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Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber

AuthorsSánchez Alonso, Isabel ; Borderías, A. Javier ; Larsson, Karin; Undeland, Ingrid
Dietary fiber
Lipid oxidation
Model system
Washed cod
Neutral lipids
Issue Date5-Jun-2007
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 55(13): 5299-5305 (2007)
AbstractThe effectiveness of a white grape dietary fiber concentrate (WGDF) against hemoglobin-mediated oxidation of washed cod mince, with and without 10% added herring oil, was evaluated during ice storage. WGDF was added at two different levels: 2 and 4% based on final weight. An ethanol extract with the ethanol extractable polyphenols (EPP) and the ethanol-extracted grape dietary fiber residue were also tested as antioxidants in the washed cod mince. The addition of WGDF to the model system completely and significantly (p ≤ 0.05) inhibited the hemoglobin-mediated development of rancid odor during the entire ice storage (10 days). Thiobarbituric acid reactive substances (TBARS) development and red color (a*) losses supported the sensory data. Controls fortified with 10% herring oil oxidized at the same rate as oil-free controls and were also significantly stabilized by 2% WGDF. The EEP of the WGDF had the same high antioxidant capacity as whole WGDF. The ethanol-extracted fiber residue significantly (p ≤ 0.05) reduced maximum oxidation values obtained for controls by ~50% and extended the oxidation lag phase by 1 day (p ≤ 0.05). Thus, this study showed great potential of WGDF to prevent rancidity in fish, mainly due to EPP but also due to the ethanol-extracted dietary fiber residue itself.
Description7 pages, 2 figures.-- PMID: 17547416 [PubMed].-- Printed version published Jun 27, 2007.
Publisher version (URL)http://dx.doi.org/10.1021/jf0702242
Appears in Collections:(IF) Artículos
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