Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions

TOPUZ O. K., Yerlikaya P., Ucak I., GÜMÜŞ B., Buyukbenli H. A., GÖKOĞLU N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.52, sa.1, ss.625-632, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 52 Sayı: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1007/s13197-014-1517-1
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.625-632
  • Anahtar Kelimeler: Anchovy fish oil, Pomegranate byproduct, Pomegranate peel extract, Lipid oxidation, ANTIOXIDANT PROPERTIES, ANTIMICROBIAL ACTIVITY, COMPONENTS, VARIETIES, TURKISH, BRAN
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The Study describes the potential use of pomegranate peel extract as antioxidant in fish oil. The effects of pomegranate (Punica granatum) peel extract (PPE) of three different concentrations (100, 500 and 1.000 ppm) and synthetic antioxidant butylated hydroxytoluene (BHT), on the lipid oxidation of fish oil were compared. Formation of primary and secondary oxidation products in anchovy (Engraulis encrasicholus) oil in an elevated temperature (60 A degrees C) storage trial was examined by conducting peroxide value, UV spectrum, thiobarbituric acid and para-anisidine analyses. The results showed that the two (500 and 1.000 ppm) concentrations of PPE were more effective in retarding of lipid oxidation in fish oil, in which a dose-response relationship was observed. The antioxidant capacity of 500 ppm of PPE was with that of 100 ppm of BHT, but still weaker than that of 1.000 ppm of PPE. Anchovy oil pomegranate peel extract, byproduct of pomegranate juice fabric, exhibited favorable antioxidant effects and is preferable for effectively avoiding lipid oxidation in fish oil.