Evaluation of Irradiation and Heat Treatment on Antioxidant Properties of Fruit Peel Extracts and Its Potential Application During Preservation of Goat Fish Parupenaeus indicus

Alagesan Paari, Hari Krishnam Naidu, Paulraj Kanmani, Ramraj Satishkumar, Neelakandan Yuvaraj, Vellaiyan Pattukumar, Venkatesan Arul

    Research output: Contribution to journalArticlepeer-review

    15 Citations (Scopus)

    Abstract

    The quenching capacities of Vitus vinifera seed extract, Citrus limon peel extract, Punica granatum peel extract, and Citrus sinensis peel extract were studied together with their antioxidant activity in goat fish (Parupenaeus indicus). The functionality of the extracts was evaluated using β-carotene-linoleic acid model system, reducing power assay, DPPH, hydroxyl, and nitrite radical scavenging assay. V. vinifera and P. granatum extract demonstrated best radical scavenging potential in all multifunctional antioxidant assays. Radical scavenging activity measured by electron paramagnetic resonance against a stable radical 1,1,-diphenyl-2-picrylhydrazil revealed radical peaks of lower intensity in antioxidant-infused samples. Compounds possessing antioxidant properties were identified from purified fruit extracts by GC-MS analysis. Treatments with these extracts increased the stability of irradiated goat fish against lipid oxidation. TBARS values for irradiated control was 4. 26 ± 0. 10, whereas it was 2. 44 ± 0. 14, 2. 97 ± 0. 01, 2. 93 ± 0. 03, 3. 89 ± 0. 05, and 4 ± 0. 01 mg of MDS per kilogram fish for BHA, P. granatum peel, V. vinifera seed, C. sinensis peel, and C. limon peel extract-treated samples, respectively. This study also elucidated the relationship between heating temperature and irradiation dose on the antioxidant activity of extracts. Maximum antioxidant activity was observed at 150 °C heated and 10-kGy irradiated extracts. These results suggest that fruit peels will be a potential material for extracting antioxidants.

    Original languageEnglish
    Pages (from-to)1860-1870
    Number of pages11
    JournalFood and Bioprocess Technology
    Volume5
    Issue number5
    DOIs
    Publication statusPublished - 2012 Jul

    Keywords

    • Food analysis
    • Free radical
    • Lipid oxidation
    • Plant antioxidants

    ASJC Scopus subject areas

    • Food Science
    • Safety, Risk, Reliability and Quality
    • Process Chemistry and Technology
    • Industrial and Manufacturing Engineering

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