Journal of Food, Agriculture and Environment




Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Oxidative stabilisation of anchovy (Engraulis encrasicolus) oil with pomegranate (Punica granatum) seed extract


Author(s):

Osman Kadir Topuz

Recieved Date: 2014-01-28, Accepted Date: 2014-03-30

Abstract:

The aim of this research was to investigate the potential use of pomegranate seed extract (PSE) as a natural antioxidant in anchovy (Engraulis encrasicolus) oil. The phenolic compound content and antioxidant properties of pomegranate seed extract were examined and compared with common food antioxidant butylated hydroxytoluene (BHT). Different concentrations (100, 500 and 1000 ppm) of pomegranate seed extract (PSE) and 100 ppm of BHT (legal addition limit) were incorporated into anchovy oil and stored at 60°C for 12 days. The changes in content of primary and secondary lipid oxidation products were investigated by determination of peroxide value (PV), UV spectrum 232, UV spectrum 270, thiobarbituric acid and paraanisidine analysis. Antioxidant activity of PSE was measured by the ABTS·+ radical cation decolourisation assay involving preformed ABTS·+ radical cation. The results demonstrated that the 500-1000 ppm concentration of PSE was more effective on inhibition of lipid oxidations than 100 ppm of PSE, in which a concentration-response relationship was observed. Among the all concentrations of PSE, while 100 ppm of PSE showed the highest antioxidant activity in prevention of lipid oxidation in anchovy oil, 100 ppm of PSE showed the lowest antioxidant activity. Supplementing of minimum 500 ppm of PSE to fish oil is as quite adequate as supplementing of 100 ppm of BHT, which is legal dose for prevention of oxidation in fish oil.

Keywords:

Pomegranate seed extract, byproduct, anchovy oil, lipid oxidation, antioxidant activity, BHT


Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 174-178


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