Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review

Hrebień-Filisińska, Agnieszka M.

doi:10.1111/jfpp.15342

Cited by 18 publications

(14 citation statements)

References 92 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Synthetic antioxidants, on the other hand, may interfere with other nutrients’ biological functions in the body. As a result, natural antioxidants are frequently seen as being safer than synthetic antioxidants [ 77 , 78 ]. Because these substances are natural antioxidants, the effect might be better and safer.…”

Section: Pharmacological Functions and Mechanisms Of Silkworm Pupaementioning

confidence: 99%

Silkworm Pupae: A Functional Food with Health Benefits for Humans

Zhou

Duan

et al. 2022

Foods

View full text Add to dashboard Cite

Silkworm pupae are insects that are beneficial to human health, not only for their high nutritional value but, more importantly, for the variety of pharmacological functions they can perform when consumed. Currently, there is a lot of interest in the pharmaceutical applications of silkworm pupae. In recent years, the biological functions of domestic silkworm pupae have gradually been identified and confirmed, especially for their beneficial effects on human health. Studies have found that silkworm pupae have positive effects on liver protection, immune enhancement, antiapoptosis, antitumour, antibacterial, regulation of blood glucose and blood lipids, and lowering of blood pressure. However, the pharmacological mechanisms and systemic safety of silkworm pupae have not been systematically evaluated. In this paper, the nutritional composition of the pupae of the domestic silkworm is first summarised. The pharmacological functions of silkworm pupae and their components are then classified, and their mechanisms of occurrence are described. In addition, we provide a preliminary evaluation of the safety of silkworm pupae, analyse their application prospects, and suggest future directions for further pharmacological function studies. The aim is to generate interest in the promotion of human health through the use of silkworm pupae.

show abstract

Section: Pharmacological Functions and Mechanisms Of Silkworm Pupaementioning

confidence: 99%

Silkworm Pupae: A Functional Food with Health Benefits for Humans

Zhou

Duan

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…As the fish oil rich in n‐3 PUFA was stored under darkness in contact with ambient air during the study period, the initiation of oxidation begins at the double bonds present in n‐3 PUFA. As n‐3 PUFA contains two or more 1,4‐diene system, loss of hydrogen atom takes place in those structures leading to the production of lipid alkyl radical in the presence of residual metal ions (Hrebień‐Filisińska, 2021). The lipid alkyl radicals generated in turn reacts with available triplet oxygen to form lipid peroxy radicals.…”

Section: Resultsmentioning

confidence: 99%

Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil

Mishra

Belur

Iyyaswami

2022

Food Processing Preservation

View full text Add to dashboard Cite

Use of antioxidants (natural and synthetic) can retard oxidative degradation of fish oil having n‐3 PUFA. The performance of each antioxidant is found to be affected by the composition of the oil, presence of impurities and storage condition. Hence an attempt was made to find the efficacy of catechin, resveratrol, β‐carotene, caffeic acid, sinapic acid, ellagic acid, ferulic acid, vanillic acid, quercetin, rutin, TBHQ, BHA, and BHT at a concentration of 0.9 mM in the bulk fish oil, stored for 50 days exposed to air at 25°C under darkness. The extent of primary and secondary oxidation of the stored oil was determined every 5 days and were compared. The efficacy of TBHQ followed by BHA and BHT was found to be highest among all the antioxidants studied. Among the natural antioxidants, resveratrol and catechin were found to exhibit superior efficacy, whereas β‐carotene was found to exhibit proxidant behavior. Novelty impact statement This is the first comprehensive study carried out to find the most effective antioxidant involving ten natural and three synthetic antioxidants in n‐3 PUFA containing fish oil. TBHQ exhibited superior efficacy among all the antioxidants tested and at a concentration of 0.9 mM, the change in TOTOX value by the end of 40 days of storage was about 80%. None of the other antioxidants studied here, exhibited such superior stability. Among the natural antioxidants, resveratrol and catechin were found to be superior.

show abstract

“…The strong properties of carnosic acid and its derivatives result from the presence of two ortho hydroxyl groups on the C 11 and C 12 carbon. Carnosic acid can also act as a “cascade” antioxidant in which subsequent products of the oxidation reaction still perform an antioxidant function [ 3 ]. Carotenoids and chlorophylls also show antioxidant properties [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

“…Synthetic antioxidant preparations may have an adverse effect on human health. Recently, natural food additives have been very popular [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

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

Hrebień-Filisińska

Bartkowiak

2021

Antioxidants

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review

Cited by 18 publications

References 92 publications

Silkworm Pupae: A Functional Food with Health Benefits for Humans

Silkworm Pupae: A Functional Food with Health Benefits for Humans

Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil

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

Contact Info

Product

Resources

About