Antioxidant Activity of Theobroma Cacao Extract In Vitro and Its Effect on Lipid Oxidation of Cobia Muscles

Received: 08-08-2016

Accepted: 12-04-2017

DOI:

Views

0

Downloads

0

Issue: Vol. 15 No. 2 (2017)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Huyen, N., Quyen, P., & Han, N. (2024). Antioxidant Activity of Theobroma Cacao Extract In Vitro and Its Effect on Lipid Oxidation of Cobia Muscles. Vietnam Journal of Agricultural Sciences, 15(2), 214–224. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/354

Antioxidant Activity of Theobroma Cacao Extract In Vitro and Its Effect on Lipid Oxidation of Cobia Muscles

Nguyen Thi Huyen (*) 1 , Pham Thi Kim Quyen 2 , Nguyen The Han 1

  • 1 Khoa Công nghệ thực phẩm, Trường đại học Nha Trang
  • 2 Viện nghiên cứu Nuôi trồng thủy sản III Nha Trang

    • Keywords

    Antioxidant activity, cacao leaf, solvent extraction, lipid oxidation prevention, cobia muscles

    Abstract


    Cacao tree (Theobroma cacao L.) is widely grown in the Central Highlands of Vietnam. During the harvest period, the leaves are not used for any purpose. The present study was conducted to determine the suitable extraction conditions to obtain a rich polyphenol and antioxidative extract from the cacao leaf. The dried cacao leaf extract was applied to prevent lipid peroxidation in the cobia muscles. The suibtale extraction conditions were determined as follows: the extraction solvent was 50% ethanol, the extraction temperature was 75°C, the extraction time was 90 min and the extraction method was ultrasound-assisted extraction. The extract obtained under the suitable conditions had the total polyphenol level, DPPH radical scavenging activity (EC50) and total reducing power (EC50) of 21.33 mg GAE/g dry matter, 0.05 mg/ml and 0.39 mg/ml, respectively. The dried cacao leaf extract was effective in retarding lipid oxidation of minced cobia muscles during cold storage of 9 days. Thus, the cacao leaf extract had a potential to be used as a natural antioxidant to control lipid oxidation during the cold storage of aquatic products.

    References

    Basaga, H., Tekkaya, C., Acikel, F. (1997). Antioxidative and Free Radical scavenging Properties of Rosemary Extract. Lebensmittel Wissenschaft und-Technology, 30: 105-108.

    Blight, E.G., Dyer, W.S. (1959). Arapid method of total lipid exaction and purification. Central Journalof Biochem and physiol., 37: 911-917.

    Chan, E.W.C., Lim, Y.Y., Wong, S.K., Lim, K.K., Tan, S.P., Lianto, F.S. (2009). Effect of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry, 11: 166-172.

    Chew, K. K., Ng, S.Y., Thoo, Y.Y., Khoo, M.Z., Wan, Aida, W.M., Ho, C.W. (2011). Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts. International Food Research Journal, 18: 571-578.

    Drużyńska, B., Stępniewska, A., Wołosiak, R., (2007). The influence of time and type of solvent on efficiency of the extraction of polyphenol from green tea and antioxidant properties obtained extracts.Acta Scientiarum Polonorum Technologia Alimentaria, 6: 27-36.

    Emanuel, V., Adrian, V., NijtăSultan, Svetlana, C. (2011). Antioxidant and antimicrobial activities of ethanol extracts of Cynara Scolymus (Cynarae folium, Asteraceae Family). Tropical Journal of Pharmaceutical Research, 10: 777-783.

    Fu, H., Shieh, D., Ho, C. 2002. Antioxydant and free radical scavenging activitives of edible mushrooms. Journal of Food Lipid, 9: 35-46.

    Fu, L., Xu, B.T., Gan, R.Y., Zhang, Y., Xu, X. R., Xia, E. Q. (2011). Total phenolic contents and antioxidant capacities of herbal and tea infusions. International Journal of Molecular Sciences, 12: 2112-2124.

    Jing, W.R., Baoguo S, Yanping, C., Yuan, T., Xuehong, L. (2008). Optimisation of ultrasound-assisted estraction of phenolic compounds from wheat bran. Food Chemistry, 106: 4-10.

    Kahl, R., Kappus, H. (1993). Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E. European Food Research and Technology, 196: 329-338.

    Kanner. (1994). Oxidative processes in meat and meat product quality implications. National Center for Biotechnology Information, 3: 169-189.

    Kondo, K., Kurihara, M., Miyata, N., Suzuki, T., Toyoda, M. (1999). Mechanistic studies of catechins as antioxidants against radical oxidation. Archives of Biochemistry and Biophysics, 362: 79-86.

    Kris-Etherton, P.M., Keen, C.L. (2002). Evidence that the antioxidant flavonoids in tea and cocoa are beneficial for cardiovascular health. Current Opinion in Lipidology, 13: 41-49.

    Kuriyama, S., Shinazu, T., Ohmori, K., Kikuchi, N. (2006). Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in Japan: the Ohsaki study. Journal of the American Medical Association, 296: 1255-1265.

    Lee, K.W., Kim, Y.J., Lee, H.J., Lee, C.Y. (2003). Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of Agricultural and Food Chemistry, 51: 7292-7295.

    Lemon, D.W. (1975). An improved TBA test for rancidity. New Series Circular, pp.51-52.

    Liyana, P.C., Shahidi, F. (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry, 9: 47-56.

    Marinova, E.M., Yanishlieva, N.V., Toneva, A.G. (2006). Antioxidant activity and mechanism of action of ferulic and caffeic acids in different lipid systems. Rivista Italiana Delle Sostanze Grasse, 83: 6-13.

    Nguyễn Tài Sum (1996). Cây ca cao và triển vọng ở Việt Nam. Nhà xuất bản Nông nghiệp, tr.210-211.

    Osman, H., Fan, L.S. (2004). The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM). Food Chemistry, 38: 315-321.

    Osman, H., Nasarundin, Lee, L.S. (2004). Extracts of cocoa (Theobroma cacao L.) leaves and their antioxidation potential. Food Chemistry, 86: 41 - 46.

    Oyaizu, M. (1986). Antioxidantative activity of browing products of glucosamine fractionated by organic solvent and thin-layer chroma-tography. Nippon Shokukhin Kogyo Gakkaishi, 3: 771-775.

    Pandey, K.B., Rizvi, S.I. (2009). Plant polyphenol as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2: 270-278.

    Radojković, M., Zeković, Z., Jokić, S., Vidović, S. (2010). Determination of optimal extraction parameters of mulberry leaves using Response Surface Methodology (RSM). Romanian Biotechnological Letters, 17: 7295-7308.

    Richards, M.P., Hultin, H.O. (2002). Contributions of blood and blood components to lipid oxidation in fish muscle. Journal of Agricultural and Food Chemistry, 50: 555-564.

    Samuagam, L., Sia, C.M., Akowuah, G.A., Okechukwu, P.N., Yim, H.S. (2013). The effect of extraction conditions on total phenolic content and free radical scavenging capacity of selected tropical fruits peel. Health and the Environment Journal, 4: 80-102.

    Singleton, V.L., Orthfer, R., Lamuela, R.M.M. (1999). Analysis of total phenol and other oxidation substrates and antioxidants by eans of Folin-Cicalteu reagent. Methods in Enzymology, 29: 152-178.

    Spigno, G., Tramelli, L., Faveri, D.M. (2007). Effects of extract time, temperature and solvent on concentration and antioxidant activity of grape marc phenolic. Journal of Food Engineering, 8: 200-208.

    Taheri, S., Motallebi, A. A., Fazlara, A., Aghababyan, A., Aftabsavar, Y. (2012). Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage. Iranian Journal of Fisheries Sciences, 11: 204-213.

    Wollgast, J., Anklam, E. (2000). Review on polyphenol in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International, 33: 423-447.

    Yamamoto, S. (1991). Mammalian lipoxygenases: molecular structures and functions. Biochimica et Biophysysica Acta, 1128: 117-131.