Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions
Vegetable and animal oils are susceptible to the oxidation of their lipid components on storage. Polyphenols from apple peels are investigated as potential natural antioxidants used for stabilizing polyunsaturated fatty acid and preventing oxidation. The aim of this study was assessing the antioxida...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/9375085 |
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| author | Kinga Śpitalniak-Bajerska Antoni Szumny Alicja Zofia Kucharska Robert Kupczyński |
| author_facet | Kinga Śpitalniak-Bajerska Antoni Szumny Alicja Zofia Kucharska Robert Kupczyński |
| author_sort | Kinga Śpitalniak-Bajerska |
| collection | DOAJ |
| description | Vegetable and animal oils are susceptible to the oxidation of their lipid components on storage. Polyphenols from apple peels are investigated as potential natural antioxidants used for stabilizing polyunsaturated fatty acid and preventing oxidation. The aim of this study was assessing the antioxidant efficacy of apple pomace as natural antioxidant in linseed and fish oils, stored in anaerobic conditions. Apple pomace was added to the linseed and fish oils stored for eight weeks to evaluate the antioxidant activity of their polyphenolic components. The total phenolic content, activity of DPPH, ABTS•+, FRAP, acid value (AV), peroxide value (PV), and fatty acid profile were analyzed in storage tests. We found that apple pomace, regardless of the oil content of the formulation, was capable of blanking 2,2-diphenyl-1-picrylhydrazyl radicals. The highest ability to reduce Fe3+ ions occurred in the samples containing 30% of the fish oil. The use of apple pomace comprising polyphenolic compounds improves the stability of linseed and fish oils in storage tests. Polyphenols in apple pomace show a high antioxidant potential, as indicated by their values of DPPH, ABST•+, and FRAP. The addition of apple pomace resulted in limiting the acid and peroxide values of the samples during storage. |
| format | Article |
| id | doaj-art-42fe436705cd4b27b2fbaef60dcb0ec6 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-42fe436705cd4b27b2fbaef60dcb0ec62025-02-03T01:20:52ZengWileyJournal of Chemistry2090-90632090-90712018-01-01201810.1155/2018/93750859375085Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic ConditionsKinga Śpitalniak-Bajerska0Antoni Szumny1Alicja Zofia Kucharska2Robert Kupczyński3Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630 Wroclaw, PolandDepartment of Chemistry, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, PolandDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, PolandDepartment of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630 Wroclaw, PolandVegetable and animal oils are susceptible to the oxidation of their lipid components on storage. Polyphenols from apple peels are investigated as potential natural antioxidants used for stabilizing polyunsaturated fatty acid and preventing oxidation. The aim of this study was assessing the antioxidant efficacy of apple pomace as natural antioxidant in linseed and fish oils, stored in anaerobic conditions. Apple pomace was added to the linseed and fish oils stored for eight weeks to evaluate the antioxidant activity of their polyphenolic components. The total phenolic content, activity of DPPH, ABTS•+, FRAP, acid value (AV), peroxide value (PV), and fatty acid profile were analyzed in storage tests. We found that apple pomace, regardless of the oil content of the formulation, was capable of blanking 2,2-diphenyl-1-picrylhydrazyl radicals. The highest ability to reduce Fe3+ ions occurred in the samples containing 30% of the fish oil. The use of apple pomace comprising polyphenolic compounds improves the stability of linseed and fish oils in storage tests. Polyphenols in apple pomace show a high antioxidant potential, as indicated by their values of DPPH, ABST•+, and FRAP. The addition of apple pomace resulted in limiting the acid and peroxide values of the samples during storage.http://dx.doi.org/10.1155/2018/9375085 |
| spellingShingle | Kinga Śpitalniak-Bajerska Antoni Szumny Alicja Zofia Kucharska Robert Kupczyński Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions Journal of Chemistry |
| title | Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions |
| title_full | Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions |
| title_fullStr | Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions |
| title_full_unstemmed | Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions |
| title_short | Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions |
| title_sort | effect of natural antioxidants on the stability of linseed oil and fish stored under anaerobic conditions |
| url | http://dx.doi.org/10.1155/2018/9375085 |
| work_keys_str_mv | AT kingaspitalniakbajerska effectofnaturalantioxidantsonthestabilityoflinseedoilandfishstoredunderanaerobicconditions AT antoniszumny effectofnaturalantioxidantsonthestabilityoflinseedoilandfishstoredunderanaerobicconditions AT alicjazofiakucharska effectofnaturalantioxidantsonthestabilityoflinseedoilandfishstoredunderanaerobicconditions AT robertkupczynski effectofnaturalantioxidantsonthestabilityoflinseedoilandfishstoredunderanaerobicconditions |