Ethanolic guava leaf extract with different chlorophyll removal processes: Antioxidant properties and its preventive effect on lipid oxidation in Pacific white shrimp

Sedimentation process (GLE-S) or chloroform (GLE-Ch) were used for dechlorophyllisation of ethanolic guava leaf extract (EGLE). EGLE without chlorophyll removal (GLE-C) was served as control. Among all the extracts, GLE-S had the lowest chlorophyll a, chlorophyll b, and total chlorophyll contents (P < 0.05). Extraction yield was highest in GLE-C, followed by GLE-S and GLE-Ch, respectively. Total phenolic content and antioxidant properties were highest in GLE-S (P < 0.05). When Pacific white shrimp (PWS) was pre-treated with GLE-S at varying doses (0.5% and 1%), lipid oxidation products were monitored as compared to the control (CON) and those pre-treated with 1.25% sodium metabisulphite (SMS-1.25) during refrigerated storage (4 degrees C) for 12 days. Lower lipid oxidation was recorded for PWS pre-treated with GLE-S, especially at 1%. Therefore, sedimentation process, a green method, showed promising efficacy for producing EGLE free of green colour with improved antioxidant properties. The extract effectively reduced lipid oxidation in PWS during refrigerated storage.

Automated summary

The study found that ethanolic guava leaf extract treated with sedimentation process had the lowest chlorophyll content but highest total phenolic content and antioxidant properties. It effectively reduced lipid oxidation in Pacific white shrimp during refrigerated storage.