engleski

Preventive effect of herb extracts on lipid oxidation in fish oil

Oxidative decay of oil is causing changes in its chemical, sensory and nutritional properties and is considered to be a major problem that causes decrease in food quality and affect its nutritional value. This paper investigated the influence of the Lamiaceae plant extracts addition on oxidative stability of fish oil. The test was performed under accelerated oxidation by Rancimat method where different concentrations of herb extracts (basil, thyme and oregano) as well as effect of different temperatures were studied. Fatty acid profile of oil was analysed using gas chromatography. As expected, the applied temperature had significant impact on fish oil stability and the induction periods were prolonged after the addition of herb extracts. The best results after addition of 25 µL at 80°C and 100°C were obtained for basil extract (induction periods of 4.60 h and 0.56 h, respectively), while at 120°C the most effective extract was oregano. The addition of higher concentrations (50 and 100 µL) at 120°C also prolonged the induction periods ; for oregano extract the results were dose- dependent, for thyme extract the induction period did not changed (0.32 h), while the highest concentration of basil extract, probably due to presence of some components that acts as a prooxidant, resulted with lower induction period.

fish oil oxidation ; fatty acids ; Rancimat test ; herb extracts ; induction period

nije evidentirano