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Kuo CH, Xu ZY, Hsiao PZ, Liao PC, Liu CH, Hong MC, Chiu K. Utilizing fish wastewater in aquaponic systems to enhance anti-inflammatory and antioxidant bioactive compounds in Sarcodia suae. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 914:169958. [PMID: 38211863 DOI: 10.1016/j.scitotenv.2024.169958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 01/02/2024] [Accepted: 01/04/2024] [Indexed: 01/13/2024]
Abstract
Aquaculture wastewater, rich in organic nutrients, is an essential environmental factor. When applied to seaweed cultivation systems, this wastewater holds the potential to notably increase the growth rate and carbon capture of Sarcodia suae. Sarcodia suae has the potential to be a healthy food due to its various biological activities; however, its chemical composition has yet to be completely defined. In this study, we applied a UHPLC-HRMS-based foodomics strategy to determine and classify possible bioactive metabolites in S. suae. From pooled seaweed samples (S. suae cultured in filtered running, FR, aquaponic recirculation, AR systems), we identified 179 and 146 compounds in POS and NEG modes, respectively. These compounds were then classified based on their structures using the Classyfire classification. Results show that S. suae in AR exhibited higher growth performance, and ten upregulated metabolites were determined. We also validated the anti-inflammatory and antioxidative bioactivities of some selected compounds. Our study provided important insights into the potential use of fish wastewater in aquaponic systems to profile and produce bioactive compounds in S. suae comprehensively. This has significant implications for the development of sustainable food and the promotion of environmental health.
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Affiliation(s)
- Chiu-Hui Kuo
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Zi-Yan Xu
- Tungkang Aquaculture Research Center, Fisheries Research Institute, MOA, Taiwan
| | - Ping-Zu Hsiao
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
| | - Pao-Chi Liao
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan; Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan.
| | - Chun-Hung Liu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Ming-Chang Hong
- Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Kuohsun Chiu
- Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan; Department of Oceanography, National Sun Yat-sen University, Kaohsiung 804, Taiwan.
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Pudtikajorn K, Sae‐leaw T, Zhang B, Hong H, Benjakul S. Impact of Glucose Syrup and Antioxidants on Properties and Oxidative Stability of Microcapsules Loaded with Skipjack Tuna Eyeball Oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khamtorn Pudtikajorn
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla Thailand
| | - Thanasak Sae‐leaw
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla Thailand
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University, Zhoushan Zhejiang China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla Thailand
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Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito? Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Cedeño-Pinos C, Martínez-Tomé M, Mercatante D, Rodríguez-Estrada MT, Bañón S. Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed. Antioxidants (Basel) 2022; 11:antiox11061057. [PMID: 35739954 PMCID: PMC9219763 DOI: 10.3390/antiox11061057] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 11/16/2022] Open
Abstract
The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes.
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Affiliation(s)
- Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
| | - Magdalena Martínez-Tomé
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
- CIBER: CB12/03/30038 Pathophysiology of Obesity and Nutrition, CIBERobn, Carlos III Health Institute (ISCIII), 28013 Madrid, Spain
| | - Dario Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - María Teresa Rodríguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
- Correspondence: ; Tel.: +34-868-888-265
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Díaz-Montaña EJ, Barbero-López M, Aparicio-Ruiz R, Morales MT. Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties? Antioxidants (Basel) 2022; 11:antiox11030550. [PMID: 35326198 PMCID: PMC8944749 DOI: 10.3390/antiox11030550] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 02/04/2023] Open
Abstract
Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of compounds present in the oil, phenols stand out, not only for producing the bitter-pungent perception but also for their antioxidant properties, which contribute to human health protection. The addition of plants can change the phenolic profile due to a migration of plant antioxidants to the oil. The aim of this work was to study the evolution of the oxidative process of extra virgin olive oil under mild storage conditions for 8 months, monitoring the individual content of 15 phenols by High Performance Liquid Chromatography (HPLC) and the changes of the phenolic profile of the non-flavoured oil compared with the same flavoured (rosemary and basil) oil. The oxidative alteration was more marked in virgin than in flavoured oils, where it happened slowly. Throughout storage, the behaviour of the phenols varied, resulting in a decrease in their concentration, except in the case of tyrosol and hydroxytyrosol. The addition of plants had an antioxidant effect, slowing down the oxidative process, which prolongs the shelf life of the flavoured oil compared to the unflavoured oil. Furthermore, multivariate statistical analyses allowed the classification and differentiation of the different samples.
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Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves. Food Chem 2022; 369:130936. [PMID: 34474285 DOI: 10.1016/j.foodchem.2021.130936] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/29/2021] [Accepted: 08/20/2021] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop, and the deterrent effect of natural antioxidants extracted from bamboo leaves (AOB). Results showed that roasting process significantly increased the peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), p-Anisidine value (p-AV), and total oxidation (TOTOX) in scallop lipids. Besides, 16 different aldehydes in scallop lipids were detected using an HPLC-ESI-MS/MS method. Among them, the content of hexanal, pentanal, nonanal, trans, trans-2,4-octadienal, and 4-hydroxy-2-hexenal increased in a time- and temperature-dependent manner during the roasting process. After roasting at 210 °C for 40 min, their content increased by 1.23, 0.81, 1.44, 0.59, and 2.12 folds compared with the unroasted group, respectively. However, pretreatment with AOB effectively prevented aldehyde formation in roasted scallops by reducing the oxidation of polyunsaturated fatty acids and scavenging free radicals.
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Tokur B, Korkmaz K, Uçar Y. The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bahar Tokur
- Fatsa Faculty of Marine Sciences Ordu University Ordu Turkey
| | - Koray Korkmaz
- Fatsa Faculty of Marine Sciences Ordu University Ordu Turkey
| | - Yılmaz Uçar
- Fatsa Faculty of Marine Sciences Ordu University Ordu Turkey
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Tokur B, Korkmaz K, Uçar Y. Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Moving forward with isoprostanes, neuroprostanes and phytoprostanes: where are we now? Essays Biochem 2021; 64:463-484. [PMID: 32602531 DOI: 10.1042/ebc20190096] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/27/2020] [Accepted: 05/29/2020] [Indexed: 02/06/2023]
Abstract
Polyunsaturated fatty acids (PUFAs) are essential components in eukaryotic cell membrane. They take part in the regulation of cell signalling pathways and act as precursors in inflammatory metabolism. Beside these, PUFAs auto-oxidize through free radical initiated mechanism and release key products that have various physiological functions. These products surfaced in the early nineties and were classified as prostaglandin isomers or isoprostanes, neuroprostanes and phytoprostanes. Although these molecules are considered robust biomarkers of oxidative damage in diseases, they also contain biological activities in humans. Conceptual progress in the last 3 years has added more understanding about the importance of these molecules in different fields. In this chapter, a brief overview of the past 30 years and the recent scope of these molecules, including their biological activities, biosynthetic pathways and analytical approaches are discussed.
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Li A, Zhao M, Yin F, Zhang M, Liu H, Zhou D, Shahidi F. Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14933] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ao Li
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Man‐Tong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
- National Engineering Research Center of Seafood Dalian116034China
- Collaborative Innovation Center of Seafood Deep Processing Dalian116034China
| | - Min Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Hui‐Lin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
- National Engineering Research Center of Seafood Dalian116034China
- Collaborative Innovation Center of Seafood Deep Processing Dalian116034China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
- National Engineering Research Center of Seafood Dalian116034China
- Collaborative Innovation Center of Seafood Deep Processing Dalian116034China
| | - Fereidoon Shahidi
- Department of Biochemistry Memorial University of Newfoundland St. John's NLA1B3X9Canada
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Elhafez M, Yehia N, Amin R, Emam W, Hamouda S, El-Magd M. Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil. ARQ BRAS MED VET ZOO 2020. [DOI: 10.1590/1678-4162-11855] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
ABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.
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Affiliation(s)
| | | | | | - W. Emam
- University of Stirling, United Kingdom
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Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method. Food Chem 2020; 308:125650. [DOI: 10.1016/j.foodchem.2019.125650] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 09/10/2019] [Accepted: 10/04/2019] [Indexed: 01/11/2023]
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