- Volume 23 Issue 4
The effect of glucose oxidase (GO) and superoxide dismutase (SOD) on the oxidative stability of fish oil was investigated from oxygen content and peroxide value determinations of oil samples stored in vial. GO could inhibit the oxidation of the oil by removing headspace oxygen. When SOD was solubilized in the oil, peroxide value was slightly lower than that of a control, indicating that the enzyme also had an effect on retarding the oxidation.
glucose oxidase;superoxide dismutase;antioxidation;w/o microemulsion;singlet oxygen