نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموختۀ کارشناسی ارشد، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران

2 استادیار، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران

3 استاد، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران

4 دانشیار، گروه علوم پایه، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران

چکیده

هدف از این مطالعه بررسی تأثیر استفاده از جیرۀ غذایی غنی‌شده با پودر تفالۀ لیمو بر اکسیداسیون چربی و پروتئین فیلۀ ماهی کپور طی نگهداری در یخچال است. گروه 1 ماهیان کپور به‌عنوان گروه شاهد، جیرۀ پایه را دریافت کرد و گروه‌های 2، 3 و 4 به‌ترتیب 1/5، 3 و 5 درصد جیرۀ غذایی پایه، پودر تفالۀ لیمو را دریافت کردند. بعد از پایان مطالعه (4 هفته) 10 ماهی از هر گروه به‌طور تصادفی صیدشده و پس از خارج‌‌نمودن احشاء، در دمای 4 درجۀ ‌سانتی‌گراد به‌ مدت 3 روز نگهداری شدند و در زمان صید و طی زمان‌های نگهداری 24، 48 و 72 ساعت در یخچال، شاخص‌های اکسیداسیون لیپیدی و پروتئینی عضله ارزیابی شد. نتایج نشان‌دهندۀ اختلاف معنی‌دار شاخص‌های یادشده در گروه 4 نسبت به سایر گروه‌های دیگر است (0/05>P). بنابراین، جیرۀ غذایی حاوی 5 درصد پودر تفالۀ لیموترش به‌عنوان یک آنتی‌اکسیدان طبیعی در جیرۀ غذایی ماهی کپور به‌منظور بهبود وضعیت اکسیداتیو و افزایش ماندگاری فیله طی نگهداری در دمای 4 درجۀ سانتی‌گراد پیشنهاد می‌شود.

کلیدواژه‌ها

موضوعات

Alibeyghi, T., Alizadeh Doughikollaee, E., & Zakipour Rahim Abadi, E. (2013). Antioxidant effect of orange peel extract on the quality of common carp (Cyprinus Carpio) fillet during refrigerated storage (4°c). Journal of Fisheries. Iranian Journal of Natural Resourse, 66(2), 185-197. (in Persian). doi:https://doi.org/10.22059/jfisheries.2013.35694

Alinasabhematabadi, L. (2015). Protein oxidation in Atlantic mackerel (Scomber scombrus) during chilled and frozen storage. (mastre's thesis), NTNU, Retrieved from https://ntnuopen.ntnu.no/ntnu-xmlui/bitstream/handle/11250/2351628/8731_FULLTEXT.pdf?sequence=1&isAllowed=y

AOAC. (2003). Official methods of analysis of AOAC International. USA Association of  Official Analytical Chemistry. In.

Arlinghaus, R., & Mehner, T. (2003). Socio-economic characterisation of specialised common carp (Cyprinus carpio L.) anglers in Germany, and implications for inland fisheries management and eutrophication control. Fisheries Research, 61(1-3), 19-33. doi:https://doi.org/10.1016/S0165-7836(02)00243-6

Banerjee, S., Ecavade, A., & Rao, A. (1993). Modulatory influence of sandalwood oil on mouse hepatic glutathione S-transferase activity and acid soluble sulphydryl level. Cancer Letters, 68(2-3), 105-109. doi:https://doi.org/10.1016/0304-3835(93)90135-V

Beltrán, J. M. G., Espinosa, C., Guardiola, F. A., & Esteban, M. Á. (2017). Dietary dehydrated lemon peel improves the immune but not the antioxidant status of gilthead seabream (Sparus aurata L.). Fish & Shellfish Immunology, 64, 4, 426-436. doi:https://doi.org/10.1016/j.fsi.2017.03.042

Celi, P. (2010). The role of oxidative stress in small ruminants' health and production. Revista Brasileira de Zootecnia, 39, 348-363. doi:http://dx.doi.org/10.1590/S1516-35982010001300038

Del Rio, D., Stewart, A. J., & Pellegrini, N. (2005). A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress. Nutrition, Metabolism and Cardiovascular Diseases, 15(4), 316-328. doi:http://dx.doi.org/10.1590/S1516-35982010001300038

Devasagayam, T., Tilak, J., Boloor, K., Sane, K. S., Ghaskadbi, S. S., & Lele, R. (2004). Free radicals and antioxidants in human health: current status and future prospects. Journal of the Association of Physicians of India, 52(794804), 4.

Espina, L., Somolinos, M., Lorán, S., Conchello, P., García, D., & Pagán, R. (2011). Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes. Food Control, 22(6), 896-902. doi:https://doi.org/10.1016/j.foodcont.2010.11.021

Eymard, S., Baron, C. P., & Jacobsen, C. (2009). Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chemistry, 114(1), 57-67. doi:https://doi.org/10.1016/j.foodchem.2008.09.030

Ghanei-Motlagh, R. (2013). Investigation of the protective effect of garlic and vitamin E in prevention of lipid and protein oxidation in carp meat during diferent storage times. (Unpublished Doctoral dissertation), Ferdowsi University of Mashhad,  (in Persian)

González-Molina, E., Domínguez-Perles, R., Moreno, D., & García-Viguera, C. (2010). Natural bioactive compounds of Citrus limon for food and health. Journal of Pharmaceutical and Biomedical Analysis, 51(2), 327-345. doi:https://doi.org/10.1016/j.jpba.2009.07.027

Harats, D., Chevion, S., Nahir, M., Norman, Y., Sagee, O., & Berry, E. M. (1998). Citrus fruit supplementation reduces lipoprotein oxidation in young men ingesting a diet high in saturated fat: presumptive evidence for an interaction between vitamins C and E in vivo. The American Journal of Clinical Nutrition, 67(2), 240-245. doi:https://doi.org/10.1093/ajcn/67.2.240

Institute of Standards and Industrial Research of Iran. (1999). Essential analysis by gas chromatography on packed columns General methods. (ISIRI Standard No. 5192). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=971 (in Persian)

Jiang, W.-D., Feng, L., Liu, Y., Jiang, J., Hu, K., Li, S.-H., & Zhou, X.-Q. (2010). Lipid peroxidation, protein oxidant and antioxidant status of muscle, intestine and hepatopancreas for juvenile Jian carp (Cyprinus carpio var. Jian) fed graded levels of myo-inositol. Food Chemistry, 120(3), 692-697. doi:https://doi.org/10.1016/j.foodchem.2009.10.062

Latha, M., & Pari, L. (2003). Preventive effects of Cassia auriculata L. flowers on brain lipid peroxidation in rats treated with streptozotocin. Molecular and Cellular Biochemistry, 243(1-2), 23-28. doi:https://doi.org/10.1023/A:1021697311150

Lin, C.-C., & Lin, C.-S. (2005). Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts. Food Control, 16(2), 169-175. doi:https://doi.org/10.1016/j.foodcont.2004.01.007

Luciano, G., Roscini, V., Mattioli, S., Ruggeri, S., Gravador, R., Natalello, A., . . . Priolo, A. (2017). Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp. animal, 11(3), 411-417. doi:https://doi.org/10.1017/S1751731116001683

Mabberley, D. J. (1997). A classification for edible Citrus (Rutaceae). Telopea, 7(2), 167-172.

Mazaheri-Tehrani, M., Salari, A., & Heidari, A. (2006). The Bitterness of lime byproducts for preparation marmalade and drink. Iranian Food Science and Technology Research Journal, 2(2), 53-60. (in Persian). doi:https://doi.org/10.22067/ifstrj.v2i2.342

Mcharek, N., & Hanchi, B. (2017). Maturational effects on phenolic constituents, antioxidant activities and LC-MS/MS profiles of lemon (Citrus limon) peels. Journal of Applied Botany and Food Quality, 90, 1-9. doi:https://doi.org/10.5073/JABFQ.2017.090.001

Mohebbi Moghaddam, M., Baghshani, H., & Shahsavani, D. (2016). Effect of dietary β-carotene supplementation on some oxidative status biomarkers in common carp (Cyprinus Carpio) tissues. Journal of Aquaculture Development, 10(4), 103-111. (in Persian).

Naeiji, N., Shahsavani, D., & Baghshani, H. (2013). Effect of dietary garlic supplementation on lipid peroxidation and protein oxidation biomarkers of tissues as well as some serum biochemical parameters in common carp Cyprinus carpio. Fisheries Science, 79(4), 699-705. doi:https://doi.org/10.1007/s12562-013-0629-2

Naghoos, M., Hoseini, S. M., & Farhangfar, H. (2014). Effect of different levels of saffron’s stigma on thigh meat quality in broiler. Journal of Saffron Researches, 4(1), 1-14. (in Persian). doi:https:/doi.org/10.22077/jsr.2016.389

Nakano, T., Kanmuri, T., Sato, M., & Takeuchi, M. (1999). Effect of astaxanthin rich red yeast (Phaffia rhodozyma) on oxidative stress in rainbow trout. Biochimica et Biophysica Acta (BBA)-General Subjects, 1426(1), 119-125. doi:https://doi.org/10.1016/S0304-4165(98)00145-7

Nobakht, A., & Amiridashatan, B. (2013). Effect of different levels of dried lemon (Citrus aurantifulid) pulp on performance, carcass and blood parameters on meat type turkeys. Animal Production Research, 3(2), 9-17. (in Persian).

Ogino, K., & Wang, D. H. (2007). Biomarkers of oxidative/nitrosative stress: an approach to disease prevention. Acta Med Okayama, 61(4), 181-189. doi:https://doi.org/10.18926/AMO/32871

Ozsoy, N., Candoken, E., & Akev, N. (2009). Implications for degenerative disorders: antioxidative activity, total phenols, flavonoids, ascorbic acid, beta-carotene and beta-tocopherol in Aloe vera. Oxid Med Cell Longev, 2(2), 99-106.

Papoutsis, K., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Scarlett, C. J., Bowyer, M. C., & Van Vuong, Q. (2016). Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste. Food Science and Biotechnology, 25(4), 971-977. doi:https://doi.org/10.1007/s10068-016-0158-8

Pirouzbakht, M. J., Khanzadi, S., Shahsavani, D., & Baghshani, H. (2015). Investigation some biomarkers of oxidative status of common carp (Cyprinus Carpio) meat during different storage times. Paper presented at the 1th International Conference on Food Industry, Tehran, Iran. Center of Iranian Development Conferences. http://www.civilica.com/paper-fific01-fific01_033=cyprinus-carpio-.html (in Persian)

Rashidnejad, A., Shahsavani, D., & Baghshani, H. (2018). Investigation of the Protective Effect of β-carotene in the Prevention of Lipid and Protein Oxidation in Carp Meat during Different Storage Times. Journal of Aquatic Food Product Technology, 27(8), 870-875. doi:https://doi.org/10.1080/10498850.2018.1506959

Rumley, A., & Paterson, J. (1998). Analytical aspects of antioxidants and free radical activity in clinical biochemistry. Annals of Clinical Biochemistry, 35(2), 181-200. doi:https://doi.org/10.1177/000456329803500202

Salehi, H. (2006). An analysis of the consumer market for carp and carp products in Iran. Iranian Journal of Fisheries Sciences, 5(2), 83-110.

Wiley Registry. (2012). NIST.2012 Mass Spectral Library (Upgrade). In (Vol. 10th Edition).

Yu, L., Yan, J., & Sun, Z. (2017). D-limonene exhibits anti-inflammatory and antioxidant properties in an ulcerative colitis rat model via regulation of iNOS, COX-2, PGE2 and ERK signaling pathways. Molecular Medicine Reports, 15(4), 2339-2346. doi: https://doi.org/10.3892/mmr.2017.6241

Zarifmanesh, A. (2015). Study the effect of Spirulina platensis on some indicators of oxidative status in carp diet. . (Unpublished doctoral dissertation), Faculty of Veterinary Medicine, Ferdowsi University of Mashhad. (in Persian),

Zhang, L. L., Lv, S., Xu, J. G., & Zhang, L. F. (2018). Influence of drying methods on chemical compositions, antioxidant and antibacterial activity of essential oil from lemon peel. Natural Product Research, 32(10), 1184-1188. doi: https://doi.org/10.1080/14786419.2017.1320791