Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems
The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS). Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red...
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| Veröffentlicht in: | Turkish journal of chemistry 2020-01, Vol.44 (6), p.1528-1538 |
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| container_title | Turkish journal of chemistry |
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| creator | GÜner, Senem YaĞiz, Yavuz Topalcengİz, Zeynal Kristinsson, Hordur G Baker, George Sarnoski, Paul Welt, Bruce A Simonne, Amarat Marshall, Maurice R |
| description | The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS). Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red onion skin prior to storage for 5 days. Lipid oxidation was investigated via peroxide values (PVs), thiobarbituric acid reactive substances (TBARS), and the formation of volatile compounds. Fatty acid profiles of the samples were also identified. The ROSEs were able to significantly suppress the PV (~71%) and TBARS (~42%) formation. Hexanal and octanal formations in the WTMS were relatively less in the ROSE-treated samples. The WTMS samples prepared at pH 6.3 were more vulnerable to lipid oxidation than those prepared at pH 6.8. Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on pH levels, resulting in the shelf life extension of raw fish. |
| doi_str_mv | 10.3906/kim-2004-47 |
| format | Article |
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Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red onion skin prior to storage for 5 days. Lipid oxidation was investigated via peroxide values (PVs), thiobarbituric acid reactive substances (TBARS), and the formation of volatile compounds. Fatty acid profiles of the samples were also identified. The ROSEs were able to significantly suppress the PV (~71%) and TBARS (~42%) formation. Hexanal and octanal formations in the WTMS were relatively less in the ROSE-treated samples. The WTMS samples prepared at pH 6.3 were more vulnerable to lipid oxidation than those prepared at pH 6.8. Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on pH levels, resulting in the shelf life extension of raw fish.</description><identifier>ISSN: 1300-0527</identifier><identifier>ISSN: 1303-6130</identifier><identifier>EISSN: 1303-6130</identifier><identifier>DOI: 10.3906/kim-2004-47</identifier><identifier>PMID: 33488249</identifier><language>eng</language><publisher>Turkey: The Scientific and Technological Research Council of Turkey</publisher><ispartof>Turkish journal of chemistry, 2020-01, Vol.44 (6), p.1528-1538</ispartof><rights>Copyright © 2020 The Author(s).</rights><rights>Copyright © 2020 The Author(s) 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c381t-9fbd72d3799b4ebdf989b18fa477e5edcace940240414947d37778bc882c418b3</citedby><orcidid>0000-0001-6519-473X ; 0000-0002-3277-3433 ; 0000-0002-6697-5535 ; 0000-0001-9505-0956 ; 0000-0002-0248-8834 ; 0000-0003-1695-4389 ; 0000-0001-6530-4214 ; 0000-0002-2113-7319 ; 0000-0003-1747-2429</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763107/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763107/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27922,27923,53789,53791</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33488249$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>GÜner, Senem</creatorcontrib><creatorcontrib>YaĞiz, Yavuz</creatorcontrib><creatorcontrib>Topalcengİz, Zeynal</creatorcontrib><creatorcontrib>Kristinsson, Hordur G</creatorcontrib><creatorcontrib>Baker, George</creatorcontrib><creatorcontrib>Sarnoski, Paul</creatorcontrib><creatorcontrib>Welt, Bruce A</creatorcontrib><creatorcontrib>Simonne, Amarat</creatorcontrib><creatorcontrib>Marshall, Maurice R</creatorcontrib><title>Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems</title><title>Turkish journal of chemistry</title><addtitle>Turk J Chem</addtitle><description>The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS). Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red onion skin prior to storage for 5 days. Lipid oxidation was investigated via peroxide values (PVs), thiobarbituric acid reactive substances (TBARS), and the formation of volatile compounds. Fatty acid profiles of the samples were also identified. The ROSEs were able to significantly suppress the PV (~71%) and TBARS (~42%) formation. Hexanal and octanal formations in the WTMS were relatively less in the ROSE-treated samples. The WTMS samples prepared at pH 6.3 were more vulnerable to lipid oxidation than those prepared at pH 6.8. Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on pH levels, resulting in the shelf life extension of raw fish.</description><issn>1300-0527</issn><issn>1303-6130</issn><issn>1303-6130</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNpVUU1P3TAQtFAR36feKx9BKMWOzXN8qVQh4CEhvQucLcfZ9Lk4cWo7Bc788e4DilrJsnc9o9kdDSGfOfsqNFucPfihqhmTlVRbZI8LJqoF3p9ea1ax81rtkv2cfzLGNZ4dsiuEbJpa6j3yctn34AqNPZ2WNI40-Ml3ND75zhaPPQIJ8GPcNPnBjxSeSrKuZFoS2ILYoy9r-mjzGuvig528pcerBNGtUxx8pqMPsXg35xM6zNkFoEPsIND8nAsM-ZBs9zZkOHp_D8j91eXdxbK6XV3fXHy_rZxoeKl033aq7oTSupXQdr1udMub3kql4Bw6Zx1oyWrJJJdaKmQq1bQOnTrJm1YckG9vutPcDsiHEY0EMyU_2PRsovXmf2T0a_Mj_jZKLQRnCgWO3wVS_DVDLgbdOQjBjhDnbGrZIEvjhkg9faO6FHNO0H-M4cxsYjMYm9nEZuRG-Mu_m31w_-Yk_gCGhJbe</recordid><startdate>20200101</startdate><enddate>20200101</enddate><creator>GÜner, Senem</creator><creator>YaĞiz, Yavuz</creator><creator>Topalcengİz, Zeynal</creator><creator>Kristinsson, Hordur G</creator><creator>Baker, George</creator><creator>Sarnoski, Paul</creator><creator>Welt, Bruce A</creator><creator>Simonne, Amarat</creator><creator>Marshall, Maurice R</creator><general>The Scientific and Technological Research Council of Turkey</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-6519-473X</orcidid><orcidid>https://orcid.org/0000-0002-3277-3433</orcidid><orcidid>https://orcid.org/0000-0002-6697-5535</orcidid><orcidid>https://orcid.org/0000-0001-9505-0956</orcidid><orcidid>https://orcid.org/0000-0002-0248-8834</orcidid><orcidid>https://orcid.org/0000-0003-1695-4389</orcidid><orcidid>https://orcid.org/0000-0001-6530-4214</orcidid><orcidid>https://orcid.org/0000-0002-2113-7319</orcidid><orcidid>https://orcid.org/0000-0003-1747-2429</orcidid></search><sort><creationdate>20200101</creationdate><title>Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems</title><author>GÜner, Senem ; YaĞiz, Yavuz ; Topalcengİz, Zeynal ; Kristinsson, Hordur G ; Baker, George ; Sarnoski, Paul ; Welt, Bruce A ; Simonne, Amarat ; Marshall, Maurice R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c381t-9fbd72d3799b4ebdf989b18fa477e5edcace940240414947d37778bc882c418b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>GÜner, Senem</creatorcontrib><creatorcontrib>YaĞiz, Yavuz</creatorcontrib><creatorcontrib>Topalcengİz, Zeynal</creatorcontrib><creatorcontrib>Kristinsson, Hordur G</creatorcontrib><creatorcontrib>Baker, George</creatorcontrib><creatorcontrib>Sarnoski, Paul</creatorcontrib><creatorcontrib>Welt, Bruce A</creatorcontrib><creatorcontrib>Simonne, Amarat</creatorcontrib><creatorcontrib>Marshall, Maurice R</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Turkish journal of chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>GÜner, Senem</au><au>YaĞiz, Yavuz</au><au>Topalcengİz, Zeynal</au><au>Kristinsson, Hordur G</au><au>Baker, George</au><au>Sarnoski, Paul</au><au>Welt, Bruce A</au><au>Simonne, Amarat</au><au>Marshall, Maurice R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems</atitle><jtitle>Turkish journal of chemistry</jtitle><addtitle>Turk J Chem</addtitle><date>2020-01-01</date><risdate>2020</risdate><volume>44</volume><issue>6</issue><spage>1528</spage><epage>1538</epage><pages>1528-1538</pages><issn>1300-0527</issn><issn>1303-6130</issn><eissn>1303-6130</eissn><abstract>The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts (ROSEs) treated with washed tilapia muscle model systems (WTMS). Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red onion skin prior to storage for 5 days. Lipid oxidation was investigated via peroxide values (PVs), thiobarbituric acid reactive substances (TBARS), and the formation of volatile compounds. Fatty acid profiles of the samples were also identified. The ROSEs were able to significantly suppress the PV (~71%) and TBARS (~42%) formation. Hexanal and octanal formations in the WTMS were relatively less in the ROSE-treated samples. The WTMS samples prepared at pH 6.3 were more vulnerable to lipid oxidation than those prepared at pH 6.8. 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| title | Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems |
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