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Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage

AutorPazos, Manuel ; González, M. Jesús ; Gallardo, José Manuel ; Torres, Josep Lluís; Medina, Isabel
Palabras claveEndogenous antioxidant system
Frozen fish muscle
Grape polyphenols
Fecha de publicación25-feb-2005
CitaciónEuropean Food Research and Technology 220(4-5): 514-519 (2005)
ResumenThe capacity of a phenolic extract, OW, obtained from grape (Vitis vinifera) by-products, and of a purified fraction of procyanidins from OW, fraction IV, for preservation of endogenous antioxidants of fatty fish was investigated during frozen storage. They were used in muscle concentrations of 0.01% (w/w). Grape polyphenols were compared with propyl gallate, a synthetic antioxidant. The exogenous compounds were added to minced mackerel (Scomber scombrus) muscle and horse mackerel (Trauchurus trauchurus) fillets, before freezing at –10 °C. The results demonstrated that grape polyphenols and propyl gallate inhibit the depletion of endogenous agr-tocopherol, ubiquinone-10 and total glutathione. Grape polyphenols and propyl gallate showed similar efficiency for preservation of ubiquinone, in both minced and filleted muscle, and total glutathione, in minced muscle. Total glutathione in the fillets was better maintained by propyl gallate than grape polyphenols. The endogenous antioxidant more efficiently preserved by grape polyphenols and propyl gallate was agr-tocopherol. Its loss elapsed faster in the order control> OW>fraction IV>propyl gallate. The depletion of agr-tocopherol was highly correlated with the evolution of lipid oxidation. The development of lipid oxidation was repressed, while the concentration of agr-tocopherol was not reduced up to critical levels.
Descripción6 pages, 2 figures, 2 tables.-- Printed version published May 2005.
Versión del editorhttp://dx.doi.org/10.1007/s00217-004-1113-0
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