The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems
The aim of the study was to investigate the antioxidant properties of sage oil macerates (M) in cod liver oil (CLO) during process oxidation catalyzed by UV radiation. CLO was not only subject to oxidative stabilization but also used as a solvent for active ingredients of sage. Macerates were obtain...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/4971203 |
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| author | Agnieszka M. Hrebień-Filisińska Artur Bartkowiak |
| author_facet | Agnieszka M. Hrebień-Filisińska Artur Bartkowiak |
| author_sort | Agnieszka M. Hrebień-Filisińska |
| collection | DOAJ |
| description | The aim of the study was to investigate the antioxidant properties of sage oil macerates (M) in cod liver oil (CLO) during process oxidation catalyzed by UV radiation. CLO was not only subject to oxidative stabilization but also used as a solvent for active ingredients of sage. Macerates were obtained by combining the sage with CLO, homogenization, maceration, and filtration. The effect of different maceration times (0, 3, 6, 8, 10, 13, and 15 days) and different concentrations of macerate addition (5%, 10%, 25%, and 50%) on the CLO oxidation degree, which was determined by peroxide value (PV), anisidine value (AV), and Totox index, was evaluated. Additionally, the total content of polyphenols in macerates by the Folin-Ciocalteu method, antioxidant activity DPPH, and color was determined. The macerates showed antioxidant properties in CLO. The best effect was shown by the initial macerate (maceration time 0, M0), which in 25% concentration significantly inhibited oxidative processes in CLO. It was also characterized by high content of polyphenols and antioxidant activity of DPPH. Sage macerates can effectively inhibit oxidation of fish oils and prolong their durability. |
| format | Article |
| id | doaj-art-efd56af4e5df4aca84c118d2fc470a4f |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-efd56af4e5df4aca84c118d2fc470a4f2025-02-03T01:28:27ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/49712034971203The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil SystemsAgnieszka M. Hrebień-Filisińska0Artur Bartkowiak1Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, PolandCenter of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-270 Szczecin, PolandThe aim of the study was to investigate the antioxidant properties of sage oil macerates (M) in cod liver oil (CLO) during process oxidation catalyzed by UV radiation. CLO was not only subject to oxidative stabilization but also used as a solvent for active ingredients of sage. Macerates were obtained by combining the sage with CLO, homogenization, maceration, and filtration. The effect of different maceration times (0, 3, 6, 8, 10, 13, and 15 days) and different concentrations of macerate addition (5%, 10%, 25%, and 50%) on the CLO oxidation degree, which was determined by peroxide value (PV), anisidine value (AV), and Totox index, was evaluated. Additionally, the total content of polyphenols in macerates by the Folin-Ciocalteu method, antioxidant activity DPPH, and color was determined. The macerates showed antioxidant properties in CLO. The best effect was shown by the initial macerate (maceration time 0, M0), which in 25% concentration significantly inhibited oxidative processes in CLO. It was also characterized by high content of polyphenols and antioxidant activity of DPPH. Sage macerates can effectively inhibit oxidation of fish oils and prolong their durability.http://dx.doi.org/10.1155/2020/4971203 |
| spellingShingle | Agnieszka M. Hrebień-Filisińska Artur Bartkowiak The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems International Journal of Food Science |
| title | The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems |
| title_full | The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems |
| title_fullStr | The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems |
| title_full_unstemmed | The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems |
| title_short | The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems |
| title_sort | use of sage oil macerates salvia officinalis l for oxidative stabilization of cod liver oil in bulk oil systems |
| url | http://dx.doi.org/10.1155/2020/4971203 |
| work_keys_str_mv | AT agnieszkamhrebienfilisinska theuseofsageoilmaceratessalviaofficinalislforoxidativestabilizationofcodliveroilinbulkoilsystems AT arturbartkowiak theuseofsageoilmaceratessalviaofficinalislforoxidativestabilizationofcodliveroilinbulkoilsystems AT agnieszkamhrebienfilisinska useofsageoilmaceratessalviaofficinalislforoxidativestabilizationofcodliveroilinbulkoilsystems AT arturbartkowiak useofsageoilmaceratessalviaofficinalislforoxidativestabilizationofcodliveroilinbulkoilsystems |