大阮地区蔬菜水果副产物抗氧化活性筛选及对虾冷藏应用研究

2016 3rd International Conference on Green Technology and Sustainable Development (GTSD) Pub Date : 2016-11-01 DOI:10.1109/GTSD.2016.31

P. Dao, N. An, N. T. Thuy, N. Tuyet, Tran Thi Thao Truc

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引用次数: 4

摘要

采用DPPH自由基清除法和过氧化氢清除法两种方法，研究了从泰南地区15种蔬菜和水果中提取的15种提取物的抗氧化活性。结果表明，牛油果种子(TN-14)和牛油果果皮(TN-13)具有较强的抗氧化活性，IC50值分别为5.84、98.12、14.96和113.63 μg/mL。将这些提取物作为天然抗氧化食品防腐剂，在20℃条件下冷藏对虾，并通过感官评价和脂质过氧化抑制试验(TBARs)对其黑化发展进行了测试。TN-13和TN-14处理后的对虾样品的灰度值和tbar值均低于水处理后的对照样品。上述结果表明，TN-13和TN-14能够减缓虾冷加工过程中脂肪的氧化过程和黑化的发生。

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Screening on Antioxidant Activities of By-Products from Vegetables and Fruits in Tay Nguyen Region and Applying for Shrimp Cold Storage

We have carried out studying for antioxidant activity of 15 extracts prepared from 15 vegetables and fruits in Tay Nguyen region by two methods including DPPH free radical scavenging assay and hydrogen peroxide scavenging activity assay. Among 15 Tay Nguyen by-product extracts investigated for their antioxidant activities, avocado seed (TN-14) and avocado peel (TN-13) exhibited strong activity with the following IC50 values: 5.84 μg/mL, 98.12 μg/mL, 14.96 μg/mL, and 113.63 μg/ml, respectively. These extracts were used as natural antioxidant food preservatives for shrimp cold storage at 2 0C and tested by sensory evaluation of melanosis development in shrimps and lipid peroxidation inhibition assay (TBARs). Treated shrimp samples by TN-13 and TN-14 have gray values and TBARs values lower than the control sample (treating by water). These results suggested that TN-13 and TN-14 are able to slow down oxidation process of fat and melanosis development in shrimp during the cold processing.

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2016 3rd International Conference on Green Technology and Sustainable Development (GTSD)

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