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Trongtruong So28b 09 PDF
Trongtruong So28b 09 PDF
Trongtruong So28b 09 PDF
Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68
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.
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Tp ch Khoa hc Trng i hc Cn Th
Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68
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,
Tp ch Khoa hc Trng i hc Cn Th
Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68
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 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)
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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 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
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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 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)
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Tp ch Khoa hc Trng i hc Cn Th
Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68
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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 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)
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Tp ch Khoa hc Trng i hc Cn Th
Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 59-68
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
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