Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices
Antioxidant and antimicrobial activities of ethanolic noni leaf extract (ENLE) without and with chlorophyll removal by sedimentation method were comparatively investigated. Total chlorophyll content was reduced by 82% in the top fraction (CR-ENLE) collected after 24 h at 4 °C as compared to that of...
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| _version_ | 1831794739740934144 |
|---|---|
| author | Oladipupo Odunayo Olatunde Soottawat Benjakul Nurul Huda Bin Zhang Shanggui Deng |
| author_facet | Oladipupo Odunayo Olatunde Soottawat Benjakul Nurul Huda Bin Zhang Shanggui Deng |
| author_sort | Oladipupo Odunayo Olatunde |
| building | UMS Library |
| collection | Institutional Repository |
| content_provider | Universiti Malaysia Sabah |
| content_source | UMS Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Antioxidant and antimicrobial activities of ethanolic noni leaf extract (ENLE) without and with chlorophyll removal by sedimentation method were comparatively investigated. Total chlorophyll content was reduced by 82% in the top fraction (CR-ENLE) collected after 24 h at 4 °C as compared to that of ENLE. Antioxidant and antimicrobial activities were lower in the bottom fraction rich in chlorophyll (Chlo-ENLE) than others (P < 0.05). Based on the microbiological limit, the shelf-life of striped catfish slices pre-treated with 400 mg kg⁻¹ C-R-ENLE was extended to 9 days as compared to the 3 days recorded for the control (without pre-treatment). Slices treated with CR-ENLE had lower lipid oxidation than those treated with ENLE during refrigerated storage (P < 0.05). The sedimentation process was therefore a potential green method for producing ENLE having improved antioxidant and antimicrobial activities without green colour. It can be used as a natural additive for shelf-life extension of fish slices. |
| format | Article |
| id | my.ums.eprints-32016 |
| institution | Universiti Malaysia Sabah |
| language | en en |
| publishDate | 2021 |
| publisher | Wiley-Blackwell Publishing Ltd |
| record_format | eprints |
| spelling | my.ums.eprints-320162022-03-24T06:30:07Z https://eprints.ums.edu.my/id/eprint/32016/ Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices Oladipupo Odunayo Olatunde Soottawat Benjakul Nurul Huda Bin Zhang Shanggui Deng TX341-641 Nutrition. Foods and food supply Antioxidant and antimicrobial activities of ethanolic noni leaf extract (ENLE) without and with chlorophyll removal by sedimentation method were comparatively investigated. Total chlorophyll content was reduced by 82% in the top fraction (CR-ENLE) collected after 24 h at 4 °C as compared to that of ENLE. Antioxidant and antimicrobial activities were lower in the bottom fraction rich in chlorophyll (Chlo-ENLE) than others (P < 0.05). Based on the microbiological limit, the shelf-life of striped catfish slices pre-treated with 400 mg kg⁻¹ C-R-ENLE was extended to 9 days as compared to the 3 days recorded for the control (without pre-treatment). Slices treated with CR-ENLE had lower lipid oxidation than those treated with ENLE during refrigerated storage (P < 0.05). The sedimentation process was therefore a potential green method for producing ENLE having improved antioxidant and antimicrobial activities without green colour. It can be used as a natural additive for shelf-life extension of fish slices. Wiley-Blackwell Publishing Ltd 2021 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/32016/1/Ethanolic%20Noni%20%28Morinda%20citrifolia%20L.%29%20leaf%20extract%20dechlorophyllised%20using%20sedimentation%20process_%20Antioxidant%2C%20antibacterial%20properties%20and%20efficacy%20in%20extending%20the%20shelf-life%20of%20striped%20catfish%20slices_ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/32016/3/Ethanolic%20Noni%20%28Morinda%20citrifolia%20L.%29%20leaf%20extract%20dechlorophyllised%20using%20sedimentation%20process_%20Antioxidant%2C%20antibacterial%20properties%20and%20efficacy%20in%20extending%20the%20shelf-life%20of%20striped%20catfish%20slices.pdf Oladipupo Odunayo Olatunde and Soottawat Benjakul and Nurul Huda and Bin Zhang and Shanggui Deng (2021) Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices. International Journal of Food Science and Technology, 56. pp. 2804-2819. ISSN 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.14917?casa_token=J7sx2TSWrncAAAAA:r7WBH2r-xCsryq3pXxZn2Dexqh84QOPynWtlnRJZ1wCvhVVi6VmEfGV-VzeKtecI5KKxdWI5kWtlBFwg https://doi.org/10.1111/ijfs.14917 https://doi.org/10.1111/ijfs.14917 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Oladipupo Odunayo Olatunde Soottawat Benjakul Nurul Huda Bin Zhang Shanggui Deng Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices |
| title | Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices |
| title_full | Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices |
| title_fullStr | Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices |
| title_full_unstemmed | Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices |
| title_short | Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices |
| title_sort | ethanolic noni (morinda citrifolia l.) leaf extract dechlorophyllised using sedimentation process: antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/32016/1/Ethanolic%20Noni%20%28Morinda%20citrifolia%20L.%29%20leaf%20extract%20dechlorophyllised%20using%20sedimentation%20process_%20Antioxidant%2C%20antibacterial%20properties%20and%20efficacy%20in%20extending%20the%20shelf-life%20of%20striped%20catfish%20slices_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32016/3/Ethanolic%20Noni%20%28Morinda%20citrifolia%20L.%29%20leaf%20extract%20dechlorophyllised%20using%20sedimentation%20process_%20Antioxidant%2C%20antibacterial%20properties%20and%20efficacy%20in%20extending%20the%20shelf-life%20of%20striped%20catfish%20slices.pdf https://eprints.ums.edu.my/id/eprint/32016/ https://ifst.onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.14917?casa_token=J7sx2TSWrncAAAAA:r7WBH2r-xCsryq3pXxZn2Dexqh84QOPynWtlnRJZ1wCvhVVi6VmEfGV-VzeKtecI5KKxdWI5kWtlBFwg https://doi.org/10.1111/ijfs.14917 https://doi.org/10.1111/ijfs.14917 |
| url_provider | http://eprints.ums.edu.my/ |