Antioxidant Capacity in Tilapia Fillets Enriched with Extract of Acerola Fruit Residue

Fabiana Carbonera,Sheisa C Sargi,Sylvio V Palombini,Thiago Claus,Swami A Maruyama,Paula F Montanher,Jesuí V Visentainer,Makoto Matsushita,Hevelyse M C Santos

doi:10.5935/0103-5053.20140101

Abstract

This work evaluated the effect of supplementation with ethanolic extract of acerola fruit residue (EEAR) on the antioxidant capacity of tilapia fillets over a period of 60 days. Different methodologies were used following the QUENCHER procedure, and the hydrophilic and lipophilic fractions of the oxygen radical absorbance capacity (ORACFL) assay were analysed. The fatty acid composition was also evaluated, as high concentrations of linoleic and oleic acids were observed in the fillets, as well as satisfactory polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) ratios. The highest antioxidant capacities in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays (1778.87 and 4892.77 µmol Trolox equivalent antioxidant capacity (TEAC) g-1, respectively) were found at 15 days, and these trials showed the highest correlation coefficient (R = 0.9388). The ORACFL assay indicated that the hydrophilic fraction is the largest contributor to the total antioxidant capacity (TAC). Thus, the significant increase observed in antioxidant capacity makes supplementation with EEAR a potent tool in the elevation of the antioxidant capacity of tilapia fillets.

Highlights

The Nile tilapia (Oreochromis niloticus), originally from Africa, is the most common freshwater fish grown in aquaculture systems in Brazil,[1] accounting for approximately 40% of the total national production in this modality.[2]
Given the important role that antioxidants play in the human body along with the scarcity of studies employing total antioxidant capacity determination in meat products, this work aimed to evaluate the effect of supplementation with extract of acerola fruit residue in the antioxidant capacity of tilapia fillets for a period of 60 days, taking into account the different mechanisms and reaction conditions of the distinct employed assays in the results interpretation, and assess the fatty acid composition
No significant difference (p > 0.05) could be observed between the concentrations of the different fatty acids in the diets, possibly due to the fact that the lipid source used in both formulations was the sunflower oil

Summary

Introduction

The Nile tilapia (Oreochromis niloticus), originally from Africa, is the most common freshwater fish grown in aquaculture systems in Brazil,[1] accounting for approximately 40% of the total national production in this modality.[2] At the global level, tilapia is ranked fourth in Freshwater fish such as tilapia show low concentrations in α-linolenic acid (LNA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, 22:6n-3) and other polyunsaturated omega-3 fatty acids (PUFA n-3).[4,5] The intake of these PUFA (n-3) is related to decreased rates of blood cholesterol, as well as with the reduction of cardiovascular diseases, psoriasis, arthritis, and cancer.[5,6]

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Results

Conclusion