Ethanolic guava leaf extract with different chlorophyll removal processes: Antioxidant properties and its preventive effect on lipid oxidation in Pacific white shrimp |
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| Authors: | Oladipupo Odunayo Olatunde Steffi Louisa Della Tan Soottawat Benjakul |
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| Affiliation: | 1. International Center of Excellence in Seafood Science and innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand;2. International Center of Excellence in Seafood Science and innovation, Faculty of Agro-Industry, 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 |
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| Abstract: | Sedimentation process (GLE-S) or chloroform (GLE-Ch) were used for dechlorophyllisation of ethanolic guava leaf extract (EGLE). EGLE without chlorophyll removal (GLE-C) was served as control. Among all the extracts, GLE-S had the lowest chlorophyll a, chlorophyll b, and total chlorophyll contents (P < 0.05). Extraction yield was highest in GLE-C, followed by GLE-S and GLE-Ch, respectively. Total phenolic content and antioxidant properties were highest in GLE-S (P < 0.05). When Pacific white shrimp (PWS) was pre-treated with GLE-S at varying doses (0.5% and 1%), lipid oxidation products were monitored as compared to the control (CON) and those pre-treated with 1.25% sodium metabisulphite (SMS-1.25) during refrigerated storage (4°C) for 12 days. Lower lipid oxidation was recorded for PWS pre-treated with GLE-S, especially at 1%. Therefore, sedimentation process, a green method, showed promising efficacy for producing EGLE free of green colour with improved antioxidant properties. The extract effectively reduced lipid oxidation in PWS during refrigerated storage. |
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| Keywords: | Antioxidants dechlorophyllisation guava leaf lipid oxidation phytochemicals |
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