Prolonged Fish Lipid Stability with Albedo Fragments of Bitter Orange


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Yerlikaya P., Ucak I., GÜMÜŞ B.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, vol.17, pp.1397-1403, 2017 (Peer-Reviewed Journal) identifier

  • Publication Type: Article / Article
  • Volume: 17
  • Publication Date: 2017
  • Doi Number: 10.4194/1303-2712-v17_6_33
  • Journal Name: TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
  • Journal Indexes: Science Citation Index Expanded, Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.1397-1403
  • Keywords: Bitter Orange, albedo, fish oil, oxidation, CITRUS-AURANTIUM L., ANTIOXIDANT ACTIVITY, PHENOLIC COMPOSITION, BY-PRODUCTS, STORAGE, OIL, EXTRACTS, PEEL, JUICE

Abstract

The influence of albedo extracts of bitter orange peel on the oxidation of fish lipids was evaluated. The ethanol extracts of albedo fragments of bitter orange were added into fish lipid in the concentrations of 0, 0.5, 1.0, 2.0, 5.0 and 10.0 mg/g and samples were stored at 25 degrees C. The phenolic content and antioxidant activity determined in albedo fragments of bitter orange were 8.31 +/- 0.00 gGAE/100g and 0.537 +/- 0.004 mu M trolox, respectively. 1.0 mg/g and 2.0 mg/g extract treated lipid samples were still in the range of good quality after the storage period by means of peroxide value. The lowest para-anisidine levels were recorded with the extract treatments of 2.0 mg/g, 1.0 mg/g and 0.5 mg/g with the findings 17.51 +/- 0.16, 17.81 +/- 0.05 and 18.68 +/- 0.28, respectively. The highest TBARS values were recorded in control samples (7.24 +/- 0.81 mg MDA/kg), whereas the lowest values were determined in fish lipids treated with 2.0 mg/g extracts (5.11 +/- 0.02 mg MDA/kg) at the end of the storage. The increase in the concentration of the extracts such as 5.0 and 10.0 mg/g had negative effect on oxidation stability. The choosing of appropriate antioxidant concentration is important in suppressing lipid oxidation. The most successful results were obtained with 1.0 mg/g and 2.0 mg/g extracts.