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Biberiye (Rosmarinus officinalis L.) ve adaçayı (Salvia officinalis L.)’nın levrek (Dicentrarchus labrax L.) filetoları üzerindeki antioksidan, antimikrobiyal ve duyusal etkileri

Yıl 2015, Cilt: 32 Sayı: 3, 121 - 126, 16.01.2016

Can Altınelataman Duygu Kışla , Berna Kılınç , Evren Burcu Şen Yılmaz Aslı Cadun Yünlü , Tolga Dinçer , Ufuk Çelik

https://doi.org/10.12714/egejfas.2015.32.3.01
Cited By: 3

Öz

: Bu çalışmada, biberiye (Rosmarinus officinalis) ve adaçayı (Salvia officinalis) yapraklarının su buharı distilatları ve su fazı ekstraktlarının toplamının levrek
filetoları üzerindeki etkileri incelenmiştir. Bu amaçla bu bitkilerden aynı miktarda kullanılarak etken çözelti elde edilmiş, oda sıcaklığına getirilerek deniz levreği
(Dicentrarchus labrax) filetolarına uygulanmış ve örnekler buzdolabı şartlarında 13.gün süresince depolamaya alınmıştır. Etkileri incelemek amacıyla örneklerin
pH, TVB-N(Toplam Uçucu Bazik Azot), TBA(Tiyobarbutiric asit), renk, tekstürel, mikrobiyolojik ve duyusal analizleri yapılmıştır. Yapılan analizler sonucunda adaçayı
ekstraktının TVB-N ve TBA, biberiye ekstraktının ise renk, duyusal ve tekstürel açıdan daha etkili olduğu tespit edilmiştir. TVB-N açısından kontrol grubu 36.35±
0.89 değeri ile tüketim limitini aşmış iken biberiye grubu tüketilebilirlik limitini 13. Depolama gününde aşmıştır. Mikrobiyolojik açıdan her iki bitki ekstraktının da
etkili olduğu saptanmıştır. Özellikle kontrol grubu sonuçları 6. Gün sınır limite ulaşmış iken her iki uygulama sonucu 6. Depolama gününde limit altında olarak tespit
edilmiştir. Denemenin hiçbir grubunda rancidite açısından bozulma gözlenmemiştir.

Anahtar Kelimeler

Biberiye adaçayı deniz levreği bazı kalite özellikleri

Kaynakça

  • Abutbul, S., Golan-Goldhirsh, A., Barazani, O., Zilberg, D., 2004. Use of Rosmarinus officinalis as a treatment against Streptococcus iniae in tilapia (Oreochromis sp.). Aquaculture, 238:97-105. doi:10.1016/j.aquaculture.2004.05.016
  • Cadun, A., Kışla, D., Çaklı. 2008. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109:81-87. doi:10.1016/j.foodchem.2007.12.021
  • Chan , E.W.C., Kong, L.Q., Yee, K.Y., Chua, W.Y., Loo, T.Y., 2012. Antioxidant and antibacterial properties of some fresh and dried Labiatae herbs. Free Radicals and Antioxidants, 2(3):20-27. doi:10.5530/ax.2012.3.3
  • Durling, N.E., Catchpole, O.J., Grey, J.B., Webby, R.F., Mitchell, K.A., Foo, L.Y., Perry, N.B., 2007. Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures. Food Chemistry, 101:1417-1424. doi:10.1016/j.foodchem.2006.03.050
  • EC, Commission Regulation., 2008. Amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. (EC) No 1022/2008.
  • Gutierrez, J., Barry-Ryan, C., Bourke, P., 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology, 124:91-97. doi:10.1016/j.ijfoodmicro.2008.02.028
  • Harrigan, W.F., McCance, M.E., 1976. Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014a. Improved conservation of gilthead seabream (Sparus aurata) in ice storage. The influence of doses of rosemary extract added to feed. Aquaculture, 426-427:31-40. doi: 10.1016/j.aquaculture.2014.01.018
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014b. Natural antioxidants in extruded fish feed: Protection atdifferent storage temperatures. Animal Feed Science and Technology, 195:112-119.
  • doi: 10.1016/j.anifeedsci.2014.06.003
  • Icmsf , 1978 .Microorganisms in foods, vol. 2. The International Commission on Microbiological Specifications for Foods, Toronto, Canada
  • Kaliora, A.C., Kogiannou, D.A.A., Kefalas, P., Papassideri, I.S., Kalogeropoulos, N., 2014. Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry, 142:233-241.
  • doi: 10.1016/j.foodchem.2013.07.056
  • Karpinska, M., Borowski, J., Danowska-Oziewicz, M., 2001. The use of natural antioxidants in ready-to-serve food. Food Chemistry, 72:5-9.
  • Khalafalla, F.A., Ali, F.H.M., Hassan, A-R.H.A., 2015. Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni Suef University Journal of Basic and Applied Sciences, 4:33-40. doi: 10.1016/j.bjbas.2015.02.005
  • Kontogianni, V.G., Tomic, G., Nikolic, I., Nerantzaki, A.A., Sayyad, N., Stosic-Grujicic, S., Stojanovic, I., Gerothanassis, I.P., Tzakos, A.G., 2013. Phytochemical profile of Rosmarinus officinalis and Salvia officinalis extracts and correlation to their antioxidant and anti-proliferative activity. Food Chemistry, 136:120-129. doi:10.1016/j.foodchem.2012.07.091
  • Laborda, R., Manzano, I., Gamon, M., Gavidia, I., Boluda, R., 2013. Effects of Rosmarinus officinalis and Salvia officinalis essential oils on Tetranychus urticae Koch (Acari: Tetranychidae). Industrial Crops and Products, 48:106-110. doi:10.1016/j.indcrop.2013.04.011
  • Li, T., Hu, W., Li, J., Zhang, X., Zhu, J., Li, X., 2012a. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25:101-106. doi:10.1016/j.foodcont.2011.10.029
  • Li, T., Li, J., Hu, W., Zhang, X., Li, X., Zhao, J., 2012b. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, 135:140-145.
  • doi: 10.1016/j.foodchem.2012.04.115
  • Lima dos Santos, C. A. M., James, D., Teutscher, F., 1981. Guidelines for chilled fish storage Experiment. FAO Fisheries Technical Paper, 210:17-22.
  • Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., Ferreira, I.C.F.R., 2015. Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry,170:378-385. doi: 10.1016/j.foodchem.2014.08.096
  • Ortiz, J., Larraín, M.A., Vivanco, J.P., Aubourg, S.P., 2009. Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet. Food Chemistry, 115:143-148. doi:10.1016/j.foodchem.2008.11.076
  • Pérez-Sánchez, A., Barrajón-Catalán, E., Caturla, N., Castillo, J., Benavente-García, O., Alcaraz, M., Micol, V., 2014. Protective effects of citrus and rosemary extracts on UV-induced damagein skin cell model and human volunteers. Journal of Photochemistry and Photobiology B: Biology, 136:12-18. doi: 10.1016/j.jphotobiol.2014.04.007
  • Piskernik, S., Klančnik, A., Demšar, L., Možina, S.S., Jeršek, B., 2016. Control of Alicyclobacillus spp. vegetative cells and spores in apple juice with rosemary extracts. Food Control, 60:205-214.
  • doi: 10.1016/j.foodcont.2015.07.018
  • Russo, A., Formisano, C., Rigano, D., Senatore, F., Delfine, S., Cardile, V., Rosselli, S., Bruno, M., 2013. Chemical composition and anticancer activity of essential oils of Mediterranean sage (Salvia officinalis L.) grown in different environmental conditions. Food and Chemical Toxicology, 55:42-47. doi: 10.1016/j.fct.2012.12.036
  • Schubring, R., 2002. Texture measurement on gutted cod during storage in ice using a hand-held instrument. Inf. Fischwirtsch. Fischereiforsch, 49:25–27.
  • Schubring,R.,2003. Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J.Oehlenschlager and G. Olafsdottir (Ed.)Quality of fish from catch to consumer:Labelling, monitoring and traceability, Wageningen Academic Publishers,The Netherlands. pp. 251–263.
  • Süntar, İ., Küpeli Akkol, E., Keleş, H., Öktem, A., Başer, K.H.C., Yeşilada, E., 2011. A novel wound healing ointment: A formulation of Hypericum perforatum oil and sage and oregano essential oils based on traditional Turkish knowledge. Journal of Ethnopharmacology, 134:89-96. doi:10.1016/j.jep.2010.11.061
  • Tarladgis, B. G., Watts, B. M., Younathan, M. S., Dugan, L. Jr., 1960. A Distillation method for the quantitative determination of malonaldehyde in rancid foods. J. American Oil Chem. Soc., 37:44-48.
  • Tironi, V.A., Tomàs, M.C., Aǹȯn, M., 2010. Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis L.) extract. LWT - Food Science and Technology, 43:263-272. doi:10.1016/j.lwt.2009.07.007
  • Vyncke, W., 1996. Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Archiv für Lebensmittelhygiene, 47:110 -112.
  • Williams, A.A., Arnold, G.M. 1992. The influence of presentation factors on the sensory assessment of beverages. Food Quality and Preferenceand preference, 3:101-107.
  • Zhang, L., Lin, Y.H., Leng, X.J., Huang, M., Zhou, G.H., 2013. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Science, 95:145-150.
  • doi: 10.1016/j.meatsci.2013.05.005

Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

Yıl 2015, Cilt: 32 Sayı: 3, 121 - 126, 16.01.2016

Can Altınelataman Duygu Kışla , Berna Kılınç , Evren Burcu Şen Yılmaz Aslı Cadun Yünlü , Tolga Dinçer , Ufuk Çelik

https://doi.org/10.12714/egejfas.2015.32.3.01
Cited By: 3

Öz

 In this study, effects of sum of vapor distillate and water phase extract of rosemary and sage leaves on sea bass fillets quality, were investigated. For
this purpose, effective solution was obtained with same amounts of these plants, cooled down to room temperature, applied to fillets and samples were stored in
refrigerated conditions during 13 days. In monitoring period, pH, TVB-N (Total Viable Base –Nitrogen), TBA(Tiobarbutiric acid ), color, textural, microbiological and
sensorial analysis of samples were done. In rosemary group Control sample was reached the consumption limits with the value of 36.35± 0.89 (mg TVB-N /100
g) in the 10th day of storage. But with the effect of rosemary extraction, rosemary group 3 more days to reach the spoilage limit. In results, sage was determined
as more effective for TBA, TVB-N, rosemary for textural, sensorial and color analysis. For antimicrobial influence, both leaves have positive effectiveness. Especially
control goups of both groups reached the spoilage limit in the 6th day of storage period where as the extraction groups were still under the consumptional limits.
No spoilage were observed in rancidity values in both groups of the trial. 

Anahtar Kelimeler

Rosemary sage sea bass some quality spesifications

Kaynakça

  • Abutbul, S., Golan-Goldhirsh, A., Barazani, O., Zilberg, D., 2004. Use of Rosmarinus officinalis as a treatment against Streptococcus iniae in tilapia (Oreochromis sp.). Aquaculture, 238:97-105. doi:10.1016/j.aquaculture.2004.05.016
  • Cadun, A., Kışla, D., Çaklı. 2008. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109:81-87. doi:10.1016/j.foodchem.2007.12.021
  • Chan , E.W.C., Kong, L.Q., Yee, K.Y., Chua, W.Y., Loo, T.Y., 2012. Antioxidant and antibacterial properties of some fresh and dried Labiatae herbs. Free Radicals and Antioxidants, 2(3):20-27. doi:10.5530/ax.2012.3.3
  • Durling, N.E., Catchpole, O.J., Grey, J.B., Webby, R.F., Mitchell, K.A., Foo, L.Y., Perry, N.B., 2007. Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures. Food Chemistry, 101:1417-1424. doi:10.1016/j.foodchem.2006.03.050
  • EC, Commission Regulation., 2008. Amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. (EC) No 1022/2008.
  • Gutierrez, J., Barry-Ryan, C., Bourke, P., 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology, 124:91-97. doi:10.1016/j.ijfoodmicro.2008.02.028
  • Harrigan, W.F., McCance, M.E., 1976. Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014a. Improved conservation of gilthead seabream (Sparus aurata) in ice storage. The influence of doses of rosemary extract added to feed. Aquaculture, 426-427:31-40. doi: 10.1016/j.aquaculture.2014.01.018
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014b. Natural antioxidants in extruded fish feed: Protection atdifferent storage temperatures. Animal Feed Science and Technology, 195:112-119.
  • doi: 10.1016/j.anifeedsci.2014.06.003
  • Icmsf , 1978 .Microorganisms in foods, vol. 2. The International Commission on Microbiological Specifications for Foods, Toronto, Canada
  • Kaliora, A.C., Kogiannou, D.A.A., Kefalas, P., Papassideri, I.S., Kalogeropoulos, N., 2014. Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry, 142:233-241.
  • doi: 10.1016/j.foodchem.2013.07.056
  • Karpinska, M., Borowski, J., Danowska-Oziewicz, M., 2001. The use of natural antioxidants in ready-to-serve food. Food Chemistry, 72:5-9.
  • Khalafalla, F.A., Ali, F.H.M., Hassan, A-R.H.A., 2015. Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni Suef University Journal of Basic and Applied Sciences, 4:33-40. doi: 10.1016/j.bjbas.2015.02.005
  • Kontogianni, V.G., Tomic, G., Nikolic, I., Nerantzaki, A.A., Sayyad, N., Stosic-Grujicic, S., Stojanovic, I., Gerothanassis, I.P., Tzakos, A.G., 2013. Phytochemical profile of Rosmarinus officinalis and Salvia officinalis extracts and correlation to their antioxidant and anti-proliferative activity. Food Chemistry, 136:120-129. doi:10.1016/j.foodchem.2012.07.091
  • Laborda, R., Manzano, I., Gamon, M., Gavidia, I., Boluda, R., 2013. Effects of Rosmarinus officinalis and Salvia officinalis essential oils on Tetranychus urticae Koch (Acari: Tetranychidae). Industrial Crops and Products, 48:106-110. doi:10.1016/j.indcrop.2013.04.011
  • Li, T., Hu, W., Li, J., Zhang, X., Zhu, J., Li, X., 2012a. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25:101-106. doi:10.1016/j.foodcont.2011.10.029
  • Li, T., Li, J., Hu, W., Zhang, X., Li, X., Zhao, J., 2012b. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, 135:140-145.
  • doi: 10.1016/j.foodchem.2012.04.115
  • Lima dos Santos, C. A. M., James, D., Teutscher, F., 1981. Guidelines for chilled fish storage Experiment. FAO Fisheries Technical Paper, 210:17-22.
  • Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., Ferreira, I.C.F.R., 2015. Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry,170:378-385. doi: 10.1016/j.foodchem.2014.08.096
  • Ortiz, J., Larraín, M.A., Vivanco, J.P., Aubourg, S.P., 2009. Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet. Food Chemistry, 115:143-148. doi:10.1016/j.foodchem.2008.11.076
  • Pérez-Sánchez, A., Barrajón-Catalán, E., Caturla, N., Castillo, J., Benavente-García, O., Alcaraz, M., Micol, V., 2014. Protective effects of citrus and rosemary extracts on UV-induced damagein skin cell model and human volunteers. Journal of Photochemistry and Photobiology B: Biology, 136:12-18. doi: 10.1016/j.jphotobiol.2014.04.007
  • Piskernik, S., Klančnik, A., Demšar, L., Možina, S.S., Jeršek, B., 2016. Control of Alicyclobacillus spp. vegetative cells and spores in apple juice with rosemary extracts. Food Control, 60:205-214.
  • doi: 10.1016/j.foodcont.2015.07.018
  • Russo, A., Formisano, C., Rigano, D., Senatore, F., Delfine, S., Cardile, V., Rosselli, S., Bruno, M., 2013. Chemical composition and anticancer activity of essential oils of Mediterranean sage (Salvia officinalis L.) grown in different environmental conditions. Food and Chemical Toxicology, 55:42-47. doi: 10.1016/j.fct.2012.12.036
  • Schubring, R., 2002. Texture measurement on gutted cod during storage in ice using a hand-held instrument. Inf. Fischwirtsch. Fischereiforsch, 49:25–27.
  • Schubring,R.,2003. Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J.Oehlenschlager and G. Olafsdottir (Ed.)Quality of fish from catch to consumer:Labelling, monitoring and traceability, Wageningen Academic Publishers,The Netherlands. pp. 251–263.
  • Süntar, İ., Küpeli Akkol, E., Keleş, H., Öktem, A., Başer, K.H.C., Yeşilada, E., 2011. A novel wound healing ointment: A formulation of Hypericum perforatum oil and sage and oregano essential oils based on traditional Turkish knowledge. Journal of Ethnopharmacology, 134:89-96. doi:10.1016/j.jep.2010.11.061
  • Tarladgis, B. G., Watts, B. M., Younathan, M. S., Dugan, L. Jr., 1960. A Distillation method for the quantitative determination of malonaldehyde in rancid foods. J. American Oil Chem. Soc., 37:44-48.
  • Tironi, V.A., Tomàs, M.C., Aǹȯn, M., 2010. Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis L.) extract. LWT - Food Science and Technology, 43:263-272. doi:10.1016/j.lwt.2009.07.007
  • Vyncke, W., 1996. Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Archiv für Lebensmittelhygiene, 47:110 -112.
  • Williams, A.A., Arnold, G.M. 1992. The influence of presentation factors on the sensory assessment of beverages. Food Quality and Preferenceand preference, 3:101-107.
  • Zhang, L., Lin, Y.H., Leng, X.J., Huang, M., Zhou, G.H., 2013. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Science, 95:145-150.
  • doi: 10.1016/j.meatsci.2013.05.005
Toplam 36 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Deniz Mühendisliği (Diğer)
Bölüm Makaleler
Yazarlar

Can Altınelataman

Duygu Kışla

Berna Kılınç

Evren Burcu Şen Yılmaz

Aslı Cadun Yünlü

Tolga Dinçer

Ufuk Çelik

Yayımlanma Tarihi 16 Ocak 2016
Gönderilme Tarihi 16 Ocak 2016
Yayımlandığı Sayı Yıl 2015 Cilt: 32 Sayı: 3

Kaynak Göster

APA Altınelataman, C., Kışla, D., Kılınç, B., … Şen Yılmaz, E. B. (2016). Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets. Ege Journal of Fisheries and Aquatic Sciences, 32(3), 121-126. https://doi.org/10.12714/egejfas.2015.32.3.01

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