Shallot peel (Allium ascalonicum L.) extract, the antioxidative, antibacterial properties and fish preservation capacity

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This study aimed to extract and evaluate some properties and the capability of phenolic components from shallot (Allium ascalonicum L.) peels for usage as fish preservative. It was found that shallot peels extracted twice with 70 % ethanol solvent, within 60 minutes, at 60 oC and the ratio of solid/liquid 1/20 (g/mL) gave highest polyphenol and flavonoid yields. Total polyphenol content and total flavonoid content of the extract were 224.34±5.66 mg GAE/g DW and 255.11±4.35 mg QE/g DW, respectively.

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Nội dung Text: Shallot peel (Allium ascalonicum L.) extract, the antioxidative, antibacterial properties and fish preservation capacity

Cite this paper: Vietnam J. Chem., 2023, 61(2), 253-261 Research article DOI: 10.1002/vjch.202200147 Shallot peel (Allium ascalonicum L.) extract, the antioxidative, antibacterial properties and fish preservation capacity Phan Thi Hoang Anh1,2*, Le Thao Gia Truc1,2, Tran Thi Tuong An1,2 1 Ho Chi Minh city University of Technology (HCMUT), Ho Chi Minh City, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 70000, Viet Nam 2 Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 70000, Viet Nam Submitted August 9, 2022; Revised October 1, 2022; Accepted November 22, 2022 Abstract This study aimed to extract and evaluate some properties and the capability of phenolic components from shallot (Allium ascalonicum L.) peels for usage as fish preservative. It was found that shallot peels extracted twice with 70 % ethanol solvent, within 60 minutes, at 60 oC and the ratio of solid/liquid 1/20 (g/mL) gave highest polyphenol and flavonoid yields. Total polyphenol content and total flavonoid content of the extract were 224.34±5.66 mg GAE/g DW and 255.11±4.35 mg QE/g DW, respectively. The extract demonstrated potent DPPH scavenging capacity with IC50 value of 16.77±0.23 µg/mL and high antibacterial activities on Bacillus subtilis, Escherichia coli and Staphylococcus aureus with MIC values were 224, 160 and 224 µg/mL, respectively. Through measuring PV, TBARS values of basa catfish fillets coated with the extract suspension, it was observed that shallot peel extracts could strongly inhibit lipid oxidation. Suspension of 3 % extract displayed inhibitory capacity comparable to that of 200 ppm BHT, a commercially employed antioxidant, after 3 days in refrigerator conditions (4 °C) and up to 4 weeks in deep-freezing conditions (-18 °C). Keywords. Allium ascalonicum L., shallot peels, preservation, basa catfish. 1. INTRODUCTION that onion skin extracts also displayed potent antioxidant activity and DPPH radical quenching Shallot (Allium ascalonicum L.) is a very common capacity comparable to that of BHT. Besides, their spice worldwide, especially in Asian countries. Like antimicrobial, antifungal activity was remarkable other onion members in Allium genus, shallot bulbs against B. cereus, E. coli, P. fluorescens and fungi A. have been well-known as valuable food sources of niger, T. viride, P. cyclopyum while the extract from flavonoids with high content of quercetin, edible parts showed lower to no effects.[5] Orange isorhamnetin and their glycosides.[1] In Paola onion peels’ extract in subcritical water displayed Bonaccorsi et al. study, shallot bulbs were found to almost 4-fold radical scavenging effects compared to be the richest of two major flavonols, quercetin 3,4’- BHT and more active than BHT at 61.3 ppm in lipid diglucoside and quercetin-4’-glucoside, being nearly peroxidation suppression.[6] With all of the beneficial doubled with respect to other onion varieties.[2] components and activites, onion skin extracts have Shallot and onion bulbs have been used extensively been found to be effective as preservative supplement since ancient times not only as flavoring components, on many food models. Experiments conducted on but also because of their therapeutic properties. Daily pork meat, cooked salmon, cooked sausages and diets with onions are proved to boost the immune seasoned chicken breast meat through inspecting PV, system, provide positive impact on one’s heart and TBARS values, sample sensory properties and blood vessels, lower the incidence of cancers, cataract microbial growth have confirmed the positive formation and diseases associated with protective action of onion skin’s extract to maintain neurodegenerative disorder.[3] Every day, tons of food quality during storage.[4,7,8] shallot and onion peels are discarded to the Based on the composition similarity between environment. Recent reseaches have demonstrated shallot and onion, this work objective was to onion peels contain significantly higher concentration investigate the extracting parameters to gain extracts of flavonoids, particularly quercetin, than that in the high in phenolic constituents from shallot peels, flesh couterparts.[4,5] Albishi T et al. have reported examine some properties of the extract and the extract 253 Wiley Online Library © 2023 Vietnam Academy of Science and Technology, Hanoi & Wiley-VCH GmbH
25728288, 2023, 2, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/vjch.202200147 by Readcube (Labtiva Inc.), Wiley Online Library on [02/05/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License Vietnam Journal of Chemistry Phan Thi Hoang Anh et al. preservative effect on fish at different storage filtered, total phenolic, flavonoid content (TPC, TFC) conditions. of the extract were determined to assess the extraction efficiency and figure out the best condition. All 2. MATERIALS AND METHODS extractions were carried out in triplicate and the results were presented as means ± standard deviation (SD). 2.1. Materials, apparatus 2.3. Total Phenolic Content measurement Shallot peels were gathered from the wholesale local market during December and January. The shallot The extract’s total phenolic content (TPC) was was mostly grown in Tien Giang, Soc Trang determined using Folin-Ciocalteau assay.[9] The provinces, Vietnam. Chemicals 2,2 diphenyl-1- extracts were appropriately diluted with distilled picrylhydrazyl (DPPH), gallic acid, quercetin, Folin water so that the measurements were within the and Ciocalteau’s phenol reagent, 1,1,3,3-tetra calibration curve of 0-150 ppm gallic acid. To 100 µL methoxypropane (TMP), BHT (butylated of diluted extracts, 500 L of Folin-Ciocalteu’s hydroxytoluene) were obtained from Sigma-Aldrich. reagent and 400 L of 7.5 % Na2CO3 sodium Bacteria Escherichia coli (VTCC 12272), carbonate (7.5 %) were added and mixed. The Staphylococcus aureus (VTCC 12275), Bacillus mixture was incubated for 60 minutes at ambient subtilis (VTCC 11039) was supplied by Vietnam temperature and absorption at 760 nm was measured. Type Culture Collection. Total phenolic content was determined as gallic acid All the peels were collected at the beginning of equivalents (GAE) in milligrams per gram dry weight the research. Shallot peels were removed impurities, of shallot peels (mg GAE/g DW) using gallic acid washed and dried under ventilated atmosphere at 37 calibration curve. o C. The dry peels were grinded into pieces of ~ 1-3 mm. The whole dry materials were mixed thoroughly 2.4. Total flavonoid Content measurement (figure 1), stored in zip bags to be utilized for the entire study. Total flavonoid content (TFC) of the extract was determined by the aluminum chloride colorimetric assay[10] using quercetin as a standard. Briefly, 1 mL of 1:10 diluted extracts or standard solution of quercetin was mixed with 4 mL of distilled water followed by the addition of 0.3 mL of 5 % NaNO2 solution. After 5 minutes, 0.3 mL of 10 % AlCl3 solution was added and let to stand for another 5 Figure 1: Shallot peels minutes before 2 mL of 1 M NaOH and distilled water were added to make the final volume 10 mL. The Basa catfish (Pangasius bocourti) was obtained solution was thoroughly mixed before subjected to live from local markets. spectral analysis at 510 nm wavelength against a prepared blank (AlCl3 solution was replaced by water). The total flavonoid content was calculated based on quercetin standard curve and was expressed as milligrams of quercetin equivalents per gram of dry shallot peels (mg QE/g DW). 2.5. Evaluation of DPPH radical scavenging activity Figure 2: Basa catfish after pretreament DPPH assay was performed following the method 2.2. Examination of conditions for extracting mentioned by Sharma et al.[11] 120 l of methanol polyphenols and flavonoids from shallot peels solution of the extract and 180 l of 6 mM DPPH solution were mixed and shaken well. After 30 Shallot peels (2 g) were extracted with ethanol -water minutes standing at ambient temperature in the dark, solvent under continuous stirring with different the mixture absorbance was measured at 517 nm. The extracting parameters (ethanol concentration, potential of the extract to scavenge DPPH radicals temperature, time, solid/liquid ratio). After being was calculated as % inhibition: © 2023 Vietnam Academy of Science and Technology, Hanoi & Wiley-VCH GmbH www.vjc.wiley-vch.de 254
25728288, 2023, 2, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/vjch.202200147 by Readcube (Labtiva Inc.), Wiley Online Library on [02/05/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License Vietnam Journal of Chemistry Shallot peel (Allium ascalonicum L.) extract, … % inhibition = (Ac - As)/Ac × 100 (1) thoroughly for 1 minute. The mixture was let stand in Ac, As: Absorbance of the control (DPPH + the dark for 5 minutes before distilled water (75 mL) methanol) and reaction mixture, respectively. was mixed. The iodine formed from the oxidation was The IC50 value (concentration of the titrated by 0.01 N sodium thiosulfate (Na2S2O3) extract solution required to scavenge 50 % of the solution using starch (10 %) as an indicator. The DPPH radicals) was determined based on dose- endpoint was recognized by disappearance of the blue response curve and compared to that of vitamin C color. Iodine was produced in a manner directly (standard) and BHT, a commercial antioxidant. proportional to PV. The peroxide value (PV), which was expressed in 2.6. Antibacterial assays milliequivalents of reactive oxygen per kilogram of fish flesh sample (mEq/kg), was calculated Kirby-Bauer disk diffusion method was used to employing the following equation: evaluate the extract’s antibacterial susceptibility.[12] PV = (V−V0 ).N.1000 (2) E. coli, B. subtilis, S. aureus were grown at 37 oC in m0 NB (nutrient broth) medium for 24 h. After V, V0: volume of Na2S2O3 solution consumed for the incubation, bacterial suspension was adjusted to the sample and blank (ml), respectively; N: the molarity concentration of 106 cells/mL. Then, 50 L of the of Na2S2O3 solution; m0: sample mass (g). suspension was spread over NA (nutrient agar) surface in a plate. The agar was allowed to dry for five 2.9. TBARS (Thiobarbituric acid reactive minutes before five wells of 6 mm diameter was substances) punched. 50 L of the extract solution in ethanol TBARS, a marker for lipid peroxidation in fat foods, (concentration 20 g/ml)was transferred into each was determined following the methodology of Buege well. After 16 hours incubation of the plate was at 37 o and Aust.[14] Fish sample (3 g) was grinded with 15 C, zones of growth inhibition were recorded. The mL of distilled water. After centrifugation, the assay was conducted in triplicate with each supernatant (2 ml) was introduced into a test tube. To microorganism parallel with ethanol (the solvent) as the tube, a stock solution (5 mL) composed of 15 % a control. trichloroacetic acid (w/v), 0.375 % thiobarbituric acid MIC (Minimum Inhibitory Concentration), the (w/v) and 0.25 M HCl, was added and the mixture lowest concentration of an antimicrobial agent that was mixed thoroughly, heated for 15 minutes in prevents the visible growth of a microorganism, was boiling water until a pink color observed. After determined by broth dilution technique. rapidly cooling, flocculent precipitates were removed by centrifugation. The absorbance of the lear solution 2.7. Preservative action of the extract coating on was measured at 532 nm against a blank containing Yellowtail Catfish flesh all the reagents except for the test sample. MDA level as mg/kg fish sample was determined using a The catfish after washed, removed the skin was cut calibration curve built on 1,1,3,3-tetrametho- into fillet pieces of dimensions ~ 5 cm × 5 cm × 2 cm xypropane (TMP), an MDA precursor standard. (figure 2). To prepare the extract suspension (ES), concentrated extract (x mg) was dissolved in 1 ml of 3. RESULTS AND DISCUSSION ethanol. Next, 19 ml of distilled water was added and mixed thoroughly to produce fine suspensions of 3.1. Examination of conditions for extracting different extract contents 0.5-5 % (w/w of extract polyphenols from shallot peels dried weight/the suspension). After being dipped in the extract suspension for 30 minutes, dried for 5 Experiments shown that extracting parameters: the minutes, the fish fillets were put in a zipping plastic solvent, ethanol/water 70/30, at 60 oC, for 60 minutes bag and preserved under two temperatures: cold (3-5 o with 1/20 solid/liquid ratio, were the most efficient to C) and freezing (-18 oC). gain shallot peel extracts rich in phenolic and flavonoid compounds. At this condition, the achieved 2.8. Peroxide Value (PV) contents of total phenolics (TPC) and total flavonoids (TFC) of the extract were 224.34±5.66 mg GAE/g Peroxide value of the fish flesh during storage time DW and 255.11±4.35 mg QE/g DW, respectively. was measured according to Cox and Pearson.[13] In a Compared to other published reports, those values flask containing 1 g of the grinded fillet, chloroform were markedly higher (table 1). (5 ml) and acetic acid (10 ml) was added and mixed. From table 1, it can be observed that different Then 1 mL of saturated KI was added and stirred © 2023 Vietnam Academy of Science and Technology, Hanoi & Wiley-VCH GmbH www.vjc.wiley-vch.de 255
25728288, 2023, 2, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/vjch.202200147 by Readcube (Labtiva Inc.), Wiley Online Library on [02/05/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License Vietnam Journal of Chemistry Phan Thi Hoang Anh et al. extracting variables could affect greatly on TPC and forms: aglycon and glycoside. Water helps to dissolve TFC yields. Ethanol:H2O appeared to be a most phenolic glycosides more readily. As a result, efficient solvent for extracting phenolic, flavonoid different ethanol-water systems gave different yields components. High solvation power of ethanol due to and distribution of extracted phenolics, flavonoids. hydrogen bonding with phenolic and flavonoid OH Our preliminary experiments (figure 3a) showed that groups was obviously the major factor contributing to 70 % ethanol solvent was the most effective for this outcome. Besides, it should be reminded that polyphenol and flavonoid extraction. phenolics, flavonoids are present in plants in two a b c d Figure 3: Effect of different extraction conditions on total phenolic content and total flavonoid content Other parameters (temperature, time, solid/liquid TFC values 22.7 and 1.16 (mg QE/g DW) ratio) also demonstrated to influence significantly on respectively, which proves the effectiveness of the TPC, TFC (figures 3b, 3c, 3d). Low extraction selected extracting condition. The majority of TPC temperature, short extraction time and low (~86 %) and TFC (~92 %) was abstracted from solid/liquid ratio led to the decrease of TPC, TFC. shallot peels after first extraction and 99 % of TPC Higher temperature enhances the dissolving power, and TFC was removed from the material after second but prolonged extraction time under too high extraction. temperature may accelerate the degradation of thermolabile compounds. Solid/liquid ratio was also another important factor. Too short this ratio resulted in reducing solvent amount, which thereby leads to the decrease of the substance solubility and makes more difficulty for stirring and mixing. Compared with TPC, TFC of the extracts from different varieties of onion,[6] onion peels,[4,6,18,19] and other rich dietary sources of polyphenols,[20] it can be concluded that shallot peel is of richest and valuable sources of worthy phenolic compounds. Second and third extractions of the residue (figure Figure 4: Shallot peel extracts after first, second, 4) got TPC values 34.5 and 1.32 (mg GAE/g DW) and third extraction © 2023 Vietnam Academy of Science and Technology, Hanoi & Wiley-VCH GmbH www.vjc.wiley-vch.de 256
25728288, 2023, 2, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/vjch.202200147 by Readcube (Labtiva Inc.), Wiley Online Library on [02/05/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License Vietnam Journal of Chemistry Shallot peel (Allium ascalonicum L.) extract, … 3.2. DPPH radical scavenging assays up their decomposition. Figure 5 displays the inhibition capacity of the Oxidation reactions are of main concerns related to extract on DPPH radicals. The extract’s IC50 food deterioration during storage, which bring about (16.77±0.23 µg/ mL) was higher than that of vitamin the alteration of flavor, aroma, color, and loss of C (IC50 = 18.87±0.43 µg/ mL) and slightly lower than nutrients as well as forming harmful substances. A BHT (IC50 = 10.65±0.31 µg/ mL), which is of most common way to delay the oxidation process is to common synthetic antioxidants used as food cooperate with antioxidant additives, which help to preservatives. stop the onset of free radicals, scavenge them or speed Table 1: TPC, TFC of shallot peel extracts conducted at different conditions Time S/L ratio Extracting solvent Temp. (oC) TPCa TFCb Ref. (mins) (g/ml) EtOH:H2O = 70:30 Current 60 60 1/20 224.3 255.1 (v/v) study EtOH:H2O = 85 120 - - 27.3 [15] 50.4:49.6 (v/v) Acetone:H2O = 80:20 45 3 1/2 114.7 34.4 [16] (v/v) MeOH:H2O = 70:30 20 30 - 17.18 - [17] (v/v) a TPC (mg GAE/g DW), bTFC (mg QE/g DW). increasing recognition of the negative effects of synthetic food preservatives on health. Plant sources rich in phenolics, flavonoids have been widely reported to possess strong antimicrobial capacity.[24] The antimicrobial assay (figure 6) illustrated that ethanol solutions of the extract could effectively supress food-borne bacteria, both gram-positive (B. subtilis, S. aureus) and gram-negative (E. coli). The zone of inhibition (table 2) was in the range of 11-14.75mm. Control solutions (ethanol) under identical conditions exhibited no inhibition zone. Figure 5: DPPH scavenging activity (% inhibition vs Although lacking sufficient data on shallot peels, concentration) of onion peel extract, vitamin C, BHT many published documents have reported the same observation on ethanol extracts of onion skins.[5,6,25,26] This outcome was in agreement with high amount High flavonol content, especially quercetin and of polyphenols, especially flavonoid constituents of quercetin glycosides, was the common feature of the extract.[21] Flavonoid fraction of shallot bulbs has these two Allium sources,[1,18] which was assumed to been reported to be composed of mainly quercetin, primarily contribute to their antimicrobial capacity. isorhamnentin and their glycosides,[1] which have been extensively documented as powerful radical quenchers owing to their ability to donate phenolic hydrogen atoms and terminate free radicals.[22,23] 3.3. Antimicrobial assays a b c Along with auto-oxidation, bacterial spoilage is another most common cause of food Figure 6: Disk diffusion test (Microorganisms: poisoning. Recently, natural antimicrobial agents (a) Escherichia coli, (b) Bacillus subtilis, have drawn considerable interest due to public’s (c) Staphylococcus aureus) © 2023 Vietnam Academy of Science and Technology, Hanoi & Wiley-VCH GmbH www.vjc.wiley-vch.de 257
25728288, 2023, 2, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/vjch.202200147 by Readcube (Labtiva Inc.), Wiley Online Library on [02/05/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License Vietnam Journal of Chemistry Phan Thi Hoang Anh et al. Table 2: Antibacterial of the extract solution The oxidation of lipid in fish samples was surveyed through two indicators: PV and TBARS Zone of value. PV calculates the concentration of MIC Bacteria inhibition hydroperoxides, the primary products and TBARS (g/mL) (D, mm) determines the content of malondialdehyde (MDA), Bacillus subtilis 11.08±0.30 224 the secondary product generated from lipid Staphylococcus aureus 14.75±0.21 224 peroxidation. MDA reacts with thiobarbituric acid Escherichia coli 14.03±0.21 160 producing a pink TBA-MDA complex with an absorption maximum at 532 nm.[29] Two preservative The inhibitory action on DNA, RNA synthesis, conditions were investigated: cold (~4 oC) for 72 h the alteration of cytoplasmic membrane function by and freezing (-18 oC) for a period of 1 to 4 weeks. The disruption membrane fluidity and the interfering with fillet samples coated with the extract suspension (ES) energy metabolism were three widely established were examined in parallel with a blank sample mechanisms building their antimicrobial (uncoated sample) and a sample treated with 200 ppm potential.[27,28] BHT solution for comparison. 3.4. The extract’s preservative effect on catfish Preservative assays at ~4 oC storage condition Lipid peroxidation in fat foods is one of major Under refrigerator condition (~4 oC), PV and TBARS degradative processes leading to losses of food values of all samples increased steadily over the quality. It gives rise to the formation of unhealthy period (figure 7). However, the rising rate of extract- compounds, which results in rancid taste, undesirable treated samples was less pronounced than that of the odor and so quality deterioration. Food containing blank and the more concentrated the ES the slower large composition of polyunsaturated fatty acids the rate was. It was observed that at ES concentration (PUFA) is therefore highly vulnerable to lipid of 3 % and 5 %, the extract-coated samples shown oxidation due to the presence of multiple double protective effect comparable to that of BHT. After 24 bonds which reduces the shelf life and causes h, the PV and TBARS values of ES 3 %, ES 5 %- nutritionally depletion. In this study, basa catfish, a coated samples were almost the same with BHT- health-beneficial fish with rich content of valuable coated sample, while those values rose dramatically protein and PUFA was used as a food model to assess in the blank. After 48 h, 72 h, there was only slight the extract’s ability in suppressing lipid oxidation increase of those values on ES 3 % and ES 5 % during storage. samples compared with BHT, respectively. a b Figure 7: PV (a) and TBARS values (b) of fish samples at 4 oC up to 72 h Sensory observation remarked that after 24 h, 48 Samples with 3 % ES and BHT were still in good h, the blank sample was in dull color, smelly and looks but smelly and the firmness were diminished. mushy. The flesh incorporated with 3 % ES were a little smelly, soft but the color, texture and firmness Preservative assay at -18 oC storage condition was still good. After 72 h (figure 8), the blank fillet had bad odor, so much mushy and disintegrated. Under freezing condition (figure 9), it can be © 2023 Vietnam Academy of Science and Technology, Hanoi & Wiley-VCH GmbH www.vjc.wiley-vch.de 258
25728288, 2023, 2, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/vjch.202200147 by Readcube (Labtiva Inc.), Wiley Online Library on [02/05/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License Vietnam Journal of Chemistry Shallot peel (Allium ascalonicum L.) extract, … commented that 3 % ES exhibited potential in after four weeks was still in satisfactory state and the retarding the lipid oxidation on test samples. The 3 % coated fillets was just lightly softer than the fresh one. ES-treated samples had significantly lower PV and The shallot peel extract demonstrated to effectively TBARS values than that of the blank and comparable restrain the lipid peroxidation and extend the self-life to that of BHT. The texture, odor of the fish samples of fish flesh during storage. a b c Figure 8: Fish fillets before and after 72 h in 4 oC storage condition: (a) blank sample, (b) sampe coated with 3 % ES, (c) sample coated with 200 ppm BHT a b Figure 9: PV (a) and TBARS values (b) of fish samples at -18 oC up to 4 weeks This outcome was in consistent with other from Alahakoon et al. found that ethanol extract from published reports on onion skin. Shim et al.[30] has onion skin could assist in eliminating food microbial found that accompanying ethanol extracts of onion spoilage. Chicken breast meat treated with the extract skin could markedly slow down the raise of the PV significantly enhanced the quality of the sample under and TBARS values in pork meat after 16 days aerobic storage conditions at 4, 10 and 20 oC by storage under chilled condition. Extracts from red, lowering total aerobic bacterial counts compared to yellow onion were also reported to effectively inhibit the control.[31] the lipid oxidation in cooked salmon. After 7 days This study finding once again confirms the storage at 4 oC, TBARS values of the samples added feasibility of shallot peel extracts to be applied as natural with red and yellow onion skin decreased 68.46 % food preservative. However, still more research needed and 48.71 %, respectively, compared to the control.[4] to assess its protective action over longer period. Combining of onion peel powder (1-2 %) with cooked sausages produced from fish meat was 4. CONCLUSION demonstrated to help improve the sample sensory attributes after 4 weeks at 5 oC.[7] Moreover, a study Shallot peels were proved to be a valuable rich source © 2023 Vietnam Academy of Science and Technology, Hanoi & Wiley-VCH GmbH www.vjc.wiley-vch.de 259
25728288, 2023, 2, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/vjch.202200147 by Readcube (Labtiva Inc.), Wiley Online Library on [02/05/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License Vietnam Journal of Chemistry Phan Thi Hoang Anh et al. of phenolics, flavonoids possessing strong 1191-1203. antioxidant and antimicrobial capacity, especially 11. O. P. Sharma, T. K. Bhat. DPPH antioxidant assay effective preservative potential owing to synergistic revisited, Food Chem., 2009, 113(4),1202-1205. interaction of all those features. 12. A. W. Bauer, W. M. Kirby, J. C. Sherris, M. Tuck. Antibiotic susceptibility testing by a standardized Conflict of interest. The authors declare that there is single disk method, Am. J. Clin. Pathol., 1966, 45(4), not any interest’s conflict. 493-496. 13. C. Deyrieux, V. Pierre, B. Bruno, A. 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