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Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore
The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer Singapore
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5507808/ https://www.ncbi.nlm.nih.gov/pubmed/28540643 http://dx.doi.org/10.1007/s13659-017-0132-z |
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author | Adjou, Euloge S. Dègnon, René G. Dahouenon-Ahoussi, Edwige Soumanou, Mohamed M. Sohounhloue, Dominique C. K. |
author_facet | Adjou, Euloge S. Dègnon, René G. Dahouenon-Ahoussi, Edwige Soumanou, Mohamed M. Sohounhloue, Dominique C. K. |
author_sort | Adjou, Euloge S. |
collection | PubMed |
description | The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 μL g(−1)) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms. |
format | Online Article Text |
id | pubmed-5507808 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Springer Singapore |
record_format | MEDLINE/PubMed |
spelling | pubmed-55078082017-07-27 Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore Adjou, Euloge S. Dègnon, René G. Dahouenon-Ahoussi, Edwige Soumanou, Mohamed M. Sohounhloue, Dominique C. K. Nat Prod Bioprospect Original Article The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 μL g(−1)) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms. Springer Singapore 2017-05-24 /pmc/articles/PMC5507808/ /pubmed/28540643 http://dx.doi.org/10.1007/s13659-017-0132-z Text en © The Author(s) 2017 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. |
spellingShingle | Original Article Adjou, Euloge S. Dègnon, René G. Dahouenon-Ahoussi, Edwige Soumanou, Mohamed M. Sohounhloue, Dominique C. K. Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title | Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_full | Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_fullStr | Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_full_unstemmed | Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_short | Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_sort | improvement of fermented fish flour quality using essential oil extracted from fresh leaves of pimenta racemosa (mill.) j. w. moore |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5507808/ https://www.ncbi.nlm.nih.gov/pubmed/28540643 http://dx.doi.org/10.1007/s13659-017-0132-z |
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