Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product

Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product

Since synthetic antioxidants have been questioned for their potential carcinogenic and teratogenic effects, interest has grown in aquaculture for alternatives of natural antioxidants used in diets. This study analyzed antioxidant properties of a diet for tilapia with the inclusion an avocado by-prod...

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Autores principales: Jiménez-Ruíz, Edgar Iván, Rodríguez-Carpena, Javier Germán, Hernández-Ortega, Gabriela Poleth, Sumaya-Martínez, María Teresa, Balois-Morales, Rosendo, Sánchez-Herrera, Leticia Mónica, Peraza-Gómez, Viridiana P
Formato: Online
Lenguaje:eng
Publicado: Universidad de Sonora 2019
Acceso en línea:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1053
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spelling biotecnia-article-10532022-05-31T17:21:11Z Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product Jiménez-Ruíz, Edgar Iván Rodríguez-Carpena, Javier Germán Hernández-Ortega, Gabriela Poleth Sumaya-Martínez, María Teresa Balois-Morales, Rosendo Sánchez-Herrera, Leticia Mónica Peraza-Gómez, Viridiana P avocado paste by-product antioxidant properties diet tilapia Since synthetic antioxidants have been questioned for their potential carcinogenic and teratogenic effects, interest has grown in aquaculture for alternatives of natural antioxidants used in diets. This study analyzed antioxidant properties of a diet for tilapia with the inclusion an avocado by-product (AP) paste. Avocado seed, skin and pulp, despite their proven antioxidant capacity, represent a great amount of waste in Mexico. We included four diets in this study: base diet 0 (BD), 10 (D10), 20 (D20) and 30 % (D30) of AP inclusion, and a commercial diet (CD) for comparison. The antioxidant activity was assessed by free-radical techniques, such as 1,1-diphenyl-2-pricrylhydrazil (DPPH•), 2,2’-azino-bis (3-ethylben zthiazoline-6-sulfonic acid (ABTS•+), iron ion (Fe III) and concentration of total phenolic compounds (TPC). An increasing pattern was observed both in antioxidant activity and TPC as the level of AP inclusion increased. In some determinations, CD showed the highest levels, which were attributed to the synthetic antioxidants added and undeclared in these formulations. Therefore, AP was considered a good option for its inclusion in aquaculture diets because of its antioxidant properties and the added value granted with its use. Universidad de Sonora 2019-07-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/1053 10.18633/biotecnia.v21i3.1053 Biotecnia; Vol. 21 No. 3 (2019): Septiembre-Diciembre; 163-169 Biotecnia; Vol. 21 Núm. 3 (2019): Septiembre-Diciembre; 163-169 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1053/356 Derechos de autor 2019 Biotecnia
institution Biotecnia
collection OJS
language eng
format Online
author Jiménez-Ruíz, Edgar Iván
Rodríguez-Carpena, Javier Germán
Hernández-Ortega, Gabriela Poleth
Sumaya-Martínez, María Teresa
Balois-Morales, Rosendo
Sánchez-Herrera, Leticia Mónica
Peraza-Gómez, Viridiana P
spellingShingle Jiménez-Ruíz, Edgar Iván
Rodríguez-Carpena, Javier Germán
Hernández-Ortega, Gabriela Poleth
Sumaya-Martínez, María Teresa
Balois-Morales, Rosendo
Sánchez-Herrera, Leticia Mónica
Peraza-Gómez, Viridiana P
Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product
author_facet Jiménez-Ruíz, Edgar Iván
Rodríguez-Carpena, Javier Germán
Hernández-Ortega, Gabriela Poleth
Sumaya-Martínez, María Teresa
Balois-Morales, Rosendo
Sánchez-Herrera, Leticia Mónica
Peraza-Gómez, Viridiana P
author_sort Jiménez-Ruíz, Edgar Iván
title Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product
title_short Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product
title_full Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product
title_fullStr Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product
title_full_unstemmed Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product
title_sort antioxidant properties of a tilapia (oreochromis niloticus) diet with the inclusion of avocado by-product
description Since synthetic antioxidants have been questioned for their potential carcinogenic and teratogenic effects, interest has grown in aquaculture for alternatives of natural antioxidants used in diets. This study analyzed antioxidant properties of a diet for tilapia with the inclusion an avocado by-product (AP) paste. Avocado seed, skin and pulp, despite their proven antioxidant capacity, represent a great amount of waste in Mexico. We included four diets in this study: base diet 0 (BD), 10 (D10), 20 (D20) and 30 % (D30) of AP inclusion, and a commercial diet (CD) for comparison. The antioxidant activity was assessed by free-radical techniques, such as 1,1-diphenyl-2-pricrylhydrazil (DPPH•), 2,2’-azino-bis (3-ethylben zthiazoline-6-sulfonic acid (ABTS•+), iron ion (Fe III) and concentration of total phenolic compounds (TPC). An increasing pattern was observed both in antioxidant activity and TPC as the level of AP inclusion increased. In some determinations, CD showed the highest levels, which were attributed to the synthetic antioxidants added and undeclared in these formulations. Therefore, AP was considered a good option for its inclusion in aquaculture diets because of its antioxidant properties and the added value granted with its use.
publisher Universidad de Sonora
publishDate 2019
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/1053
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