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

Authors

SENEM GÜNER
YAVUZ YAĞIZ
ZEYNAL TOPALCENGİZ
HORDUR G. KRISTINSSON
GEORGE BAKER
PAUL SARNOSKI
BRUCE A. WELT
AMARAT SIMONNE
MAURICE M. MARSHALL

DOI

10.3906/kim-2004-47

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 (~71%) and TBARS (~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 pH levels, resulting in the shelf life extension of raw fish.

Keywords

Onion skin, polyphenols, antioxidants, lipid oxidation, washed muscle system, waste management

First Page

1528

Last Page

1538

Recommended Citation

GÜNER, SENEM; YAĞIZ, YAVUZ; TOPALCENGİZ, ZEYNAL; KRISTINSSON, HORDUR G.; BAKER, GEORGE; SARNOSKI, PAUL; WELT, BRUCE A.; SIMONNE, AMARAT; and MARSHALL, MAURICE M. (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: Vol. 44: No. 6, Article 7. https://doi.org/10.3906/kim-2004-47
Available at: https://journals.tubitak.gov.tr/chem/vol44/iss6/7