Prolonged Fish Lipid Stability with Albedo Fragments of Bitter Orange
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Central Fisheries Research Inst
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The influence of albedo extracts of bitter orange peel on the oxidation of fish lipids was evaluated. The ethanol extracts of albedo fragments of bitter orange were added into fish lipid in the concentrations of 0, 0.5, 1.0, 2.0, 5.0 and 10.0 mg/g and samples were stored at 25 degrees C. The phenolic content and antioxidant activity determined in albedo fragments of bitter orange were 8.31 +/- 0.00 gGAE/100g and 0.537 +/- 0.004 mu M trolox, respectively. 1.0 mg/g and 2.0 mg/g extract treated lipid samples were still in the range of good quality after the storage period by means of peroxide value. The lowest para-anisidine levels were recorded with the extract treatments of 2.0 mg/g, 1.0 mg/g and 0.5 mg/g with the findings 17.51 +/- 0.16, 17.81 +/- 0.05 and 18.68 +/- 0.28, respectively. The highest TBARS values were recorded in control samples (7.24 +/- 0.81 mg MDA/kg), whereas the lowest values were determined in fish lipids treated with 2.0 mg/g extracts (5.11 +/- 0.02 mg MDA/kg) at the end of the storage. The increase in the concentration of the extracts such as 5.0 and 10.0 mg/g had negative effect on oxidation stability. The choosing of appropriate antioxidant concentration is important in suppressing lipid oxidation. The most successful results were obtained with 1.0 mg/g and 2.0 mg/g extracts.
Açıklama
Anahtar Kelimeler
Bitter Orange, albedo, fish oil, oxidation
Kaynak
Turkish Journal of Fisheries and Aquatic Sciences
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
17
