Abstract

The purpose of this study was to investigate possibility of using natural extract from plant materials instead of synthetic chemicals for control of melanosis in iced white-leg shrimps (Litopenaeus vannamei). Shrimp is a highly perishable product with limited shelf life due to development of melanosis during cold storage. Extracts from mangosteen peel (Garcinia mangostana L.), grape seed (Vitis vinifera), mango seed (Mangifera indica), avocado seed (Persea americana Mill) and pomegranate peel (Punica granatum L.) were obtained by using ethanol 70%. The extraction yield, total phenolic content and antioxidant capacity, PPO inhibition capacity of the extracts were determined and discussed. Also, the effect of the extracts on preserving color in white-leg shrimps stored on ice was studied at a dose 7.5 and 15 g/L. All the extracts contained significant quantity of phenolic compounds, of which the mango seed extract was highest (419.9 mgGAE/g DM). The higher TPC, the higher DPPH inhibition capacity was observed for the extracts. In general, there was a correlation between antioxidant capacity and PPO inhibition capacity in the extracts, except for the case of avocado seed. The avocado seed extract showed lowest antioxidant capacity (25.85%) among the five, but highest PPO inhibition capacity (83.38%). All the extracts were effective for preventing color change in iced white-leg shrimps at a concentration of 15 g/L, comparably to that of sodium metabisulfite at a dose of 12.5 g/L in a 10-day storage period. It suggested that the extracts could be used as an effective alternative to SMS.

Keywords: Antioxidant; Fruit By-Product; Melanosis; Polyphenol Oxidase; White-Leg Shrimp

References

1. Phan Thi Anh Dao and Do Thi Bich Huyen. “Screening on antioxidant activities of vegetable and fruit by-products from the mekong delta and using mangosteen peel extract for white shrimp cold storage”. Journal of Chemical, Physical and Biological Analysis4 (2017): 173-180.
2. Martínez‐Álvarez Ó., et al. “Chemical and microbial quality indexes of Norwegian lobsters (Nephrops norvegicus) dusted with sulphites”. International Journal of Food Science and Technology6 (2008): 1099-1110.
3. Otwell WS., et al. “Inhibition of shrimp melanosis by 4-hexylresorcinol”. Journal of Aquatic Food Product Technology1 (1992): 53-65.
4. Chanwitheesuk A., et al. “Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand”. Food Chemistry3 (2005): 491-497.
5. Gonçalves AA and De Oliveira ARM. “Melanosis in crustaceans: A review”. LWT-Food Science and Technology 65 (2016): 791-799.
6. Martínez-Alvarez O., et al. “Controlled atmosphere as coadjuvant to chilled storage for prevention of melanosis in shrimps (Parapenaeus longirostris)”. European Food Research and Technology2 (2005): 125-130.
7. Thepnuan R., et al. “Effect of pyrophosphate and 4‐hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under modified atmosphere packaging”. Journal of Food Science3 (2008): S124-S133.
8. Iyengar R and McEvily AJ. “Anti-browning agents: alternatives to the use of sulfites in foods”. Trends in Food Science and Technology 3 (1992): 60-64.
9. Kim J., et al. “Polyphenoloxidase”. In N. F. Haard, and B. K. Simpson (Editions.), Seafood enzymes: Utilization and influence on postharvest seafood quality (2000): 271e315.
10. Gokoglu N and Yerlikaya P. “Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)”. International Journal of Food Science and Technology6 (2008): 1004-1008.
11. Banerjee S. “Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols”. Food Research International4 (2006): 486-491.
12. Dorta E., et al. “Using drying treatments to stabilize mango peel and seed: Effect on antioxidant activity”. LWT-Food Science and Technology2 (2012): 261-268.
13. Balasundram N., et al. “Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses”. Food Chemistry1 (2006): 191-203.
14. Shiekh KA., et al. “Effect of Chamuang (Garcinia cowa ) leaf extract on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage”. Food Chemistry 270 (2019): 554-561.
15. Nirmal NP and Benjakul S. “Effect of green tea extract in combination with ascorbic acid on the retardation of melanosis and quality changes of Pacific white shrimp during iced storage”. Food and Bioprocess Technology 8 (2012): 2941-2951.
16. Jang MS., et al. “Inhibitory effect of enokitake extract on melanosis of shrimp”. Fisheries Science2 (2003): 379-384.
17. Sun H., et al. “Effect of grape seed extracts on the melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during iced storage”. Food Science and Technology Research3 (2014): 671-677.
18. Shirazi OU., et al. “Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices”. Journal of Pharmacognosy and Phytochemistry3 (2014): 104-108.
19. Nirmal NP and Benjakul S. “Inhibition of melanosis formation in Pacific white shrimp by the extract of led (Leucaena leucocephala) seed”. Food Chemistry 128 (2011): 427-432.
20. Nirmal NP and Benjakul S. “Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage”. Food Chemistry1 (2009): 323-331.
21. Kittiphoom S and Sutasinee S. “Mango seed kernel oil and its physicochemical properties”. International Food Research Journal3 (2013): 1145.
22. Maier T., et al. “Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants”. Food Chemistry3 (2009): 551-559.
23. Kanatt SR., et al. “Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products”. International Journal of Food Science and Technology2 (2010): 216-222.
24. Cheok CY., et al. “Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions from mangosteen (Garcinia mangostana ) hull using ultrasonic treatments”. Industrial Crops and Products 50 (2013): 1-7.
25. Fawole OA., et al. “Antibacterial, antioxidant and tyrosinase-inhibition activities of pomegranate fruit peel methanolic extract”. BMC Complementary and Alternative Medicine1 (2012): 200.
26. Gómez FS., et al. “Avocado seeds: extraction optimization and possible use as antioxidant in food”. Antioxidants 2 (2014): 439-454.
27. Maisuthisakul P and Gordon MH. “Characterization and storage stability of the extract of Thai mango (Mangifera indica Cultivar Chok-Anan) seed kernels”. Journal of Food Science and Technology 51.8 (2014): 1453-1462.
28. Shehata MMSM and Soltan SS. “Effects of bioactive component of kiwi fruit and avocado (fruit and seed) on hypercholesterolemic rats”. World Journal of Dairy and Food Sciences1 (2013): 82-93.
29. Basiri S., et al. “The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage”. LWT-Food Science and Technology 2 (2015): 1025-1033.
30. Fang XB., et al. “Effect of pomegranate peel extract on the melanosis of Pacific white shrimp (Litopenaeus vannamei) during iced storage”. Journal of Food, Agriculture and Environment1 (2013): 105-109.
31. Okpala COR., et al. “Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice”. LWT-Food Science and Technology1 (2014): 110-116.