Record Details

DSpace at CIFT

View Archive Info
 

Metadata

 
Field Value
 
Title Effect of essential oil and aqueous extract of ginger (Zingiber Officinale) on oxidative stability of fish oil-in-water emulsion
 
Names Jeyakumari, A.
Venkateshwarlu, G.
Choukse, M.K.
Anandan, R.
Date Issued 2015 (iso8601)
Abstract Fish oil-in-water emulsion (5%) was prepared with essential oil and aqueous extract of ginger (Zingiber officinale) rhizome and their oxidative stability was examined. Antioxidant activities of essential oil and aqueous extract of ginger revealed total
phenolic was high in essential oil (130.70 mg Catechol equivalents /l) than aqueous extract (24.38 mg Catechol equivalents /l) at 5% concentration. Chemical composition of Ginger (Zingiber officinale) essential oil was determined by GC-MS analyses showed
Ginger essential oil contained, zingiberene (27.45 ± 0.30%), copaene (13.82 ± 0.06%), camphane (11.10 ± 0.16%), geranial (10.98 ± 0.10), as the major compounds. Oxidative stability test (thiobarbituric acid reactive substances) revealed that, In oil-in water
emulsion, essential oil (1%) and aqueous extract (20%) together acted more significantly (p<0.05) against lipid oxidation (9.21 m mol O2/kg and 3.02 mg malonaldehyde/l) than control (21.33 m mol O2/kg and 4.31 mg malonaldehyde/l). Results from the study indicate that both essential oil and aqueous extract of ginger can be utilized together as a source of natural antioxidant
to inhibitive action on fish oil-in-water emulsion.
Genre Article
Topic fish oil-in-water emulsion
Identifier Journal of Food Processing & Technology 2015:6:412