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Journals / Turkish Journal of Chemistry / 2020 / Cilt: 44 - Sayı: 6

Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems

Senem GUNER
Yavuz YAGİZ
Zeynal TOPALCENGİZ
Hordur G. KRİSTİNSSON
George BAKER
Paul SARNOSKİ
Bruce A. WELT
Amarat SİMONNE
Maurice R. MARSHALL
Pages
1528–1538
Publication Date
2020-12-16
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on p11 levels, resulting in the shelf life extension of raw fish.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS).
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Key Findings & Data:Minced and buffered washed samples were prepared at pH 6.3 and 6.8.
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Conclusion & Impact:Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on p11 levels, resulting in the shelf life extension of raw fish.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Onion skin · polyphenols · antioxidants

Abstract

The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS). Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red onion skin prior to storage for 5 days. Lipid oxidation was investigated via peroxide values (PVs), thiobarbituric acid reactive substances (TBARS), and the formation of volatile compounds. Fatty acid profiles of the samples were also identified. The ROSEs were able to significantly suppress the PV (similar to 71%) and TBARS (similar to 42%) formation. Hexanal and octanal formations in the WTMS were relatively less in the ROSE-treated samples. The WTMS samples prepared at pH 6.3 were more vulnerable to lipid oxidation than those prepared at pH 6.8. Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on p11 levels, resulting in the shelf life extension of raw fish.

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Cite This Article

GUNER, S., YAGİZ, Y., TOPALCENGİZ, Z., KRİSTİNSSON, H. G., BAKER, G., SARNOSKİ, P., WELT, B. A., SİMONNE, A., MARSHALL, M. R. (2020). Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems. Turkish Journal of Chemistry, Cilt: 44 - Sayı: 6, 1528–1538. https://ajindex.com/articles/204666

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