[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
Main Menu
Home::
Journal Information::
Articles archive::
Registration::
For Authors::
For Reviewers::
Contact us::
Site Facilities::
Webmail::
Publication Ethics::
::
Indexed & full text in

AWT IMAGE 

..
Journal's Impact Factor

 

             "If you have any questions or concerns, please contact us by email

 "ijfs.ifro(at)yahoo.com"

Journal`s Impact Factor 2023(Web of Science): 0.8 Q3
SJR 2023: 0.24 Q4
H Index (SJR): 29

Journal's Impact Factor ISC 2023: 0.32 Q1

 

..
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
Abstract in

 پایگاه استنادی علوم جهان اسلام (ISC)

پایگاه اطلاعات جهاد دانشگاهی (SID) 



بانک نشریات کشور (مگیران)


https://www.stomaeduj.com/wp-content/uploads/2019/12/publons.png





scholar.google

..

..
Journal DOI

AWT IMAGE
Journal DOI

10.18869/acadpub.ijfs
 

..
:: Volume 19, Issue 1 (2020) ::
IJFS 2020, 19 Back to browse issues page
Protection of polyunsaturated fatty acids of fish oil from common Kilka (Clupeonella cultriventris caspia) using holy basil (Ocimum sanctum) essential oil
M.T Golmakani *1 , M. Niakousari2 , M. Keramat2 , H. Khosravi2
1- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran , golmakani@shirazu.ac.ir
2- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Abstract:   (3318 Views)
The objective of this study was to investigate the effects of different concentrations of holy basil (Ocimum sanctum) essential oil (HBEO) on the oxidative stability and fatty acid profile of common Kilka (Clupeonella cultriventris caspia) oil (CKO) at different temperatures. HBEO were extracted using microwave-assisted hydrodistillation method and its main components were identified as methyl chavicol (17.97%), β-bisabolene (15.89%), eugenol (13.82%), and 1, 8-cineole (12.10%). When used at concentrations of 500 and 750 ppm, the HBEO significantly reduced the peroxide value and anisidine value of CKO during storage at 45 and 60 °C. By comparison, 100 ppm BHA and 250 ppm HBEO were less effective in reducing the peroxide value and anisidine value of CKO during storage at 45 and 60 °C. Furthermore, HBEO could preserve polyunsaturated fatty acids of CKO during storage at both temperatures. Based on the results of this research, HBEO can be applied to increase the oxidative stability of CKO, and can protect the polyunsaturated fatty acids in CKO.
Keywords: Essential oil, Holy basil, Kilka oil, Oxidative stability, Polyunsaturated fatty acid
Full-Text [PDF 567 kb]   (5014 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
ePublished: 2020/01/19
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Golmakani M, Niakousari M, Keramat M, Khosravi H. Protection of polyunsaturated fatty acids of fish oil from common Kilka (Clupeonella cultriventris caspia) using holy basil (Ocimum sanctum) essential oil. IJFS 2020; 19 (1) :217-233
URL: http://jifro.ir/article-1-2562-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 19, Issue 1 (2020) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.06 seconds with 43 queries by YEKTAWEB 4710