title: Lipid stability during the frozen storage of fillets from silver catfish exposed in vivo to the essential oil of Lippia alba (Mill.) NE Brown.
abstract: BACKGROUND
  Lippia alba is effective in sedating and reducing stress to fish during transportation. Because some in vitro studies have demonstrated the antioxidant activity of L. alba, we hypothesized that its use in vivo could result in antioxidant effects post mortem. Therefore, in this study we evaluated whether the essential oil of L. alba (EO) used as sedative for fish transport would increase the lipid stability of fillets from silver catfish during frozen storage.
  
  
  RESULTS
  The exposure to the EO in vivo did not affect conjugated diene values. However, EO (30 and 40 µL L(-1)) delayed the peak formation of peroxides (from the third to the sixth month of storage) and thiobarbituric reactive substances (from the ninth to the twelfth month of storage) when compared to control fillets. After exposure to 40 µL L(-1) EO the free fatty acid content was higher than for control at the start of fillet storage, with no differences among groups thereafter.
  
  
  CONCLUSIONS
  The essential oil of L. alba used as sedative in the water to transport silver catfish can delay lipid oxidation of fillets during frozen storage. Thus L. alba may be a promising source of natural active compounds for use in aquaculture and the food industry.
authors.affiliation: Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil.
authors.forename: Ana Paula L
authors.initials: AP
authors.lastname: Veeck
authors.forename: Bruna
authors.initials: B
authors.lastname: Klein
authors.forename: Lauren F
authors.initials: LF
authors.lastname: Ferreira
authors.forename: Alexssandro G
authors.initials: AG
authors.lastname: Becker
authors.forename: Clarissa G
authors.initials: CG
authors.lastname: Heldwein
authors.forename: Berta M
authors.initials: BM
authors.lastname: Heinzmann
authors.forename: Bernardo
authors.initials: B
authors.lastname: Baldisserotto
authors.forename: Tatiana
authors.initials: T
authors.lastname: Emanuelli
mesh_terms: D000818:Animals; D000975:Antioxidants; D017756:Aquaculture / Q000379:methods; D002397:Catfishes; D005230:Fatty Acids, Nonesterified / Q000378:metabolism; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D005615:Freezing; D006801:Humans; D006993:Hypnotics and Sedatives; D050356:Lipid Metabolism; D015227:Lipid Peroxidation; D032411:Lippia / Q000737:chemistry*; D009822:Oils, Volatile; D010545:Peroxides / Q000378:metabolism; D010936:Plant Extracts; D017747:Seafood / Q000032:analysis*; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism; D014186:Transportation
chemical_list: D000975:Antioxidants; D005230:Fatty Acids, Nonesterified; D006993:Hypnotics and Sedatives; D009822:Oils, Volatile; D010545:Peroxides; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances