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:: دوره 19، شماره 1 - ( 1398 ) ::
جلد 19 شماره 1 صفحات 217-233 برگشت به فهرست نسخه ها
Protection of polyunsaturated fatty acids of fish oil from common Kilka (Clupeonella cultriventris caspia) using holy basil (Ocimum sanctum) essential oil
چکیده:   (218 مشاهده)
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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نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: ۱۳۹۵/۱۱/۱۵ | پذیرش: ۱۳۹۵/۱۲/۲۵ | انتشار: ۱۳۹۸/۱۰/۲۹
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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-fa.html

Protection of polyunsaturated fatty acids of fish oil from common Kilka (Clupeonella cultriventris caspia) using holy basil (Ocimum sanctum) essential oil. مجله علوم شیلاتی ایران. 1398; 19 (1) :217-233

URL: http://jifro.ir/article-1-2562-fa.html



دوره 19، شماره 1 - ( 1398 ) برگشت به فهرست نسخه ها
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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