The effects of Zataria multiflora on inhibition of polyphenoloxidase and melanosis formation in shrimp (Litopenaeus vannamei)

Document Type : Research Paper

Authors

Abstract

Shrimp melanosis (black spot) is an important surface discoloration caused by polyphenol oxidase (tyrosinase) enzyme, which oxidizes phenols and leads to insoluble black pigments, the melanins. Sulphiting agents are widely used as melanosis inhibitors; but, the hazards related to sulphated foods, such as allergic reactions and severe disorders in asthmatic patients have created a necessity to find the effective natural alternatives. The current study was accomplished to assay the in vitro antityrosinase effect of Z. multiflora EO as well as its capability to retard the melanosis formation in shrimp during iced storage. According to GC/MS results, carvacrol, thymol and p-cymene were the major components of Z.multiflora EO, representing 50.8, 14.4 and 10.6, respectively. DPPH radical scavenging activity of EO was 0.8±0.02 mg/ml and 63.2% of tyrosinase activity decreased when EO with a concentration of 0.25% was applied. Furthermore, it has been observed that immersing the shrimps in1% EO aqueous suspensionretarded themelanosis formation in shrimp during 10 days of iced storage. It can be concluded that Z. multiflora EO could be used as an effective natural processing aid to increase the shrimp shelf-life during iced storage.
 
 

Keywords

References

کریمی ع.، 1386. اهمیت و ارزش غذایی میگو در امنیت غذایی و سلامت جامعه،1390 ،www.shilat.com.
ماجدی م.، 1383. کنترل کیفی آبزیان و فراورده های تبدیلی آن، تهران، انتشارات آذرگان، صفحات 103-101.
مؤیدی، م.؛ گلمکانی، م.ت. و موحد، س.، 1392. بررسی خصوصیات اسانس پوست واریته های مختلف لیموترش خارگی (Citrus limon) استخراج شده به روش تقطیر با آب. مجله علوم غذایی و تغذیه، 88-75 ،(1)11.
Chang C.T., Chang W.L., Hsu J.C., Shih Y. and Chou S.T., 2013. Chemical composition and tyrosinase inhibitory activity of Cinnamomum cassia essential oil. BotanicalStudies, 54, 10-17.
Chen J.S., Wei C.I., Rolle R.S., Otwell W.S., Balaban M.O. and Marshall M.R., 1991. Inhibitory effect of kojic acid on some plant and crustacea polyphenoloxidases. Journal of Agricultural and Food Chemistry, 39, 1396–1401.
Chen Q.X., Song K.K., Qiu L., Liu X.D., Huang H.and Guo H.Y., 2005. Inhibitory effects on mushroom tyrosinase by p-alkoxybenzoic acids. Journal of Food Chemistry, 91, 269–274.
Furneri P.M., Marino A., Saija A., Uccella N. and Bisignano G., 2002. In vitro antimycoplasmal activity of oleuropein. International Journal of Antimicrobial Agents, 20, 293-296.
Gandomi H., Misaghi A., Akhondzadeh Basti A., Bokaei S., Khosravi A., Abbasifar A. and Jebelli Javan, A., 2009. Effect of Zataria multiflora Boiss essential oil on growth and aflatoxin formation by Aspergillus flavusin culture media and cheese. Food and Chemical Toxicology, 47, 2397–2400.
Gokoglu N. and Yerlikaya P., 2008. Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris). International Journal of Food Science and Technology, 43, 1004–1008.
Golmakani M. and Rezaei K., 2008. Microwave-assisted hydrodistillation of essential oil from Zataria multiflora Boiss. European Journal of Lipid Science and Technology, 110, 448-454.
Kim J., Marshall M.R. and Wei C., 2000. Polyphenoloxidase. In:  Haard NF, Simpson BK (Eds.) Seafood enzyme utilization and influence on postharvest seafood quality (pp. 271–315). New York: Marcel Dekker.
Kostaki M., Giatrakou V., Savvaidis I.N. and Kontominas M.G., 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aqua cultured sea bass (Dicentrarchus labrax) fillets. Journal of Food Microbiology, 26, 475-82.
Kubo I. and Kinst-Hori I., 1998a. Tyrosinase inhibitors from cumin. Journal of Agricultural and Food Chemistry, 46, 5338−5341.
Kubo I. and Kinst-Hori I., 1998b. Tyrosinase Inhibitors from Anise Oil. Journal of Agricultural and Food Chemistry, 46, 1268−1271.
Matsuura R., Ukeda H. and Savwamura M., 2006. Tyrosinase inhibitory activity of citrus essential oils. Journal of Agriculture and Food Chemistry, 54, 2309−2313.
Miliauskas G., Van Beek T.A., De Waard P., Venskutonis R.P. and Sudholter E.J.R., 2005. Identification of radical scavenging compounds in Rhaponticum carthamoides by means of LC-DAD-SPE-NMR. Journal of Natural Product, 68, 168-172.
Montero P., Lopez-Caballero M.E. and Perez-Mateos M., 2001. The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). Journal of Food Science, 66, 1201–1206.
Nirmal N.P. and Benjakul S., 2011. Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International Journal of Food Microbiology, 149, 247–253.
Nirmal N.P. and Benjakul S., 2009. Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chemistry, 116, 323–331.
Ramírez E.C., Whitaker J.R. and Virador V.M., 2003. Polyphenol oxidase. In: Whitaker JR, Voragen AGJ, Wong DWS (Eds.) Handbook of food enzymology (pp. 509–523). New York: Marcel Decker Inc.
Sharififar F., Moshafi M.H., Mansouri S.H., Khodashenas M. and Khoshnoodi M., 2007. In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methanol extract of endemic Zataria multiflora Boiss. Food Control, 18, 800–805.
Son S.M., Moon K.D. and Lee C.Y., 2000. Kinetic study of oxalic acid inhibition on enzymatic browning. Journal of Agricultural and Food Chemistry, 48,2071–2074.
Taoukis P.S., Labuza T.P., Lillemo J.H. and Lin S.W., 1990. Inhibition of shrimp melanosis (black spot) by ficin. Lebensmittel-Wissenschaft and Technologie, 23, 52–54.
Ultee, A., Gorris, L.G. and Smit, E.J., 1998. Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus. Journal of Applied Microbiology, 85, 211–218.
Zangiabadi M., Sahari M.A., Barzegar M. and Naghdi Badi H., 2012. Zataria multiflora and Bunium persicum essential oils as two natural antioxidants. Journal of Medicinal Plants, 1(41), 8-21
 Zheng Z.P., Cheng K.W., Chao J., Wu J. and Wang M., 2008. Tyrosinase inhibitors from paper mulberry (Broussonetia papyrifera). Food Chemistry, 106, 529–535.
 
 
 
 
Iranian Scientific Fisheries Journal
Volume 23, Issue 3 - Serial Number 3
September and October 2014
Pages 109-118

Files

Share

How to cite

Statistics