Antioxidant Potential of Guava Leaf Extracts and Its Preservative Effects on the Shelf Life of the Grass Carp (Ctenopharyngodon idella) Fillets Under Refrigerated Condition | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 122, Volume 29, Issue 4, July and August 2025, Page 2261-2278 PDF (317.12 K) | ||||
| DOI: 10.21608/ejabf.2025.445732 | ||||
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| Author | ||||
| Dulal et al. | ||||
| Abstract | ||||
| The antioxidant activity of guava leaf extracts (GLE) was evaluated for their efficacy in enhancing the quality and extending the shelf life of grass carp (Ctenopharyngodon idella) fillets stored at a refrigerated temperature of 4 ± 1 °C for 16 days. The phytochemical content and antioxidant capacities of GLE were first determined, followed by periodic assessments of chemical, bacteriological, and sensory attributes in control and ethanolic GLE-treated fillets at concentrations of 1, 2, 3, and 4%. The results revealed that the absolute ethanol extracts of guava leaves contained the highest total phenolic content (170.32 mg GAE/g extract), total flavonoid content (51.98 mg QE/g extract), and antioxidant activity, significantly higher (P< 0.05) than 50% ethanol and water extracts. During the storage period, fish fillets treated with 3 and 4% GLE showed notably lower levels of pH, free fatty acids (FFA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) compared to the control and other treated groups. The highest aerobic plate count (APC) was reached on day 8 in the control group (7.24 log CFU/g), followed by the 1% (7.02 log CFU/g) and 2% GLE treatments (7.18 log CFU/g). In contrast, the 3 and 4% GLE treatments delayed microbial growth, reaching their highest APC values on day 16 (6.97 and 6.77 log CFU/g, respectively). Sensory evaluation showed that the 3 and 4% GLE-treated fillets maintained acceptable quality until day 12 of storage, whereas the control fillets were deemed unacceptable after just 4 days. Since no significant difference was found between the 3 and 4% treatments, the study suggests that 3% GLE is an effective, plant-based preservative for maintaining the quality and extending the shelf life of grass carp fillets during refrigeration. | ||||
| Keywords | ||||
| Guava leaf extracts; Antioxidant; Grass carp; Lipid oxidation; Shelf life; Refrigeration storage | ||||
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