Assessment of the Antioxidant Effects ofMoringa oleiferaLam. Extracts in Fish Oil during Storage

Abstract

This study assessed the antioxidant activity of Moringa oleifera Lam. extracts on the oxidative stability of fish oil subjected to conditions of accelerate storage (16 days at 60C) compared with synthetic antioxidants such as tertiary butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT). Fish oil samples were added with leaves, flowers and seed pod extracts and evaluated for peroxide, hydroperoxides, anisidine and conjugated diene values. Changes in trans‐fatty acid and aldehyde content were also assessed. The addition of Moringa extracts delayed the oxidation of fish oil; in particular, extracts of leaves showed a higher antioxidant activity when compared with TBHQ and BHT, considering peroxide and hydroperoxide levels. To control the formation of secondary oxidation compounds, synthetic antioxidants were most effective; however, leaf extract showed the highest protective effects of polyunsaturated fatty content in fish oil. Results indicate that the extract of M. oleifera leaves is an effective antioxidant to prevent oxidation in fish oil. Practical Applications Antioxidants are important ingredients in food processing to retard, reduce or prevent oxidative deterioration. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned because of toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants in edible oils. Moringa oleifera L. is a botanical specie that is well known for its rich compounds with high antioxidant activity; in particular, its leaf extract can be used to replace synthetic antioxidants used in fish oil.

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

“…Our results are similar to those of Nascimento et al. (), where the M. oleifera Lam .‐containing fish oil had lower POV than those with other synthetic antioxidants during storage.…”

Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese

“…The cheese wrapped with the PSG film with 1% ME had lower POV than the other samples, which indicates that the PSG film with 1% ME effectively inhibited the production of primary lipid oxidation products in the cheese. These results are consistent with those of Nascimento et al (2015), where the ME-containing fish oil had lower POV than those with other synthetic antioxidants during storage.…”

“…3a). The decrease in POV after 12 days was observed may be due to unstable peroxides decomposed to secondary products such as ketones, hydrocarbons, and aldehydes (Nascimento et al 2015). At the end of the storage period, the POVs of the control sample, the cheese wrapped with the PSG film, and the cheese wrapped with the PSG film with 1% ME were 5.37, 4.34, and 3.04 meq peroxide/kg sample, respectively.…”

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

“…Therefore, compared with the control oil, oil samples treated with ME or BHT conserve a higher amount of polyunsaturated fatty acids after 12 days of storage ( p < 0.05). Previous study have shown that M. oleifera extract had high protective effect of polyunsaturated fatty acids in fish oil, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (Nascimento et al, ). There are two different kinds of mechanism, some polyphenols could inhibit the propagation of radical reactions, while others could prevent the formation of free radicals which initiate the oil oxidation.…”

“…Evaluation of the antioxidant activity of M. oleifera extract in fish oil during accelerate storage experiment showed that M. oleifera leaves extract had significant protective effect of polyunsaturated fatty acids in fish oil (Nascimento et al, ). The antioxidant activity of M. oleifera extract was owing to the presence of chlorogenic acids, caffeoylquinic acids and flavonoids (Makita, Chimuka, Steenkamp, Cukrowska, & Madala, ).…”