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The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

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Abstract

Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.

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Change history

  • 02 January 2020

    The original version of this article unfortunately contained some mistakes.

  • 02 January 2020

    The original version of this article unfortunately contained some mistakes.

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Funding

This study was supported by the Nature Science Foundation of China (No. 31772047), the Fundamental Research Funds for the Central universities (No. 2662019PY031), and the China Agriculture Research System (CARS-45-27).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, People’s Republic of China

    Qiongju Cao, Hongying Du, Yuan Huang, Yang Hu, Juan You, Ru Liu & Shanbai Xiong

  2. National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, 430070, Hubei, People’s Republic of China

    Hongying Du, Yang Hu, Juan You, Ru Liu & Shanbai Xiong

  3. School of Human and Social Sciences, University of West London, TW89GA, Middlesex, UK

    Anne Manyande

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  1. Qiongju Cao
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  3. Yuan Huang
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Correspondence to Hongying Du.

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Cao, Q., Du, H., Huang, Y. et al. The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage. Food Bioprocess Technol 12, 2050–2061 (2019). https://doi.org/10.1007/s11947-019-02365-0

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