Optimizing of Eruca sativa (khandal) Extraction by Microwave Method and its Application in Marinated Huso huso (Beluga) Fillet
Subject Areas : MicrobiologyP. Salami 1 , N. Mooraki 2 , M. Honarvar 3
1 - M. Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic
Azad University, Tehran, Iran.
2 - Associate Professor of Fisheries Science, Department of Marine Science and Technology, North Tehran
Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic
Azad University, Tehran, Iran.
Keywords: Antioxidant activity of extrac, Eruca sativa (Khandal), Huso huso (Beluga), Marinade, microwave,
Abstract :
Introduction: Marination accompanied with the application of functional plant extracts is aconvenient method to preserve fish meat. The present study aims to extract Khandalcontaining antioxidant compounds by the use of microwave and applying it to marinatedfillets of Beluga in order to increase its shelflife at 4±1ºC.Materials and Methods: Microwave extraction optimization according to the solvent type,solvent ratio (5–15.5cc), time (10-30min) and power (90-270W) through RSM and applyingthe optimum extract in respect to the total phenolic compounds and the inhibitory potential ofDPPH free radicals for preparing marinates (i.e. control, treatments containing10 (T1),20 (T2),and 30% (T3) extract( and storage during 20days at 4±1ºC and monitoring the physical,chemical and sensory properties and comparing the results and data were carried out usingone-wayANOVA and chi-square methods.Results: The results indicated that the optimal extract was obtained by the use of water for30min, at 90W and solvent ratio of 5. Moreover, it was revealed that TBA inT2wassignificantly controlled as compared to other groups and the amount of TVB-N, in T2 and T3were lower significantly (P<0.05) and being controlled. In terms of water activity, the highestamount was observed in T2 at days 0 and 10. The highest WHC was observed in the controlon day 0, which was decreased during storage time. The texture hardness, color, appearanceand odor didn’t show significant difference among the groups, but taste and oral sensationwere differed significantly over time. In terms of texture analysis, due to excessivemarinating, the samples became soft and watery and low score was obtained. Examination ofacid-salt taste showed that the marinated samples had acidic and salty taste.Conclusion: It is concluded that the sample containing 20% of extract was selected as thebest group in controlling chemical spoilage.
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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.
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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.
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_||_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.
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