TITLE:
Antioxidant Effect of Plants Aqueous Extract on Lipid Stability of Oreochromis niloticus during Traditional Sun and Smoke Drying in Far-North Cameroon
AUTHORS:
Noël Tenyang, Goldefroy Tabanty Zambou, Roger Ponka, Hilaire Macaire Womeni
KEYWORDS:
Oreochromis niloticus, Moringa oleifera, Solanum melongena, Zingiber officinalis, Lipid Stability, Smoke and Sun Dry
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.8,
August
28,
2020
ABSTRACT: Fishes are suitable for sun drying and smoking. But their high contains
of unsaturated fatty acids make them
very prone to lipid oxidation. However, some plants are rich in natural
antioxidants and have been shown to be potent inhibitors of lipid oxidation
during processing of meat. The effect of three aqueous plants extracts on lipid
stability of Oreochromis niloticus collected in Far-North Cameroon during processing was evaluated. Results
show the high nutritious of these fish with high levels of proteins, lipid and
ash (71.02%, 13.71% and 10.65%,
respectively). It has been observed that oleic acid (C18:1), followed by
palmitic acid (C16:0) and linoleic acid (C18:2) are the most dominant fatty
acids present in Oreochromis niloticus lipids. Their lipid also
showed a much higher content of omega-3 polyunsaturated fatty acids (PUFA) compared
to omega 6 PUFA. The total phenolic contents (TPC) of the three plants ranged
from 12,150 to
16,050
mg/100 g. The
leaves of Moringa oleifera exhibited the higher content of TPC. The results of iodine, peroxide value and
thiobarbituric acids test were revealed that the aqueous extracts of the tree
plants had antioxidant properties. These plants extracts inhibit lipid
oxidation of Oreochromis niloticus during processing. Increasing of the concentration of plant extracts
enhanced their antioxidant activities and the highest oxidation inhibitor was
obtained at 30 g/l. Moringa oleifera leaves inhibit highly the lipid oxidation of Oreochromis niloticus.