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Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties.
J Sci Food Agric. 2011 Aug 15; 91(10):1759-65.JS

Abstract

BACKGROUND

Strawberries contain high levels of antioxidants and have beneficial effects against oxidative stress-mediated diseases, such as cancer. They contain multiple phenolic compounds, which contribute to their biological properties. Hence, a study was carried out to optimise the extraction of antioxidants and evaluate the antioxidant potential of strawberry fruit extract (SE) in cooked chicken patties during refrigerated storage. The activity of SE was compared with that of butylhydroxytoluene (BHT).

RESULTS

The effect of solvent type (MeOH and EtOH), concentration (0-70%) of EtOH in the system, temperature (30-60 °C), and time (30-150 min) on DPPH•-scavenging activity of SE was investigated. Response surface methodology was used to estimate the optimum extraction conditions for each parameter. The maximum predicted DPPH• scavenging under the optimised conditions (100% MeOH, 30 °C, 150 min) was 43% at 1 mg SE mL⁻¹. Freshly prepared chicken patties were treated with 5% and 10% SE and 2% BHT, and stored aerobically at 4 °C for 6 days. SE had no influence (P < 0.05) on any of the sensory attributes of the patties. The values of thiobarbituric acid reactive substances reduced significantly (P < 0.05) from 2.47 mg in control patties to 0.312 mg and 0.432 mg malonaldehyde kg⁻¹ sample in 5-SE and 10-SE patties, respectively, on the day 6 of storage.

CONCLUSION

The optimised model depicted MeOH at 30 °C with an extended time of 150 min as the optimum settings for extraction of compounds from strawberry that had the scavenging activity. The study shows that the extraction of natural antioxidants from strawberry can be improved by optimising several key extraction parameters. SE also acted as an effective antioxidant and suppressed lipid peroxidation in cooked chicken patties.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Saha J
Department of Microbiology, University of North Bengal, Siliguri-734013, India.
Debnath M
No affiliation info available
Saha A
No affiliation info available
Ghosh T
No affiliation info available
Sarkar PK
No affiliation info available

MeSH

AnimalsAntioxidantsBiphenyl CompoundsButylated HydroxytolueneChickensCookingFood HandlingFood PreservationFood TechnologyFragariaFruitHumansLipid PeroxidationMalondialdehydeMeatPhenolsPicratesPlant ExtractsThiobarbituric Acid Reactive Substances

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21681756

Citation

Saha, Jayati, et al. "Response Surface Optimisation of Extraction of Antioxidants From Strawberry Fruit, and Lipid Peroxidation Inhibitory Potential of the Fruit Extract in Cooked Chicken Patties." Journal of the Science of Food and Agriculture, vol. 91, no. 10, 2011, pp. 1759-65.
Saha J, Debnath M, Saha A, et al. Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties. J Sci Food Agric. 2011;91(10):1759-65.
Saha, J., Debnath, M., Saha, A., Ghosh, T., & Sarkar, P. K. (2011). Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties. Journal of the Science of Food and Agriculture, 91(10), 1759-65. https://doi.org/10.1002/jsfa.4374
Saha J, et al. Response Surface Optimisation of Extraction of Antioxidants From Strawberry Fruit, and Lipid Peroxidation Inhibitory Potential of the Fruit Extract in Cooked Chicken Patties. J Sci Food Agric. 2011 Aug 15;91(10):1759-65. PubMed PMID: 21681756.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties. AU - Saha,Jayati, AU - Debnath,Moumita, AU - Saha,Arnab, AU - Ghosh,Tanaya, AU - Sarkar,Prabir K, Y1 - 2011/03/29/ PY - 2010/09/16/received PY - 2010/11/30/revised PY - 2011/02/08/accepted PY - 2011/6/18/entrez PY - 2011/6/18/pubmed PY - 2011/12/29/medline SP - 1759 EP - 65 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 91 IS - 10 N2 - BACKGROUND: Strawberries contain high levels of antioxidants and have beneficial effects against oxidative stress-mediated diseases, such as cancer. They contain multiple phenolic compounds, which contribute to their biological properties. Hence, a study was carried out to optimise the extraction of antioxidants and evaluate the antioxidant potential of strawberry fruit extract (SE) in cooked chicken patties during refrigerated storage. The activity of SE was compared with that of butylhydroxytoluene (BHT). RESULTS: The effect of solvent type (MeOH and EtOH), concentration (0-70%) of EtOH in the system, temperature (30-60 °C), and time (30-150 min) on DPPH•-scavenging activity of SE was investigated. Response surface methodology was used to estimate the optimum extraction conditions for each parameter. The maximum predicted DPPH• scavenging under the optimised conditions (100% MeOH, 30 °C, 150 min) was 43% at 1 mg SE mL⁻¹. Freshly prepared chicken patties were treated with 5% and 10% SE and 2% BHT, and stored aerobically at 4 °C for 6 days. SE had no influence (P < 0.05) on any of the sensory attributes of the patties. The values of thiobarbituric acid reactive substances reduced significantly (P < 0.05) from 2.47 mg in control patties to 0.312 mg and 0.432 mg malonaldehyde kg⁻¹ sample in 5-SE and 10-SE patties, respectively, on the day 6 of storage. CONCLUSION: The optimised model depicted MeOH at 30 °C with an extended time of 150 min as the optimum settings for extraction of compounds from strawberry that had the scavenging activity. The study shows that the extraction of natural antioxidants from strawberry can be improved by optimising several key extraction parameters. SE also acted as an effective antioxidant and suppressed lipid peroxidation in cooked chicken patties. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21681756/Response_surface_optimisation_of_extraction_of_antioxidants_from_strawberry_fruit_and_lipid_peroxidation_inhibitory_potential_of_the_fruit_extract_in_cooked_chicken_patties_ L2 - https://doi.org/10.1002/jsfa.4374 DB - PRIME DP - Unbound Medicine ER -