摘要：The aim of this study was to use apple peel extract (APE) as antioxidant for inhibition of lipid and protein oxidation in rainbow trout ( Oncorhynchus mykiss ) mince during refrigerated storage. Apple peel extract had high 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobios-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and hydroxyl radical scavenging activity and ferric reducing antioxidant power (FRAP) comparable to ascorbic acid. Lipid oxidation was effectively inhibited in mince during 96 h of refrigerated storage as indicated by significantly lower peroxides and thiobarbituric acid-reactive substances (TBARS) ( P < 0.05) compared to control. APE could reduce protein oxidation as evidenced by lower protein carbonyls and higher total sulfhydryl group content ( P < 0.05) compared to control. This was coincidental with higher polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA)/palmitic acid (C16:0) ratio in mince with added apple peel extract, especially at 20 mg of gallic acid equivalent/kg mince. Apple peel extract retarded fish mince lipid and protein oxidation during refrigerated storage and might be considered as natural antioxidant in rainbow trout mince.
