Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat
Journal of the Turkish Chemical Society, Section A: Chemistry · Mayıs 2022
YÖKSİS Kayıtları
Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat
Journal of the Turkish Chemical Society, Section A: Chemistry · 2022 TR DİZİN
DOÇENT KÜBRA ÜNAL →
Makale Bilgileri
DergiJournal of the Turkish Chemical Society, Section A: Chemistry
Yayın TarihiMayıs 2022
Cilt / Sayfa9 · 311-320
Scopus ID2-s2.0-85131597849
Erişim🔓 Açık Erişim
Özet
In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid (RA). Minced salmon samples (MSs) were treated with 8.10-3 g (RAT1) and 16.10-3 g (RAT2) RA-loaded nanoparticles for 100 g MS rosmarinic acid, separately. The thiobarbituric acid (TBA) values of control (C), RAT1, and RAT2 samples stored at 4 °C were found as 2.995, 1.350, and 0.994 mg MDA/kg; respectively, after 9 days. While the initial free fatty acid (FFA) value of C samples was 2.011%, RAT1 and RAT2 were found as 2.765% and 2.494%, respectively. The 2,2,diphenylpicrylhydrazyl (DPPH) values of MSs treated with RAT1 and RAT2 were observed to be higher than that of C samples. C samples were evaluated as unfit for human consumption on the 5th day of the storage, it was revealed that but the sensory scores of MSs treated with RAT1 and RAT2 were still acceptable for human consumption.
Yazarlar (5)
1
Zafer Ceylan
ORCID: 0000-0002-6527-4382
2
Yasemin Budama Kilinc
3
Azime Yilmaz
4
Kubra Unal
ORCID: 0000-0001-9005-6160
5
Burak Ozdemir
Anahtar Kelimeler
nanoparticle
Nanotechnology application
oxidation
rosmarinic acid
salmon quality
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Van Yüzüncü Yıl Üniversitesi
Van Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Metrikler
1
Atıf
5
Yazar
5
Anahtar Kelime