TY - JOUR T1 - Effect of Chamuang (Garcinia cowaRoxb.) leaf extract on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage. AU - Shiekh,Khursheed Ahmad, AU - Benjakul,Soottawat, AU - Sae-Leaw,Thanasak, Y1 - 2018/07/21/ PY - 2018/05/12/received PY - 2018/07/20/revised PY - 2018/07/20/accepted PY - 2018/9/4/entrez PY - 2018/9/4/pubmed PY - 2019/4/23/medline KW - Chamuang leaf extract KW - Deterioration KW - Lipid oxidation KW - Melanosis KW - Pacific white shrimp KW - Polyphenoloxidase KW - Quality SP - 554 EP - 561 JF - Food chemistry JO - Food Chem VL - 270 N2 - Inhibition of Pacific white shrimp polyphenoloxidase (PPO) with Chamuang leaf extract (CLE) was studied. CLE was rich in polyphenolic glycosides, in which chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and 2-feruloyl-l-sinapoylgentiobiose were dominant. It also contained organic acids including hydroxycitric acid and oxalosuccinic acid. CLE with copper chelation activity could inhibit PPO in a dose dependent manner. Shrimp treated with 1% CLE had the lower melanosis score than 1.25% sodium metabisulfite (SMS) treated shrimp and the control throughout the refrigerated storage of 12 days at 4 °C (P < 0.05). Lower total volatile base (TVB) and thiobarbituric acid reactive substances (TBARS) were detected in shrimp treated with 1% CLE, compared to others (P < 0.05). Lower counts of mesophile, psychrophile, Pseudomonas, Enterobacteriaceae and H2S-producing bacteria were obtained with 1% CLE treatment than the control and SMS treated sample during entire storage. Thus, soaking of shrimps in 1% CLE solution effectively reduced melanosis and quality deterioration. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30174086/Effect_of_Chamuang__Garcinia_cowaRoxb___leaf_extract_on_inhibition_of_melanosis_and_quality_changes_of_Pacific_white_shrimp_during_refrigerated_storage_ DB - PRIME DP - Unbound Medicine ER -