Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat

Year 2022, Volume: 9 Issue: 2, 311 - 320, 31.05.2022

Zafer Ceylan , Yasemin Budama Kilinc , Azime Yılmaz , Kübra Ünal , Burak Özdenir

https://doi.org/10.18596/jotcsa.1022787

Cited By: 1

Abstract

In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid (RA). Minced salmon samples (MSs) were treated with 8.10-3 g (RAT1) and 16.10-3 g (RAT2) RA-loaded nanoparticles for 100 g MS rosmarinic acid, separately. The thiobarbituric acid (TBA) values of control (C), RAT1, and RAT2 samples stored at 4 °C were found as 2.995, 1.350, and 0.994 mg MDA/kg; respectively, after 9 days. While the initial free fatty acid (FFA) value of C samples was 2.011%, RAT1 and RAT2 were found as 2.765% and 2.494%, respectively. The 2,2,diphenylpicrylhydrazyl (DPPH) values of MSs treated with RAT1 and RAT2 were observed to be higher than that of C samples. C samples were evaluated as unfit for human consumption on the 5th day of the storage, it was revealed that but the sensory scores of MSs treated with RAT1 and RAT2 were still acceptable for human consumption.

Keywords

Nanotechnology application, nanoparticle, rosmarinic acid, salmon quality

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