| dc.creator |
Chaula, Davis |
|
| dc.creator |
Laswai, Henry |
|
| dc.creator |
Chove, Bernard |
|
| dc.creator |
Dalsgaard, Anders |
|
| dc.creator |
Mdegela, Robinson |
|
| dc.creator |
Jacobsen, Charlotte |
|
| dc.creator |
Hyldig, Grethe |
|
| dc.date |
2021-05-26T06:39:43Z |
|
| dc.date |
2021-05-26T06:39:43Z |
|
| dc.date |
2019 |
|
| dc.date.accessioned |
2022-10-25T08:50:57Z |
|
| dc.date.available |
2022-10-25T08:50:57Z |
|
| dc.identifier |
https://www.suaire.sua.ac.tz/handle/123456789/3559 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/90852 |
|
| dc.description |
Journal Article Food Sci Nutr. 2019;7: pg. no. 1406–1416. |
|
| dc.description |
Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to
lipid oxidation which discourage product consumption and limit diversification. This
study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus
alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried
sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxida-
tion products, and fatty acid profiles. The antioxidant capacity of extracts was evalu-
ated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical
scavenging, and iron (Fe 2+ ) chelating ability. Results showed that 5, 10, and 20 g/L
clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7%,
54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega‐3
fatty acids and lower concentrations of secondary lipid oxidation products as op-
posed to seaweed counterpart. This research has demonstrated feasibility of pre-
treating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid
oxidation during sun drying. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
Food Science & Nutrition published by Wiley Periodicals, Inc. |
|
| dc.subject |
Antioxidants |
|
| dc.subject |
Clove extracts |
|
| dc.subject |
Kappaphycus alvarezii |
|
| dc.subject |
Lake Victoria |
|
| dc.subject |
Lipid oxidation |
|
| dc.subject |
Omega‐3 fatty acids |
|
| dc.subject |
Rastrineobola argentea |
|
| dc.subject |
Red seaweed |
|
| dc.subject |
Volatile compounds |
|
| dc.title |
Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania |
|
| dc.type |
Article |
|