EVALUATION OF OXIDATIVE STABILITY OF FISH OIL USING DOREMA AUCHRI HYDROETHANOLIC EXTRACT: UNDER MICROWAVE HEATING

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MOHAMMADI NARGES; OJAGH SEYED MAHDI; BABAKHANI LASHKAN ARIA

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2015 | Volume:4 | Issue:1 Page(s): 83-92

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Information Journal Paper

Title

EVALUATION OF OXIDATIVE STABILITY OF FISH OIL USING DOREMA AUCHRI HYDROETHANOLIC EXTRACT: UNDER MICROWAVE HEATING

Author(s)

MOHAMMADI NARGES | OJAGH SEYED MAHDI | BABAKHANI LASHKAN ARIA | Issue Writer Certificate

Keywords

MICROWAVEQ2

FISH OILQ2

DOREMA AUCHERI EXTRACTQ2

OXIDATIVE STABILITYQ2

Abstract

Oxidative stability of oils, fats and fatty food products can be affected by many factors such as oxygen, light, heat, metal ions and enzymes used and finally it brings about oxidative corruption. This study has been done to survey the role of DOREMA AUCHERI EXTRACT in OXIDATIVE STABILITY of FISH OIL (under MICROWAVE heating) and comparising that with BHT synthetic antioxidant. Concentrations of 250 and 500 ppm extracts of Dorema auchri and BHT 200 ppm were added to FISH OIL and a FISH OIL sample without the addition of antioxidant was considered as control, Then they were sampled after putting in MICROWAVE at time periods 0, 3, 6, 9, and 12 minutes. Chemical oxidative indicators (peroxide, free fatty acids and thiobarbituric acid) were surveyed. According to the results, in all times putting in MICROWAVE the amount of peroxide, free fatty acids and thiobarbituric acid in the treatments that contained extract, were lower than the control treatment, but were higher than the treatment that contained BHT. A significant difference wasn't seen among the treatment that contained 250 ppm of extract and the treatment that contained BHT (p>0.05). According to the results, because of significant difference of samples contained extract with control sample and the lack of significant difference sample containd 250 ppm extract with BHT, it would be expected that DOREMA AUCHERI EXTRACT as antioxidant can be used in food industry in maintenace of FISH OIL.

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APA: Copy

MOHAMMADI, NARGES, OJAGH, SEYED MAHDI, & BABAKHANI LASHKAN, ARIA. (2015). EVALUATION OF OXIDATIVE STABILITY OF FISH OIL USING DOREMA AUCHRI HYDROETHANOLIC EXTRACT: UNDER MICROWAVE HEATING. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 4(1), 83-92. SID. https://sid.ir/paper/246893/en

Vancouver: Copy

MOHAMMADI NARGES, OJAGH SEYED MAHDI, BABAKHANI LASHKAN ARIA. EVALUATION OF OXIDATIVE STABILITY OF FISH OIL USING DOREMA AUCHRI HYDROETHANOLIC EXTRACT: UNDER MICROWAVE HEATING. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2015;4(1):83-92. Available from: https://sid.ir/paper/246893/en

IEEE: Copy

NARGES MOHAMMADI, SEYED MAHDI OJAGH, and ARIA BABAKHANI LASHKAN, “EVALUATION OF OXIDATIVE STABILITY OF FISH OIL USING DOREMA AUCHRI HYDROETHANOLIC EXTRACT: UNDER MICROWAVE HEATING,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 4, no. 1, pp. 83–92, 2015, [Online]. Available: https://sid.ir/paper/246893/en

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