Hop (Humulus lupulus) leaves as a functional ingredient to mitigate lipid oxidation and preserve PUFAs in rough scad patties

Abstract

Fish products are rich in essential nutrients, especially polyunsaturated fatty acids (PUFAs), prone to lipid oxidation. This study explores hop (Humulus lupulus) leaves, a byproduct of the brewing industry, as a natural antioxidant in rough scad patties during storage conditions. Raw and cooked patties formulated with and without hop leaves or hop leaf extract were evaluated for macronutrient composition, fatty acid profile, amino acid content, phenolic compound content, and lipid peroxidation. The incorporation of hop leaves extract into raw patties resulted in a significant increase in phenolic compound content and antioxidant capacity. The protective properties of the extract were maintained in cooked patties, demonstrating its potential to preserve the nutritional value of PUFAs against lipid peroxidation. This research suggests that hop leaves could be a valuable natural source of antioxidants to mitigate lipid oxidation and preserve PUFAs in fish-based products.