Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

摘要

In this study, DPPH and ABTS radical scavenging capacities, reducing power, metalchelating activity, LOX inhibitory activity, and model systems of O/W emulsion andfish mince were used to evaluate the antioxidant effects of blueberry pomace crudeextracts (BPEs) and blueberry wine pomace crude extracts (BWPEs). These resultsrevealed that both BPEs and BWPEs containing abundant phenolic compound hadhigh radical scavenging activities, reducing power, metal chelating activity, and inhibitoryactivity against LOX. These two extracts could significantly retard the lipid oxidationvaluated by POV, TBARS values, and CD in O/W emulsion and fish mince. Inaddition, the levels of total and reactive sulfhydryl groups in fish mince with 2 g/kg ofBPEs added were significantly higher than those in the control (p < .05), showing anincrement of 84.22% and 154.37% after 14 days of storage, respectively. Therefore,BPEs and BWPEs could be applied in food as effective antioxidants.