Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

Abstract

In this study, DPPH and ABTS radical scavenging capacities, reducing power, metal chelating activity, LOX inhibitory activity, and model systems of O/W emulsion and fish mince were used to evaluate the antioxidant effects of blueberry pomace crude extracts (BPEs) and blueberry wine pomace crude extracts (BWPEs). These results revealed that both BPEs and BWPEs containing abundant phenolic compound had high radical scavenging activities, reducing power, metal chelating activity, and inhibitory activity against LOX. These two extracts could significantly retard the lipid oxidation valuated by POV, TBARS values, and CD in O/W emulsion and fish mince. In addition, the levels of total and reactive sulfhydryl groups in fish mince with 2 g/kg of BPEs added were significantly higher than those in the control (p < .05), showing an increment of 84.22% and 154.37% after 14 days of storage, respectively. Therefore, BPEs and BWPEs could be applied in food as effective antioxidants. Practical applications Lipid and protein oxidation negatively affects the sensory qualities and the functional characteristics of foods, and thus prevention of lipid and protein oxidation is a crucial issue. Our results show that BPEs and BWPEs effectively inhibited lipid and protein oxidation in oil in water emulsion and fish mince models. Therefore, BPEs and BWPEs can serve as natural and inexpensive antioxidants instead of synthetic ingredients and can be applied in food industry, especially in meat-processing industry. It is also an ideal solution to blueberry pomace and blueberry wine pomace utilization.