Volume 3, Issue 1-2, February 2015, Page: 39-44
Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat
Hong K. Lieu, Department of Food Technology, International University, VNU-HCMC, Linh Trung w., Thu Duc Dist., Ho Chi Minh City, Vietnam
Tuan Q. Dang, Department of Food Technology, International University, VNU-HCMC, Linh Trung w., Thu Duc Dist., Ho Chi Minh City, Vietnam
Received: Oct. 8, 2014;       Accepted: Oct. 30, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.17      View  3742      Downloads  272
Abstract
The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations and stored at room temperature (RT) and 60oC, in comparison with the synthetic antioxidant –BHT at concentration of 200 ppm. The results showed that the total phenolic content (TPC) in black SCE was 1386.3 ± 89.6 mgGAE/100g dw (dry weight) and in white SCE 1318.5 ± 68.7 mgGAE/100g dw. The free-radical scavenging capacity, determined by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay, of the black and white SCE were significantly lower than that of BHT and ascorbic acid. The IC50 values of the black, white SCE samples, BHT and ascorbic acid were 817, 833, 31 and 7 mg/L, respectively. However, both the white and black SCE showed a strong effect on retarding lipid oxidation in catfish fat, which was comparable to that of BHT at 200 ppm. The free fatty acid values (FFA) and peroxide values (PV) of the catfish fat samples treated with the black and white SCEs at a concentration of 400 ppm, were lower than 6.0 mg KOH/g fat and 16 meq/kg fat, respectively, when stored at both room temperature and 60oC up to 42 days.
Keywords
Butylated Hydroxyltoluene, Catfish Fat, Natural Antioxidant, Sesame Cake Extract, Total Phenolic Content
To cite this article
Hong K. Lieu, Tuan Q. Dang, Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 39-44. doi: 10.11648/j.jfns.s.2015030102.17
Reference
[1]
Abdulkadir, M., Abubakar, G. I., & Mohammed, A. (2010). Production and characterization of oil from fishes. ARPN Journal of Engineering and Applied Sciences, 5(7), 769-776.
[2]
Aidos, I., Padt, A. V. D., Boom, R. M., & Luten, J. B. (2003). Quality of crude fish oil extracted from herring byproducts of varying states of freshness. Journal of Food Science, 68(2), 458-465.
[3]
Dang, Quoc Tuan and Tran, Thi Van Anh (2013). Preservation of catfish fat by using polyphenol-rich extract from green tea (Camellia sinensis). Journal of Science and Technology, 51(5C), 366-370.
[4]
Ho, B. T. & Paul, D. R. (2009). Fatty acid profile of Tra catfish (Pangasius hypophthalmus) compared to Atlantic salmon (Salmo solar) and Asian seabass (Lates calcarifer). International Food Research Journal, 16, 501-506.
[5]
Hwang, L. S. (2005). Sesame oil. Bailey's Industrial Oil and Fat Products, p.537-576.
[6]
Ikeda, S., Kagaya, M., Kobayashi, K., Tohyama, T., Kiso, Y., Higuchi, N., & Yamashita, K. (2003). Dietary sesame lignans decrease lipid peroxidation in rats fed docosahexaenoic acid. Journal of Nutritional Science and Vitaminology, 49(4), 270-276.
[7]
Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T., & Tatematsu, M. (1986). Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis. Food and Chemical Toxicology, 24(10), 1071-1082.
[8]
Jeong, S. M., Kim, S. Y., Kim, D. R., Nam, K. C., Ahn, D. U., & Lee, S. C. (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 69(5), C377-C381.
[9]
Kumar, Mahendra C. H. (2009). Bioactivity and bioavailability of lignan from sesame (Sesamum indicum. L). Doctoral thesis, University of Mysore.
[10]
Konsoula, Z., & Liakopoulou-Kyriakides, M. (2010). Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils. LWT-Food Science and Technology, 43(9), 1379-1386.
[11]
Ladikos, D., & Lougovois, V. (1990). Lipid oxidation in muscle foods: A review. Food Chemistry, 35(4), 295-314.
[12]
Mohdaly, A. A., Smetanska, I., Ramadan, M. F., Sarhan, M. A., & Mahmoud, A. (2011). Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34(1), 952-959.
[13]
Reshma, M. V., Namitha, L. K., Sundaresan, A., & Ravi Kiran, C. (2012). Total phenol content, antioxidant activities and α–glucosidase inhibition of sesame cake extracts. Journal of Food Biochemistry, 37(6), 723-731.
[14]
Shahidi, F. (2000). Antioxidants in food and food antioxidants. Food/Nahrung, 44(3), 158-163.
[15]
Shahidi, F., Liyana-Pathirana, C. M., & Wall, D. S. (2006). Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry, 99(3), 478-483.
[16]
Suja, K. P., Abraham, J. T., Thamizh, S. N., Jayalekshmy, A., & Arumughan, C. (2004). Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chemistry, 84(3), 393-400.
[17]
Suja, K.P., Jayalekshmy, A., & Arumughan, C. (2005a). In vitro studies on antioxidant activity of lignans isolated from sesame cake extract. Journal of the Science of Food and Agriculture, 85, 1779-1783.
[18]
Suja, K. P., Jayalekshmy, A., & Arumughan, C. (2005b). Antioxidant activity of sesame cake extract. Food Chemistry, 91(2), 213-219.
Browse journals by subject