Research Article

Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil

Volume: 12 Number: 2026 March 15, 2026
EN TR

Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil

Abstract

Fish oil (FO) is a nutritional oil due to its fatty acid composition those riches in polyunsaturated fatty acids. However, these acids makes it susceptible to oxidation at the same time. Owing to oxidation, not only undesired rancid taste and fishy odor and taste occur also the shelf life of FO is shortened; it becomes inconsumable and leads to economic losses. Antioxidants are used not only to prevent FO physicochemical quality but also to nutritional and sensorial quality. The goal of present study was to assess eggplant peel extract (EPE) and zucchini peel extract (ZPE) as an alternative to butylated hydroxyl anisole (BHA) to protect FO against the oxidation. For this purpose, unrefined FO, FO with 200 ppm BHA, and FO enriched with ZPE and EPE at concentrations equivalent to the antioxidant capacity of 200 ppm BHA were used. Oxidative stability of the samples were monitored 60-day storage period at 25 and 35 ºC with viscosity, acid, peroxide, conjugated diene values and total chlorophyll and carotenoid contents. The EPE (84 mgGA/100g) and ZPE (70.24 mgGA/100g) had higher total phenolic contents and antioxidant capacity than BHA (17.5 mgGA/100g). FO with EPE and ZPE showed better oxidative stability compared to the unrefined FO and FO with BHA, until 45 days of storage at both temperatures. In conclusion, findings of this study suggest that EPE and ZPE could be promising natural, green, sustainable and healthier alternatives to artificial antioxidants.

Keywords

Supporting Institution

This project was funded under the Scientific and Technological Research Council of Turkey (TÜBİTAK) 2209-A Research Project Support Program for Undergraduate Students with project number 1919B012470575.

Project Number

Tübitak 2209-A 1919B012470575.

Ethical Statement

Not applicable

Thanks

We extend our gratitude to the TÜBİTAK for their support in funding current research. The authors would like to acknowledge Dardanel Inc. (Çanakkale, Türkiye) for their valuable contribution in supplying fish oils for current research.

References

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Details

Primary Language

English

Subjects

Food Sciences (Other)

Journal Section

Research Article

Publication Date

March 15, 2026

Submission Date

January 6, 2026

Acceptance Date

March 3, 2026

Published in Issue

Year 2026 Volume: 12 Number: 2026

APA
Öğütcü, M., Eroğlu, E., Koç, U., & Doğan, M. A. (2026). Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil. MEMBA Su Bilimleri Dergisi, 12(2026). https://doi.org/10.58626/memba.1857462
AMA
1.Öğütcü M, Eroğlu E, Koç U, Doğan MA. Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil. MEMBA Su Bilimleri Dergisi. 2026;12(2026). doi:10.58626/memba.1857462
Chicago
Öğütcü, Mustafa, Elif Eroğlu, Uğurcan Koç, and Muhammed Ali Doğan. 2026. “Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil”. MEMBA Su Bilimleri Dergisi 12 (2026). https://doi.org/10.58626/memba.1857462.
EndNote
Öğütcü M, Eroğlu E, Koç U, Doğan MA (March 1, 2026) Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil. MEMBA Su Bilimleri Dergisi 12 2026
IEEE
[1]M. Öğütcü, E. Eroğlu, U. Koç, and M. A. Doğan, “Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil”, MEMBA Su Bilimleri Dergisi, vol. 12, no. 2026, Mar. 2026, doi: 10.58626/memba.1857462.
ISNAD
Öğütcü, Mustafa - Eroğlu, Elif - Koç, Uğurcan - Doğan, Muhammed Ali. “Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil”. MEMBA Su Bilimleri Dergisi 12/2026 (March 1, 2026). https://doi.org/10.58626/memba.1857462.
JAMA
1.Öğütcü M, Eroğlu E, Koç U, Doğan MA. Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil. MEMBA Su Bilimleri Dergisi. 2026;12. doi:10.58626/memba.1857462.
MLA
Öğütcü, Mustafa, et al. “Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil”. MEMBA Su Bilimleri Dergisi, vol. 12, no. 2026, Mar. 2026, doi:10.58626/memba.1857462.
Vancouver
1.Mustafa Öğütcü, Elif Eroğlu, Uğurcan Koç, Muhammed Ali Doğan. Assessment of the Effect of Zucchini and Eggplant Peel Extract on the Oxidative Stability of Crude Fish Oil. MEMBA Su Bilimleri Dergisi. 2026 Mar. 1;12(2026). doi:10.58626/memba.1857462

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