Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil

Abstract

The aim of the study was to assess the antioxidant effect of concentrated oil macerate of sage (M) as a “green extract” in inhibiting the oxidation of Fish Oil (FO). In the homogenization-assisted maceration process, FO was used as a solvent for the sage active substances to produce M, which was then added to FO (25% w/w) and evaluated for its effect by monitoring the level of oxidation during refrigerated and room temperature storage. The macerate also examined polyphenols, plant pigments, DPPH antioxidant potential, oxidation level and sensory quality. It was shown that the maceration process made it possible to obtain aromatized M, containing polyphenols (carnosic acid, carnosol) and pigments, but with an increased level of peroxides, free fatty acids, compared to the control oil. M showed antioxidant properties and inhibited FO oxidation. It showed the best efficiency in FO during refrigerated storage, in the third month it reduced the level of peroxides by about 9 times, compared to the control. M retains unchanged quality at refrigerated temperature for up to 3 months. Sage macerates are „green extracts” that can be used as effective natural antioxidant additives, following preparation improvements to reduce the amount of peroxide formed.

The Use of Ultrasound-Assisted Maceration for the Extraction of Carnosic Acid and Carnosol from Sage (Salvia officinalis L.) Directly into Fish Oil

“…It seems less likely that carnosic acid is simply not stable in oils, and its content decreasedwith maceration time. This is evidenced by previous studies [ 22 ] in which the filtered sage macerate was stored for half a year. After 2 weeks, its value decreased by only about 15% compared to the starting day, while a greater decrease of about 44% was recorded only after half a year of storage of this macerate in refrigeration conditions.…”

“…Higher contents in the extracts after the application of ultrasounds at the level of 108.3 mg/g of carnosic acid and 49.6 mg/g of carnosol were obtained by Irakli et al [ 9 ], where the active compounds were extracted from another species of sage directly into ethanol, not into oil. On the other hand, apart from earlier studies [ 22 ], in which during maceration assisted by homogenization, carnosic acid and carnosol were extracted from sage into the oil phase and showed antioxidant properties in fish oil, no data have been published on the extraction of carnosic acid and carnosol directly from sage to edible oils. Nevertheless, other studies have used the extraction of herbal ingredients by ultrasound directly into the oil, mainly to aromatize and enrich it with herbal ingredients and increase its oxidative stability [ 23 , 24 , 25 , 26 ].…”

“…In previous studies, it was proven that a similar oil macerate of sage, added to fish oil, showed antioxidant properties and inhibited oxidation in it [ 21 , 22 ]. It was also shown that during maceration assisted by homogenization, carnosic acid and carnosol are extracted from sage into the oil phase, as their presence in the macerate identified [ 22 ]. Nevertheless, other authors obtained very good results in the extraction of active ingredients from plants into oils using ultrasound-assisted maceration [ 23 , 24 , 25 ].…”

Protective Effect of Celeriac (Apium graveolens) Leaf Essential Oil on Temperature and Oxygen-Induced Fish Oil Oxidation

“…Numerous research endeavors have been undertaken to explore the safeguarding properties of plant-based sources on marine oils derived from diverse origins [28][29][30]. The majority of the conducted studies employed PV as a metric to assess the safeguarding potential of botanical commodities on marine lipid sources.…”

An Update on Recent Studies Focusing on the Antioxidant Properties of Salvia Species

“…Indeed, S. officinalis L. flower aqueous extract treatment diminished the depletion of SOD, CAT, and GPx enzymatic activities, counteracting lipoperoxidation and, overall, protecting the gastrointestinal tract from inflammation and peptic ulcers. The study of Hrebie ń-Filisi ńska and Bartkowiak (2022) [124] assessed the quality of a macerate obtained from S. officinalis L., variety Bona, and fish oil that extended the shelf life of fish oil and is characterized by the presence of polyphenols, particularly carnosic acid, and plant pigments. This natural "green" macerate possesses good antioxidant properties and is safe; thus, it could also be used for the preservation of other food products.…”