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Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration
Author(s) -
Fortunato Alice Raquel,
Monteiro Maria Lúcia Guerra,
CostaLima Bruno Reis Carneiro,
Cunha Leda Cristina Muzzi,
GuedesOliveira Juliana Maria,
ConteJunior Carlos Adam
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14187
Subject(s) - sardine , chemistry , food science , pepper , metmyoglobin , lipid oxidation , polyunsaturated fatty acid , antioxidant , fatty acid , biochemistry , fish <actinopterygii> , biology , myoglobin , fishery
Abstract This study investigated the effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts obtained by microwave‐assisted extraction on the color and oxidative stability of sardines stored under refrigeration during 9 days. The increase in pH was less pronounced in PC (100 ppm of butylated hydroxytoluene), BPP1 (100 ppm of Brazilian pepper in 70% ethanol), and BPP2 (100 ppm of Brazilian pepper in 70% acetic acid). PC and BPP1 showed the lowest lightness and lipid oxidation, and the highest metmyoglobin reducing activity (MRA) and redness during storage period ( p < .05). NC2 (70% acetic acid) behaved inversely to the PC and BPP1, and NC1 (70% ethanol) and BBP2 had similar and intermediate values ( p > .05) for lightness, redness, MRA, and lipid oxidation. BPP1 and BPP2 improved the color and oxidative stability of refrigerated sardines, and ethanolic Brazilian pepper extract is a potential alternative to replace synthetic antioxidants. Practical applications Sardine is a popular marine fish species, widely consumed in the world due mainly to high amount of polyunsaturated fatty acids. Nevertheless, sardine is a dark flesh fish species that contains high contents of myoglobin, proteases, and lipid favoring the oxidative processes and limiting the shelf life in retail display. This study investigated the effect of ethanolic and acetic acid extracts of Brazilian pepper on the color and oxidative stability of sardines stored at 4°C for 9 days. Both Brazilian pepper extracts improved the oxidative stability of sardines, and the ethanolic extract demonstrated a potential effect to replace synthetic antioxidants.