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Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat

Received: 8 October 2014     Accepted: 30 October 2014     Published: 29 January 2015
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Abstract

The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations and stored at room temperature (RT) and 60oC, in comparison with the synthetic antioxidant –BHT at concentration of 200 ppm. The results showed that the total phenolic content (TPC) in black SCE was 1386.3 ± 89.6 mgGAE/100g dw (dry weight) and in white SCE 1318.5 ± 68.7 mgGAE/100g dw. The free-radical scavenging capacity, determined by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay, of the black and white SCE were significantly lower than that of BHT and ascorbic acid. The IC50 values of the black, white SCE samples, BHT and ascorbic acid were 817, 833, 31 and 7 mg/L, respectively. However, both the white and black SCE showed a strong effect on retarding lipid oxidation in catfish fat, which was comparable to that of BHT at 200 ppm. The free fatty acid values (FFA) and peroxide values (PV) of the catfish fat samples treated with the black and white SCEs at a concentration of 400 ppm, were lower than 6.0 mg KOH/g fat and 16 meq/kg fat, respectively, when stored at both room temperature and 60oC up to 42 days.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.17
Page(s) 39-44
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Butylated Hydroxyltoluene, Catfish Fat, Natural Antioxidant, Sesame Cake Extract, Total Phenolic Content

References
[1] Abdulkadir, M., Abubakar, G. I., & Mohammed, A. (2010). Production and characterization of oil from fishes. ARPN Journal of Engineering and Applied Sciences, 5(7), 769-776.
[2] Aidos, I., Padt, A. V. D., Boom, R. M., & Luten, J. B. (2003). Quality of crude fish oil extracted from herring byproducts of varying states of freshness. Journal of Food Science, 68(2), 458-465.
[3] Dang, Quoc Tuan and Tran, Thi Van Anh (2013). Preservation of catfish fat by using polyphenol-rich extract from green tea (Camellia sinensis). Journal of Science and Technology, 51(5C), 366-370.
[4] Ho, B. T. & Paul, D. R. (2009). Fatty acid profile of Tra catfish (Pangasius hypophthalmus) compared to Atlantic salmon (Salmo solar) and Asian seabass (Lates calcarifer). International Food Research Journal, 16, 501-506.
[5] Hwang, L. S. (2005). Sesame oil. Bailey's Industrial Oil and Fat Products, p.537-576.
[6] Ikeda, S., Kagaya, M., Kobayashi, K., Tohyama, T., Kiso, Y., Higuchi, N., & Yamashita, K. (2003). Dietary sesame lignans decrease lipid peroxidation in rats fed docosahexaenoic acid. Journal of Nutritional Science and Vitaminology, 49(4), 270-276.
[7] Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T., & Tatematsu, M. (1986). Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis. Food and Chemical Toxicology, 24(10), 1071-1082.
[8] Jeong, S. M., Kim, S. Y., Kim, D. R., Nam, K. C., Ahn, D. U., & Lee, S. C. (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 69(5), C377-C381.
[9] Kumar, Mahendra C. H. (2009). Bioactivity and bioavailability of lignan from sesame (Sesamum indicum. L). Doctoral thesis, University of Mysore.
[10] Konsoula, Z., & Liakopoulou-Kyriakides, M. (2010). Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils. LWT-Food Science and Technology, 43(9), 1379-1386.
[11] Ladikos, D., & Lougovois, V. (1990). Lipid oxidation in muscle foods: A review. Food Chemistry, 35(4), 295-314.
[12] Mohdaly, A. A., Smetanska, I., Ramadan, M. F., Sarhan, M. A., & Mahmoud, A. (2011). Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34(1), 952-959.
[13] Reshma, M. V., Namitha, L. K., Sundaresan, A., & Ravi Kiran, C. (2012). Total phenol content, antioxidant activities and α–glucosidase inhibition of sesame cake extracts. Journal of Food Biochemistry, 37(6), 723-731.
[14] Shahidi, F. (2000). Antioxidants in food and food antioxidants. Food/Nahrung, 44(3), 158-163.
[15] Shahidi, F., Liyana-Pathirana, C. M., & Wall, D. S. (2006). Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry, 99(3), 478-483.
[16] Suja, K. P., Abraham, J. T., Thamizh, S. N., Jayalekshmy, A., & Arumughan, C. (2004). Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chemistry, 84(3), 393-400.
[17] Suja, K.P., Jayalekshmy, A., & Arumughan, C. (2005a). In vitro studies on antioxidant activity of lignans isolated from sesame cake extract. Journal of the Science of Food and Agriculture, 85, 1779-1783.
[18] Suja, K. P., Jayalekshmy, A., & Arumughan, C. (2005b). Antioxidant activity of sesame cake extract. Food Chemistry, 91(2), 213-219.
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  • APA Style

    Hong K. Lieu, Tuan Q. Dang. (2015). Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat. Journal of Food and Nutrition Sciences, 3(1-2), 39-44. https://doi.org/10.11648/j.jfns.s.2015030102.17

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    ACS Style

    Hong K. Lieu; Tuan Q. Dang. Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat. J. Food Nutr. Sci. 2015, 3(1-2), 39-44. doi: 10.11648/j.jfns.s.2015030102.17

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    AMA Style

    Hong K. Lieu, Tuan Q. Dang. Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat. J Food Nutr Sci. 2015;3(1-2):39-44. doi: 10.11648/j.jfns.s.2015030102.17

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  • @article{10.11648/j.jfns.s.2015030102.17,
      author = {Hong K. Lieu and Tuan Q. Dang},
      title = {Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {39-44},
      doi = {10.11648/j.jfns.s.2015030102.17},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.17},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.17},
      abstract = {The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations and stored at room temperature (RT) and 60oC, in comparison with the synthetic antioxidant –BHT at concentration of 200 ppm. The results showed that the total phenolic content (TPC) in black SCE was 1386.3 ± 89.6 mgGAE/100g dw (dry weight) and in white SCE 1318.5 ± 68.7 mgGAE/100g dw. The free-radical scavenging capacity, determined by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay, of the black and white SCE were significantly lower than that of BHT and ascorbic acid. The IC50 values of the black, white SCE samples, BHT and ascorbic acid were 817, 833, 31 and 7 mg/L, respectively. However, both the white and black SCE showed a strong effect on retarding lipid oxidation in catfish fat, which was comparable to that of BHT at 200 ppm. The free fatty acid values (FFA) and peroxide values (PV) of the catfish fat samples treated with the black and white SCEs at a concentration of 400 ppm, were lower than 6.0 mg KOH/g fat and 16 meq/kg fat, respectively, when stored at both room temperature and 60oC up to 42 days.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat
    AU  - Hong K. Lieu
    AU  - Tuan Q. Dang
    Y1  - 2015/01/29
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.s.2015030102.17
    DO  - 10.11648/j.jfns.s.2015030102.17
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 39
    EP  - 44
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.17
    AB  - The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations and stored at room temperature (RT) and 60oC, in comparison with the synthetic antioxidant –BHT at concentration of 200 ppm. The results showed that the total phenolic content (TPC) in black SCE was 1386.3 ± 89.6 mgGAE/100g dw (dry weight) and in white SCE 1318.5 ± 68.7 mgGAE/100g dw. The free-radical scavenging capacity, determined by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay, of the black and white SCE were significantly lower than that of BHT and ascorbic acid. The IC50 values of the black, white SCE samples, BHT and ascorbic acid were 817, 833, 31 and 7 mg/L, respectively. However, both the white and black SCE showed a strong effect on retarding lipid oxidation in catfish fat, which was comparable to that of BHT at 200 ppm. The free fatty acid values (FFA) and peroxide values (PV) of the catfish fat samples treated with the black and white SCEs at a concentration of 400 ppm, were lower than 6.0 mg KOH/g fat and 16 meq/kg fat, respectively, when stored at both room temperature and 60oC up to 42 days.
    VL  - 3
    IS  - 1-2
    ER  - 

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Author Information
  • Department of Food Technology, International University, VNU-HCMC, Linh Trung w., Thu Duc Dist., Ho Chi Minh City, Vietnam

  • Department of Food Technology, International University, VNU-HCMC, Linh Trung w., Thu Duc Dist., Ho Chi Minh City, Vietnam

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