Antioxidant Capacity in Tilapia Fillets Enriched with Extract of Acerola Fruit Residue

作者：Carbonera Fabiana^*; Montanher Paula F; Palombini Sylvio V; Maruyama Swami A; Claus Thiago; Santos Hevelyse M C; Sargi Sheisa C; Matsushita Makoto; Visentainer Jesui V

来源：Journal of the Brazilian Chemical Society, 2014, 25(7): 1237-1245.

DOI：10.5935/0103-5053.20140101

• tilapia
• fatty acids
• antioxidant capacity
• QUENCHER procedure
• ORAC(FL) assay

This work evaluated the effect of supplementation with ethanolic extract of acerola fruit residue (EEAR) on the antioxidant capacity of tilapia fillets over a period of 60 days. Different methodologies were used following the QUENCHER procedure, and the hydrophilic and lipophilic fractions of the oxygen radical absorbance capacity (ORAC(FL)) assay were analysed. The fatty acid composition was also evaluated, as high concentrations of linoleic and oleic acids were observed in the fillets, as well as satisfactory polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) ratios. The highest antioxidant capacities in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays (1778.87 and 4892.77 mu mol Trolox equivalent antioxidant capacity (TEAC) g(-1), respectively) were found at 15 days, and these trials showed the highest correlation coefficient (R = 0.9388). The ORAC(FL) assay indicated that the hydrophilic fraction is the largest contributor to the total antioxidant capacity (TAC). Thus, the significant increase observed in antioxidant capacity makes supplementation with EEAR a potent tool in the elevation of the antioxidant capacity of tilapia fillets.

• 出版日期2014-7