The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

Cao, Qiongju, Du, Hongying, Huang, Yuan, Hu, Yang, You, Juan, Liu, Ru, Xiong, Shanbai and Manyande, Anne ORCID: https://orcid.org/0000-0002-8257-0722 (2019) The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage. Food and Bioprocess Technology, 12 (12). pp. 2050-2061. ISSN 1935-5130

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Manyande_et_al_FBpT_2019_The_inhibitory_effect_of_chlorogenic_acid_on_lipid_oxidation_of_grass_carp_(Ctenopharyngodon_idellus)_during_chilled_storage.pdf - Accepted Version
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Abstract

Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.

Item Type: Article
Additional Information: This study was supported by the Nature Science Foundation of China (No. 31772047), the Fundamental Research Funds for the Central universities (No. 2662019PY031), and the China Agriculture Research System (CARS-45-27). This is a post-peer-review, pre-copyedit version of an article published in Food and Bioprocess Technology. The final authenticated version is available online at: https://dx.doi.org/10.1007/s11947-019-02365-0
Uncontrolled Keywords: Chlorogenic acid, Grass carp, Chilled storage, Lipid oxidation
Subjects: Medicine and health
Medicine and health > Nutrition
Related URLs:
Depositing User: Anne Manyande
Date Deposited: 18 Nov 2019 15:50
Last Modified: 03 Jan 2020 09:41
URI: http://repository.uwl.ac.uk/id/eprint/6546

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