Evaluation of the biological activity of onion skin extract (Allium cepa L.) and its preservative effect on fish paste
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Abstract
The study aimed to determine the antioxidant and antibacterial activities of onion peel extract and evaluate the cold preservation effect (4±1oC) of onion skin extract on minced fish paste. The results showed that onion peel extract had a total polyphenol content of 467 ± 1,66 mg GAE/g, showing antioxidant activities as demonstrated by in vitro antioxidant assay. For the antibacterial activity of onion skin extract, the MIC value recorded for Edwardsiella ictaluri strain was 500 µg/mL, while the values were 1000 µg/mL for all three strains Staphylococcus aureus, Vibrio parahaemolyticus, Vibrio cholerae. The chilled preservation effect of minced fish paste due to the antioxidant and antibacterial properties of onion peel extract was demonstrated. Samples supplemented with onion peel extract at concentrations of 500 and 1000 µg/g showed the inhibition of lipid oxidation compared to both untreated samples (day 8) and those treated with 27 µg/g of extract (day 20). For psychrophilic bacteria load, the samples with 500 and 1000 µg/g were statistically different from the sample without extract supplementation starting from day 4.
Tóm tắt
Nghiên cứu được thực hiện nhằm xác định hoạt tính chống oxy hóa và kháng khuẩn của cao chiết vỏ hành tây và đánh giá hiệu quả bảo quản lạnh (4±1oC) của cao chiết đối với paste cá. Kết quả cho thấy, cao chiết vỏ hành tây có hàm lượng polyphenol tổng là 467 mg GAE/g, thể hiện hoạt tính chống oxy hóa thông qua khảo sát hoạt tính kháng oxy hóa in vitro. Đối với hoạt tính kháng khuẩn của chiết xuất vỏ hành tây, giá trị MIC được ghi nhận với dòng vi khuẩn Edwardsiella ictaluri là 500 µg/mL, trong khi giá trị này là 1000 µg/mL cho cả ba dòng Staphylococcus aureus, Vibrio parahaemolyticus, Vibrio cholerae. Hiệu quả bảo quản lạnh paste cá xay nghiền nhờ vào đặc tính chống oxy hóa và kháng khuẩn của cao chiết vỏ hành tây đã được chứng minh. Khi cá được bổ sung cao chiết vỏ hành tây tại nồng độ 500 và 1000 µg/g, sự kìm hãm oxy hóa lipid so với mẫu không bổ sung cao chiết ở ngày 8 và với mẫu có bổ sung cao chiết 27 µg/g tại ngày 20 được thể hiện rõ. Về mật số vi khuẩn ưa lạnh, nghiệm thức bổ sung cao chiết 500 và 1000 µg/g khác biệt đáng kể (p<0,05) so với mẫu đối chứng (không bổ sung cao chiết) từ ngày thứ 4.
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