Inhibitory Effect of Selected Spice and Fruit Seed Extracts on Lipid Oxidation in Fish Oil and Their Radical Scavenging and Antimicrobial Properties

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dc.contributor.advisorYu, Lianglien_US
dc.contributor.authorLuther, Marla Westen_US
dc.contributor.departmentFood Scienceen_US
dc.contributor.publisherDigital Repository at the University of Marylanden_US
dc.contributor.publisherUniversity of Maryland (College Park, Md.)en_US
dc.date.accessioned2006-11-01T06:31:31Z
dc.date.available2006-11-01T06:31:31Z
dc.date.issued2006-09-27en_US
dc.description.abstractEthanol extracts of cumun-3 parsley, black currant, green river parsley, Chardonnay grape, Pinot noir grape and black raspberry seed flours and cranberry seed meal were evaluated for their capacity to suppress lipid oxidation, preserve fatty acids, inhibit microbial growth, and scavenge DPPH and peroxyl radicals (ORAC), and total phenolic content (TPC). All tested extracts suppressed lipid oxidation in fish oil. At a concentration range of 2.6-5.3 mg flour or meal equivalents/mL all extracts exhibited antibacterial activity against Escherichia coli and Listeria monocytogenes, except cumun-3 and green river parsley against L. monocytogenes. All tested seed flour and meal extracts exhibited DPPH radical quenching activity. Chardonnay exhibited the strongest ORAC of 663 µmol TE/g and highest TPC of 99 mg GAE/g seed flour. The data from this study suggest the potential of developing natural food preservatives from these seed flours and meal for improving food stability, quality, safety and consumer acceptance.en_US
dc.format.extent2506415 bytes
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/1903/3971
dc.language.isoen_US
dc.subject.pqcontrolledAgriculture, Food Science and Technologyen_US
dc.subject.pqcontrolledAgriculture, Food Science and Technologyen_US
dc.subject.pquncontrolledlipid oxidationen_US
dc.subject.pquncontrolledfood preservativeen_US
dc.subject.pquncontrolledantioxidanten_US
dc.subject.pquncontrolledseed mealen_US
dc.subject.pquncontrolledfish oilen_US
dc.subject.pquncontrolledantimicrobialen_US
dc.titleInhibitory Effect of Selected Spice and Fruit Seed Extracts on Lipid Oxidation in Fish Oil and Their Radical Scavenging and Antimicrobial Propertiesen_US
dc.typeThesisen_US

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