Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii ) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea ) from Lake Victoria, Tanzania

Davis Chaula*, Henry Laswai, Bernard Chove, Anders Dalsgaard, Robinson Mdegela, Charlotte Jacobsen, Grethe Hyldig

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

136 Downloads (Pure)

Abstract

Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, and iron (Fe2+) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.
Original languageEnglish
JournalFood Science & Nutrition
Volume7
Issue number4
Pages (from-to)1406-1416
ISSN2048-7177
DOIs
Publication statusPublished - 2019

Keywords

  • Antioxidants
  • Clove extracts
  • Kappaphycus alvarezii
  • Lake Victoria
  • Lipid oxidation
  • Omega-3 fatty acids
  • Rastrineobola argentea
  • Red seaweed
  • Volatile compounds

Cite this

@article{bea0547f51944bfd8380bed3c9694cc0,
title = "Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii ) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea ) from Lake Victoria, Tanzania",
abstract = "Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, and iron (Fe2+) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7{\%}, 54.6{\%}, and 56{\%}, respectively. Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.",
keywords = "Antioxidants, Clove extracts, Kappaphycus alvarezii, Lake Victoria, Lipid oxidation, Omega-3 fatty acids, Rastrineobola argentea, Red seaweed, Volatile compounds",
author = "Davis Chaula and Henry Laswai and Bernard Chove and Anders Dalsgaard and Robinson Mdegela and Charlotte Jacobsen and Grethe Hyldig",
year = "2019",
doi = "10.1002/fsn3.975",
language = "English",
volume = "7",
pages = "1406--1416",
journal = "Food Science & Nutrition",
issn = "2048-7177",
publisher = "JohnWiley & Sons Ltd.",
number = "4",

}

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii ) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea ) from Lake Victoria, Tanzania. / Chaula, Davis; Laswai, Henry; Chove, Bernard; Dalsgaard, Anders; Mdegela, Robinson; Jacobsen, Charlotte; Hyldig, Grethe.

In: Food Science & Nutrition, Vol. 7, No. 4, 2019, p. 1406-1416.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii ) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea ) from Lake Victoria, Tanzania

AU - Chaula, Davis

AU - Laswai, Henry

AU - Chove, Bernard

AU - Dalsgaard, Anders

AU - Mdegela, Robinson

AU - Jacobsen, Charlotte

AU - Hyldig, Grethe

PY - 2019

Y1 - 2019

N2 - Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, and iron (Fe2+) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.

AB - Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, and iron (Fe2+) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.

KW - Antioxidants

KW - Clove extracts

KW - Kappaphycus alvarezii

KW - Lake Victoria

KW - Lipid oxidation

KW - Omega-3 fatty acids

KW - Rastrineobola argentea

KW - Red seaweed

KW - Volatile compounds

U2 - 10.1002/fsn3.975

DO - 10.1002/fsn3.975

M3 - Journal article

VL - 7

SP - 1406

EP - 1416

JO - Food Science & Nutrition

JF - Food Science & Nutrition

SN - 2048-7177

IS - 4

ER -