Portakal Kabuğu Uçucu Yağının Sürdürülebilir Kullanımı: Balık Yağı Oksidasyonuyla Mücadelede Doğal Bir Antioksidan

Abstract

Bu çalışma, portakal kabuğu esansiyel yağının (OEo) balık yağının oksidasyonuna karşı koruyucu etkilerini ve bir antioksidan olarak olası uygulamalarını incelemektedir. Araştırmada balık yağına farklı oranlarda OEo (100 ppm-1600 ppm) eklenmiş ve oksidasyona karşı peroksit değeri (PV) ve malondialdehit (MDA) oluşumu ölçümleri kullanılarak koruyucu etkileri değerlendirilmiştir. Hızlandırılmış oksidasyon testi 55°C sıcaklık, %70 nem ve 120 saat süreyle sürekli ışık altında gerçekleştirilmiştir. Ayrıca, deney grupları arasındaki istatistiksel farklılıklar incelenmiştir. Sonuçlar, kontrol grubuna kıyasla OEo katkılanmış balık yağlarında PV ve MDA seviyelerinin önemli ölçüde azaldığını göstermiştir (p<0.05). En düşük PV değeri (20 meq O2/kg) 400 ppm OEo içeren grupta görülmüş olup, bu değerin taze balık yağına neredeyse eşdeğer olduğu belirlenmiştir. İstatistiksel çalışmalar, OEo'nun oksidasyonu baskılayıcı etkisinin doza bağlı olduğunu ve serbest yağ asitleri (FFA) oranının OEo16 grubunda kontrol grubuna göre azaldığını göstermiştir. Bulgular, OEo'nun sentetik antioksidanlar için doğal ve çevre dostu bir ikame görevi gördüğünü ve potansiyel olarak sürdürülebilir gıda üretimini artırdığını göstermektedir. Sonuç olarak, istatistiksel analizler OEo'nun çeşitli konsantrasyonlarda balık yağındaki oksidasyonu engelleme kapasitesini doğrulamış ve 400 ppm OEo'nun oksidatif bozulmaya karşı önemli bir koruma sağlayan en etkili konsantrasyon olduğunu ortaya koymuştur.

Keywords

• Portakal Kabuğu Esansiyel Yağı
• Balık Yağı Oksidasyonu
• Doğal Antioksidanlar
• Lipid Peroksidasyonu
• Sürdürülebilir Antioksidanlar

Sustainable Use of Orange Peel Essential Oil: A Natural Antioxidant to Combat Fish Oil Oxidation

Abstract

This study examines the protective effects of orange peel essential oil (OEo) against the oxidation of fish oil and its prospective application as an antioxidant. The investigation involved the addition of varying ratios of OEo (100 ppm-1600 ppm) to fish oil, and the protective effects against oxidation were assessed using measurements of peroxide value (PV) and malondialdehyde (MDA) generation. The accelerated oxidation test was conducted at a temperature of 55°C, 70% humidity, and continuous light for a duration of 120 hours. Furthermore, statistical disparities among the experimental groups were examined. The results indicated considerably reduced levels of PV and MDA (p<0.05) in fish oils supplemented with OEo compared to the control group. The group with 400 ppm OEo exhibited the lowest PV value (20 meq O2/kg), which was determined to be nearly equivalent to that of fresh fish oil. Statistical studies indicated that the oxidation-suppressing impact of OEo was dose-dependent, and the proportion of free fatty acids (FFA) was reduced in the OEo16 group relative to the control group. The findings indicate that OEo serves as a natural and eco-friendly substitute for synthetic antioxidants, potentially enhancing sustainable food production. In conclusion, statistical analyses validated the capacity of OEo to impede oxidation in fish oil at various concentrations, revealing that 400 ppm OEo was the most efficacious concentration, offering substantial protection against oxidative deterioration.

Keywords

• Orange Peel Essential Oil
• Fish Oil Oxidation
• Natural Antioxidants
• Lipid Peroxidation
• Sustainable Antioxidants

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