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Antioxidant Effect of Plants Aqueous Extract on lipid Stability of <i>Oreochromis niloticus</i>during Traditional Sun and Smoke Drying in Far-North Cameroon

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Food and Nutrition Sciences 2020年第8期11卷 854-871页

作者： noël tenyang Goldefroy Tabanty Zambou Roger Ponka Hilaire Macaire Womeni Department of Biological Science Faculty of Science University of Maroua Maroua Cameroon Department of Agriculture National Advanced School of Engineering Livestock and By-Products University of Maroua Maroua Cameroon Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon

Fishes are suitable for sun drying and smoking. But their high contains of unsaturated fatty acids make them very prone to lipid oxidation. However, some plants are rich in natural antioxidants and have been shown to be potent inhibitors of lipid oxidation during processing of meat. The effect of three aqueous plants extracts on lipid stability of Oreochromis niloticus collected in Far-North Cameroon during processing was evaluated. Results show the high nutritious of these fish with high levels of proteins, lipid and ash (71.02%, 13.71% and 10.65%, respectively). It has been observed that oleic acid (C18:1), followed by palmitic acid (C16:0) and linoleic acid (C18:2) are the most dominant fatty acids present in Oreochromis niloticus lipids. Their lipid also showed a much higher content of omega-3 polyunsaturated fatty acids (PUFA) compared to omega 6 PUFA. The total phenolic contents (TPC) of the three plants ranged from 12,150 to 16,050 mg/100 g. The leaves of le="font-family:Verdana;">Moringa oleifera

关键词： Oreochromis niloticus Moringa oleifera Solanum melongena Zingiber officinalis lipid Stability Smoke and Sun Dry

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lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

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Food and Nutrition Sciences 2013年第9期4卷 176-187页

作者： Noel tenyang Hilaire Macaire Womeni Bernard Tiencheu Nand Hrodrik Takugan Foka Félicité Tchouanguep Mbiapo Pierre Villeneuve Michel linder Biomolecular Engineering laboratory (lIBio) Université de Lorraine ENSAIA Vandoeuvre-les-Nancy France Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon lipotechny laboratory CIRAD Montpellier France.

The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55;64.24 ± 0.14;10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.

关键词： Cooking Method lipid Oxidation FTIR Spectroscopy Smoking Catfish

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