International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
Food Chem. 2021 Mar 30;341(Pt 2):128251. doi: 10.1016/j.foodchem.2020.128251. Epub 2020 Oct 1.
Ethanolic guava leaf extract (EGLE) without chlorophyll removal (GLE-C) and those with chlorophyll removal using sedimentation process (GLE-S) or dechlorophyllization using chloroform (GLE-Ch) were prepared. Antibacterial and anti-melanosis properties of all extracts were examined. All extracts showed promising antibacterial properties, polyphenoloxidase inhibitory activity and copper chelating activity. These activities were highest in GLE-S (P < 0.05). Piceatannol 4'-galloylglucoside, epicatechin, 8-hydroxyluteolin 8-sulfate, quercetin 3-(2''-galloyl-alpha-l-arabinopyranoside), and aclurin 3-C-(6''-p-hydroxybenzoyl-glucoside) were dominant in GLE-S. When Pacific white shrimp were treated with GLE-S at different concentrations (0.5 and 1%), the quality changes were monitored compared to those treated with 1.25% sodium metabisulphite (SMS-1.25) and the control (without any treatment) during 12 days of storage at 4 °C. Changes in microbial and chemical qualities were lower in shrimps treated with GLE-S solution as compared to others. Therefore, melanosis and quality deterioration were effectively reduced by pretreating shrimps in GLE-S before refrigerated storage.
制备了含叶绿素的番石榴叶乙醇提取物（GLE-C）和经沉降或用氯仿去叶绿素处理的提取物（GLE-S 和 GLE-Ch）。研究了所有提取物的抗菌和抗黑色素形成特性。所有提取物均表现出良好的抗菌性能、多酚氧化酶抑制活性和铜螯合活性，其中 GLE-S 的这些活性最高（P<0.05）。GLE-S 中含有较高浓度的白藜芦醇 4'-没食子酰葡萄糖苷、表儿茶素、8-羟基木犀草素 8-硫酸盐、槲皮素 3-(2''-没食子酰-α-l-阿拉伯吡喃糖苷）和 aclurin 3-C-(6''-对羟基苯甲酰基-葡萄糖苷）。在 4°C 下贮藏 12 天期间，用不同浓度（0.5%和 1%）的 GLE-S 溶液处理太平洋白对虾，与用 1.25%偏重亚硫酸钠（SMS-1.25）和对照（不做任何处理）处理的对虾相比，监测其质量变化。与其他处理相比，用 GLE-S 溶液处理的虾的微生物和化学质量变化较低。因此，在冷藏前用 GLE-S 预处理虾可有效减少黑色素形成和质量恶化。
