Assessment of the Antioxidant Effects of Moringa oleifera Lam. Extracts in Fish Oil during Storage

被引：14
|
作者：
Nascimento, Jaqueline A. [1 ]
Magnani, Marciane [2 ]
Sousa, Janaina M. B. [1 ]
Araujo, Kassandra L. G. V. [1 ]
Epaminondas, Poliana S. [1 ,3 ]
Souza, Alline S. [1 ]
Souza, Antonia L. [1 ]
Silva, M. C. D. [4 ]
Souza, Antonio G. [1 ]
机构：
[1] Univ Fed Paraiba, Dept Chem, Lab Fuels & Mat LACOM, Campus 1, BR-58059900 Joao Pessoa, Paraiba, Brazil
[2] Univ Fed Paraiba, Ctr Technol, Lab Biochem Foods, Campus 1, BR-58059900 Joao Pessoa, Paraiba, Brazil
[3] Fed Inst Educ Sci & Technol, Dept Agribusiness, Campus Sousa, Sousa, Paraiba, Brazil
[4] Univ Fed Maranhao, Ctr Social Sci Hlth & Technol, Campus Imperatriz, Imperatriz, Maranhao, Brazil
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2016年 / 40卷 / 01期
关键词：
SOYBEAN OIL; PLANT; LEAVES;
D O I：
10.1111/jfpp.12580
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study assessed the antioxidant activity of Moringa oleiferaLam. extracts on the oxidative stability of fish oil subjected to conditions of accelerate storage (16 days at 60C) compared with synthetic antioxidants such as tertiary butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT). Fish oil samples were added with leaves, flowers and seed pod extracts and evaluated for peroxide, hydroperoxides, anisidine and conjugated diene values. Changes in trans-fatty acid and aldehyde content were also assessed. The addition of Moringa extracts delayed the oxidation of fish oil; in particular, extracts of leaves showed a higher antioxidant activity when compared with TBHQ and BHT, considering peroxide and hydroperoxide levels. To control the formation of secondary oxidation compounds, synthetic antioxidants were most effective; however, leaf extract showed the highest protective effects of polyunsaturated fatty content in fish oil. Results indicate that the extract of M.oleifera leaves is an effective antioxidant to prevent oxidation in fish oil.
引用
收藏
页码：29 / 36
页数：8
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