Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi

Summary This work investigated the antioxidant activity and inhibitory effect of barley green powder (BGP) on the surimi lipid oxidation during frozen storage under different additive amounts. BGP was abundant in antioxidant compounds‐phenolic (1.18 ± 0.04 mg g −1 ), flavonoid (4.07 ± 0.47 mg g −1 ) and superoxide dismutase (94.73 ± 21.06 U g −1 ), with a good ability to scavenge ABTS and DPPH radicals and delay lecithin liposome oxidation. Additionally, adding BGP to surimi decreased acid value, peroxide value, conjugated diene value and thiobarbituric acid reactive substances value (~30%) of surimi during frozen storage ( P < 0.05), inhibiting surimi lipid oxidation at early phase and terminal phase. The inhibitory effect showed a concentration dependence, with an optimal addition amount of 3%. Pearson correlation analysis indicated that antioxidant activity and inhibitory effect of BGP on lipid oxidation were significantly correlated with antioxidant compounds content in BGP, suggesting that these activities may be derived from antioxidant compounds in BGP. Our results indicated the potential use of BGP as a natural antioxidant for frozen storage of surimi to delay lipid oxidation.