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Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle

Author
item Albertos, Irene - Instituto Tecnológico Agrario De Castilla Y León (ITACYL)
item Martín-diana, Ana Belén - Instituto Tecnológico Agrario De Castilla Y León (ITACYL)
item Jaime, Isabel - Universidad De Burgos
item Avena Bustillos, Roberto
item Mchugh, Tara
item Rico, Daniel - Instituto Tecnológico Agrario De Castilla Y León (ITACYL)

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/11/2017
Publication Date: 7/12/2017
Citation: Albertos, I., Martín-Diana, A., Jaime, I., Avena Bustillos, R.D., Mchugh, T.H., Rico, D. 2017. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle. Journal of Food Processing and Preservation. 42:e13397. https://doi.org/10.1111/jfpp.13397.
DOI: https://doi.org/10.1111/jfpp.13397

Interpretive Summary: This study evaluated the addition of olive leaf powder (OLP) to chilled minced horse mackerel, and its potential inhibitory effect on fish oxidation. The addition of OLP increased significantly the antioxidant capacity of minced fish and correlated with the delayed lipid oxidation over storage. The effectiveness of OLP was concentration-dependent in all parameters studied. The results showed OLP as a potential natural antioxidant for fish products.

Technical Abstract: There is a growing interest in the replacement of synthetic food antioxidants by natural extracts. Olive leaf is an abundant by-product of the olive oil industry. The aim of this study was to investigate the antioxidant capacity of olive leaf powder (OLP) in chilled minced muscle. Concentrations of 0 % (control), 1.5%, 3.5% and 4.5% OLP were added to minced horse mackerel and stored at 4ºC over 3 days. OLP showed a high antioxidant capacity and fiber content. The addition of OLP increased significantly the antioxidant capacity of minced fish and correlated with the delayed lipid oxidation over storage. The effectiveness of OLP was concentration-dependent in all parameters studied. The results showed OLP as a potential natural antioxidant for fish products.