Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing | Health & Environmental Research Online (HERO)

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Citation
Tags

HERO ID

4287436

Reference Type

Journal Article

Title

Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing

Author(s)

Li, J; Wang, F; Li, S; Peng, Z

Year

2015

Is Peer Reviewed?

Yes

Journal

Journal of Functional Foods
ISSN: 1756-4646

Volume

Page Numbers

1179-1190

DOI

10.1016/j.jff.2014.07.018

Web of Science Id

WOS:000365244700031

Abstract

Here we investigated the lipid-protective effects of Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract and chlorogenic acid, hyperoside, and quercitrin on salted fish during processing. ZML extract and the polyphenols expressed high total antioxidant capacity and DPPH free radical scavenging activity. Salted fish with the ZML extract had higher endogenous antioxidant enzyme (superoxide dismutase, catalase and glutathione peroxidase) activities, lower peroxide value (PV) and thiobarbituric acid-reactive substance (TBARS) values than that of the control. The negative correlation between the antioxidant enzyme activities and PV, or TBARS values of all samples was observed throughout the entire processing. These results indicated that ZML extract could effectively inhibit lipid oxidation in the salted fish and suggested its potential role in the protection against oxidative stress in processed meat. (C) 2014 Elsevier Ltd. All rights reserved.

Keywords

Zanthoxylum bungeanum Maxim. leaf (ZML) extract; Salted fish; Lipid oxidation; Catalase (CAT); Superoxide dismutase (SOD); Glutathione peroxidase (GSH-Px)