Antioxidant capacity in tilapia fillets enriched with extract of acerola fruit residue

• Autor(a) principal: Carbonera,Fabiana
• Data de Publicação: 2014
• Outros Autores: Montanher,Paula F., Palombini,Sylvio V., Maruyama,Swami A., Claus,Thiago, Santos,Hevelyse M. C., Sargi,Sheisa C., Matsushita,Makoto, Visentainer,Jesuí V.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532014000700012
• topic: 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 µmol 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.