Oxidative stress biomarker modulation (MGO, GO, MDA) by dietary lactic acid-extracted propolis: implications for fillet quality and storage stability in Nile tilapia (Oreochromis niloticus)

OpenAlex İngilizce

Abstract This study aimed to comprehensively evaluate the effects of dietary supplementation with different concentrations of lactic acid extracted propolis on the techno-functional, nutritional, biochemical, and sensory qualities of Nile tilapia ( Oreochromis niloticus ) fillets. To the best of the authors’ knowledge, this is the first study to investigate the use of lactic acid–extracted propolis as a dietary supplement in aquaculture and to assess its effects on fish fillet quality. Lactic acid extraction offers a safer, food-grade, and biocompatible propolis extract with strong functional properties compared with conventional ethanol extraction. During a four-month trial period, tilapia were fed with control (without propolis) and four different concentrations of propolis-containing diets (250, 500, 750 and 1000 mg/kg). The results revealed that lactic acid extracted propolis supplementation had dose-dependent and non-linear effects on fillet quality. In particular, the 500 mg/kg (P500) propolis dose exhibited the highest water-holding capacity (3.07%), while significantly enhancing the levels of essential amino acids, especially branched-chain amino acids (BCAA) (3422.62 mg/100 g), thereby optimizing nutritional value. Propolis supplementation effectively inhibited lipid oxidation during storage; the P500 group initially showed one of the lowest malondialdehyde (MDA) levels (0.39 mg/100 g), whereas the control group value was measured at 1.08 mg/100 g. Similar effects were also observed in the GO and MGO contents of the fillets. Higher doses (P750–P1000) were found to be more effective in improving sensory acceptability and reducing cooking loss. In conclusion, 500 mg/kg propolis supplementation was determined to be the most ideal concentration for simultaneously enhancing the nutritional value, techno-functional properties, and oxidative stability of Nile tilapia fillets. These findings highlight the potential of propolis as a natural and functional feed additive that can improve meat quality and shelf life in aquaculture.