Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage

Nirmal, Nilesh Prakash and Benjakul, Soottawat (2011) Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage. LWT - Food Science and Technology, 44 4: 924-932. doi:10.1016/j.lwt.2010.12.007


Author Nirmal, Nilesh Prakash
Benjakul, Soottawat
Title Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage
Journal name LWT - Food Science and Technology   Check publisher's open access policy
ISSN 0023-6438
Publication date 2011
Sub-type Article (original research)
DOI 10.1016/j.lwt.2010.12.007
Open Access Status Not Open Access
Volume 44
Issue 4
Start page 924
End page 932
Total pages 9
Place of publication London, United Kingdom
Publisher Academic Press
Abstract Green tea and mulberry tea powder with and without prior chlorophyll removal were extracted with water and ethanol (800 mL L-1). Extraction yield and total phenolic content of green tea extract were higher than those of mulberry tea extract, regardless of extraction media (P < 0.05). Extracts from green tea with and without prior chlorophyll removal showed the higher polyphenoloxidase (PPO) inhibitory activity, compared with mulberry tea extract, at the concentration used (0.1, 0.5 or 1 g L-1). Additionally, green tea extracts had the higher reducing power, 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activities and copper chelating activity, compared with mulberry tea extract (P < 0.05). Ethanolic green tea extract with prior chlorophyll removal contained (+)-catechin (C), (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCg) and (-)-epicatechin gallate (ECG) at the levels of 242, 33.4, 125.6, 140.6 and 25.2 g kg-1 dry extract, respectively. Whole white shrimp (Litopenaeus vannamei) treated with ethanolic green tea extract with prior chlorophyll removal at concentrations of 5 and 10 g L-1 and stored in ice for up to 12 days had the lower psychrophilic bacterial count and lipid oxidation, compared with the control and shrimp treated with 12.5 g L-1 sodium metabisulfite (SMS) (P < 0.05). Shrimp treated with 5 g L-1 ethanolic green tea extract with prior chlorophyll removal possessed the lower melanosis, compared with the control, and showed similar score to those treated with SMS (P > 0.05). Furthermore, ethanolic green tea extract with prior chlorophyll removal had no adverse impact on sensory attributes of treated shrimp.
Keyword Antioxidant
Green tea
Melanosis
Mulberry tea
Pacific white shrimp
Polyphenoloxidase
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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Created: Fri, 25 Sep 2015, 11:05:12 EST by Nilesh Nirmal on behalf of Examinations