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Protection of polyunsaturated fatty acids of fish oil from common Kilka (Clupeonella cultriventris caspia) using holy basil (Ocimum sanctum) essential oil
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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 |
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Abstract: (3319 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. |
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| Keywords: Essential oil, Holy basil, Kilka oil, Oxidative stability, Polyunsaturated fatty acid |
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Full-Text [PDF 567 kb]
(5015 Downloads)
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Type of Study: Orginal research papers |
Subject:
Fish processing
ePublished: 2020/01/19
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