Effect of Intrinsic and Extrinsic Factors on the Storage Stability of Sardine Oil

Charanyaa, Sampath; Belur, Prasanna D.; Iyyaswami, Regupathi

doi:10.12944/crnfsj.7.3.14

Cited by 3 publications

(1 citation statement)

References 36 publications

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“…Some studies revealed that PL has the ability to prevent oxidation in o/w emulsion (Cardenia et al, 2011) and bulk oil (Cui et al, 2014;Charanyaa et al, 2019). In this study, crude PL capability from PPF and its fractions to inhibit oxidation was evaluated in bulk soybean oil.…”

Section: Antioxidant Activitymentioning

confidence: 94%

Emulsifying Properties and Antioxidant Activity of Phospholipids Fractions From Palm Pressed Fibre

Ahmadi¹

2022

JOPR

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Palm pressed fibre (PPF) is a by-product of crude palm oil (CPO) extraction and has great potential as a source of phospholipids (PL). PPF was extracted from chloroform:methanol to extract total lipid, and polar lipid was separated using methanol. PL from PPF was fractionated by ethanol, and subsequently, the ethanol-soluble fraction was fractionated by acetone. Four fractions were obtained: ethanol-soluble, ethanolinsoluble, ethanol-acetone soluble, ethanol soluble-acetone insoluble. All fractions had different PL molecular species compositions. Different compositions of PL in the fractions resulted in different hydrophilic-lipophilic balance (HLB) values, emulsifying properties, and antioxidant activity. HLB value of crude PL from PPF was 6.07 that was suitable for water in oil (w/o) emulsion indicated by low emulsifying activity index (EAI) and emulsion stability index (ESI) in oil-water (o/w) emulsion systems. Ethanol-soluble and ethanol-acetone soluble fractions exhibited better emulsifying properties and higher HLB values of around 10. Crude PL and its fractions showed a potential antioxidant activity to prevent bulk soybean oil in a single antioxidant system. Synergism with α-tocopherol appeared in a binary antioxidant system indicated by low peroxide value compared to the single one. PL composition affected the ability of PL fractions as antioxidants.

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Section: Antioxidant Activitymentioning

confidence: 94%

Emulsifying Properties and Antioxidant Activity of Phospholipids Fractions From Palm Pressed Fibre

Ahmadi¹

2022

JOPR

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Effect of combinations of 3,4‐dihydroxyphenylacetic acid and its esters on the oxidative stability of fish oil–containing trace water

Arunachalam,

Chandrasekar,

Belur

2024

Euro J Lipid Sci & Tech

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The current study aims to comprehend the effect of the various combinations of 3,4‐dihydroxyphenylacetic acid (3,4‐DHPA) and its esters in varying molar ratios on retarding oxidation in bulk refined fish oil in the presence of 0.3% w/w water. All the esters and 3,4‐DHPA exhibited better performance than the synthetic antioxidant butylated hydroxytoluene. In the presence of trace water, the parent compound was found to have a synergistic effect with hexyl ester when used at a molar ratio of 2:1, respectively, exhibiting a higher percent reduction among all the esters and their combinations. The study also showed that the presence of extraneous water can significantly accelerate the oxidation (twofold) in a bulk fish oil system. This suggests that the microenvironment of the oil is altered when water is present and that association colloids play a key role in enhancing the rate of oxidation. Thus, while designing a competent mixture of antioxidants, the specific site of oxidation involved and the surface‐active components should be taken into consideration to efficiently retard oxidation.Practical Applications: Analyzing the impact of trace amounts of water on the efficiency of natural antioxidants, including 3,4‐DHPA and its lipophilic esters, helps to comprehend the required optimal antioxidant concentrations for such a dynamic bulk oil system. The study finds application in controlling oxidation in PUFA‐rich oils containing surface‐active minor components that can accelerate oxidation. The results of the study show that 3,4‐DHPA and its esters could be a potential replacement for the synthetic antioxidant BHT in all aspects.

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

Mishra

Belur

Iyyaswami

2022

Food Processing Preservation

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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.

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Effect of Intrinsic and Extrinsic Factors on the Storage Stability of Sardine Oil

Cited by 3 publications

References 36 publications

Emulsifying Properties and Antioxidant Activity of Phospholipids Fractions From Palm Pressed Fibre

Emulsifying Properties and Antioxidant Activity of Phospholipids Fractions From Palm Pressed Fibre

Effect of combinations of 3,4‐dihydroxyphenylacetic acid and its esters on the oxidative stability of fish oil–containing trace water

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

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