ANTIOXIDANT EFFECTS OF DIFFERENT FRUIT PEEL EXTRACTS ON SARDINE FISH UNDER CHILLED CONDITION

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dc.contributor.advisorDr. P. VELAYUTHAM
dc.contributor.authorPRIYANKA DHRUW, B.F.Sc.
dc.contributor.otherDr. D. SUKUMAR
dc.contributor.otherDr. N. NEETHISELVAN
dc.date.accessioned2020-08-06T09:07:43Z
dc.date.available2020-08-06T09:07:43Z
dc.date.issued2019
dc.description.abstractThe natural antioxidants from different fruit peel (pomegranate, orange and pineapple) and their combined peel extracts was extracted using methanol and crude extracts were obtained in rotary evaporator under low pressure and low temperature. Inorder to prevent the oxidation in sardine (Sardinella gibbosa) muscle during chilled storage. The antioxidant substances such as total phenols and total flavonoids were determined and the potential of pomegranate peel extract (PPE), orange peel extract (OPE), pineapple peel extract (PAPE) and combined fruit peel extracts (CFPE) was assessed using in vitro assays DPPH radical scavenging activity. Total phenolic and total flavonoids contents were found to be 226 mg/g GAE, 152 mg/g GAE, 141.66 mg/g GAE, 137 mg/g GAE and 177.33 mg/g QE, 88.66 mg/g QE 189.33 mg/g QE, 111.33 mg/g QE respectively. The DPPH radical scavenging activity of PPE at 4 μg/mL concentration was 88.46%, butylated hydroxyanisole (BHA) showed 91.87% of inhibition while CFPE, PAPE and butylated hydroxytoluene (BHT) showed the radical scavenging activity at a concentration of 6 μg/mL i.e. 83.09%, 76.85%, 89.54% respectively. Whereas, OPE showed the radical scavenging activity at a concentration of 8 μg/mL i.e. 81.53 %. Standardization of effective dose application of different fruit peel and their combined extracts for sardine was done based on the biochemical, microbiological and sensory parameters at 4±1 ˚C for 72 hours. Synthetic antioxidants like BHA and BHT were taken as standard dose was also done for comparison. After standardization the pomegranate peel extracts at 1% and 3% concentration along with were selected BHA to retard lipid oxidation in sardine during storage study 15 days at 4±1 ˚C chilled storage condition. Changes in lipid was assessed by (PV), thiobarbituric acid (TBA). Apart total volatile base nitrogen (TVB-N), total plate count (TPC), sensory evaluation. The parameters revealed that the TP3 was more effective than TP1 and TB. However, when the TP1, TP3 and TB treated samples were compared with the changes in control samples, PPE (TP1 and TP3) was found to offer protective effect to certain extent against lipid oxidation. Thus, it can be concluded that the antioxidant compounds present in the different fruit peel extracts can be used effectively as natural antioxidants for controlling the oxidative rancidity in fish and fishery products.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810150474
dc.language.isoenen_US
dc.pages152en_US
dc.publisherFisheries College and Research Institute, Thoothukudi, Tamil Nadu Dr. J. Jayalalithaa Fisheries Universityen_US
dc.subFish Processing Technologyen_US
dc.subjectnullen_US
dc.themeANTIOXIDANT EFFECTS OF DIFFERENT FRUIT PEEL EXTRACTS ON SARDINE FISH UNDER CHILLED CONDITIONen_US
dc.these.typeM.Scen_US
dc.titleANTIOXIDANT EFFECTS OF DIFFERENT FRUIT PEEL EXTRACTS ON SARDINE FISH UNDER CHILLED CONDITIONen_US
dc.typeThesisen_US
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