Effect of tea extract antioxidant acfivity on inhibtion of melanosis and lipid oxidation in shrimp

• Main Author: Tan, Chiw Ling
• Format: Academic Exercise
• Language: English
• Published: 2015
• Subjects: TX Home economics
• Online Access: https://eprints.ums.edu.my/id/eprint/17099/1/effect_of_tea_exteact_antioxidant.pdf; https://eprints.ums.edu.my/id/eprint/17099/

This study was conducted to investigate the effects of farming practices on tea polyphenol content and antioxidant activity. Comparison was also made between the extraction methods (rotary evaporation and spray drying). Besides that, the effect of organic tea extract on melanosis and lipid oxidation inhibition in shrimp over 12 days of iced storage also evaluated. All the experiments were arranged in a completely randomized design (CRD). Results revealed that there was a significant difference between tea leaves types and extraction methods in terms of total phenolic content (p<0.05). Highest total phenolic content (252.13 ± 1.11 mg GAE/100 g) was observed in organic extract prepared by rotary evaporation. Meanwhile, present study showed that stronger antioxidant activity was observed in the organic extract prepared by rotary evaporation with the lowest IC so value (0.027 ± 0.008 mg/mL), whereas conventional extract prepared by spray drying with high Lc50 value (0.126 ± 0.005 mg/mL). The strong negative correlation (r= -0.931) was found between polyphenol content and lCso (p<0.05). Among the treatment, shrimp treated with sodium metasulfide and 15 g Lo1 of tea extract is effectively control the development of melanosis and lipid oxidation respectively. Results from current study suggested that total polyphenol cotent and antioxidant activity tends to be different with different farming practices and extraction method. Furthermore, use of tea extracts can be a safe alternative instead of using sodium metabisulfide in order to retard melanosis and lipid oxidation apart maximize the storage stability of shrimp.