Antioxidant effect of combined fruit peel extracts (CFPE) and BHA on the quality and shelf life of Sardinella gibbosa during chilled storage

Abstract

Effects of combined fruit peel extracts (CFPE) and BHA on the quality and shelf life of sardine (Sardinella gibbosa) during chilled storage were investigated. Total phenolic and total flavonoids contents were found to be 137 mg/g GAE and 111.33 mg/g QE respectively. The DPPH radical scavenging activity of CFPE at 6 µg/mL concentrations was 83.09%, BHA showed at 4 µg/mL concentration was 91.87% of inhibition. Freshly Sardine was assigned to four treatments: control without treatment (CON); sardine treated with 1% CFPE (TCF1) and sardine treated with 3% CFPE (TCF3) and sardine treated with 2 ppm BHA (TB) to retard lipid oxidation in sardine during storage study 3 days at 4±1 ˚C. Changes in lipid were assessed by PV, thiobarbituric acid (TBA). Apart from total volatile base nitrogen (TVB-N), total plate count (TPC). CFPE was found to offer protective effects to certain degree against lipid oxidation.