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°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. © 2020 Institute of Food Science and Technology