Prolonged Fish Lipid Stability with Albedo Fragments of Bitter Orange

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dc.authoridGUMUS, Bahar/0000-0001-9232-8481
dc.contributor.authorYerlikaya, Pinar
dc.contributor.authorUcak, Ilknur
dc.contributor.authorGumus, Bahar
dc.date.accessioned2024-11-07T13:31:55Z
dc.date.available2024-11-07T13:31:55Z
dc.date.issued2017
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipScientific Research Projects Administration Unit of Akdeniz University
dc.description.sponsorshipThe Scientific Research Projects Administration Unit of Akdeniz University supported this research.
dc.identifier.doi10.4194/1303-2712-v17_6_33
dc.identifier.endpage1403
dc.identifier.issn1303-2712
dc.identifier.startpage1397
dc.identifier.urihttps://doi.org/10.4194/1303-2712-v17_6_33
dc.identifier.urihttps://hdl.handle.net/11480/15124
dc.identifier.volume17
dc.identifier.wosWOS:000422959000008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherCentral Fisheries Research Inst
dc.relation.ispartofTurkish Journal of Fisheries and Aquatic Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectBitter Orange
dc.subjectalbedo
dc.subjectfish oil
dc.subjectoxidation
dc.titleProlonged Fish Lipid Stability with Albedo Fragments of Bitter Orange
dc.typeArticle

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