Effect of Naturally Occurring Antioxidants on the Oxidative Stability of Fish Oil

천연 산화방지제가 어유의 산화안정성에 미치는 영향

  • Published : 1991.08.01

Abstract

Natural compounds which could improve the oxidative stability of fish oil was screened from spices, herbs and naturally occurring antioxidants. Induction period of fish oil determined from oxidation curve by Rancimat ($80^{\circ}C$) was hardly affected with the addition of water-soluble and lipid-soluble fractions of garlic, leek, sesame leave and orange peel, and of organic acids such as citric acid, EDTA and selenium. Caffeic acid, catechin, quercetin and gallic acid laurylester, however, could extend the induction periods by $2.2{\sim}3.8$ times with the addition level of 0.1%(w/w). Rosemary extract and sesamol have a marked effect in retarding oxidation of fish oil. For example, induction periods of the oil samples stabilized with 0.1 rosemary extract and 0.1 sesamol were 16.4 hr and 11.6 hr, respectively, as compared to 4.0 hr of a control. When rosemary extract was used in combination with ascorbic acid (0.02%) or 8-tocopherol (0.2%), induction period could be extended to ca. 28 hr due to the synergism.

Keywords

fish oil;antioxidants;oxidation;induction period;synergism