Stojichevich, S. S., Stanisavljevich, I. V., Velichkovich, D. T., Veljkovich, V. B. & Lazich, M. L. (2008). Comparative of the antioxidant and antimicrobial activities of Sempervium marmoreum L. extracts obtained by various extraction techniques. Journal of the Serbian Chemical Society, 73, 597–607. DOI: 10.2298/JSC0806597S.
Sushri, S. Behera, D., Madathil, S. K., Verma, N. & Pathak, A. (2020). Seafood Marination –A Review. International Archive of Applied Sciences and Technology, 11(3),204-207. DOI: .10.15515/iaast.0976-4828.11.3.165168.
Terpinc, P., Polak, T., Šegatin, N., Hanzlowsky, A., Ulrih, NP. & Abramovic, H. ( 2011). Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids. Food Chemistry. 128,62–9. 10.1016/j.foodchem.2011.02.077
Testa, B., Lombardi, S. J., Macciola, E., Succi, M., Tremonte, P. & Iorizzo, M. (2019). Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process. Heliyon Journal, 5(5), 45-51. DOI: 10.1016/j.heliyon.2019.e01727.
Turan, H., Kocatepe, D., Keskin, I., Altan, C. O., Kostekli, B., Candan, C. & Ceylan, A. (2017). Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils. Journal of Food Science and Technology, 54(10), 3036-3043. https://doi.org/10.1007/s13197-017-2605-9
Yıldız, P. O. (2016). Effect of thyme and rosemary essential oils on the shelf life of marinated rainbow trout. Journal of Animal and Plant Sciences, 26(3), 665-673. https://hdl.handle.net/20.500.12427/407
Yordi, E. G., Pérez, E. M., Matos, M. J. & Villares, E. U. (2012). Antioxidant and Pro-Oxidant Effects of Polyphenolic Compounds and Structure-Activity Relationship Evidence, Nutrition, Well-Being and Health, Dr. Jaouad Bouayed (Ed.), ISBN: 978-953-51-0125-3, InTech, Available from: http://www.intechopen.com/books/nutrition-well-being-and-health/antioxidant-and-prooxidant-effect-ofpolyphenol-compounds-and-structure-activity-relationship-eviden.
Zargar, M., Yeganeh, S., Razavi, H. & Oven, M. (2013). The effect of oral coating of sodium caseinate on the quality of rainbow trout (Oncorhynchus mykiss) during storage at refrigerator temperature. Journal of Food Science and Technology, 11 (3), 81-71 [In Persian].
Zhelyazkov, G. I., Popova, T. & Stratev, D. (2015). chemical composition and fatty acid profile of marinated mackerel (Scomber scombrus) during processing and storage. Macedonian Journal of Animal Science, 5 (2), 75-80.
