Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

Sajid Maqsood, Soottawat Benjakul, Aisha Abushelaibi, Asifa Alam

    Research output: Contribution to journalArticlepeer-review

    170 Citations (Scopus)

    Abstract

    Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the development of off-flavor as well as lowering of nutritive value, can be retarded by incorporation of additives having antioxidative properties. The use of synthetic antioxidants has long been practiced in retarding lipid oxidation. However, due to the potential health concerns of synthetic antioxidants, polyphenolic compounds, which are found in different plants and their manufactured by-products, have been used as an alternative natural antioxidants to retard lipid oxidation in different seafood systems. Both pure phenolic compounds and crude plant phenolic extracts have been successfully used in delaying oxidation in fish muscle, fish oil, and fish oil-in-water emulsions. This article reviews in detail the phenolic antioxidants and their natural sources as well as focuses on the role of pure phenolic compounds and crude plant phenolic extracts on the prevention of lipid oxidation in different seafood systems.

    Original languageEnglish
    Pages (from-to)1125-1140
    Number of pages16
    JournalComprehensive Reviews in Food Science and Food Safety
    Volume13
    Issue number6
    DOIs
    Publication statusPublished - Nov 1 2014

    Keywords

    • Fish mince
    • Fish oil
    • Lipid oxidation
    • Oil-in-water emulsion
    • Phenolic compounds
    • Plant extracts

    ASJC Scopus subject areas

    • Food Science

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