BACKGROUND: Many herbs such as fenugreek and orange have compounds with antioxidant properties, which can increase the shelf life of foods. Considering that fish are a popular food among consumers, they are susceptible to rapid corruption. OBJECTIVES: In this study, to improve rainbow trout (Oncorhynchus mykiss) fillet shelf life at refrigerated condition, orange juice concentrate and chitosan coating enriched with Fenugreek (Trigonella foenum-graecum) essential oil was used. METHODS: In the present study, 8 treatments were evaluated for 12 days at refrigerator temperature for Chemical indicators PH value, Total volatile nitrogen (TVN), Thiobarbituric Acid (TBA), Peroxide value (PV), Free Fatty Acid (FFA), and Sensory Properties. RESULTS: According to statistical results, fish fillets coated with chitosan enriched with 2% fenugreek essential oil and immersed in orange juice concentrate were lower than other groups for all chemical indicators and had a significant difference with the control group (P<0.05). In the DPPH test, the most inhibitory effect after BHT (butylated hydroxy toluene) was orange juice with 1.39 brix and then black pepper 2%, respectively. In the RP test, the absorbance of the coated sample with chitosan containing fenugreek essential oil and orange juice concentrate with BHT did not show any significant difference (P>0.05). Sensory evaluation also showed that the chitosan-coated sample containing fenugreek essential oil and orange juice concentrate improved the sensory index during storage compared to other groups, especially the control group. CONCLUSIONS: According to the results, it can be stated that the use of orange juice concentrate, chitosan coating and fenugreek essential oil have a significant effect on reducing the oxidation process of rainbow trout fillet at refrigerator temperature.

Fenugreek has a long history of medical uses in Chinese medicine and Kurdish area .The antibacterial activity of aqueous and some organic compounds extracts of stems, leaves, seeds and roots of fenugreek were tested against three Gram-negative and one Gram-posative bacteria by the well diffusion and colony account methods. The microorganisms used were Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Klebsiella spp. All extracts of the plant did not exhibit any inhibitory activity against any of the microorganisms tested by each well diffusion and colony account technique.

This study was aimed to assess the effect of fenugreek-insulin-glimepiride interaction on oxidative stress in streptozotocin-induced diabetic rats. A total of 56 male Sprague-Dawley rats were randomly divided into 7 groups (n=8); group 1: served as Sham, group 2: Diabetic control, groups 3, 4 and 5: served as individual treatment group, groups 6 and 7: treated with combination of insulin-fenugreek and glimepiride-fenugreek, respectively. Serum creatinine levels of the rats were estimated at 4th and 8th weeks during treatment. Thiobarbituric Acid Reactive Substances (TBARS), Glutathione (GSH) and protein carbonyls were estimated in the kidney homogenate, and relative kidney weights were measured at the end of the experiment. Present study indicated that the levels of TBARS and protein carbonyls significantly increased in group 2 and decreased in groups 3 to 7. On the other hand, groups 6 and 7 showed significantly lowered values compared to the individual treatment groups. The concentration of GSH was significantly decreased in group 2 and significantly increased in groups 3 to 7, and group 7 showed significantly higher concentration among all the treated groups. The serum creatinine concentration in group 2 was significantly higher and all treatment groups (3 to 7) showed significantly lowered values at 4th and 8th wks after treatment. The individual treatment groups (3, 4 and 5), antagonised the significant alteration in the antioxidant parameters, and their combination was revealed synergism by improving the oxidative status in diabetic rats. [J Adv Vet Anim Res 2015; 2(3.000): 353-356]