Martínez Lorena, Castillo Julián, Ros Gaspar, Nieto Gema
Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
Research and Development Department of Nutrafur-Frutarom Group, Camino Viejo de Pliego s/n, 80320 Alcantarilla, Murcia, Spain.
Antioxidants (Basel). 2019 Apr 3;8(4):86. doi: 10.3390/antiox8040086.
Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive () extracts rich in hydroxytyrosol (HYT-F from olive fruit and HYT-L from olive leaf) can act as antioxidant and antimicrobial agents in food products to replace synthetic additives. The total phenolic compounds, antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-Azinobis (3-ethylbenzothiazolin) -6-sulphonic acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), and Oxygen Radical Absorbance Capacity (ORAC)) and their antimicrobial power (using the diffusion disk method with the and strains) were measured. The results showed that all the extracts were good antioxidant and antimicrobial compounds in vitro. On the other hand, their antioxidant and antimicrobial capacity was also measured in fish products acting as preservative agents. For that, volatile fatty acid compounds were analysed by GS-MS at day 0 and 11 from elaboration, together with total vial count (TVC), total coliform count (TCC), and content at day 0, 4, 7 and 11 under refrigerated storage. The fish patties suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity. Natural extracts from pomegranate, rosemary, and hydroxytyrosol delayed the lipid oxidation, measured as volatile compounds, and the microbiological spoilage in fish patties. Addition of natural extracts to fish products contributed to extend the shelf life of fish under retail display conditions.
可从叶子、果皮和种子中获得的天然提取物（富含生物活性化合物），如所研究的石榴（P）、迷迭香（RA、Nutrox OS（NOS）和Nutrox OVS（NOVS））提取物，以及富含羟基酪醇的橄榄（）提取物（来自橄榄果实的HYT - F和来自橄榄叶的HYT - L），可作为食品中的抗氧化剂和抗菌剂来替代合成添加剂。测定了总酚类化合物、抗氧化能力（通过2,2 - 二苯基 - 1 - 苦基肼（DPPH）、2,2 - 偶氮二（3 - 乙基苯并噻唑啉） - 6 - 磺酸（ABTS）、铁还原抗氧化能力（FRAP）和氧自由基吸收能力（ORAC）测定）及其抗菌能力（使用扩散平板法对 和 菌株进行测定）。结果表明，所有提取物在体外都是良好的抗氧化和抗菌化合物。另一方面，还测定了它们在作为防腐剂的鱼制品中的抗氧化和抗菌能力。为此，在制作后的第0天和第11天通过气相色谱 - 质谱联用仪（GS - MS）分析挥发性脂肪酸化合物，同时在冷藏储存条件下测定第0天、第4天、第7天和第11天的总活菌数（TVC）、总大肠菌群数（TCC）以及 和 含量。鱼饼遭受快速的脂质氧化以及与轻微酸败相关的气味和风味变质。石榴、迷迭香和羟基酪醇的天然提取物延缓了以挥发性化合物衡量的脂质氧化以及鱼饼中的微生物变质。在鱼制品中添加天然提取物有助于延长零售展示条件下鱼的货架期。
