Potential of Liquid Smoke from Corn Cobs as an Antioxidant Source in Mackerel Preservation

Windi Bukani; Ishak Isa; La Ode Aman; Hendri Iyabu; Erni Mohamad; Wiwin Rewini Kunusa

doi:10.18535/ijsrm/v12i09c01

Abstract

This study aims to determine the antioxidant potential contained in liquid smoke using the DPPH method, as well as the effects of the concentration and soaking duration of liquid smoke from corn cobs on phenol content, moisture content, and organoleptic testing. The study first tested the antioxidant activity of liquid smoke from corn cobs by measuring the 50% Inhibition Concentration (IC50) value. Subsequently, liquid smoke was used at various concentrations (0%, 5%, 7%, and 10%) with a 60-minute soaking time, and a 7-day storage period was followed by testing for phenol content, moisture content, and organoleptic properties. Data analysis was performed using SPSS.26 with ANOVA testing. The results showed an IC50 value of 11.642 ppm in the antioxidant test of liquid smoke, indicating its effectiveness in neutralizing free radicals. The addition of liquid smoke to mackerel with different concentration variations affected phenol content, moisture content, and organoleptic properties. The optimal concentration of liquid smoke for use as a fish preservative is 10%

Keywords

Liquid SmokeAntioxidantsMackerelCorn Cobs

References

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[refR-2] X. Xin, K. Dell, I.A. Udugama, B.R. Young, S. Baroutian, "Transforming biomass pyrolysis technologies to produce liquid smoke food flavouring,” Journal of Cleaner Production, 294, 2020.Google Scholar ↗

[refR-3] Sriharti, A. Indriati, R. Saparita, "Utilization of liquid smoke corn cobs for germination tomato (Solanum lycopersicum) seeds," IOP Conference Series: Earth and Environmental Science, 462(1), pp. 1-9, 2020.Google Scholar ↗

[refR-4] R.I. Pratama, I. Rostini, Y. Andriani, "Volatile Flavor Components and Amino Acid Profile of Steamed Indian Mackerel (Rastrelliger sp.)," Asian Journal of Fisheries and Aquatic Research, 24(1), pp. 20–26, 2023.Google Scholar ↗

[refR-5] H.J. Kizenga, F. Jebri, Y. Shaghude, D.E. Raitsos, M. Srokosz, Z.L. Jacobs, F. Nencioli, M. Shalli, M.S Kyewalyanga, E. Popova, "Variability of mackerel fish catch and remotely-sensed biophysical controls in the eastern Pemba Channel," Ocean and Coastal Management, 207, pp. 1–12, 2021.Google Scholar ↗

[refR-6] İ. Gulcin, "Antioxidants and antioxidant methods: an updated overview," Archives of Toxicology. 94(3), pp. 651-715, 2020.Google Scholar ↗

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[refR-9] F. Ali, L. Cundari, S. Miskah, H. Prasetyo, "Effect of Variations Concentration and pH of Liquid Smoke in the Immersion With Various Types of Fish," Proceedings of the 4th Forum in Research, Science, and Technology, 7, pp. 328–338, 2021.Google Scholar ↗

[refR-10] Z. Zeng, X. Tian, Y. Wang, X. Cui, Q. Zhang, L. Dai, Y. Liu, R. Zou, J. Chen, J. Liu, R. Ruan, "Microwave-assisted catalytic pyrolysis of corn cobs with Fe-modified Choerospondias axillaris seed-based biochar catalyst for phenol-rich bio-oil," Journal of Analytical and Applied Pyrolysis, 159, pp. 1–8, 2021.Google Scholar ↗

[refR-11] S. Andriyono, M.J. Alam, L. Sulmartiwi, A.S. Mubarak, H. Pramono, Suciyono, G.R.A. Kartika, A.H.W. Sari, S.P. Sektiana, "The diversity of Carangidae (Carangiformes) was revealed by DNA barcoding collected from the traditional fish markets in Java and Bali, Indonesia," Biodiversitas Journal of Biological Diversity, 23(6), pp. 2799-2806, 2022.Google Scholar ↗

[refR-12] Z. Zhang, Y. Sun, S. Sang, L. Jia, C. Ou, "Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges," Foods, 11(13), pp. 1–20, 2022.Google Scholar ↗

[refR-13] P. Chaudhary, P. Janmeda, A.O. Docea, B. Yeskaliyeva, A.F. A. Razis, B. Modu, D. Calina, J. Sharifi-Rad, J, "Oxidative stress, free radicals and antioxidants: potential crosstalk in the pathophysiology of human diseases," Frontiers in Chemistry, 11, pp. 1–24, 2023.Google Scholar ↗

[refR-14] R.A. Pratiwi, A.B.D. Nandiyanto, A. Bayu, D. Nandiyanto, "Indonesian Journal of Educational Research and Technology How to Read and Interpret UV-VIS Spectrophotometric Results in Determining the Structure of Chemical Compounds," Indonesian Journal of Educational Research and Technology, 2(1), pp. 1–20, 2022.Google Scholar ↗

[refR-15] S. Chavoshizadeh, S. Pirsa, F. Mohtarami, ”Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date," European Journal of Lipid Science and Technology, pp. 1–12, 2020.Google Scholar ↗

[refR-16] H. M.A. El-Lateef, T. El-Dabea, M.M. Khalaf, A.M. Abu-Dief, "Recent Overview of Potent Antioxidant Activity of Coordination Compounds," Antioxidants, 12(2), pp. 1–36, 2023.Google Scholar ↗

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[refR-18] Ç. Pınarl, F. Tarlak, "Microorganisms Responsible for Deterioration of Food Products," Carpathian Journal of Food Science and Technology, 14(4), pp. 201–215, 2022.Google Scholar ↗

[refR-19] M. Angelovič, K. Krištof, J. Jobbágy, P. Findura, M. Križan. "The effect of conditions and storage time on course of moisture and temperature of maize grains," BIO Web of Conferences, 10, pp. 1–6, 2018. https://doi.org/10.1051/bioconf/20181002001.DOI ↗Google Scholar ↗

[refR-20] Z. Song, Y. Cao, Y. Zhang, Z. Zhang, X. Shi, W. Zhang, P. Wen, "Effects of storage methods on the microbial community and quality of Sichuan smoked bacon," Lwt - Food Science And Technology, 158, pp. 1–11, 2022.Google Scholar ↗

[refR-21] Y. Liu, Y. Huang, Z. Wang, S. Cai, B. Zhu, X. Dong, "Recent advances in fishy odour in aquatic fish products, from formation to control," International Journal of Food Science and Technology, 56(10), pp. 1–25. (2021).Google Scholar ↗

[refR-22] M. Rinto, Nur, J. Kore, N. Saibi, I. Wahab, "The Effect of the Use of Type of Wood on the Appearance and Flavor of Smoked Skipjack," East Asian Journal of Multidisciplinary Research, 2(1), pp. 167–176, 2023.Google Scholar ↗

[refR-23] X. Xie, X. Zhai, M. Chen, Q. Li, Y. Huang, L. Zhao, Q. Wang, L. Lin, "Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets," Aquaculture and Fisheries, 8, pp. 626–633, 2023.Google Scholar ↗