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Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study

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Relation http://eprints.cmfri.org.in/11336/
http://www.tandfonline.com/doi/abs/10.1080/10498850.2015.1036482
 
Title Changes in the Quality of Refined Fish Oil in an Accelerated
Storage Study
 
Creator Chakraborty, Kajal
Joseph, Deepu
Joseph, Dexy
 
Subject Bioactive compound
 
Description The aim of this study was to prepare the refined oil derived from Sardinella
longiceps by a step-wise procedure of degumming, bleaching, and deodorization.
The refined sardine oil showed greater susceptibility toward oxidation
than the crude oil, but the addition of ethyl acetate fractions of the red
seaweeds Hypnea musciformis, Kappaphycus alvarezii, and Jania rubens with
great antioxidant potential significantly increased the oxidative stability of the
refined oil. The refined oil supplementedwith the ethyl acetate fraction of these
seaweeds indicated more noteworthy oxidative stability indices (≥ 0. 51 h) than
α-tocopherol. The induction time was greater for refined oil added with H.
musciformis (1.26 h) than butylated hydroxytoluene (1.04 h) and α-tocopherol
(0.4 h). No traces of aromatic (δ 6.7–7.5 ppm), hydroperoxides, and aldehydes
(δ 9–10 ppm) in the 1H-NMR spectra of the refined oil supplemented with
seaweed extracts at the baseline and after the accelerated storage study
demonstrated that the seaweed extracts were able to prevent the formation
of secondary oxidation products in the unsaturated system during storage. This
study demonstrated the potential of seaweeds as natural alternatives to the
synthetic antioxidants to prevent the rancidity of the refined fish for use in food
and pharmaceutical industries.
 
Publisher Elsevier
 
Date 2016
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/11336/1/Changes%20in%20the%20Quality%20of%20Refined%20Fish%20Oil%20in%20an%20Accelerated%20Storage%20Study_Kajal%20Chakraborty_Journal%20of%20Aquatic%20Food%20Product%20Technology_2016.pdf
Chakraborty, Kajal and Joseph, Deepu and Joseph, Dexy (2016) Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study. Journal of Aquatic Food Product Technology, 25 (7). pp. 1155-1170.