Efficiency of spearmint (Mentha spicata L.) and liquorice (Glycyrrhiza glabra L.) extracts in oxidative stability of fish oil under accelerated conditions

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dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.contributor.authorUcak, Ilknur
dc.date.accessioned2024-11-07T13:24:24Z
dc.date.available2024-11-07T13:24:24Z
dc.date.issued2018
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractNowadays, innumerable synthetic and naturally sourced antioxidants are used to overcome the quality problems of fish and fish products. When considering the rejection of synthetic additives by consumers, demand for the natural sources food supplements has increased. This study focuses on the potential use of spearmint (Menthe, spicata L.) and liquorice (Glycyrrhiza glabra L.) extracts as natural antioxidant in fish oil during accelerated storage. Ethanolic (70%) extracts of spearmint and liquorice were prepared and synthetic antioxidant butylated hydroxytoluene (BHT) added into the fish oil in different concentrations (100, 500 and 1,000 ppm). The peroxide value (PV), thiobarbituric acid value (TBARS), para-anisidine value (p-Av) and UV-spectrum analyses of fish oil were evaluated during storage at 55oC. Throughout the the storage period the PV,TBARS value, p-Av, conjugated dienes (UV232) and conjugated trienes (UV270) values of spearmint and liquorice extracts added samples were significantly lower than the control and BHT added samples. According to results of the study, 500 and 1,000 ppm concentrations of spearmint and liquorice extracts were more effective in prevention of lipid oxidation in fish oil. The results revail that spearmint and liquorice extracts could be a natural antioxidant source for oxidative stability of fish oil. These findings can help to evaluation of liqurice and spearmint as a natural antioxidant source in fish oil industry.
dc.identifier.endpage720
dc.identifier.issn1129-8723
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85058690076
dc.identifier.scopusqualityQ4
dc.identifier.startpage713
dc.identifier.urihttps://hdl.handle.net/11480/14078
dc.identifier.volume20
dc.identifier.wosWOS:000454645000024
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMattioli 1885
dc.relation.ispartofProgress in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectFish oil
dc.subjectliquorice extract
dc.subjectspearmint extract
dc.subjectlipid oxidation
dc.subjectaccelerated storage
dc.titleEfficiency of spearmint (Mentha spicata L.) and liquorice (Glycyrrhiza glabra L.) extracts in oxidative stability of fish oil under accelerated conditions
dc.typeArticle

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