TY - JOUR
T1 - Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood
T2 - A Detailed Review
AU - Maqsood, Sajid
AU - Benjakul, Soottawat
AU - Abushelaibi, Aisha
AU - Alam, Asifa
N1 - Publisher Copyright:
© 2014 Institute of Food Technologists®.
PY - 2014/11/1
Y1 - 2014/11/1
N2 - Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the development of off-flavor as well as lowering of nutritive value, can be retarded by incorporation of additives having antioxidative properties. The use of synthetic antioxidants has long been practiced in retarding lipid oxidation. However, due to the potential health concerns of synthetic antioxidants, polyphenolic compounds, which are found in different plants and their manufactured by-products, have been used as an alternative natural antioxidants to retard lipid oxidation in different seafood systems. Both pure phenolic compounds and crude plant phenolic extracts have been successfully used in delaying oxidation in fish muscle, fish oil, and fish oil-in-water emulsions. This article reviews in detail the phenolic antioxidants and their natural sources as well as focuses on the role of pure phenolic compounds and crude plant phenolic extracts on the prevention of lipid oxidation in different seafood systems.
AB - Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the development of off-flavor as well as lowering of nutritive value, can be retarded by incorporation of additives having antioxidative properties. The use of synthetic antioxidants has long been practiced in retarding lipid oxidation. However, due to the potential health concerns of synthetic antioxidants, polyphenolic compounds, which are found in different plants and their manufactured by-products, have been used as an alternative natural antioxidants to retard lipid oxidation in different seafood systems. Both pure phenolic compounds and crude plant phenolic extracts have been successfully used in delaying oxidation in fish muscle, fish oil, and fish oil-in-water emulsions. This article reviews in detail the phenolic antioxidants and their natural sources as well as focuses on the role of pure phenolic compounds and crude plant phenolic extracts on the prevention of lipid oxidation in different seafood systems.
KW - Fish mince
KW - Fish oil
KW - Lipid oxidation
KW - Oil-in-water emulsion
KW - Phenolic compounds
KW - Plant extracts
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U2 - 10.1111/1541-4337.12106
DO - 10.1111/1541-4337.12106
M3 - Article
AN - SCOPUS:84929243368
SN - 1541-4337
VL - 13
SP - 1125
EP - 1140
JO - Comprehensive Reviews in Food Science and Food Safety
JF - Comprehensive Reviews in Food Science and Food Safety
IS - 6
ER -