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

Öz

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.

Anahtar Kelimeler

• Antioxidants
• Eggplant peel
• fish oil
• Oxidation
• Valorization
• Zucchini peel

Destekleyen Kurum

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.

Proje Numarası

Tübitak 2209-A 1919B012470575.

Etik Beyan

Not applicable

Teşekkür

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.

Kabak ve Patlıcan Kabuğu Ekstraktının Ham Balık Yağının Oksidatif Stabilitesi Üzerine Etkisinin Değerlendirilmesi

Öz

Balık yağı (FO), çoklu doymamış yağ asitlerince zengin yağ asidi bileşimi sayesinde besleyici bir yağdır. Ancak, bu asitler aynı zamanda onu oksidasyona karşı hassas hale getirmektedir. Oksidasyon sonucunda yalnızca istenmeyen ransit tat ve balıksı koku oluşmakla kalmaz, aynı zamanda balık yağının raf ömrü kısalır; tüketilemez hale gelir ve ekonomik kayıplara yol açar. Antioksidanlar, balık yağının yalnızca fizikokimyasal kalitesini değil, aynı zamanda besinsel ve duyusal kalitesini korumak için kullanılmaktadır. Bu çalışmanın amacı, balık yağını oksidasyona karşı korumada butillenmiş hidroksil anisol (BHA)’a alternatif olarak patlıcan kabuğu ekstraktı (EPE) ve kabak kabuğu ekstraktını (ZPE) değerlendirmektir. Bu amaçla, ham balık yağı, 200 ppm BHA içeren balık yağı ve 200 ppm BHA’nın antioksidan kapasitesine eşdeğer konsantrasyonlarda ZPE ve EPE ile zenginleştirilmiş balık yağı örnekleri hazırlanmıştır. Örneklerin oksidatif stabilitesi, 25 ve 35 ºC’de 60 günlük depolama süresince viskozite, asit, peroksit, konjuge dien değerleri ile toplam klorofil ve karotenoid içerikleri üzerinden izlenmiştir. EPE (84 mgGA/100g) ve ZPE (70,24 mgGA/100g), BHA’dan (17,5 mgGA/100g) daha yüksek toplam fenolik içerik ve antioksidan kapasiteye sahip bulunmuştur. EPE ve ZPE içeren balık yağı, hem rafine edilmemiş balık yağına hem de BHA içeren balık yağına kıyasla, her iki sıcaklıkta da 45 güne kadar daha iyi oksidatif stabilite göstermiştir. Sonuç olarak, bu çalışmanın bulguları EPE ve ZPE’nin yapay antioksidanlara kıyasla tamamen doğal, çevre dostu, sürdürülebilir ve sağlıklı alternatifler olabileceğini göstermektedir

Anahtar Kelimeler

• Antioksidanlar
• patlıcan kabuğu
• balık yağı
• oksidasyon
• değerlendirme
• kabak kabuğu

Proje Numarası

Tübitak 2209-A 1919B012470575.

Kaynakça

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