Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore
Abstract The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was dete...
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doaj-176a0583ddca4260b1aa004ebd7568372020-11-24T22:13:29ZengSpringerOpenNatural Products and Bioprospecting2192-21952192-22092017-05-017429930510.1007/s13659-017-0132-zImprovement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. MooreEuloge S. Adjou0René G. Dègnon1Edwige Dahouenon-Ahoussi2Mohamed M. Soumanou3Dominique C. K. Sohounhloue4Laboratory of Research and Study in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-CalaviLaboratory of Research and Study in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-CalaviLaboratory of Research and Study in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-CalaviLaboratory of Research and Study in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-CalaviLaboratory of Research and Study in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-CalaviAbstract The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 μL g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms.http://link.springer.com/article/10.1007/s13659-017-0132-zEssential oilPimenta racemosaGaleoides decadactylusFermented fishProcessBenin |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Euloge S. Adjou René G. Dègnon Edwige Dahouenon-Ahoussi Mohamed M. Soumanou Dominique C. K. Sohounhloue |
spellingShingle |
Euloge S. Adjou René G. Dègnon Edwige Dahouenon-Ahoussi Mohamed M. Soumanou Dominique C. K. Sohounhloue Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore Natural Products and Bioprospecting Essential oil Pimenta racemosa Galeoides decadactylus Fermented fish Process Benin |
author_facet |
Euloge S. Adjou René G. Dègnon Edwige Dahouenon-Ahoussi Mohamed M. Soumanou Dominique C. K. Sohounhloue |
author_sort |
Euloge S. Adjou |
title |
Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_short |
Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_full |
Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_fullStr |
Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_full_unstemmed |
Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
title_sort |
improvement of fermented fish flour quality using essential oil extracted from fresh leaves of pimenta racemosa (mill.) j. w. moore |
publisher |
SpringerOpen |
series |
Natural Products and Bioprospecting |
issn |
2192-2195 2192-2209 |
publishDate |
2017-05-01 |
description |
Abstract The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 μL g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms. |
topic |
Essential oil Pimenta racemosa Galeoides decadactylus Fermented fish Process Benin |
url |
http://link.springer.com/article/10.1007/s13659-017-0132-z |
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