Abstract
Gilthead seabream is bred mainly in fish farms in the Mediterranean Sea. One important factor responsible for the deterioration of fish quality is lipid oxidation. Moringa oleifera leaves have been described as having high antioxidant content. This work investigates the effect of dietary supplementation with Moringa leaves on the antioxidant activity of seabream. Gilthead seabream specimens were divided into four groups, the control group (fed a commercial diet) and three other groups fed diets enriched with Moringa (5%, 10% and 15%). The antioxidant capacity was measured by assays of free radical scavenging (OH·, H2O2, lipoperoxyl and ABTS), Rancimat test and linoleic acid system in muscle and skin of gilthead seabream, commercial diet, enriched diet and Moringa. Finally, the polyphenol content of Moringa and the fatty acid composition of seabream fed diets with and without Moringa were determined. Results showed an increase in antioxidant activity in gilthead seabream fed with diets enriched with a higher percentage of Moringa; therefore, Moringa could be considered a functional ingredient in diets for fish bred in fish farms and. The antioxidant potential of Moringa leaves could be mainly attributed to the presence of polyphenolic compounds.
Highlights
The close relationship between food and health has led to changes in consumer habits.There is a current trend of modification in feeding of animals to obtain healthy benefits for the consumer, as well as an increase in the nutritional quality of food, without altering its sensory characteristics
Antioxidant activity was analysed in the muscle and skin samples of seabream fed for four weeks with diets supplemented with Moringa (5%, 10% and 15%) and a commercial diet
In the lipoperoxyl radical inhibition, a significant increase (p < 0.05) in activity of muscle was observed (43% inhibition) in sea bream fed with a diet supplemented with 15% Moringa
Summary
There is a current trend of modification in feeding of animals to obtain healthy benefits for the consumer, as well as an increase in the nutritional quality of food, without altering its sensory characteristics. There is a growing interest in reducing free radicals present in food that justifies the usefulness of natural antioxidants in order to improve quality, texture, colour, taste, nutritional value and increased shelf life of food. Natural antioxidants are mainly obtained from food such as fruits, vegetables, cereals, spices and traditional medicinal herbs and plants [3,4]. The Moringa (Moringa oleífera L.) is a tropical plant containing small or medium-sized perennial leaves. This plant is native to northern India and is a widely cultivated spice [5]
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