Oxidative Stability of Brined Anchovies With Extracts From Blueberry (Vaccinum Sp.) Fruits and Leaves

Abstract

The hot-water extracts from blueberry (Vaccinum sp.) fruits and leaves were examined for their total phenolic content, ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl-scavenging activity. It was observed that water extracts from blueberry leaves contained higher total phenolic content, ferric reducing antioxidant power and lower 2,2-diphenyl-1-picrylhydrazyl-scavenging activity than those from blueberry fruits. Oxidative stability of brined anchovies with extracts obtained from blueberry fruits and leaves was investigated during storage at 4C for 28 days. Brining with blueberry fruit and leaf extracts slowed down the lipid oxidation of anchovies. The highest antioxidant effect (peroxide value, thiobarbituric acid reactive substance and oxidative rancidity) was observed with brined anchovies with blueberry leaf extracts. The antioxidant potency of blueberry fruit extract was approximately equal to that of blueberry leaf extract. The highest polyunsaturated fatty acid percent was observed in the brined anchovies with blueberry leaf extract, but no significant difference with blueberry fruit extract was observed (P > 0.05). These results suggest that brining with blueberry fruits and leaves extracts could enhance oxidative stability of fish. PRACTICAL APPLICATIONS Lipid oxidation is one of the main problems during the storage of salted anchovies. One of the methods for protection against oxidation is using antioxidants. Brining with blueberry fruit and leaf extracts slowed down the lipid oxidation of anchovies. According to these results, blueberry fruit and leaf extracts can be used to extend the shelf life of brined anchovies.