Publication: Ethanolic guava leaf extracts with different chlorophyll removal processes: Anti-melanosis, antibacterial properties and the impact on qualities of Pacific white shrimp during refrigerated storage
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Issued Date
2021-03-30
Resource Type
ISSN
18737072
03088146
03088146
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2-s2.0-85092238959
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Mahidol University
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SCOPUS
Bibliographic Citation
Food Chemistry. Vol.341, (2021)
Suggested Citation
Oladipupo Odunayo Olatunde, Steffi Louisa Della Tan, Khursheed Ahmad Shiekh, Soottawat Benjakul, Nilesh Prakash Nirmal Ethanolic guava leaf extracts with different chlorophyll removal processes: Anti-melanosis, antibacterial properties and the impact on qualities of Pacific white shrimp during refrigerated storage. Food Chemistry. Vol.341, (2021). doi:10.1016/j.foodchem.2020.128251 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/75704
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Title
Ethanolic guava leaf extracts with different chlorophyll removal processes: Anti-melanosis, antibacterial properties and the impact on qualities of Pacific white shrimp during refrigerated storage
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Abstract
Ethanolic guava leaf extract (EGLE) without chlorophyll removal (GLE-C) and those with chlorophyll removal using sedimentation process (GLE-S) or dechlorophyllization using chloroform (GLE-Ch) were prepared. Antibacterial and anti-melanosis properties of all extracts were examined. All extracts showed promising antibacterial properties, polyphenoloxidase inhibitory activity and copper chelating activity. These activities were highest in GLE-S (P < 0.05). Piceatannol 4′-galloylglucoside, epicatechin, 8-hydroxyluteolin 8-sulfate, quercetin 3-(2′'-galloyl-alpha-L-arabinopyranoside), and aclurin 3-C-(6′'-p-hydroxybenzoyl-glucoside) were dominant in GLE-S. When Pacific white shrimp were treated with GLE-S at different concentrations (0.5 and 1%), the quality changes were monitored compared to those treated with 1.25% sodium metabisulphite (SMS-1.25) and the control (without any treatment) during 12 days of storage at 4 °C. Changes in microbial and chemical qualities were lower in shrimps treated with GLE-S solution as compared to others. Therefore, melanosis and quality deterioration were effectively reduced by pretreating shrimps in GLE-S before refrigerated storage.