Antioxidative effect of Dorema aucheri and its utility in fish oil

Subject Areas : New Technologies in Aquaculture Development

Received: 2021-05-02 Accepted : 2021-05-02 Published : 2015-11-22

Keywords: shelf life, Antioxidant effect, thiobarbituric acid, Keywords: Free fatty acid,

Abstract :

Abstract[1] Herbs are used in many domains, including medicine, nutrition and flavorings. Many species have been recognized to have pharmaceutical properties, e.g. antioxidant, anti-inflammatory, antimicrobial and anticarcinogenic effects. Recently, there has been an increased interest in identifying natural antioxidant compounds for use in pharmaceutical and food industries, mainly due to increased unintentional side-effects of synthetic antioxidants. Polyphenols are the major plant compounds with antioxidant activity. They are ubiquitous in all plant organs and are, therefore, an integral part of the human diet. In this study, Extraction conditions included three solvents (ethanol, water, water/ethanol), ratios of solvent to sample (1: 15) and extraction times (24). Ferric reducing power and total antioxidant activities of the extracts were determined. The thiobarbituric acid (TBA) value and the free fatty acid value (FFA) were used to assess the antioxidant activity of these extracted oils. The antioxidant effects of Dorema aucheri extract in fish oil system showed significant differences from the control for TBA and FFA values and preserved well during storage. Dorema aucheri could be important as a raw material and functional product.    * Corresponding Authors; Email: [e-mail]