<i>Cinnamomum zeylanicum</i> extracts reduce lipid oxidation in broadband anchovy (<i>Anchoviella lepidentostole</i>) minced fish

SIMBINE, Emelda Orlando; RODRIGUES, Larissa da Cunha; BURBARELLI, Maria Fernanda de Castro; FÁVARO-TRINDADE, Carmen Sílvia; VIEGAS, Elisabete Maria Macedo; ENKE, Dariane Beatriz Schoffen; LAPA-GUIMARÃES, Judite

doi:10.1590/fst.46420

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.46420 copy

Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Minced fish (MF) is an interesting material for development of novel fish products; however, the mechanical deboning process interferes with MF quality, by increasing the lipid oxidation. This study reports the effect of Ceylon cinnamon (Cinnamomum zeylanicum) hydro-ethanolic bark extracts as natural antioxidants on both washed and unwashed MF of broadband anchovy during six months of storage at -18 °C. Spray-dried cinnamon extract (DC) and spray-dried cinnamon extract using maltodextrin 10DE (DCM) as a carrier were evaluated in relation to antioxidant activity in vitro. DC and sodium erythobarte were added to both washed and unwashed MF at 0.25% (w:w), whilst DCM was added at 1.055% (w:w). The DC extract presented higher antioxidant activity in vitro compared to DCM extract. The addition of cinnamon extracts reduced the lipid oxidation in washed and unwashed MF compared with the controls. C. zeylanicum extracts can be used to prevent lipid oxidation in MF during the frozen storage and are alternatives for food industries that seek to meet the demand of consumers increasingly concerned with the consumption of healthy foods.

Keywords:
antioxidant activity; natural extracts; fish products

Treatment	MF	Antioxidant (%)	Amount added (g/100 g MF)
UWMF-WA	UW	Negative control - without antioxidant (WA)	0
WMF-WA	W	Negative control - without antioxidant (WA)	0
UWMF-SE	UW	Positive control – sodium erythorbate (SE)	0.25
WMF-SE	W	Positive control – sodium erythorbate (SE)	0.25
UWMF-DC	UW	Spray-dried cinnamon extract (DC)	0.25
WMF-DC	W	Spray-dried cinnamon extract (DC)	0.25
UWMF-DCM	UW	Spray-dried cinnamon microencapsulated (DCM)	1.055¹ 1 Mass calculated as 0.25% spray-dried cinnamon extract based on the results of total phenolic compounds obtained in the characterization of the two types of extract.
WMF-DCM	W	Spray-dried cinnamon microencapsulated (DCM)

Parameter (%) ^a a Wet basis;	BEA	UWMF	WMF	RMF	SEM ¹ 1 Standard Error of the Mean, indicating the global variation among all treatments.	p value
Protein	17.9^A	14.9^A	10.7^B	11.29^B	0.72	<0.0001
Moisture	75.6^BC	76.8^B	84.8^A	74.17^C	0.88	<0.0001
Lipid	4.7^A	4.6^A	3.5^B	4.96^A	0.18	0.0002
Ash	1.7^B	1.2^C	0.7^D	3.20^A	0.19	<0.0001

Parameter	Cinnamon extracts
Parameter	DC	DCM
Proanthocyanidins (mg eq procyanidin B2/g)	250.4^A $\pm$ .9	47.3^B $\pm$ .4
TPC (mg gallic acid equivalents (R²=0.9929)/g)	424.0^A $\pm$ .9	101.9^B $\pm$ .3
ABTS⁺ (µmol equivalents Trolox/g)	4393.5^A $\pm$ 9.9	1252.8^B $\pm$ 7.9
ORAC (µmol equivalents Trolox/g)	3782.3^A $\pm$ 34.1	1273.5^B $\pm$ 99.8
FRAP (µmol Fe²⁺/g)	4045.3^A $\pm$ 57.5	1151.7^B $\pm$ 8.2
DPPH•EC₅₀ (μg of DPPH/mL)	105.7^B $\pm$ .2	483.6^A $\pm$ 5.7

Treatment³ 3 Data were obtained from three replicates. WA – without antioxidant (negative control); ES – sodium erythorbate (positive control); DC – spray-dried cinnamon extract; DCM – spray-dried cinnamon microencapsuled extract. (T)	Storage (S) (months)
	0	1	2	3	4	5	6	Treatment mean
UWMF-WA	13.2	11.4	11.6	13.5	13.3	13.6	16.6	13.3
UWMF-SE	13.5	11.1	11.9	14.3	14.1	14.4	13.3	13.2
UWMF-DC	13.0	10.7	11.9	13.8	13.4	14.3	15.3	13.2
UWMF-DCM	12.9	10.9	11.1	13.4	13.4	15.0	15.5	13.2
Storage time mean² 2 Storage means (n = 4) in a row with the different uppercase superscript letters are significantly different (p < 0.05). NS: not significant (p > 0.05);	13.1^B	11.0^C	11.6^C	13.8^AB	13.5^B	14.3^AB	15.2^A	13.2
UWFM mean	13.22
SEM¹ 1 Standard Error of the Mean indicating the global variation among all treatments;	0.18
Effect of treatment (T)	NS
Effect of storage (S)	<0.0001
Interaction T x S	NS
WMF-WA	5.1	5.0	4.4	5.1	5.5	5.9	6.7	5.4
WMF-SE	5.4	4.1	5.0	5.6	5.7	5.8	6.7	5.5
WMF-DC	5.8	4.4	4.9	5.2	5.6	6.1	6.9	5.6
WMF-DCM	5.6	4.2	4.8	5.1	6.1	6.0	6.6	5.5
Storage time mean²	5.5^BC	4.4^E	4.8^DE	5.3^CD	5.7^B	6.0^B	6.7^A	5.5
WMF mean	5.48
SEM¹	0.07
Effect of treatment (T)	NS
Effect of storage (S)	<0.0001
Interaction T x S	NS

	Treatment (T)	Storage (S) (months)								SEM¹ 1 Standard Error of the Mean indicating the global variation among all treatments; NS: not significant;	Effect of T	Effect of S	Interaction T X S
	Treatment (T)	0	1	2	3	4	5	6	Mean² 2 Storage means (n = 4) with different uppercase superscript letters are significantly different (p < 0.05);
L*	UWMF-WA	56.52	56.41	58.47	55.34	55.52	60.52	52.12	56.41	0.28	NS	<0.0001	NS
	UWMF-SE	55.45	57.34	59.33	56.16	56.59	61.38	56.16	57.49
	UWMF-DC	55.65	56.55	59.68	56.18	57.15	59.71	55.68	57.23
	UWMF-DCM	56.49	55.62	59.86	56.29	55.70	57.87	55.92	56.82
	Mean³	56.03^C	56.48^BC	59.34^AB	55.99^C	56.26^C	59.87^A	55.23^C	56.99
a*	UWMF-WA	-1.84	-1.85	-2.05	-1.74	-1.82	-1.92	-1.90	-1.87^D	0.06	<0.0001	NS	NS
	UWMF-SE	-1.76	-1.49	-1.62	-1.33	-1.48	-1.53	-1.53	-1.54^C
	UWMF-DC	0.15	-0.12	0.01	-0.01	0.13	-0.18	0.03	0.00^A
	UWMF-DCM	-0.67	-0.75	-0.81	-0.64	-0.80	-0.78	-0.72	-0.74^B
	Mean	-1.03	-1.00	-1.12	-0.93	-0.99	-1.10	-1.03	-1.04
b*	UWMF-WA	8.10	6.81	7.31	7.45	7.61	6.79	6.28	7.19^D	0.11	<0.0001	<0.0001	NS
	UWMF-SE	9.86	8.24	8.38	8.56	7.86	7.22	8.21	8.33^C
	UWMF-DC	12.39	9.33	10.32	9.96	10.11	9.27	10.01	10.20^A
	UWMF-DCM	11.00	9.00	9.01	8.71	8.44	8.15	9.26	9.08^B
	Mean³	10.34^A	8.34^B	8.76^B	8.67^B	8.50^B	7.86^B	8.44^B	8.70
L*	WMF-WA	54.49	54.64	57.74	54.01	53.28	57.46	54.53	55.16^B	0.24	0.033	<0.0001	NS
	WMF-SE	55.03	55.10	57.72	56.52	55.38	59.91	55.90	56.51^A
	WMF-DC	54.82	55.62	57.84	55.67	55.52	57.35	53.82	55.81^AB
	WMF-DCM	54.92	54.19	58.15	54.75	55.01	56.04	54.52	55.37^AB
	Mean³ 3 Treatment means (n = 7) with different uppercase superscript letters are significantly different (p < 0.05). WA – without antioxidant (negative control); ES – sodium erythorbate (positive control); DC – spray-dried cinnamon extract; DCM – spray-dried cinnamon microencapsuled extract.	54.81^C	54.89^C	57.86^A	55.24^BC	54.80^C	57.69^AB	54.69^C	55.71
a*	WMF-WA	-2.50	-2.12	-2.22	-2.15	-2.19	-2.23	-2.11	-2.22^C	0.06	<0.0001	NS	NS
	WMF-SE	-2.33	-1.94	-2.09	-1.88	-1.91	-2.25	-2.00	-2.06^C
	WMF-DC	-0.11	0.13	0.06	0.14	0.08	-0.03	0.00	0.04^A
	WMF-	-0.91	-0.95	-1.14	-0.97	-0.95	-0.81	-0.94	-0.95^B
	Mean	-1.46	-1.22	-1.35	-1.22	-1.24	-1.33	-1.26	-1.30
b*	WMF-WA	2.53	1.83	2.10	2.20	1.72	1.81	1.81	2.00^D	0.18	<0.0001	NS	NS
	WMF-SE	3.63	3.20	3.12	3.11	3.23	3.24	3.10	3.23^C
	WMF-DC	9.84	8.58	8.54	8.01	8.34	7.90	8.33	8.51^A
	WMF-DCM	6.62	6.05	5.76	5.64	5.30	5.83	5.77	5.85^B
	Mean	5.66	4.92	4.88	4.74	4.65	4.69	4.76	4.90

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[1] *Corresponding author: julagui@usp.br