Antioxidant potential of apple pomace extract and its efficacy in alginate coating on chemical stability of rainbow trout fillet

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 (H...

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Bibliographic Details
Published inJournal of food measurement & characterization Vol. 14; no. 1; pp. 135 - 141
Main Authors Gharedaghi, Javid, Aliakbarlu, Javad, Tajik, Hossein
Format Journal Article
LanguageEnglish
Published New York Springer US 01.02.2020
Springer Nature B.V
Subjects
Acetone
Alginates
Alginic acid
Antioxidants
Apple pomace
Apples
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coating effects
Coatings
Corrosion resistance
Engineering
Ethanol
Food Science
Fruit juices
Nitrogen
Oncorhynchus mykiss
Organic chemistry
Original Paper
Phenolic compounds
Phenols
Scavenging
Stability
Thiobarbituric acid
Trout
Alginate
Coating
Antioxidant
Apple pomace
Rainbow trout
Lipid oxidation
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Summary: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.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-019-00275-5