Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

SNG LC THC VT C HOT TNH CHNG OXI HA

V P DNG TRONG CH BIN THY SN
Nguyn Xun Duy1 v Nguyn Anh Tun
1

Khoa Cng ngh Thc phm, i hc Nha Trang

Thng tin chung:

Ngy nhn: 23/07/2013
Ngy chp nhn: 30/10/2013
Title:
Screening of plants with
antioxidant activity and
application in fishery
processing
T kha:
Bin en, hot tnh chng oxi
ha, l i, oxi ha cht bo,
thc vt
Keywords:
Melanosis formation,
antioxidant activity, guava
leaf, lipid oxidation, plants

ABSTRACT
Antioxidant activity of extracts from fifteen plant species and a straw
mushroom species in Vietnam were investigated to choose the plant with
high antioxidant activity. Based on the screening, the antioxidant activity
and the polyphenoloxidase inhibitory activity of the selective extract in oilin-water model were evaluated. Afterward, the extracts were applied for
melanosis formation prevention in shrimp and lipid oxidation in fish
muscle. Research results indicated that all of selected plants had
antioxidant activity. Guava leaf extract (GLE) exhibited the highest
antioxidant activity based on DPPH free radical scavenging ability with
an IC50 of 22 l. The GLE also showed retardation of hydroperoxides in
oil-in-water model and polyphenoloxidase inhibition. Results revealed that
the GLE delayed effectively melanosis formation and lipid oxidation in
shrimp and lipid oxidation in mackerel fish muscle during refrigerated
storage (p < 0.05). Findings in this study showed potential of using
antioxidant-containing and antimelanosis-containing plant extracts in
fishery processing yield.
TM TT
Hot tnh chng oxi ha ca dch chit t 15 loi thc vt v mt loi nm
rm Vit Nam c xc nh nhm chn c loi thc vt c hot tnh
chng oxi ha cao. Sau khi la chn c loi thc vt thch hp, hot
tnh chng oxi ha ca dch chit trn m hnh du - nc v kh nng c
ch polyphenoloxidase ca dch chit c nh gi. Sau cng, dch chit
c p dng ngn chn s bin en tm v oxi ha cht bo trong
c tht c. Kt qu nghin cu cho thy tt c cc loi thc vt c
tuyn chn u c hot tnh chng oxi ha. Dch chit t l i (GLE) c
hot tnh chng oxi ha cao nht da vo kh nng kh gc t do
DPPH vi gi tr IC50 l 22 l. GLE cng th hin kh nng c ch s
hnh hydoperoxides trn m hnh du - nc v kh nng c ch
polyphenoloxidase. Kt qu nghin cu cng ch ra rng GLE c kh nng
hn ch hiu qu s hnh thnh m en v oxi ha cht bo trong tm v
oxi ha cht bo trn c tht c Thu bo qun lnh (p < 0,05). Nghin cu
ny ch ra tim nng s dng dch chit thc vt cha cc cht chng oxi
ha v cht chng bin en trong lnh vc ch bin thy sn.

59

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

ha chn c loi thc vt c hot tnh chng

oxi ha cao; (2) th nghim p dng dch chit thu
c trong vic hn ch bin en v oxi ha cht
bo trong tm v oxi ha cht bo tht c trong qu
trnh bo qun lnh.

1 GII THIU
Vit Nam nm trong vng kh hu nhit i c
h thc vt rt phong ph v a dng. Thc vt l
ngun cung cp nhiu hp cht qu gi c gi tr
trong dc hc v thc phm (Suganya et al.,
2007; Hui-Yin et al., 2007; Mustafa et al., 2010).
c bit, thc vt l ngun cung cp di do cc
hp cht c hot tnh chng oxi ha nh cc hp
cht polyphenol, flavonoid, caroten, ascorbic
acid,

2 PHNG PHP NGHIN CU

2.1 Nguyn vt liu
15 loi l thc vt khc nhau c tuyn chn
tin hnh chit v xc nh hot tnh chng oxi
ha da vo kh nng kh gc t do DPPH ca
chng bao gm: L i (Psidium guyjava), l Dm
bt (Hibiscus rosa-sinensis), l Lt (Piper lolot), l
Nhn lng (Passiflora foetida), l Khoai lang
(Lpomoea batatas). Tt c nguyn liu ny c
thu mu ti i La Sang, trng i hc Nha
Trang trong thng 6/2011. Ng r (Coriandrum
satinum), rau B ngt (Sauropus androgynus), rau
Rm (Persicaria odorata), Nha am (Aloe vera), l
Ta t (Perilla frutescens), l S (Cymbopogon), l
M (Plantago), l Dip c (Houttuynia cordata),
l rau m (Centella asiatica), l tru khng
(Piper betle). Ngoi ra, Nm rm ti (Volvariella
volvacea) cng c nghin cu. Tt c nguyn
liu c phi kh t m khong 10%,
c nghin thnh bt bng my nghin
(Super Blender, MX - T2GN, Matsushita Electric
Industrial Co., Ltd, Japan), bao gi trong cc ti
PA ht chn khng v bo qun - 66oC.

Trong nhiu nm qua, tm v cc sn phm t

tm lun chim mt t trng ln nht trong c cu
cc mt hng thy sn xut khu ca Vit Nam.
Trong nm 2010, xut khu tm ca Vit Nam em
v hn 2,1 t USD, nm 2011 l 2,4 t USD v nm
2012 l 2,25 t USD. D bo trong nhng nm tip
theo, tm vn chim gi v tr dn u trong c cu
cc mt hng xut khu thy sn ca t nc
(VASEP, 2013). Theo sau tm, c l mt hng ch
lc xp th hai trong c cu xut khu thy sn ca
nc nh trong nhiu nm. Bin en tm v oxi
ha cht bo l hai trong nhng vn nghim
trng lm gim gi tr cm quan, dinh dng v gi
tr kinh t ca nguyn liu sau thu hoch. Nhiu n
lc c cc nh ch bin, cc nh nghin cu
thc hin nhm hn ch cc tc hi tiu cc ca hai
vn trn. i vi vn bin en, cc n lc
ch yu c thc hin bng vic s dng ha cht
metabisufite hn ch s bin en tm
(Hardisson et al., 2002). Tuy nhin, ha cht ny
ngy cng b gii hn s dng trong bo qun thy
sn theo cc lut nh (Botterweck et al., 2000).
Trong khi , cc gii php nhm hn ch s oxi
ha cht bo i vi tht c vn cn nhiu hn ch.
Bin en tm l mt trong nhng nguyn nhn
lm gim thi hn s dng cng nh gi tr thng
mi ca tm (Martinez-Alverez et al., 2005).
Tng t nh vy, oxi ha cht bo cng gy ra
nhng vn nghim trng lm gim gi tr cm
quan v dinh dng i vi sn phm thy sn
(Ladikos v Lougovois, 1990).

Tm th chn trng (Litopenaeus vannamei)

loi c c tm 116-120 con/kg. C thu ngng
(Acanthocybium solandri), loi c cht lng tt
nht, c 4-4,5 kg/con. Tt c nguyn liu trn c
mua ti ch Vnh Hi, TP. Nha Trang, Khnh Ha.
2.2 Ha cht
1,1-diphenyl-2-picrylhydrazyl (DPPH), L-3,4dihydroxyphenylalanine
(L-DOPA),
cumene
hydroperoxides mua t Sigma Aldrich (USA). A
xt trichloracetic (TCA), Thiobarbituric (TBA),
1,1,3,3-tetraethoxipropane (TEP), BHA, NaH2PO4,
Na2HPO4, NaOH, BaCl2, FeSO4, NH4SCN, Tween
40, Chloroform, methanol, Ethanol t hng phn
tch ca Merck (c), enzyme Tyrosinase ca
hng Worthington, Biochemical Corporation (NJ,
USA) cha 836 U/mg DW tng ng vi
100.000 n v hot .
2.3 Phng php nghin cu
2.3.1 Chun b dch chit l i

Nhiu nghin cu ch ra rng dch chit t l

tr xanh c tc dng hn ch s hnh thnh bin
en tm (Nirmal v Benjakul, 2009a, b; 2010a,
b; 2011) v s oxi ha cht bo ca tht c (Tang et
al. 2001). Nalan v Pinar (2008) cng bo co
s dng dch chit t ht nho c th hn ch s
bin en tm. Angel et al. (2011) thnh cng
trong vic s dng dch chit t nm n hn ch
s hnh thnh m en trong tm Kuruma.

Vi mc ch s dng dch chit trong ch bin

thc phm, m bo an ton v chi ph thp nn
nc c s dng lm dung mi chit vi t l

V vy, mc tiu ca nghin cu ny l: (1)

sng lc mt s loi thc vt c hot tnh chng oxi
60

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

nguyn liu/dung mi l 1/15 (w/v), nhit v

thi gian chit ln lt l 90oC v 30 pht
(Dng Th Kim Nguyn v ctv., 2012). Qu trnh
chit c thc hin trong b n nhit (Elma, S
300H, Elmasonic, Germany). Dch lc trong thu
c sau qu trnh ly tm 4oC, tc 5000 rpm
trong 15 pht (Centrifuge, Labentech, Mega
17R, Germany), c s dng tin hnh cc
phn tch.
2.3.2 X l ngm tm v tht c bng dch
chit l i

ca dch chit kh c 50% gc t do DPPH

iu kin xc nh. Gi tr IC50 cng thp th hot
tnh kh gc t do DPPH cng cao. V vy, hot
tnh chng oxi ha cng mnh.
2.3.4 Kh nng ngn chn s hnh thnh
hydroperoxides (HPO) trn m hnh du-nc ca
dch chit l i
H nh tng du - nc c chun b gm:
10% du Olive, 85% nc v 0,5% Tween 40. Hn
hp c ng ha tc 10.000 rpm trong 5
pht (IKA, T18B, Ultra Turax, Germany). Chnh
xc 2 ml dch chit c trn u vi 10 ml h nh
tng du-nc cha trong ng nha 50 ml c np
y, t trong t n nhit 50oC, qu trnh oxi ha
cht bo c quan st hng ngy. Hm lng
HPO c xc nh theo phng php ca Mark v
Herbert (2002). Hm lng HPO c xc nh
trn dch chit cht bo theo phng php ca
Bligh v Dyer (1959). Kt qu tnh ton hm lng
HPO t ng chun Cumene hydroperoxide
(HPO) nng t 0-120 nmol/ml.
2.3.5 Xc nh hot tnh c ch enzyme
polyphenoloxidase bi dch chit l i

Tm c git cht ng lot bng cch xc

nhit trong nc lnh vi t l :nc:tm l
1:1:1, cho n khi tm cht hon ton. Tip theo,
tm c x l ngm trong dung dch chit l i
(GTE) vi t l tm so vi dch chit l 1:2 (w/v)
trong 15 pht. Sau , tm c vt ra, ro
trong 2 pht trc khi cho vo cc a xp, dng
mn co PE bao bc bn ngoi v tin hnh bo
qun 2oC trong t lnh. Mu i chng khng x
l ngm trong GTE m thay bng nc ct cng
c chun b trong cng iu kin nh trn.
C thu nguyn con c ct thnh tng
khc vi dy khong 3 cm (khi lng 151
29,5 g/ming). Sau , cc ming c c ct lm
bn phn bng nhau, da, gn v c tht c
loi b. Mi ming c c khi lng trung bnh
khong 20 g/ming. Cc ming c c ngm
trong GTE vi t l 1:2 (w/v), trong 15 pht, ro
trong 2 pht trc khi cho vo cc a xp, dng
mn co PE bao bc bn ngoi v tin hnh bo
qun 2oC trong t lnh. Mu i chng cng
c chun b trong iu kin tng t nh trn,
ngoi tr dch chit c thay bng nc ct.
2.3.3 Xc nh hot tnh chng oxi ha da
vo kh nng kh gc t do DPPH

Hot tnh c ch enzyme polyphenoloxidase

ca dch chit l i c thc hin theo phng
php ca Fu et al. (2005) vi mt vi hiu chnh
nh. Tm tt: Nhiu th tch dch chit khc nhau
c trn vi dung dch m phosphate pH 6,6
t th tch cui cng 2,8 ml. Sau , 0,05 ml
enzyme polyphneoloxidase (1 mg/ml pha trong
m pH 6,6) c thm vo, gi hn hp 2 pht
nhit phng trc khi thm 0,2 ml L-DOPA
(0,4 mg/ml pha trong m pH 6,6). hp thu
quang hc c xc nh sau mi 0,5 pht bc
sng 475 nm. Mu i chng cng c chun b
theo cch tng t nh trn ngoi tr dch
chit c thay bng nc ct. Mi quan h gia
hp thu quang hc o bc sng 475 nm theo
thi gian th hin ng hc phn ng c ch
polyphenoloxidase ca dch chit.
2.3.6 nh gi cm quan bin en ca tm

Kh nng kh gc t do DPPH ca dch chit

c xc nh theo phng php ca Fu et al.
(2002) vi mt vi hiu chnh nh. Tm tt: Dch
chit c pha long n nhng nng thch hp
v c trn vi nc ct t th tch tng cng
3 ml. Sau thm 1 ml dung dch DPPH 0,1 mM
(pha trong ethanol 99,5%), lc u v yn trong
bng ti 30 pht. hp thu quang hc c o
bc sng 517 nm (Spectrophotometer, Carry 50,
Varian, Australia). Kh nng kh gc t do DPPH
c xc nh theo cng thc sau: DPPH (%) =
100 (ACT ASP)/ACT. Trong : ACT: hp thu
quang hc ca mu trng khng cha dch chit;
ASP: hp thu quang hc ca mu c cha dch
chit. Kt qu bo co bi gi tr IC50 l th tch

S bin en ca tm c nh gi trc tip

bng cm quan theo Montero et al. (2001). Cc
kim nghim vin (n = 5) nh gi mc bin
en ca tm theo cc mc sau: 0 im = khng c
m en c pht hin; 2 im = nh (chim ti
20% din tch b mt tm b nh hng); 4 im =
trung bnh (chim t 20-40% din tch b mt tm
b nh hng); 6 im = ng k (chim 40-60%
din tch b mt tm b nh hng); 8 im = rt
xu (chim 60-80% din tch b mt tm b nh
61

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

t 15 loi thc vt v mt loi nm rm trng

Vit Nam c trnh by trong Hnh 1. Nhn
chung, tt c dch chit thu c u c hot tnh
chng oxi ha v hot tnh ny khc nhau ph
thuc vo loi. Dch chit t l i, l ta t v l
tru khng th hin hot tnh chng oxi ha cao
nht, cao hn ng k so vi dch chit cc mu
cn li (p < 0,05). Gi tr IC50 ca chng ln lt l
22, 74 v 77,5 l. Tip theo l nhm cc dch chit
t l khoai lang, rau rm, dip c, b ngt, rau m,
m v nm rm vi gi tr IC50 ca chng t
86,5 n 373 l. Nhm l dm bt, l lt, l nhn
lng v ng r c gi tr IC50 dao ng trong
khong t 535 n 588 l. Dch chit t l s v
nha am c hot tnh chng oxi ha thp nht, gi
tr IC50 ca chng ln lt l 919 v 1.769 l.
Kt qu xc nh hot tnh chng oxi ha ca
dch chit mt s loi cy thc vt trng Vit
Nam c th c xem nh nhng cng b u tin
v lnh vc ny trong nc, c bit l i vi cc
loi thc vt c chn trong nghin cu. Nghin
cu v hot tnh chng oxi ha ca mt s loi
thc vt cng c mt s tc gi khc cng b
(Wei v Shiow, 2001; Hui-Yin v Gow-Chin,
2007; Witayapan et al., 2010). Theo kt qu nghin
cu ca Hui-Yin v Gow-Chin (2007) th dch
chit t l i c hot tnh chng oxi ha v kh
nng kh gc t do DPPH. Kt qu cho thy dch
chit t l i nng 100 g/ml c ch 94,496,2% s oxi ha cht bo trong m hnh a xt
linoleic. Witayapan et al. (2010) cng bo co
rng dch chit bng nc nng t l i th hin
hot tnh chng oxi ha tng ng vi Trolox l
20,41 mM/mg. Gi tr ny cao hn 8,7 ln so vi
BHT (Butylated hydroxy toluene) v 1,2 ln so
vi vitamin E.

hng); 10 im = cc k nng (chim 80 100%

din tch b mt tm b nh hng).
2.3.7 Xc nh cc cht phn ng vi a xt
Thiobarbituric (TBARS)
Cc cht phn ng vi TBA c xc nh theo
phng php ca Lemon (1975) vi mt s hiu
chnh nh. Tm tt: Khong 5 g tht tm hoc c
c xay nhuyn trn vi 10 ml dung dch chit
TCA 7,5% v tin hnh chit trong thi gian 15
pht, sau lc qua giy lc s 1. Phn dch lc
thu c trn vi dung dch TBA 0,02 M theo t l
th tch bng nhau t th tch tng cng l 6 ml
trong mt ng nghim 10 ml v gi nhit
si trong 40 pht. Sau lm ngui di vi
nc chy n nhit phng trc khi i xc
nh hp thu quang hc bc sng 532 nm
(Spectrophotometer, Carry 100, Varian, Australia).
Hm lng Malonaldehyde (MAD) c tnh ton
t ng cong chun c xy dng vi nng
MAD t 0,01 n 0,05 M. Kt qu c bo co
l mg MAD/kg tht tm hoc c. Mi phn tch
c thc hin lp li ba ln. Kt qu bo co l
gi tr trung bnh.
2.3.8 X l s liu
Gi tr IC50 ca cc dch chit, im cm quan
bin en, hm lng HPO, ch s TBARS c x
l trn phn mm Statistica 8.0 (Stasoft, Tulsa, Ok,
USA). Kim nh Tukeys HSD c thc hin
sau phn tch ANOVA nh gi s khc nhau
vi mc ngha p < 0,05.
3 KT QU V THO LUN
3.1 Hot tnh chng oxi ha ca dch chit
t 15 loi thc vt v nm rm
Hot tnh chng oxi ha ca dch chit thu c

Hnh 1: Gi tr IC50 ca dch chit t 15 loi thc vt khc nhau v nm rm. Cc ch ci trn ct
khc nhau ch ra s khc nhau c ngha thng k (p < 0,05)
62

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

ch ng k s hnh thnh HPO so vi mu i

chng (C) v c th so snh tng ng vi
mu s dng BHA (100 g/ml). Hm lng HPO
ca mu dch chit l i sau 7 ngy bo qun l
18,2 nmol/ml, trong khi ca mu C v BHA
ln lt l 22,5 nmol/ml v 19,0 nmol/ml. Kt qu
nghin cu ny cho thy GLE c ch hiu qu s
hnh thnh HPO trn m hnh du-nc. Dch chit
trong nc ca l i c th c ch 94,4-96,2% s
hnh thnh hydroproxide trong m hnh a xt
linoleic nng 100 g/ml (Hui-Yin v GowChin, 2007). Kt qu ny l c s tin ti p
dng GLE trn thc phm.

T nhng kt qu t c trn, c th kt
lun rng dch chit t l i c hot tnh chng oxi
ha mnh so vi cc dch chit t cc thc vt
khc. V vy, chng ti chn dch chit ny tip
tc cc nghin cu tip theo trn m hnh cng nh
p dng trc tip trn thc phm l tm v tht c.
3.2 Kh nng ngn chn s hnh thnh
hydroperoxides trn m hnh du-nc ca dch
chit l i
Kh nng ngn chn s hnh thnh
hydroperoxide (HPO) trn m hnh du - nc ca
dch chit l i (GLE) c th hin trn Hnh 2.
Kt qu cho thy dch chit l i c kh nng hn

Hnh 2: Kh nng hn ch s hnh thnh hydroperoxide ca dch chit l i

iu kin th nghim. Kh nng c ch hot tnh
PPO ca GLE c th c l gii l do trong
dch chit cha cc polyphenol, c bit l cc
flavonoid, nhng cht ny c kh nng to phc
hp vi ng trong trung tm hot ng ca PPO.
V vy, chng c kh nng c ch PPO (Donghyun
et al., 2006).

3.3 Hot tnh c ch enzyme

polyphenoloxidase ca dch chit l i
Enzyme polyphenoloxidase (PPO) l mt loi
enzyme gy hin tng bin en cho mt s loi
rau, qu v gip xc (tm, gh), gp phn gy nn
nhng tn tht cht lng khng mong mun cho
nguyn liu v sn phm thc phm. Chnh v vy,
nghin cu cc cht c ch enzyme ny nhn
c s quan tm c bit t cc nh nghin cu.
Kt qu nghin cu hot tnh c ch PPO ca dch
chit l i c trnh by trong Hnh 3. Kt qu
cho thy dch chit l i c kh nng c ch PPO
ng k (p < 0,05) so vi mu i chng (C).
Dch chit t GLE th hin kh nng c ch hot
tnh PPO n 45,7% so vi mu i chng trong

Nhng pht hin ca chng ti v kh nng c

ch enzyme PPO ca dch chit l i c th l
nhng cng b u tin Vit Nam. Kt qu ny
cng m ra tim nng s dng dch chit t mt s
loi thc vt trong vic hn ch s bin en ca
mt s loi rau qu, tri cy v trong mt s loi
gip xc.

63

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

Hnh 3: Kh nng c ch polyphenoloxidase ca dch chit l i

tm thy s cng b no. V vy, kt qu pht hin
ca chng ti c th c xem l nhng pht hin
ban u v tc dng hn ch bin en trn tm
bng dch chit t l i. S d dch chit GTE c
tc dng hn ch bin en tm c th l v trong
dch chit GTE c cha cc cht c ch enzyme
tyrosinase, y l emzyme ng vai tr quan trng
trong s hnh thnh bin en tm sau khi cht.
Mt s cht c ch enzyme tyrosinase thuc nhm
carotenoid v polyphenol c nhn din trong
dch chit GTE nh: Tanin, flavonoid, catechin,
vitamin C, c bit quercetin l mt cht chng oxi
ha cc mnh. S tn ti ca cc cht ny c tin
l nguyn nhn lm cho dch chit GTE c kh
chng oxi ha v c ch bin en tm.

3.4 S thay i cht lng cm quan ca

tm trong qu trnh bo qun lnh 2oC
X l tm bng dch chit l i (GTE) c tc
dng hn ch s hnh thnh m en trong thi
gian bo qun lnh 2oC. im cm quan bin en
ca mu tm c x l bng GTE thp hn ng
k (p < 0,05) so vi mu i chng (Hnh 4 v 5).
im cm quan bin en ca mu i chng sau 5,
7 v 9 ngy bo qun ln lt l 3,7; 5,6 v 6,5.
Trong khi , gi tr ny ca mu tm x l bng
GTE l 2,1; 3,5 v 5,2. Nhn chung, m en xut
hin r sau 5 ngy bo qun. Nirmal v Benjakul
(2009b, 2010, 2011) bo rng co dch chit t
l tr xanh c tc dng hn ch s hnh thnh m
en tm. Tuy nhin, dch chit t GTE th cha

Hnh 4: S thay i cht lng cm quan ca tm trong qu trnh bo qun lnh 2oC
Cc ch ci khc nhau ch ra s khc nhau c ngha thng k (p < 0,05)

64

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

Hnh 5: S thay i mc bin en ca tm trong qu trnh bo qun lnh 2oC

3.5 Oxi ha cht bo ca tht tm trong qu
trnh bo qun lnh 2oC

chng l 2,31, trong khi mu GTE ch l 1,80

mg MAD/kg tht tm.

S thay i gi tr TBARS trong qu trnh bo

qun tm 2oC c trnh by trong Hnh 6. Nhn
chung, gi tr TBARS tng ng k (p<0,05) trong
5 ngy bo qun u tin i vi mu i chng.
Trong khi i vi mu x l bng GTE th s
tng ca TBARS chm hn v t cao nht 7
ngy bo qun. Mu x l bng GTE lun c gi
tr TBARS thp hn ng k (p<0,05) so vi mu
i chng trong sut qu trnh bo qun. C th,
trong 5 ngy bo qun u tin gi tr TBARS ca
mu i chng tng t 1,13 n 2,86 mg MAD/kg
tht tm, trong khi i vi mu x l bng GTE
l 1,15 n 2,26 mg MAD/kg tht tm. Ti thi
im 9 ngy bo qun, gi tr TBARS ca mu i

Gi tr TBARS tng l do qu trnh oxi ha cht

bo din ra mnh m trong giai on u, cc sn
phm ca qu trnh oxi ha cht bo nh
hydroperoxide c hnh thnh v nhanh chng b
oxi ha thnh cc sn phm bc hai nh aldehyte
(Benjakul et al., 2005). Cc sn phm oxi ha bc
hai tip tc b bin i thnh cc sn phm khc
di tc ng ca enzyme v vi sinh vt, dn n
lm gim hm lng ca TBARS (Nirmal v
Benjakul, 2009a). Mu tm c x l bng GTE
c gi tr TBARS thp hn so vi mu i chng
c th l do trong dch chit GTE c cha cc cht
chng oxi ha nh c tho lun trn.

65

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

Hnh 6: S thay i gi tr TBARS ca tht tm trong qu trnh bo qun lnh 2oC

Cc ch ci khc nhau ch ra s khc nhau c ngha thng k (p < 0,05)

ny cng ph hp vi cng b ca Tang et al.

(2001) khi thm dch chit tr xanh c tc dng hn
ch s oxi ha cht bo cho sn phm c Thu vin
trong thi gian bo qun lnh 4oC. Dch chit l
tr xanh c tc dng chng oxi ha c bo
co bi nhiu tc gi (Nirmal v Benjakul,
2010a,b, 2011; Tang et al., 2001). Tuy nhin, dch
chit t l i th cha thy s cng b no. Kt qu
nghin cu ny c th c xem nh nhng cng
b u tin v kh nng hn ch s oxi ha cht
bo trn tht c ca dch chit t l i. V vy, vic
s dng dch chit ny c th c xem nh mt
cch an ton v hiu qu trong vic hn ch s oxi
ha cht bo ca c tht c trong qu trnh bo
qun lnh.

3.6 Oxi ha cht bo ca tht c Thu trong

qu trnh bo qun lnh 2oC
Tht c Thu c x l bng dch chit l i
c tc dng hn ch s oxi ha cht bo ng k
(p < 0,05) so vi mu i chng (Hnh 7). Trong 5
ngy bo qun u tin, gi tr TBARS ca mu
i chng tng t 0,89 n 2,39 mg MAD/kg tht
c, trong khi i vi mu c x l bi GTE
th gi n nh trong khong t 0,86 n 0,88 mg
MAD/kg tht c. Ti thi im 9 ngy bo qun,
trong khi gi tr TBARS ca mu i chng l 2,11
mg MAD/kg th mu x l GTE ch l 1,19 mg
MAD/kg tht c. Kt qu nghin cu ny cho thy
s dng dch chit GTE c tc dng hn ch s oxi
ha cht bo mt cch r rt. Kt qu nghin cu

Hnh 7: S thay i gi tr TBARS ca tht c Thu trong qu trnh bo qun lnh 2oC
Cc ch ci khc nhau ch ra s khc nhau c ngha thng k (p < 0,05)

66

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

cohort study. Food Chem. Toxicol. 38,

599-605.
5. Dng Th Kim Nguyn, Nguyn Xun
Duy v Nguyn Anh Tun, 2012. nh
hng ca iu kin chit l Tr xanh v s
dng dch chit hn ch bin en tm
v oxi ha cht bo c. Tp ch Nng
nghip v Pht trin nng thn. 8, 67-74.
6. Donghyun Kim, Jiyeoun Park, Jinhee Kim,
Cheolkyu Han, Jeonghyeoky Yoon,
Namdoo Kim, Jinho Seo and Choonghwan
Lee, 2006. Flavonoids as Mushroom
Tyrosinase Inhibitors: A Fluorescence
Quenching Study. J. Agric. Food Chem. 54,
935-941.
7. Fu, H. Y. and Shieh, D. E., 2002.
Antioxidant and free radical scavenging
activities of edible mushrooms. Journal of
Food Lipid. 9, 35-46.
8. Fu, B., Li, H., Wang, X., Lee, F. S. C., and
Cui, S., 2005. Isolation and identification of
flavonoids in licorice and a study of their
inhibitory effects on tyrosinase. Journal of
Agricultural and Food Chemistry. 53,
7408-7414.
9. Hardisson, A., Rubio, C., Friras, I.,
Rodrguez, I., Reguera, J. I., 2002. Content
of sulphite in frozen prawns and shrimps.
Journal of Food Control. 13, 275-279.
10. Hui-Yin Chen, Yuh-Charn Lin and ChiuLan Hsieh, 2007. Evaluation of antioxidant
activity of aqueous extract of some selected
nutraceutical herbs. Journal of Food
Chemistry. 104, 1418-1424.
11. Hui-Yin Chen and Gow-Chin Yen, 2007.
Antioxidant activity and free radicalscavenging capacity of extracts from guava
(Psidium guajava L.) leaves. Journal of
Food Chemistry, 101, 686-694.
12. Ladikos, D. and Lougovois, V., 1990. Lipid
oxidation in muscle foods: A review.
Journal of Food Chemistry. 35, 295-314.
13. Lemon, D. W., 1975. An improved TBA
test for rancidity. New Series Circular, 51,
52-55.
14. Montero, P., Lopez-Caballero, M. E., PerezMateos, M., 2001. The effect of inhibitors
and high pressure treatment to prevent
melanosis and microbial growth on chilled
prawns (Penaeus japonicus). Journal of
Food Science. 66, 1201-1206.

4 KT LUN
Tt c dch chit t 15 loi l thc vt v mt
loi nm rm trng Vit Nam u th hin hot
tnh chng oxi ha (da vo kh nng kh gc t
do DPPH). Kh nng chng oxi ha ca dch chit
khc nhau theo loi. Nhm dch chit c hot tnh
chng oxi ha cao nht thuc v l i, l Tru
khng v l Ta t (IC50: 22-77,5 l); tip theo l
nhm gm l Khoai lang, rau Rm, Dip c, B
ngt, rau M v Nm rm (IC50: 86,5-373 l); tip
theo l nhm gm l Dm bt, l Lt, l Nhn
lng v l Ng (IC50: 535-588 l); dch chit t
Nha am v l S c hot tnh chng oxi ha thp
nht vi gi tr IC50 l 1.769 v 919 l. Dch chit
t l i th hin kh nng hn ch s hnh thnh
m en trn tm v oxi ha cht bo ca tht c
trong qu trnh bo qun lnh. Kt qu nghin cu
ny c th c xem nh nhng cng b u tin
v tc dng ca dch chit l i trong vic hn ch
bin en trn tm v oxi ha cht bo c tht c
trong qu trnh bo qun lnh, m ra tim nng c
th s dng dch chit t l i trong bo qun
nguyn liu thy sn sau thu hoch. Nhng nghin
cu tip theo nn c thc hin nhm tm ra iu
kin ti u thu dch chit vi hot tnh chng
oxi ha cao nht cng nh iu kin thch hp
x l ngm nguyn liu.
TI LIU THAM KHO
1. Angel, B. E., Fernand, F., Ikuo, H., Hideki,
U., and Toshiaki, O., 2011. Effects of
Ergothioneine from Mushrooms (Flammulina
utipes) on Melanosis and Lipid Oxidation of
Kuruma Shrimp (Marsupenaeus japonicus).
J. Agric. Food Chem. 58, 2577-2585.
DOI:10.1021/jf903944y.
2. Benjakul, S., Visessanguan, W.,
Phongkanpai, V., and Tanaka, M., 2005.
Antioxidative activity of caramelisation
products and their preventive effect on lipid
oxidation in sh mince. Food Chemistry.
90, 231-239.
3. Bligh, E. G. and Dyer, W. J. (1959). A rapid
method of total lipid extraction and
purification. Can. J. Biochem. Physiol., 37,
911917.
4. Botterweck, A. A. M., Verhagen, H.,
Goldbohm, R. A., Kleinjans, J., Brandt, P.
A. V., 2000. Intake of butylated
hydroxyanisole and butylated
hydroxytoluene and stomach cancer risk:
results from analyses in the Netherlands
67

Tp ch Khoa hc Trng i hc Cn Th

Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68

freeze-thawing prior refrigerated storage.

Journal of Food Control. 21, 1263-1271.
22. Nirmal, N. P., Benjakul, S., 2010b. Effect of
green tea extract in combination with
ascorbic acid on the retardation of
melanosis and quality changes of Pacic
white shrimp during iced storage. Food and
Bioprocess Technology.
Doi:10.1007/s11947-010-0483-5.
23. Nirmal, N. P., Benjakul, S., 2011. Use of tea
extracts for inhibition of polyphenoloxidase
and retardation of quality loss of Pacic
white shrimp during iced storage. LWTFood Science and Technology. 44, 924-932.
24. Suganya Tachakittirungrod, Siriporn
Okonogi and Sombat Chowwanapoonpohn,
2007. Study on antioxidant activity of
certain plants in Thailand: Mechanism of
antioxidant action of guava leaf extract.
Journal of Food Chemistry. 103, 381-388.
25. Tang, S., Kerry, J. P., Sheehan, D., Buckley,
D. J., and Morrissey, P. A., 2001. Antioxidative effect of added tea catechins on
susceptibility of cooked red meat, poultry
and sh patties to lipid oxidation. Journal of
Food Research International. 34, 651-657.
26. Witayapan Nantitanon, Songwut
Yotsawimonwat and Siriporn Okonogi,
2010. Facotors influencing antioxidant
activities and total phenolic content of
guava leaf extract. LWT-Food Science and
Technology. 43, 1095-1103.
27. Wei Zheng and Shiow, Y. Wang, 2001.
Antioxidant activity and phenolic
compounds in selected herbs. Journal of
Agricultural and Food Chemistry. 49,
5165-5170.
28. www.vasep.com.vn (accessed on 7/7/2013).

15. Martinez-Alvarez, O., Montero, P., GomezGuillen, M. C., 2005. Controlled

atmosphere as coadjuvant to chilled storage
for prevention ofmelanosis in shrimp
(Parapenaeus longirostris). European Food
Research Technology. 220, 125-130.
16. Mark, P. Richards and Herbert, O. Hultin,
2002. Contributions of blood and blood
components to lipid oxidation in fish musle.
Journal of Agricultural and Food Chemistry.
50, 555-564.
17. Mustafa, R. A., Abdul Hamid, A.,
Mohamed, S. and Abu Bakar, E., 2010.
Total phenolic compounds, flavonoids, and
radical scavenging activity of 21 selected
tropical plants. Journal of Food Science. 75
(1), C28-35.
18. Nalan Gokoglu and Pinar Yerlikaya, 2008.
Inhibition effects of grape seed extracts on
melanosis formation in shrimp
(Parapenaeus longirostris). International
Journal of Food Science and Technology.
43, 1004-1008.
19. Nirmal, N. P., Benjakul, S., 2009a. Effect of
ferulic acid on inhibition of
polyphenoloxidase and quality changes of
Pacic white shrimp (Litopenaeus
vannamei) during iced storage. Food
Chemistry. 116, 323-331.
20. Nirmal, N. P., Benjakul, S., 2009b.
Melanosis and quality changes of Pacic
white shrimp (Litopenaeus vannamei)
treated with catechin during iced storage.
Journal of Agricultural and Food Chemistry.
57, 3578-3586.
21. Nirmal, N. P., Benjakul, S., 2010a. Effect of
catechin and ferulic acid on melanosis and
quality of Pacic white shrimp subjected to

68